Cheesy Stuffed Shells (Better Than Lasagna)

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese provides a similar creamy texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content, while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while pecorino is a budget-friendly alternative.

marinara sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be fresher and healthier, while canned options are often less expensive.

Pour 2000 g of whole milk and 200 g of heavy cream into a saucepan along with 15 g of salt.

Turn the burner on to medium-low and heat the milk to 190°F while stirring frequently to prevent sticking.

Once the milk reaches 190°F, turn off the heat and add 100 g of white distilled vinegar, stirring gently.

Set a timer for 15 minutes to let the cheese coagulate.

Prepare a cheesecloth folded in half four times in a straining device, like a salad spinner.

After 15 minutes, scoop the curds into the cheesecloth, being careful not to break them.

Let the cheese drain for 20 to 30 minutes while cooking the pasta.

Fill a heavy-bottom pot with 4 to 5 quarts of water and bring it to a boil, adding a few handfuls of salt.

Add a large box of jumbo shells (340 g) to the boiling water and cook for about 6 minutes until al dente.

Drain the pasta and toss with a little olive oil to prevent sticking, then set aside to cool.

Chop 160 g of sliced prosciutto into tiny pieces.

Heat a Dutch oven over medium heat and add a squiggle of olive oil and the chopped prosciutto, cooking for about 90 seconds.

Add 15 g of minced garlic to the prosciutto and stir for about a minute until fragrant.

Add 225 g of spinach to the mixture and cook for about 2 minutes until wilted, then chop the mixture further on a cutting board.

Wipe out the Dutch oven and add another squiggle of olive oil, 100 g of grated onion, 15 g of garlic, and a pinch of salt, cooking for 5 minutes until tender.

Add 25 g of chopped calabrian chilies and cook for 2 to 3 minutes.

Stir in 75 g of tomato paste and cook for 1 minute until it turns a rusty orange color.

Add a splash of water to loosen anything stuck to the pot, then add 128 oz can of crushed tomatoes, 7 g of salt, and 20 g of sugar.

Bring the sauce to a simmer over medium heat and cook for 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens