Better than Mom's Stuffed Shells Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

jumbo pasta shells

🥗Healthier: whole wheat shells

💰Cheaper: regular pasta shells

Regular shells are often cheaper and more widely available.

Small dice a yellow onion and set aside.

Mince 2 cloves of garlic using a garlic press and add to a bowl.

Roughly chop 5 oz of baby spinach and set aside.

In a large Rond do pot, heat 2 tablespoons of olive oil over medium heat and add the diced onion, cooking until translucent (about 10 minutes).

Add the minced garlic and cook for about 1 minute until fragrant.

Add 8 oz of sweet Italian sausage and 8 oz of ground meat, cooking until browned and cooked through.

Add the chopped spinach to the meat mixture and cook until wilted (about 30-45 seconds). Transfer to a plate to cool, then refrigerate until cool.

In a large pot of boiling salted water, add 12 oz of jumbo shells and cook for 8-9 minutes until al dente. Drain and optionally dunk in an ice water bath to cool.

Spread the shells out on a parchment-lined sheet tray and set aside.

Prepare pomodoro sauce: In a round dough pot, heat 2 tablespoons of olive oil, add a finely grated yellow onion, and cook for 10 minutes until lightly browned. Add 4 minced garlic cloves and cook for 1 minute.

Blend 5 lbs of fresh tomatoes or 3 (28 oz) cans of San Marzano tomatoes until smooth, then add to the pot. Cook for 30 minutes until reduced by 25%, adding 15-20 fresh basil leaves and seasoning with salt and pepper.

Prepare bechamel sauce: In a medium pot, melt 4 tablespoons of unsalted butter over low heat. Add 6 tablespoons of all-purpose flour and whisk until combined.

Gradually add 4 cups of whole milk, whisking until thickened. Add a half onion with a slit, 1 bay leaf, and 1 clove, cooking for 15 minutes to infuse flavor. Strain the sauce and keep warm.

In a large bowl, combine 2 tablespoons of chopped fresh basil, half of the diced mozzarella, the cooled meat and spinach mixture, 16 oz of cold whole milk ricotta, 1 cup of finely grated Parmesan cheese, and 1 large egg. Season well with salt and pepper and mix until combined.

Stuff each shell with the mixture using a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens