Cheesy Stuffed Shells filled with creamy ricotta and spinach, topped with bold Amatriciana sauce. A satisfying Italian casserole perfect for dinner or lunch that the whole family will love.
Valentine’s Day is just around the corner, and I love to prepare a special pasta dish for my wife - or anyone really! Upon many requests for many years, it’s finally time to prepare some tasty jumbo pasta shells! This is going to be a hit for adults and children, but if your significant other is a pasta lover, then this is an excellent dish to prepare for the special day of love! It’s got a bit of everything with an incredible Amatriciana sauce featuring Italian tomatoes, spicy Calabrian chilli pepper, and pancetta, in addition to a creamy ricotta filling! It won’t take you too much effort to prepare the components, and the results are out of this world!
As I said, it’s been years that I’ve had pasta shells on my bucket list, and now I’ve checked it off! If you’ve wanted to make some epic baked jumbo pasta shells, now is the time to check it off your bucket list as part of your Live to Cook one-month challenge! Get started for free by signing up to my free email newsletter, plus you’ll get all of my latest recipes sent straight to your inbox!
To follow along with the step-by-step instructions and see how this amazing recipe comes together, be sure to watch the video! I would really appreciate it if you would please subscribe to my YouTube channel if you’re not already! Also make sure to hit the bell icon so you receive the notifications when the video recipes go live! I love to share the recipes in video form so that you’re set up for success when you give this a try! Let’s get cooking!
What are Stuffed SHells?▼
This is a baked pasta dish where jumbo shells (Conchiglioni), a pasta shape that is round and hollow (comparable to manicotti and cannelloni),are stuffed with a filling and sauce. Typically, the filling is some sort of ricotta filling, but I suppose technically you could do whatever you want! These can be vegetarian, have a meat sauce, or a meat filling.
What is amatriciana?▼
Amatriciana is an Italian sauce that originates from the Roman town of Amatrice. This town would offer a public feast in August where the main attraction was bucatini, thick and hollow spaghetti, and this sauce, giving birth to all’Amatriciana. Amatriciana sauce consists of onions, tomatoes, and most iconically, pork jowl. I will be using pancetta for my Amatriciana sauce, but if you have guanciale (pork cheek), then by all means go for it, as it’s the most authentic meat choice!
For the full list of ingredients and their quantities and to save the recipe for later, scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button. You will also be able scale the recipe based on how large your casserole is or how many people you’re looking to feed - you’ll know exactly how much pasta, sauce and cheese you’ll need so it’s absolutely delicious!
For the Amatriciana Sauce
salt: Always key to bring out flavors! Add to taste as you’re preparing the sauce.
Pancetta: Look for the real deal! Ideally, you’ll find it at your grocery store, but if you cannot, check out your local Italian bottega. For an even more authentic Amatriciana sauce, I recommend you get guanchiale.
Shallots: Finely chopped shallots. Alternatively, you could use red onions.
Italian/San Marzano type tomatoes: I know these are a bit more pricey, but it’s well worth it! There IS a difference between San Marzano tomatoes compared to regular canned tomatoes.
Calabrian pepper paste: At my grocery store, this is called “bomba.” You can use this or actual Calabrian chilli peppers to add some extra warmth to your sauce.
Spinach: I’m using fresh baby spinach leaves here that will be blanched.
Ricotta: I went for the “extra smooth” variety so that it’s ultra creamy and super flavorful! If you want to have the ultimate filling experience, then you could make your own ricotta cheese!
Egg yolk: Used to bind the filling.
Chives: Freshly chopped chives for some extra flavor to the filling.
Lemon: The zest of one lemon will go a long way to add some tanginess to balance out the sweetness of ricotta.
Parmesan cheese & Pecorino Romano: If you can’t find Pecorino Romano, then you can use just Parmesan cheese.
Mozzarella cheese: Needed for the nice creaminess and of course fun cheese pulls!
How to Make Cheesy Pancetta Stuffed Pasta Shells
For the Amatriciana Sauce
Add the olive oil and butter to a pan and turn the heat to medium. Once the butter is molten, add the shallots and wait for them to come to a gentle sizzle. Sauté until the shallots become pale golden brown in color and fragrant.
Add the pancetta and cook while stirring every so often until they become a light golden brown and start to turn crispy. Add the bomba/Calabrian chilli peppers and mix well. Then, add the tomatoes and break any large tomato chunks using a spatula or wooden spoon. Cook uncovered at a slow, gentle simmer for 25-30 minutes. Taste and adjust for seasoning.
For the Stuffed Pasta Shells
While the sauce is simmering, cook your pasta as per package directions. Once the pasta is cooked, strain out the pasta and set aside to cool down slightly.
In the same pot, bring the water back up to a boil and cook the spinach for 2-3 minutes. Then, transfer the cooked spinach to a bowl of ice cold water.
Prepare the filling by mixing together the ricotta, 3/4 Cups of mozzarella, egg yolk, oregano, salt, pepper, chives and the spinach in a large bowl. Make sure to squeeze out all the water from the spinach before adding it to the bowl.
Mix well to combine, you can taste for seasoning.
In a large casserole dish, spread a thin layer of the Amatriciana sauce. Start filling the jumbo pasta shells with 1 to 1 1/2 Tbsp of the ricotta mixture and arrange the shells over the sauce. Repeat this for the rest of the pasta and ricotta portion.
Top with the rest of the Amatriciana sauce, followed by the rest of the mozzarella cheese, parmigiano-reggiano and pecorino romano cheese.
Cover and bake for 25-30 minutes.
Uncover and bake for 10-15 more minutes or until the cheese is browned to your liking.
Garnish with chopped chives.
Serve hot and enjoy!
Some Questions You May Have!
Where can I Purchase The Jumbo Shells?▼
I actually found mine at my local Italian grocer. However, you should be able to find the jumbo shells at any regular grocery store. If you can’t find these at your regular grocery store, then be sure to check out an Italian store, under the name Conchiglioni. If that is also not an option, then Amazon will be your go-to choice.
What is al dente?▼
Al dente translates to “to the tooth,” meaning that your pasta is cooked but firm to the bite. You don’t want to fully cook your pasta here because it will continue cooking in the oven so that it’s perfectly soft without being mushy.
Can I use Frozen spinach?▼
Of course, just make sure to defrost it well and squeeze out any excess water from the block of frozen spinach.
How do I prevent pasta shells from sticking?▼
Make sure the water is at a rolling boil throughout the cooking process. After the pasta is added, the temperature of the water may go down so bring it back up by covering the pot with a lid. The rolling boil will ensure the pasta stays agitated. If the pasta is not at a rolling boil and is generally immobile at the bottom of the pot, the starches may cause the shells to stick.
Can I substitute ricotta?▼
Cottage cheese can be a great substitute for ricotta! While ricotta is a little creamier and is less liquidy, if you strain out the liquid from the cottage cheese, you should be good to go! It can be a lower fat and higher protein filling option, and it will still be absolutely delicious!
If you’re looking for a luscious experience with your dish, then I think mascarpone can also be an excellent substitute. Perhaps you could make your own mascarpone cheese if you’re really ambitious!
What do I do with leftover ricotta and spinach filling?▼
There is lots you can do with your extra ricotta and spinach filling! As I explain more in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, if you’re in a rut in the kitchen, then you should be looking to your fridge and the pantry to inspire you! You can really make so many delicious meals out of this one filling! Here are just a handful of ideas:
In a sandwich or wrap: This can be an excellent filling in a sandwich or wrap either on its own for a vegetarian option, or mixed in with some plant-based or animal protein, like shredded boiled chicken or grilled chicken, deli meat, or minced meat.
A stuffing in other pasta: No need just to stuff shells! Fill up some manicotti, tortellini, ravioli, or cannelloni!
On toast: Just alone over some toast will be absolutely tasty and a really nutritious and quick snack to whip up! Why not? I would do it!
TIPS to Achieve Perfect Baked Shells!
You can experiment with the Amatriciana sauce by adding some white wine after the pancetta is done cooking to add acidity to the sauce. I would suggest you do this as a second attempt when you make this dish so that you have the chance to try how I prefer it, and then test if you found the original sauce not to be acidic enough.
Avoid the frustration with pasta sticking and make sure to keep the pasta water at a rolling boil to prevent the shells from sticking.
Fill each shell generously with the ricotta filling. The extra work to fill now will reap great rewards when it’s time to eat these delicacies!
Be sure that the bottom of the casserole is layered evenly in a thin layer with sauce. This is to ensure that the pasta has enough moisture while baking and that the pasta will not burn.
Do I bake the Pasta covered or uncovered?▼
We’ll actually be doing both. The first portion of the cooking time will be covered, then the second will be uncovered. We first cook it covered so that the pasta finishes cooking and the sauce and filling get warm. Then, we remove the lid so that the cheese gets brown. Add more or less time with the casserole uncovered depending on how brown you like your cheese!
Variations
Protein: I’ve used pancetta to make Amatriciana sauce, but there are lots of other protein options you could choose from (though keep in mind this will no longer be Amatriciana!) Try rotisserie chicken, Italian sausage (for more heat try out my Calabrian Chilli Sausage!), bacon, or even minced beef, turkey, lamb or pork if you want!
Cheese: I’ve got a simple combination of ricotta, Parmesan, Pecorino Romano, and mozzarella for gooeyness. If you wanted some more boldness to the dish, you could try some yellow or old white cheddar, Havarti, Swiss cheese, or Monterey Jack.
Veggies: We’ve kept this stuffing really nice and basic, but if you really want to get the kids to eat lots of veggies with this delicious meal, then load them up! Try mushrooms, kale, carrots, zucchini, or peppers!
Sauce: While I’ve made Amatriciana with pancetta, you could make another type of meat sauce, such as Bolognese, or a white sauce, like Béchamel. You could even do Alfredo!
Serving Suggestions
This is already a very hearty meal on its own! However, here are some ideas to pair with the pasta or to serve as appetizers:
I wouldn’t recommend baking the entire casserole and then storing it in the fridge cooked, because this can result in mushy shells and you just won’t have the same deliciousness as when you enjoy your pasta bake fresh!
Instead, what I recommend you do is prepare all the individual components in advance, in other words, making your sauce, ricotta cheese filling, and even cooking the shells. You can store the components individually in the fridge or even assemble the casserole ready to bake in the fridge. I would keep your assembled casserole in the fridge no longer than 3 days before baking, as we have a fair amount of dairy here.
Furthermore, if you’ve got a freezer-friendly casserole, then feel free to freeze before baking if you just want to have a delicious casserole prepped and ready! My casserole has a lid, but if yours does not, then cover with plastic wrap, then place it in a large Ziploc bag to ensure that there won’t be any freezer burn. Find a flat spot in your freezer and freeze for 2-3 months. Be sure to thaw the casserole overnight before cooking, and cook until the cheese is molten and the filling is warm.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Cheesy Stuffed Shells with Amatriciana Sauce
Cheesy Stuffed Shells filled with creamy ricotta and spinach, topped with bold Amatriciana sauce. A satisfying Italian casserole perfect for dinner or lunch that the whole family will love.
Add the olive oil and butter to a pan and turn the heat to medium. Once the butter is molten, add the shallots and wait for them to come to a gently sizzle. Sauté until the shallots become pale golden brown in colour and fragrant.
Add the olive oil and butter to a pan and turn the heat to medium. Once the butter is molten, add the shallots and wait for them to come to a gently sizzle. Sauté until the shallots become pale golden brown in colour and fragrant.
2
Add the pancetta and cook while stirring every so often until they become a light golden brown and start to turn crispy. Add the bomba/Calabrian chilli peppers and mix well. Then, add the tomatoes and break any large tomato chunks using a spatula or wooden spoon. Cook uncovered at a slow, gently simmer for 25-30 minutes. Taste and adjust for seasoning.
Add the pancetta and cook while stirring every so often until they become a light golden brown and start to turn crispy. Add the bomba/Calabrian chilli peppers and mix well. Then, add the tomatoes and break any large tomato chunks using a spatula or wooden spoon. Cook uncovered at a slow, gently simmer for 25-30 minutes. Taste and adjust for seasoning.
For the stuffed pasta shells
1
While the sauce is simmering, cook your pasta as per package directions. Once the pasta is cooked, strain out the pasta and set aside to cool down slightly. In the same pot, bring the water back up to a boil and cook the spinach for 2-3 minutes. Then, transfer the cooked spinach to a bowl of ice cold water.
While the sauce is simmering, cook your pasta as per package directions. Once the pasta is cooked, strain out the pasta and set aside to cool down slightly. In the same pot, bring the water back up to a boil and cook the spinach for 2-3 minutes. Then, transfer the cooked spinach to a bowl of ice cold water.
2
Prepare the filling by mixing together the ricotta, ¾ cup of mozzarella, egg yolk, oregano, salt, pepper, chives and the spinach in a large bowl. Make sure to squeeze out all the water from the spinach before adding it to the bowl. Mix well to combine, you can taste for seasoning.
Prepare the filling by mixing together the ricotta, ¾ cup of mozzarella, egg yolk, oregano, salt, pepper, chives and the spinach in a large bowl. Make sure to squeeze out all the water from the spinach before adding it to the bowl. Mix well to combine, you can taste for seasoning.
3
In a large casserole dish, spread a thin layer of the Amatriciana sauce. Start filling the jumbo pasta shells with 1–1 ½ tbsp of the ricotta mixture and arrange the shells over the sauce. Repeat this for the rest of the pasta and ricotta portion.
In a large casserole dish, spread a thin layer of the Amatriciana sauce. Start filling the jumbo pasta shells with 1–1 ½ tbsp of the ricotta mixture and arrange the shells over the sauce. Repeat this for the rest of the pasta and ricotta portion.
4
Top with the rest of the Amatriciana sauce, followed by the rest of the mozzarella cheese, parmigiano-reggiano and pecorino romano cheese. Cover and bake for 25-30 minutes. Uncover and bake for 10-15 more minutes or until the cheese is browned to your liking. Garnish with chopped chives and serve fresh.
Top with the rest of the Amatriciana sauce, followed by the rest of the mozzarella cheese, parmigiano-reggiano and pecorino romano cheese. Cover and bake for 25-30 minutes. Uncover and bake for 10-15 more minutes or until the cheese is browned to your liking. Garnish with chopped chives and serve fresh.
Nutrition per serving
909
Calories
44g
Protein
76g
Carbs
49g
Fat
7g
Fiber
10g
Sugar
1542mg
Sodium
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