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Stuffed Pasta Shells

Stone bowl with stuffed pasta shells with a tomato sauce.

Here’s a delicious spin on a Classic Pasta dish, using our delciious Stuffed Pasta Shells recipe. Pasta is a staple in many households – versatile, filling, and always comforting. While spaghetti Bolognese and carbonara are popular favourites, there’s an exciting world of pasta recipes out there to explore.

Do you ever want to make something, but lack all the necessary ingredients? It happens pretty often for me, even though my pantry is always well-stocked. 🤫 A few years back, I kept opening my pasta drawer, yep, I have one of those, 🤣🤣🤣and seeing large pasta shells and always forgetting to grab enough milk to make ricotta or purchase ricotta. You see, that’s a typical stuffing for pasta shells, spinach and ricotta.

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I decided I was going to have to use them anyway before the use-by date was up. 😅 This dish was developed and delivers a delightful explosion of flavours, transforming a regular pasta dinner into a gourmet meal. Come on, everyone makes lasagne but stuffed shells. 🤣🤣🤣 What more could you want?

So you have to have feta or some sort of cheese along with bread crumbs. They’re my switch-ups. I always have feta in the fridge, because I make my own, or sometimes I buy the creamy Danish Feta from the supermarket. Did you know that I love cheese?

White rectangular baking dish filled with stuffed pasta shells cooked in a tomato sauce.

Why you should try our Stuffed Pasta Shells

Not only does this recipe score high in flavour but it’s also packed with nutrition. Spinach, a superfood powerhouse, is rich in iron and vitamin K, while feta cheese adds a burst of creamy, tangy flavour. Ricotta is nice, but it’s rather plain, don’t you think? 🤭😂 And you can serve it with a salad; what’s not to love?

The star of this recipe is the large pasta shells, cooked to al dente perfection and filled with a mouth-watering blend of spices, spinach, and feta. The mixture is then smothered in a rich tomato sauce and topped with a generous layer of melty cheese, ensuring every bite is a delight.

If you’re a fan of the Thermomix or similar appliances, this recipe is for you! Although I bet you could work it out if you don’t own one, it will just take a few minutes longer, and you’ll have more dishes to clean. 🤪 Not only does it simplify the process, but it also promises consistency, giving you restaurant quality results every time.

Are you ready to get cooking? Here’s how to prepare this culinary masterpiece at home.

Stuffed Pasta Shells

5 from 3 votes

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becs-table.com.au
A delightful spin on classic pasta is our Stuffed Pasta Shells with Spinach and Feta Recipe.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Difficulty Easy
Course Lunch or dinner
Cuisine Italian
Servings 4 5
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)

Ingredients
  

For the pasta:

  • 1 pack Large Pasta Shells You may need to get these from a Deli

For the filling:

  • 5 g 1 big cloves garlic
  • 100 g 1 small onion
  • 1/2 tsp cumin or 1/4 tsp nutmeg, your choice
  • 20 g 1 tbsp olive oil
  • 150 g fresh or frozen spinach
  • 150 g feta or 100 g feta and 50 g Philly for a creamier filling
  • 30 g parmesan grated optional
  • 1 egg
  • 100 g breadcrumbs of your choice

For the sauce and topping:

Instructions
 

Thermomix Method:

    Start by cooking the pasta

    • Choose a baking dish (around 280 x 190mm or similar, (I used a lasagne dish). To get an idea of how many you need, tip the uncooked shells into the dish to cover the base.
    • Cook the shells according to the package instructions in salted boiling water. But Do Not Overcook; aim for al dente texture since they'll be cooked further in the sauce. Drain the shells well and let them cool.

    While the pasta is cooking, prepare the filling

    • In a TM bowl with the MC in place, add your garlic and chop for 5 seconds/speed 5.
    • Add onion and chop for another 5 seconds/speed 5.
    • Add the spice of your choice and the olive oil into your TM bowl. Cook for 5 minutes/Varoma/speed 1.
    • Weigh in the spinach, feta, grated parmesan (if using), and egg, and mix MC in 5 seconds/speed 4.
    • Add breadcrumbs and mix MC in 3 seconds/reverse speed +3.

    Conventional Method:

      Start by cooking the pasta

      • Choose a baking dish (around 280 x 190mm or similar, (I used a lasagne dish). To get an idea of how many you need, tip the uncooked shells into the dish to cover the base.
      • Cook the shells according to the package instructions in salted boiling water. But Do Not Overcook; aim for al dente texture since they'll be cooked further in the sauce. Drain the shells well and let them cool.

      While the pasta is cooking, prepare the filling

      • Crush the garlic and chop the onion finely.
      • Heat a frypan on the stove, when hot add oil, spice, chopped onion and garlic cook until translucent then remove from the pan and place in a mixing bowl.
      • Chop the spinach crumble the feta and add them to the onion and garlic along with the grated parmesan (if using), and egg, and mix to combine
      • Add in the breadcrumbs and mix to combine. Then go on to the Assembly section.

      Assembly Thermomix and Conventional Method:

      • Once the pasta shells are cool enough to handle, fill them with the cheese and spinach mixture and place them in your baking dish, filling side up.
      • Pour the can of cherry tomatoes over the filled shells and 1/2 can of water from rinsing the tin.
      • To prepare the tomato sauce, pour the contents of a can of whole Roma tomatoes into the Thermomix mixing bowl. You don't have to clean the bowl, simply try to remove as much of the filling ingredients as possible for a better-looking sauce. Add your herb blend and half a can of water to rinse out the tomato tin. Use the Thermomix to mix everything for 5 seconds/speed 5
        Note – If you don't have a Thermomix, you can use a food processor to blitz the tomatoes or purchase crushed tomatoes and mix in the herbs with a fork.
      • Pour this tomato sauce over the pasta in the baking dish. Sprinkle the shredded cheese over the top.
      • Bake in a preheated oven at 150°C (fan setting) for 40 minutes or until golden brown.
      • Serve warm, optionally accompanied by a salad. Enjoy your delicious stuffed pasta shells!

      Video

      YouTube video

      Notes

      Bake this off until golden, I set my oven to 150°C fan so it can slowly cook, but of course, you can set it higher for a shorter time; just keep an eye on it.
      When it comes to buying tomatoes, I prefer whole-tinned ones over crushed ones. A former boss of mine claimed that only the best tomatoes are used for whole-tinned ones, but I can’t confirm if that’s true. Nonetheless, it seems like a plausible explanation.  If you can get Annalisa tomatoes, give them a try they’re really good. 

      Creating this stuffed pasta shells recipe might seem like a gourmet feat, but it’s straightforward with our step-by-step guide. Plus, it’s the perfect dish to impress your guests at a dinner party or enjoy as a family dinner. And the best part? The delectable combination of spinach, feta, and pasta will make you look like a culinary genius!

      Don’t forget to take a picture of your masterpiece and share it on social media using the hashtag #StuffedPastaShellsRecipe. We can’t wait to see your creations!

      So, next time you’re craving a comforting pasta dish, skip the usual spaghetti or macaroni and try our Stuffed Pasta Shells with Spinach and Feta. It’s a game-changer that will elevate your pasta game to a whole new level!

      Tags: #PastaRecipe, #StuffedPastaShells, #Spinach, #Feta, #GourmetMeal, #ThermomixRecipe, #HealthyEating.

      2 Comments

      5 from 3 votes (2 ratings without comment)

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