italian hor devours recipe
The Best italian hor devours recipe
The health benefits make it even better—no one has to feel guilty about indulging. They’re packed with fresh herbs, lean proteins, and bright vegetables that bring a burst of color and nutrition without overwhelming the palate. Plus, they’re perfect for meal prep because they keep well in the fridge for a few days, so you can have them ready whenever life gets busy. Whether it’s a weekend brunch, a holiday spread, or just a night in with a movie, these hors d’oeuvres are a crowd-pleaser that never disappoints.
Classic Italian Stuffed Shells
A comforting dish featuring jumbo pasta shells stuffed with ricotta and spinach, baked in a rich tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (16 oz) jumbo pasta shells
- 2 cups all-purpose flour
- 1 tsp salt
- 1½ cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 large egg
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups marinara sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 375°F. Boil jumbo pasta shells in salted water until al dente (about 8–10 minutes). Drain, rinse with cold water, and set aside. -
2
In a large bowl, mix ricotta, Parmesan, spinach, egg, salt, and pepper until well combined. -
3
Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange drained pasta shells in a single layer, filling each with about 2 tablespoons of the ricotta mixture. -
4
Pour remaining marinara sauce over the shells, then top with mozzarella and Parmesan. Bake uncovered for 20–25 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Stuffed Shells Works
❓ Frequently Asked Questions About Italian Stuffed Shells
1. What is the best way to ensure the crust stays crispy while baking?
Use a preheat oven to 425°F (220°C) and place the pan directly on the middle rack. Baking the crust at a high temperature helps it brown quickly while the filling cooks. For extra crispiness, sprinkle a pinch of coarse sea salt on the crust before baking.
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2. Can I substitute ingredients if I don’t have fresh basil?
Yes, you can use dried basil—reduce the amount by half (e.g., 2 tablespoons dried basil instead of 3 tablespoons fresh) and rehydrate it in a little olive oil for 5 minutes before using. Alternatively, substitute with parsley or cilantro for a similar fresh flavor.
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3. How do I avoid a soggy bottom crust?
Preheat the oven to 425°F (220°C) and place a baking sheet on the lower rack to catch drips. Brush the crust lightly with melted butter or oil before adding the filling. Baking at a high temperature helps the crust set faster, reducing moisture from the sauce.
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4. Is this recipe suitable for gluten-free diets?
This recipe is traditionally made with a wheat-based crust. To make it gluten-free, use a gluten-free flour blend (like almond or chickpea flour) for the crust and ensure all other ingredients are certified gluten-free. Test batches carefully, as gluten-free flours can behave differently.
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5. How long should I let the sauce simmer before adding the cheese?
Simmer the tomato sauce for at least 10 minutes to thicken slightly, then remove from heat. Stir in the cheese just before serving to prevent a gummy texture. If you prefer a smoother sauce, blend the mixture briefly before adding the cheese.
