Stuffed Shells with Spinach & Ham
This version of stuffed shells is so delicious, especially with the combination of tomato sauce and béchamel! Make the for a holiday or special occasion and your family will love it. In this recipe I am using Francesconi passata(tomato puree) and Edda Extra Virgin olive oil from Teitel Brothers on the famous Arthur Avenue in the Bronx.
Stuffed Shells with Spinach & Ham
A delicious stuffed pasta for any occasion!
Ingredients
- 1 Box Jumbo Shells
Sauce
- 2 24oz Jars of Tomato Puree (passata)
- 1/2 Onion, diced
- 1/4 cup Red Wine
- Fresh Basil
- Salt & Pepper to taste
Bechamel
- 2 3/4 cups Milk
- 4 tbsp Unsalted Butter
- 4 tbsp AP Flour
- Salt & Pepper to taste
- Pinch of Nutmeg
- 1/4 cup Grated Parmigiano Reggiano
Filling
- 1 1/2 lbs Whole Milk Ricotta
- 1/2 cup Shredded Mozzarella
- 1 Egg
- 3 tbsp Grated Parmigiano Reggiano
- 10 oz Fresh Spinach
- 1/4 Onion, diced
- 1/3 – 1/2 cup Low Salt Ham
- Salt & Pepper to taste
Instructions
Sauce
- To a sauce pan, add olive oil and diced onion. Saute until translucent. Add in red wine and cook for a few minutes to cook out the alcohol.
- Then add in the tomato puree, season with salt, pepper and fresh basil. Stir to combine and let it simmer on low for 1 1/2 hours, stirring occasionally.
Filling
- Into a saute pan, add olive oil and onion. Saute until translucent, add in fresh spinach, season with salt and pepper and wilt down for a few minutes. Set aside to cool.
- Into a bowl, add ricotta, grated parmigiano, salt, pepper, mozzarella, diced ham, spinach. Taste for seasoning before adding the egg. Add in 1 egg and stir to combine.
- Boil the shells according to the package instructions. Drain and then run under cold water.
- Using a small spoon, fill each shell to the top.
- Into a large baking dish, add sauce and béchamel to the bottom. **See video for visual** Reserve some sauce for plating.
- Than place the stuffed shells on top. Add more sauce and béchamel on top. Cover with aluminum foil and bake at 400℉ for about 45 mins or until bubbling.
