Stuffed Shells with Spinach & Ham

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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.

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Stuffed Shells with Spinach & Ham

A delicious stuffed pasta for any occasion!
Course Main Course
Cuisine Italian
Keyword Pasta, Stuffed Shells
Servings 40 shells

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.

Video