Red and Green Stuffed Shells: A Cheesy Crowd-Pleaser for Any Occasion
A festive Italian-American bake that shines at gatherings or freezes for effortless meals.
Red and Green Stuffed Shells: The Ultimate Comfort Food
If you’re looking for a soul-soothing, cheese-laden dish that brings friends and family together around the table, Red and Green Stuffed Shells should top your list. This Italian-American classic features plump pasta shells filled with a luscious ricotta and spinach mixture, all nestled in a vibrant duo of red marinara and creamy white béchamel. Whether you’re hosting a dinner party, meal-prepping for a busy week, or simply hungry for serious comfort food, this dish satisfies with every bite.
Why You’ll Love This Dish
- Crowd-Pleaser: Layers of cheese, sauce, and pasta make it universally appealing.
- Flexible: Bake right away or freeze for effortless future meals.
- Vegetarian-Friendly: Packed with leafy spinach and two kinds of cheese, satisfying even without meat.
- Beautiful Presentation: The red-and-white sauces baked together with golden cheese make for a stunning centerpiece.
Ingredients and Kitchen Staples
This dish brings together familiar pantry ingredients with fresh additions for a deeply satisfying meal. Below is what you’ll need.
| Ingredient | Notes |
|---|---|
| Jumbo pasta shells | 32 to 36 shells; cook until just al dente |
| Olive oil | For sautéing onions and spinach |
| Yellow onion | Finely chopped |
| Fresh garlic | Minced, for aromatic base |
| Baby spinach | Fresh, wilted before mixing |
| Ricotta cheese | Whole milk for creaminess |
| Parmesan cheese | Freshly grated; some for filling, some for topping |
| Egg | Binds the cheese mixture |
| Milk | Whole milk yields the best béchamel |
| All-purpose flour & Unsalted butter | For starting the béchamel sauce |
| Fresh basil & parsley | Chopped; divided between filling and béchamel |
| Marinara sauce | Store-bought or homemade |
| Kosher salt & Black pepper | To taste |
Step-by-Step Guide: Making Red and Green Stuffed Shells
The process is broken into simple stages for best results: cook the components, assemble, and bake or freeze.
1. Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Cook the jumbo pasta shells just shy of al dente—they should be firm, as they’ll cook more in the oven.
- Drain and cool slightly so they’re easy to handle.
2. Sauté the Spinach with Aromatics
- In a large skillet, heat olive oil over medium heat.
- Add finely chopped onion; sauté 2–3 minutes until softened.
- Stir in minced garlic, cook 30 seconds more.
- Add the baby spinach by handfuls, stirring just until wilted.
- Transfer spinach mixture to a clean towel and squeeze out as much moisture as possible.
- Roughly chop and set aside to cool.
3. Prepare the Creamy Béchamel Sauce
- Without cleaning the skillet, reduce heat to medium-low.
- Melt the butter; sprinkle flour over the top and whisk to form a roux.
- Cook, stirring, about 2 minutes to remove the raw flour flavor.
- Gradually add milk, whisking constantly to work out any lumps.
- Cook 4–5 minutes until the sauce thickens and is smooth.
- Season with salt and pepper to taste.
- Remove from heat; stir in half the basil and parsley.
- If sauce is too thick, stir in an extra splash of milk.
4. Make the Creamy Cheese and Spinach Filling
- In a large bowl, combine ricotta, grated Parmesan, egg, the remaining chopped basil and parsley, and salt and pepper.
- Fold in the cooked, chopped spinach mixture.
- Mix thoroughly until smooth and creamy.
5. Fill the Pasta Shells
- With a spoon, fill each cooled shell generously with the ricotta-spinach mixture.
- Arrange filled shells snugly, seam-side down, in a greased 9 x 13-inch baking dish.
6. Layer and Assemble
- Spread marinara sauce evenly over the stuffed shells in the baking dish.
- Ladle creamy béchamel (white) sauce on top of the marinara layer.
- Finish with a generous sprinkle of Parmesan cheese.
7. Bake or Freeze
- To bake immediately, cover with foil and bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until hot and bubbly.
- Uncover for the last 5 minutes to allow the top to brown lightly.
- For freezing, assemble the casserole in a freezer-safe dish, cover tightly, and freeze up to 3 months. Thaw overnight and bake as above.
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Serving Suggestions
Red and Green Stuffed Shells makes a complete meal, but it shines alongside simple sides and accompaniments:
- Garlic bread: The ultimate partner for scooping up extra sauce.
- Crisp green salad: Choose a mix of baby greens, tomatoes, and a tangy vinaigrette.
- Make-ahead appetizers: Light nibbles like marinated olives or roasted rosemary pecans set the mood.
- Fresh fruit or a bold dessert: Grapes or a luscious chocolate treat finish the meal on a sweet note.
Tips for Success
- Squeeze that spinach: Removing moisture prevents a watery filling.
- Don’t overcook pasta: Under-cooking ensures they won’t fall apart during baking.
- Layer the sauces generously: This keeps shells moist and infuses the dish with flavor.
- Let it rest before serving: Five minutes out of the oven helps everything set for easy serving.
- Double batch for freezer: Make one for now, and one for later—this recipe scales well.
Common Substitutions and Variations
- Cheese: Substitute part-skim ricotta for whole milk, or add a bit of mozzarella for extra melt.
- Greens: Swap spinach for Swiss chard or kale if desired.
- Sauces: Add a touch of pesto to the white sauce, or use a homemade tomato sauce for deeper flavor.
- Spice: Add a pinch of red pepper flakes to the filling for mild heat.
- Gluten-free: Use gluten-free pasta shells and swap flour for a gluten-free blend.
How to Store and Reheat
- Leftovers keep: Store cooled shells covered in the refrigerator for up to 4 days.
- Reheat: Cover and bake at 350°F (175°C) until warmed through, or microwave individual portions.
- Freezer-friendly: Bake straight from frozen—cover and bake 45–50 minutes, uncover for the last 10 minutes.
Nutritional Profile (per serving, approx.)
| Nutrient | Value |
|---|---|
| Calories | 380 |
| Protein | 18g |
| Fat | 19g |
| Carbohydrates | 34g |
| Fiber | 4g |
| Calcium | 38% Daily Value |
Values are estimates for an average serving; ingredient variations may affect results.
FAQs: Red and Green Stuffed Shells
Can I make this dish ahead of time?
Absolutely. Assemble the shells up to a day in advance, cover, and refrigerate. When ready, bake as directed, adding a few extra minutes if still cold from the fridge.
Can I freeze stuffed shells?
Yes. Stuff the shells, layer with sauce in a freezer-safe pan, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator or bake straight from frozen—just add more baking time.
What’s the difference between béchamel and Alfredo sauce?
Béchamel is a classic French white sauce made with butter, flour, and milk. Alfredo sauce often includes heavy cream and more cheese for richness. This recipe uses béchamel to balance the tangy marinara and creamy filling.
Is it possible to add meat?
Definitely. Mix in cooked, crumbled Italian sausage or shredded chicken to the ricotta mixture if you’d like extra protein.
What are some ways to use leftovers?
Leftover shells reheat beautifully, or slice into them for a baked pasta “lasagna”-style lunch the next day. They’re even great cold!
Final Thoughts
Red and Green Stuffed Shells bring all the best things about Italian-inspired comfort food to your table. Cheesy, creamy, and layered with bright tomato and herby white sauce, they are as impressive for entertaining as they are for a cozy, make-ahead weeknight meal. Versatile, freezer-friendly, and undeniably delicious, this recipe deserves a spot in every home cook’s repertoire.
References
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