Stuffed Jumbo Shell Pasta – Fun Family Dinner

  • 1 hr total
  • 15 mins prep
  • 45 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Stuffed jumbo shell pasta.

I really enjoy cooking every night. However  I am faced, as every one is, with the eternal question from my family: “What is for dinner tonight?” .
Yesterday  I was the one that asked that question to my little guy with the hope that  he would say: steak with pasta and broccolis, as it is one of his favorite meal.  Ohhhh Noooo!!!  That would have been too easy!!!  With a very serious look and a few minutes of consideration, he looks at me straight into the eyes and says: Stuffed pasta with tomatoes sauce. I just stared back at him with no reply.  His request was specific, and after all I am the one that asked.

I just so happened that I had in my pantry jumbo shell pasta from Barilla, and in the freezer a jar of ravioli filling that I made for us a week ago. The only thing remaining was a simple béchamel and tomatoes sauce.

Dinner was great, but most of all my son loved the fact that he had a say on what was for dinner and ate as much as I did.  He is so looking forward to lunch today as he made sure we had some left over and I can give them to him on his lunch box.

Giangi's Kitchen Signature

 

Nutrition Facts
Stuffed Jumbo Shell Pasta - Fun Family Dinner
Amount Per Serving
Calories 532 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 29mg 10%
Sodium 240mg 10%
Potassium 274mg 8%
Total Carbohydrates 85g 28%
Dietary Fiber 3g 12%
Sugars 3g
Protein 23g 46%
Vitamin A 5%
Calcium 21.2%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Stuffed Jumbo Shell Pasta - Fun Family Dinner

  • 1 hr total
  • 15 mins prep
  • 45 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1/2 cup whole milk ricotta
  • 1/2 to 3/4 cup shredded mozzarella
  • 1 pound Barilla jumbo shell pasta
  • shreeded mozzarella

Instructions

  1. Add the ricotta cheese and mozzarella cheese to the ravioli stuffing and mix well. Season with salt and pepper if needed.

  2. Preheat oven at 375°. Cook the pasta as per box directions. Drain and run cold water over the pasta.

  3. Use a large baking dish and butter the bottom of it. Place over the butter a thin layer of the tomatoes sauce. Fill the shell pasta with the ravioli filling and place in the baking dish, open filling side facing up.

  4. Once the whole baking is filled, add over it some of the béchamel cream, tomatoes sauce and mozzarella cheese

  5. Bake in the oven for 30 minutes, or until the top is bubbly and slight golden color.

  6. Let it rest for a couple of minutes before serving

FILLING FOR RAVIOLI
  1. 1 pound fresh spinach

  2. 1 pound ground sirloin

  3. ¼ of a clove of Garlic

  4. 1 cup Parmesan cheese

  5. 2 large Eggs

  6. Salt and pepper

  7. Rosemary, chopped

  8. In a large skillet add a shadow of olive oil and sauté the ground sirloin making sure that the meat is all separate and all the liquid is absorbed. Add the rosemary and season with salt and pepper. Wash and re-rinse the spinach and remove any hard long stems from the leaves. Add in a couple of batches to the sirloin, mixing well between adding. When all the spinach are wilted and no more liquid is rendered, set aside.

  9. In a large food processor, add the sirloin-spinach mixture. Add the eggs, garlic, cheese and work until the mixture is well blended. Taste and adjust the flavor if needed.

  10. Place in the refrigerator before using to fill the ravioli.

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