When my husband and I first married, one of his favorite dishes for me to make was pasta, pasta in any form. Lasagna was requested once a week and then once I started making stuffed shells with Bertolli sauce, those were requested even more. I loved I could make large batches and hide some in the freezer for a later meal. And yes, I did have to hide them so that they didn’t disappear.
Almost 13 years later and two of his favorites are still stuffed shells and cheesecake. Although they aren’t made as often because of the girl’s dairy allergy, the boys still love them. When Bertolli reached out to ask if I would create an Italian inspired recipe, I knew exactly what I would share…stuffed shells.
Stuffed shells are a great recipe to make ahead of time when you are having guests over, or for date night. They store well covered in the refrigerator a day or two ahead of time. Then when you are ready, take them out to bake them.
Stuffed Shells Recipe
- 1 – 12oz package of jumbo stuffed shells
- 1- 14-16oz package ricotta cheese
- 1- 16oz package mozzarella, shredded
- 1- 10oz package of frozen chopped spinach
- 2 eggs
- 1/8 cup chopped fresh parsley or 1 Tablespoon dried parsley
- 1 jar of Bertolli sauce
- salt & pepper to taste
Prepare the shells according to the package directions. Preheat oven to 375 degrees. Shred your mozzarella cheese and set aside.
In the bottom of the baking dish, spread a small amount of sauce on the bottom, just enough to lightly coat and prevent your shells from sticking.
Once shells are prepared according to the package directions, lay them out on a towel to cool.
Rinse the spinach and squeeze out the excess moisture. In a large bowl mix your spinach, ricotta, eggs, parsley, 1 cup of mozzarella and salt & pepper to taste.
Fill each shell with the cheese mixture, approximately 1.5 Tablespoons. Lay in dish with the cheese side facing upward. Once the dish is full, cover the shells with a small amount of sauce so that they are completely covered in sauce. Sprinkle with the remaining mozzarella cheese.
Bake at 375 degrees for 45-40 minutes until the cheese is melted and sauce bubbly.
Save with Bertolli’s
While I do enjoy making homemade pasta sauce, these days, Bertolli sauce is my go-to because they make such delicious sauces, even in organic options. Visit the vivabertolli.com page for a $1.50 coupon for Bertolli® pasta sauce and over 100 authentic Italian tips which are cornerstones of many Italian traditions that we enjoy today.
It’s been more than 150 years since Francesco Bertolli began selling his olive oil in the small town of Lucca, Italy. In 1865, Francesco opened a small storefront business selling regional foods such as olive oil, wine, cheese and olives. In the late 1800s, Italian immigrants in America, unable to find the products to which they were accustomed, wrote to Bertolli asking for crates of olive oil. In reply, Bertolli sent orders to America and thus became the first exporter of olive oil. From its beginnings in olive oil, Bertolli today has grown to also include a broad range of Italian-inspired pasta sauce and skillet meals. Today, more than 150 years since Francesco Bertolli began selling his olive oil in Lucca, Italy, the original “Villa Bertolli” at piazza S. Donato still stands – just as Bertolli remains at the heart of the Italian-inspired cuisine enjoyed at home by millions of families around the world.