Are you ready to indulge in a dish that perfectly marries creamy comfort with vibrant Italian flavors? Say hello to Creamy Caprese Stuffed Shells! These delectable jumbo pasta shells are filled with rich ricotta and gooey mozzarella, then smothered in a luscious sun-dried tomato cream sauce that will transport your taste buds straight to the heart of Italy.
With the added freshness of basil and the savory goodness of chicken broth, this dish is not only easy to prepare but also an impressive centerpiece for any meal. Join us as we dive into the steps to create this delightful recipe that’s sure to become a favorite at your dinner table!
The Creamy Sauce That Takes It Up a Notch
The highlight of Creamy Caprese Stuffed Shells is undoubtedly the sun-dried tomato cream sauce. This sauce transforms the dish, bridging the flavors of the filled shells with a luxurious creaminess.
Made typically with a combination of cream and low-sodium chicken broth, it coats the shells in velvety goodness while preventing the dish from becoming overly rich. The incorporation of the sun-dried tomatoes into the sauce brings an umami flavor, making it a perfect complement to the mildness of the ricotta and mozzarella.
Nutritional Aspects
When evaluating Creamy Caprese Stuffed Shells, it is important to consider their nutritional profile. The use of ricotta and mozzarella provides protein, while sun-dried tomatoes contribute vital nutrients such as vitamin K, vitamin C, and antioxidants. The low-sodium chicken broth introduces fewer calories without sacrificing flavor.
While the dish does contain carbohydrates from the pasta, these can be balanced out with a side salad to incorporate more vegetables and nutrients into the meal.
Versatile Serving Options
One of the appealing aspects of Creamy Caprese Stuffed Shells is their versatility in serving. This dish is excellent for various occasions, whether a small family dinner, a potluck, or an intimate gathering.
Pairing the shells with a light tomato salad or steamed vegetables can elevate the dining experience. Alternatively, they can be served alongside garlic bread and a glass of Chianti for a classic Italian dining experience.
Preparation Tips
Although Creamy Caprese Stuffed Shells may seem daunting, preparing this dish can be straightforward with the right approach.
- Cooking the Shells: Properly cooking the jumbo shells is important to ensure that they hold their shape while being filled. They should be al dente for the best texture.
- Filling the Shells: When filling, it’s advisable to use a piping bag or a small spoon to ensure that each shell is adequately filled without overstuffing, which can cause them to break.
- Baking: Baking the shells allows the cheeses to melt and meld beautifully with the sauce. A sprinkle of extra mozzarella or grated Parmesan before baking can enhance the golden-brown crust, adding an extra layer of flavor.
Conclusion
Creamy Caprese Stuffed Shells are more than just a meal; they are a celebration of Italian flavors rolled into a pasta shell. Combining creamy textures with rich flavors, they represent a wonderful fusion of tradition and comfort food.
With their simple yet elegant presentation, these stuffed shells can transform any dining occasion into a festive Italian affair. Enjoying Creamy Caprese Stuffed Shells provides an opportunity to savor a taste of Italy, making it a recipe that deserves a spot in any home cook’s repertoire.
Creamy Caprese Stuffed Shells
Ingredients
- 18-20 jumbo pasta shells, boil extra in case some break
- 1-2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups spinach
- 15 oz. Ricotta
- ½ cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded and divided
- 2 Tablespoons cream cheese
- 1 egg
- 24 ounces marinara sauce
- Fresh parsley, to garnish
- **Seasonings:
- ½ tsp Salt
- ¼ tsp pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 375 degrees.
- Boil shells:
- In salted water for 1 minute less than al dente (about 13 minutes, refer to package).
- Set a timer to avoid overcooking.
- Drain and gently rinse with cold water until cool; set aside.
- Prepare filling:
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 1 minute.
- (Optional: Slice spinach into strips if smaller pieces are preferred.)
- Add spinach and toss to coat; cook for about 3 minutes until wilted.
- Set aside to cool.
- Mix cheese mixture:
- In a large bowl, place ricotta and add seasonings; stir to combine using a silicone spatula.
- Add half of the mozzarella and most of the Parmesan, reserving a little Parmesan for topping.
- Add cream cheese and egg; stir to combine.
- Fold in cooled spinach and garlic.
- Assemble casserole:
- Spread half of marinara sauce on the bottom of a 9 x 13-inch casserole dish (or 12-inch round oven-safe skillet).
- Fill each pasta shell with the cheese mixture and place in the baking dish.
- Add remaining marinara sauce, then top with remaining mozzarella and Parmesan.
- Bake:
- Cover and bake for 20 minutes.
- Remove cover and bake for an additional 10 minutes.
- Serve:
- Garnish with fresh parsley.
- Serve with Garlic Bread with Cheese.
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