Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Pasta Shells with Spinach, Pesto, Peppers & Mozzarella

Delightful stuffed pasta shells filled with spinach, peppers, and mozzarella, topped with tangy tomato sauce and baked until golden.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 10 giant pasta shells
  • 1 tbsp olive oil
  • 75 grams (3 cups) baby spinach
  • 5 tsp pesto
  • 1 large roasted red pepper, diced
  • 10 mini mozzarella balls/pearls
  • Salt and pepper, to season
  • 1/4 white/yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp double concentrate tomato puree
  • 1 jar (430g or 14 oz) crushed tomatoes, passata rustica
  • 1/4 tsp Italian herb seasoning

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions.
  3. Once the shells are cooked, drain them, saving a small amount of the pasta water for later. Allow the shells to cool until they can be handled.
  4. In a small pan over medium heat, add 1 tablespoon of olive oil.
  5. Add the baby spinach to the pan and wilt it down for a few minutes. Season with a little salt and pepper, then remove the spinach and place it on kitchen towels to get rid of the excess oil.
  6. In a large pan over medium-low heat, add the diced onion and minced garlic. Sauté these for about 3 minutes or until the onion looks soft.
  7. Stir in the tomato puree and cook for another minute.
  8. Add the crushed tomatoes, Italian seasoning, and about 4 tablespoons of reserved pasta water to the large pan.
  9. Let it simmer for about 15 minutes until it thickens.
  10. Once the sauce has thickened, remove it from the heat and pour it into an oven-safe dish.
  11. Next, fill each pasta shell with 1/2 teaspoon of pesto, a couple of wilted spinach leaves, some diced roasted pepper, and a mini mozzarella ball.
  12. Place each filled shell into the dish that has the sauce at the bottom.
  13. After filling all the shells, season lightly with salt and pepper.
  14. Bake the dish in the preheated oven for about 20-25 minutes, or until everything is cooked through, and the mozzarella is melted and bubbling.
  15. Once ready, take it out of the oven and let it sit for a few minutes before serving. Enjoy your delicious Stuffed Pasta Shells!

Notes

This dish pairs well with garlic bread or a simple green salad.

  • Author: miguel-santiago
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 35mg

Keywords: pasta, stuffed shells, vegetarian pasta, Italian recipe