Tuscan Stuffed Shells: Creamy, Comforting Italian-Inspired Perfection

Tuscan Stuffed Shells are the kind of dish that feels luxurious, comforting, and deeply satisfying all at once. With jumbo pasta shells filled to the brim with creamy ricotta, spinach, garlic, and parmesan, then baked in a rich sun-dried tomato cream sauce, this recipe brings bold Tuscan flavors straight to your dinner table.

This is not your average stuffed shells recipe. What sets Tuscan stuffed shells apart is the sauce—silky, savory, and infused with garlic, cream, and sun-dried tomatoes that add a concentrated burst of flavor. Combined with tender pasta and a rich filling, every bite feels indulgent without being heavy.

Perfect for family dinners, special occasions, or make-ahead meals, this dish is elegant enough for guests yet comforting enough for a quiet night at home.

What Makes a Dish “Tuscan”?

Tuscan-style recipes are known for rich but balanced flavors built from simple ingredients. Cream, garlic, olive oil, sun-dried tomatoes, herbs, and cheese are staples of Tuscan-inspired cooking.

In this recipe, those elements come together in harmony:

• Creamy sauce for richness
• Sun-dried tomatoes for depth
• Spinach for freshness
• Cheese for comfort

The result is a baked pasta dish that feels both rustic and refined.

Why Stuffed Shells Are Perfect for This Recipe

Jumbo pasta shells are ideal for holding generous amounts of filling. Their ridges catch sauce beautifully, and their size allows each shell to become its own perfect bite.

Stuffed shells also bake evenly, making them ideal for creamy sauces that thicken gently in the oven without drying out.

Ingredients

For the Filling

• 20 jumbo pasta shells
• 1½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 cup cooked spinach, squeezed dry and chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

For the Tuscan Cream Sauce

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1½ cups heavy cream
• ½ cup chicken or vegetable broth
• ½ teaspoon Italian seasoning
• ½ cup grated parmesan cheese

For Topping

• 1 cup shredded mozzarella cheese
• Fresh basil, chopped (for garnish)

Instructions

1. Cook the Pasta Shells
   Bring a large pot of salted water to a boil. Cook jumbo shells until just al dente. Drain and set aside to cool slightly.
2. Prepare the Filling
   In a bowl, combine ricotta, mozzarella, parmesan, spinach, garlic, Italian seasoning, salt, and pepper. Mix until smooth.
3. Make the Sauce
   Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant. Stir in sun-dried tomatoes, cream, broth, Italian seasoning, and parmesan. Simmer gently until slightly thickened.
4. Assemble the Dish
   Spread a thin layer of sauce in a baking dish. Stuff each shell generously with ricotta mixture and arrange in the dish.
5. Add Sauce and Cheese
   Pour remaining sauce over the shells. Sprinkle mozzarella evenly over the top.
6. Bake
   Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
7. Rest and Garnish
   Let rest for 10 minutes. Garnish with fresh basil and serve warm.

Tuscan Stuffed Shells

Jumbo pasta shells stuffed with creamy ricotta and spinach, baked in a rich Tuscan sun-dried tomato cream sauce.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian-inspired

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

• 20 jumbo pasta shells
• 1.5 cups ricotta cheese
• 1 cup mozzarella cheese shredded
• 0.5 cup parmesan cheese grated
• 1 cup spinach cooked and squeezed dry

Equipment

• Baking dish
• Large pot
• Skillet

Method

 

1. Cook pasta shells until al dente.
2. Mix ricotta filling ingredients.
3. Prepare Tuscan cream sauce.
4. Stuff shells and arrange in baking dish.
5. Top with sauce and cheese.
6. Bake until bubbly and golden.

Notes

Let rest before serving for best texture.

Why Resting Matters

Allowing the shells to rest after baking helps the sauce thicken and settle, ensuring clean servings and richer texture.

Tips for the Best Tuscan Stuffed Shells

• Slightly undercook shells so they don’t tear
• Squeeze spinach thoroughly to avoid excess water
• Use freshly grated cheese for smoother melting
• Don’t rush the sauce—gentle simmering builds flavor

Variations You’ll Love

• Chicken Tuscan Shells: Add shredded cooked chicken to the filling
• Vegetarian Boost: Add mushrooms or roasted red peppers
• Extra Cheesy: Add provolone or fontina
• Spicy Twist: Add crushed red pepper flakes

What to Serve with Tuscan Stuffed Shells

• Garlic bread
• Simple arugula or Caesar salad
• Roasted vegetables
• Steamed broccoli

This dish is rich, so lighter sides work best.

Make-Ahead and Storage Tips

Assemble the shells up to 24 hours ahead, cover, and refrigerate. Bake when ready.

Leftovers store well for up to 4 days and reheat beautifully, making this an excellent meal-prep option.

Why This Recipe Works Every Time

Balanced filling, structured pasta, and a creamy Tuscan sauce ensure consistency and flavor in every bite. The method is forgiving, flexible, and crowd-pleasing.

A Comfort Dish with Elegant Flavor

Tuscan Stuffed Shells strike the perfect balance between comfort food and dinner-party worthy elegance. Creamy, cheesy, and deeply satisfying, this is a recipe that feels special every time you serve it.