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Cheesy Stuffed Pasta Shells | Recipeish | Gustus Vitae

by Frankie Scanlon

Yield: Serves 4-6.
Time Estimate: 1 1/2 Hours, including 45 minutes unattended.
Storage Notes: Best if enjoyed immediately. Can be frozen and stored for up to 3 months.
Difficulty: Easy.

These generously stuffed pasta shells are a wonderful Fall treat: nestled atop a bed of freshly made red sauce, stuffed with hearty veggies lilke corn and yellow squash, and loaded with several types of cheese, this is a decadent autumn dinner that's lovely for larger groups and also freezes well: make a bit extra, and just reheat again for lunch on Monday or Tuesday.

Ingredients

  • 1 Box jumbo pasta shells (12 oz)
  • 1 Package cream cheese (8 oz)
  • 1/2 Cup sour cream
  • 1 Cup shredded mozzarella cheese
  • 2 Cups sliced button mushrooms
  • 1 1/2 Cups corn kernels (frozen is fine)
  • 2 Medium-sized yellow squash
  • 3 Cups baby spinach
  • 2 Tbs extra virgin olive oil
  • 2 Cups marinara/red sauce
  • 1 Tin Creamy Truffled Ranch Seasoning
  • 1 Tin Sicilian Garlic Seasoning
  • 1/2 Cup parsley
  • 1/2 Cup fresh basil
  • 1/4th Cup grated Parmesan
    Directions
    • Bring a large pot of salted water up to a rolling boil, and begin preheating your oven to 350F.
    • Begin mincing mushrooms and yellow squash, and combine in a medium bowl with corn kernels. Drizzle with olive oil, sprinkle over 3/4ths of a tin of Creamy Truffled Ranch Seasoning, and lay out evenly on a baking tray.
    • Roast veggie medley for 30 minutes, and quickly blanch the spinach, cooking in boiling water for 3 minutes. Strain, reserve, and mince, before reserving.
    • Working in 2-3 batches as needed, cook jumbo shells for 12-15 minutes, or until just a touch under al dente, then reserve.
    • Finely dice parsley, basil, and blanched spinach, then add to a large mixing bowl.
    • Drop in sour cream, mozzarella, and cream cheese, and use the back of a fork to combine. Shake over 3/4ths of a tin of Sicilian Garlic Seasoning, remove veggie medley from the oven, and add to bowl, mixing as you do.
    • In pour in the majority of the red sauce into a large rectangular baker, then begin assembling your shells.
    • Using a small spoon, fill each shell with between 1 1/2 - 2 scoops of the cheesy veggie filling, and begin arranging in the baker.
    • Fill baker as tightly as you can, then sprinkle over Parmesan and remaining spices to coat completely.
    • Pop in the oven, and cook for 30 minutes, until sauce is bubbling and the pasta is just beginning to brown.
    • Remove and serve, garnishing with any remaining basil or parsley.
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