Thank you, Bertolli®, for encouraging me to try your new Riserva sauces. All opinion are mine alone.
These Easy Spinach Stuffed Shells are a cozy Italian meal loaded with amazing flavors!
I don’t know how, but each year, this little blog’s anniversary passes me by and I don’t realize it until after the fact. On Saturday, this space turned 3! THREE!!! And I can’t believe that as much as we’ve made this recipe in the last three years, it has yet to make an appearance here. But today we’re going to fix that!
Stuffed Shells are a lot easier than they look and they’re an Italian comfort food that’s perfect for super windy and rainy days like yesterday. I love how versatile Italian food is, there’s so much you can so with such basic, straightforward ingredients. We usually keep things pretty simple and use different sauces based on what we’re feeling like. Yesterday, we tried Bertolli® Riserva Balsamic Vinegar & Caramelized Onion and it was DELISH!
Lately, Matt and I have both been loving balsamic vinegar and the complexity it adds to dishes. Whether it’s added to salads, pasta, or a pig that’s been cooked in an oil tank (Yes, this happens on a regular basis here in Maine), it definitely has a way of making flavors shine!
I’ve been dying to try the new Bertolli® Riserva line for quite some time, with fantastic flavors like Porcini Mushrooms & White Truffle Oil and Asiago Cheese & Artichokes that lend beautifully to classic Italian family recipes, your mouth is sure to be left watering. And right now, you can save $1.50 off one Bertolli® Riserva sauce with this coupon.
Bertolli is celebrating 150 years and sharing 120 great tips and recipes over on their site, and one of them is using cast iron for baking pasta. This sounded like a pretty great idea and we decided to try it out with our traditional dish. It made it feel all that much cozier and locked in all that great Italian flavor and maintained its heat so when we went back for seconds, everything was still warm!
Easy Spinach Stuffed Shells
- Preheat oven to 350 degrees F.
- Spread a 1/4 cup of sauce on the bottom of a large cast iron pan and set aside.
- Bring a large pot of water with a pinch of salt to a boil. Cook jumbo shells for 2 minutes less than package instructions suggest. Drain pasta.
- While pasta is cooking, mix together ricotta, romano, egg, spinach, salt, and pepper in a medium bowl. Fill pasta shells with filling, making sure they're still able to close. Place filled shells open side down in the cast iron pan.
- Once all shells are done, pour remaining pasta sauce over the shells and top with slices of mozzarella cheese.
- Bake for 30 minutes or until cheese is melty and brown bubbles start to appear.
- Garnish with basil and serve hot.