She Stuffs Seashells

Everyone loves baked pasta entrees.  From macaroni and cheese to lasagna hearty baked ziti, these dishes are warming, satisfying comfort foods.  One particular dish's popularity, however, seems to have faded quietly into the archives of recipe files.  Although still listed on some menus today, it has now been relegated to the 'Remember when...' trips down nostalgia road.  I am referring to stuffed shells.

Stuffed shells were once as coveted as today's lasagna.  The pasta's shape, conchiglioni, is an attractive and perfect little vessel into which fillings can be spooned before pour the tide of red sauce poured over them.  Personally, I love this dish.  Why did it fall by the wayside in so many home and restaurant kitchens alike?  When is the last time you have heard someone declare that they just consumed stuffed shells for dinner?  Perhaps laziness has set in among home cooks who prefer the less tedious method of merely laying down wide lasagna noodles and slathering on the layers of fillings, sauce and cheese with somewhat reckless abandon.  Sure, it tastes just as divinely, so why not?

The filling for stuffed shells is infinitely versatile.  If it can be made to fit inside a pasta shell, then the ingredient qualifies.  Ricotta cheese typically forms the base into which to stir other tasty additions.  Cooked crumbles of Italian sausage with finely diced peppers or mushrooms or finely shredded cooked chicken with spinach or peas create hearty combinations.  Stuffed shells are usually covered with a tomato-based red sauce; however, a creamy tomato pink sauce, creamy pesto, classic Alfredo and béchamel sauces are all acceptable alternatives to change things up.  Most would agree that cheese makes everything better, so scatter some shredded fresh mozzarella over the sauce for good measure before transferring he baking dish to the oven.  Lastly, before serving, a sprinkle of chopped fresh parsley, basil or chopped pistachios creates a crowning finish.

In many areas, including here on Long Island, cool weather prevails with the last chilling breaths of Old Man Winter.  Take advantage of it to spark one more fire in the fireplace and serve a hearthside comfort meal of stuffed shells.  All you'll need with the dish is a bottle of Chianti, a simple salad of greens tossed with an olive oil and balsamic vinaigrette and, of course, a favorite winter dessert of your choice. 

Here are three variations of stuffed shells to try.  First, you will need to make the red sauce.

Seafood-Stuffed Shells

Ingredients:

16 jumbo pasta shells

4 cups red tomato basil sauce

1 pound cooked lobster meat, shrimp or scallops, coarsely chopped

1 15-ounce container ricotta cheese

¼ cup grated pecorino Romano cheese

1 egg

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

8 ounces shredded fresh mozzarella cheese

Preheat oven to 375-degrees.  Bring a large pot of salted waster to a boil over high heat.  Cook the pasta shells in boiling water until just al dente.  Drain.  Meanwhile, in a bowl combine the shellfish, ricotta, Romano, egg, parsley and garlic.  Spoon this mixture into cooked pasta shells, filling each.  Spread one ladle full of sauce in the bottom of a baking dish.  Arrange the stuffed shells in a single layer in the pan.  Pour the remaining tomato sauce over the shells and sprinkle the mozzarella over the top.  Bake for 30 minutes or until the mozzarella is melted.  Sprinkle with additional chopped fresh parsley and serve.  Makes four first-course servings or two main dish servings.

Spinach-Stuffed Shells

Ingredients:

16 jumbo pasta shells

4 cups red tomato basil sauce

16 ounces fresh baby spinach

1 15-ounce container ricotta cheese

¼ cup grated pecorino Romano cheese

1 egg

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

8 ounces shredded fresh mozzarella cheese

Preheat oven to 375-degrees.  In a large skillet, heat 2 tablespoons olive oil over medium heat.  Add the spinach and sautee until it has all wilted.  Remove from heat and transfer the cooked spinach to a fine mesh sieve and allow all of the moisture to drain.  Bring a large pot of salted waster to a boil over high heat.  Cook the pasta shells in boiling water until just al dente.  Drain.  Squeeze out remaining excess liquid from the cooked spinach.  In a bowl combine the spinach, ricotta, Romano, egg, parsley and garlic.  Spoon this mixture into cooked pasta shells, filling each.  Spread one ladle full of sauce in the bottom of a baking dish.  Arrange the stuffed shells in a single layer in the pan.  Pour the remaining tomato sauce over the shells and sprinkle the mozzarella over the top.  Bake for 30 minutes or until the mozzarella is melted.  Sprinkle with additional chopped fresh parsley and serve.  Makes four first-course servings or two main dish servings.

Enjoy any filling that you dream up.  Stick with the basic ricotta and egg and then add anything that can be made to mix into the ricotta.   Spring is indeed imminent at last.  Take advantage of a few more oven-friendly cool days left in March and dish up some baked pasta for dinner.  Stuffed shells are as beloved as ever, they just need to be brought back into the spotlight.  For other baked pasta alternatives, try macaroni and cheese, lasagna and seafood stuffed manicotti.