Preheat oven to 375°F (190°C) Recipe

If you’ve been craving a hearty, comforting meal that feels both indulgent and fresh, you’re going to love these callaloo and ricotta stuffed shells. Bursting with creamy ricotta, vibrant callaloo, and melted mozzarella on top, this dish is a delightful twist on classic stuffed pasta that will have everyone requesting seconds. Before you dive in, don’t forget to preheat oven to 375°F (190°C)—this key step ensures your casserole bakes perfectly, achieving that golden, bubbly finish we all adore!

Ingredients You’ll Need

Every ingredient here is straightforward but packs a punch in flavor and texture. Each element works together, from the tender callaloo adding a beautiful green color and subtle earthiness, to the creamy cheeses that bring richness and a delightful melt.

• Fresh or frozen callaloo (2 cups): Use fresh when possible for vibrant color and flavor, but frozen works wonderfully too, making this recipe accessible year-round.
• Olive oil (1 tablespoon): Adds a smooth richness and helps sauté the garlic and callaloo for deep flavor.
• Garlic (2 cloves, minced): Garlic infuses the filling with its signature aroma and slight kick.
• Onion powder (1 teaspoon): A simple spice that adds savory depth without overpowering the mild callaloo.
• Salt and pepper (to taste): Essential for balancing the flavors and enhancing the natural tastes of the ingredients.
• Ricotta cheese (1 cup): Provides creamy texture and mild flavor that perfectly complements the greens.
• Grated Parmesan cheese (½ cup): Adds a nutty, salty finish that rounds out the filling beautifully.
• Egg (1): Acts as a binder for a perfect stuffing consistency that stays put in each shell.
• Jumbo pasta shells (12–15): Their size makes them perfect for stuffing and holding a generous filling.
• Marinara or tomato sauce (2 cups): Choose your favorite sauce for a tangy, comforting base layer.
• Shredded mozzarella cheese (1 cup): Melts over the top to create that irresistible gooey, cheesy crust.
• Fresh parsley (2 tablespoons, chopped, optional): Adds a pop of fresh, green flavor and pretty garnish to finish the dish.

How to Make Preheat oven to 375°F (190°C)

Step 1: Prepare the Pasta

Start by boiling your jumbo pasta shells according to the package instructions until just al dente. This ensures that the shells hold their shape when stuffed but won’t overcook in the oven. Once cooked, drain the shells and set them aside to cool slightly, so you can handle them without breaking.

Step 2: Cook the Callaloo Filling

In a skillet, heat up the olive oil over medium heat. Add the minced garlic and sauté it for about a minute until you can really smell that garlicky goodness. Then, add the chopped callaloo along with the onion powder, salt, and pepper. Cook everything together for 3 to 5 minutes until the callaloo wilts and becomes tender but still vibrant. Let this mixture cool a bit before moving on—that way your cheese won’t scramble when combined.

Step 3: Combine the Cheese Filling

Grab a mixing bowl and stir together the cooked callaloo mixture with the ricotta cheese, Parmesan, and egg. The egg is a crucial part here, helping everything bind nicely so your filling holds together beautifully inside each pasta shell.

Step 4: Stuff the Pasta Shells

Now comes the fun part! Gently spoon the callaloo and cheese mixture into each cooked jumbo shell, filling them generously but carefully so they don’t tear. If you have extra filling, it’s delicious served on the side or layered in the dish after stuffing all the shells.

Step 5: Assemble and Bake

Before you start putting everything together, remember to preheat oven to 375°F (190°C). This step is key for even cooking and a bubbly, melted topping. Spread 1 cup of marinara sauce evenly on the bottom of your baking dish to prevent sticking and add moisture. Arrange all your stuffed shells snugly on top of the sauce, then spoon the remaining marinara sauce over everything. Finally, sprinkle the shredded mozzarella evenly across the surface. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted, golden, and irresistibly bubbly.

How to Serve Preheat oven to 375°F (190°C)

Garnishes

Fresh parsley is a simple yet elegant garnish that adds brightness and a burst of color against the rich, cheesy shells. Sprinkle it on just before serving for that extra touch of freshness and appeal.

Side Dishes

This dish is hearty on its own but pairs beautifully with crisp side salads, garlic bread, or a light roasted vegetable medley to balance the creaminess and richness of the filling.

Creative Ways to Present

Serving these stuffed shells family-style right from the baking dish makes for a cozy, communal dinner. For a special touch, try individual portions in small ramekins or mini casserole dishes—perfect for dinner parties or meal prep with a splash of rustic charm.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells can be stored uncovered in an airtight container in the refrigerator for up to 3 days. Keeping the cheese and sauce together helps maintain moisture and flavor, so your next meal feels just as comforting as the first.

Freezing

If you want to enjoy this dish later, freeze the assembled but unbaked stuffed shells in a freezer-safe dish, securely covered. You can store them for up to 2 months. When ready to bake, just thaw overnight in the refrigerator, then preheat oven to 375°F (190°C) and bake as directed.

Reheating

Reheat leftovers in the oven to keep the shells tender and the cheese melty. Cover with foil to prevent drying out and warm at 350°F (175°C) until heated through, around 15-20 minutes. If you’re short on time, microwaving works but keeps the texture less perfect than a good oven bake.

FAQs

Can I substitute spinach for callaloo?

Absolutely! Spinach is a great substitute if callaloo isn’t available. It offers a similar mild flavor and cooks down nicely for the filling.

Do I need to cook the pasta shells before stuffing?

Yes, cooking the shells al dente before stuffing is essential. It ensures they’re flexible enough to fill without breaking and won’t be undercooked after baking.

Can I make this recipe vegan?

To make it vegan, use plant-based ricotta and mozzarella cheeses, and replace the egg with a flax egg or other vegan binder. Sauté your choice of greens and season well for a delicious alternative.

What if I don’t have jumbo shells?

If jumbo shells aren’t available, you can use large manicotti tubes or even stuff large pasta sheets and roll them up. Just adjust the filling quantity accordingly.

Why is it important to preheat the oven to 375°F (190°C)?

Preheating the oven to 375°F (190°C) ensures the pasta bakes evenly, the cheese melts beautifully, and the sauce simmers perfectly, resulting in that beloved golden bubbly top and tender filling. Skipping this step can cause uneven baking and a less satisfying texture.

Final Thoughts

There’s something truly special about settling in with a warm bake of callaloo and ricotta stuffed shells, especially knowing you nailed every step starting with a proper preheat oven to 375°F (190°C). From the soothing flavors to the wonderful textures, this dish is a fantastic way to impress family and friends or simply treat yourself. Give it a try and watch it become one of your go-to recipes—you won’t regret it!

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