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Preheat oven to 375°F (190°C) Recipe

Preheat oven to 375°F (190°C) Recipe
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★★★★★

5 from 13 reviews

A delightful fusion of Caribbean flavors meets Italian classics in these Callaloo and Ricotta Stuffed Shells. Tender jumbo pasta shells are filled with a creamy mixture of sautéed callaloo, ricotta, and Parmesan cheese, then baked in a rich marinara sauce topped with melted mozzarella, creating a comforting and delicious vegetarian meal perfect for any occasion.

Ingredients

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For the filling:

  • 2 cups fresh or frozen callaloo (or spinach), chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg

For the pasta and sauce:

  • 12–15 jumbo pasta shells
  • 2 cups marinara or tomato sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the pasta: Boil jumbo pasta shells according to package instructions until al dente. Drain the shells carefully and set aside to cool slightly for easier stuffing.
  2. Prepare the callaloo filling: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add the chopped callaloo, onion powder, salt, and pepper. Cook for 3 to 5 minutes until the greens are wilted and tender. Remove from heat and let the mixture cool slightly.
  3. Mix the cheese filling: In a medium bowl, combine the cooked callaloo mixture with ricotta cheese, grated Parmesan cheese, and the egg. Stir thoroughly until all ingredients are well incorporated into a creamy filling.
  4. Stuff the shells: Gently spoon the callaloo and ricotta mixture into each cooked pasta shell, filling them generously but carefully to avoid tearing.
  5. Assemble the dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells, ensuring they are well covered. Sprinkle shredded mozzarella cheese evenly over the top.
  6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes to allow the flavors to meld and the filling to heat through. Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
  7. Serve: Garnish with freshly chopped parsley, if desired, and serve the stuffed shells warm for a comforting and flavorful meal.

Notes

  • Callaloo can be substituted with spinach if unavailable.
  • Ensure the pasta shells are cooled slightly before stuffing to prevent tearing.
  • For a vegan option, replace cheeses with plant-based alternatives and omit the egg, though texture may differ.
  • Leftovers can be refrigerated for up to 3 days and reheated covered to retain moisture.
  • You can add a pinch of nutmeg to the filling for a subtle warm spice note.

Nutrition

Keywords: callaloo stuffed shells, ricotta pasta recipe, Caribbean pasta dish, vegetarian stuffed shells, baked pasta shells, callaloo recipe

Find it online: https://maicook.com/preheat-oven-to-375f-190c-recipe/