On Saturday I shared some peeks of my bulk cooking and showed you guys my stuffed shells! I made a TON to put in the freezer and save some money, time, and stress while we are all hunkered down here in the UK.
After some DM's asking for the recipe, I thought I would post my shell recipe here along with some of my favorite bulk batch recipes for you over in this blog post. Sharing is caring, right?
My goal is to share helpful content and bits on the blog and today is all about food as we are headed out to the shops and trying to feed our family and friends responsibly. I double the mixture recipe below and make one of the sauce recipe when I am batch cooking. If you have any extra left over you can freeze the sauce or ricotta mixture. Ok, let's make delicious shells:
Ingredients for shells:
- 12-14 jumbo pasta shells (I get mine at Tesco!)
- 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 3-4 cloves garlic minced (to your taste)
- 4 cups spinach (I use frozen, you can also use fresh)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 large egg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 cups marinara sauce (recipe below)
- Basil for serving if desired
- Extra parmesan cheese for serving if desired
Ingredients for sauce:
- 2 cans of shooped or plum tomatoes
- 1 medium onion
- 3 cloves of garlic
- 4 tbsp tomato paste
- Dried herbs to taste: oregano, basil, thyme, red pepper flake, salt, pepper, parsley, bay leaf. I used about a tbsp of each to start and then add to taste.
- 1-3 tbsp olive oil
- First make the sauce! Dice the onion and add olive oil to a pan. Simmer the onions until they are golden.
- Add in diced garlic. Stir and make sure not the burn.
- Stir in tomato paste and let the flavor of the onions and garlic get in for 2 minutes.
- Add in two cans of canned tomatoes. Let simmer for 4-5 min and then use a masher to smuch tomatoes down.
- Add in herbs and let simmer another 10-15 minutes. Then add in any additional herbs you want to taste and let simmer again. I let mine simmer for 30-40 minutes to get lots of flavor but you can also set aside and start the process faster if you are in a rush. Once you are happy set the sauce to the side.
- Start cooking the shells and make sure to add salt to the water. Follow the instructions on the bag to cook.
- While the pasta is cooking, start to make the filling.
- Sweat the onions with olive oil in a pan, once golden add in the garlic.
- Once garlic is cooked in, add in spinach. Make sure to get as much water out of frozen or fresh spinach before adding it in the pan. Season with salt and pepper.
- Mix it all together for 4-5 on medium/low heat and then turn off.
- In a bowl, combine ricotta, mozzerella, parmesean, salt, pepper. Add in spinach mixture and add it all together.
- Take the shells out once they are cooked and run under cold water so you can handle them.
- In order to fit shells in small freezer, I put mine in cake tins or a casserole dish that will fit in the freezer. Spread a bit of the marinara mixture on the bottom of your pans.
- Start assembling the shells taking a bit of ricotta mixture and stuffing each shell.
- Once you are done, take the red sauce and spread evenly over and inbetween the shells.
- Sprinkle extra parmesean or mozzerella over the shells if you want.
- At this point, I cover the shells with foil and and wrap and stack in the freezer.
- You can then take them out, heat the oven to 350 F/ 175 C and cook until they are warmed through and the cheese is all melted.