Elevate your classic stuffed shells to new heights with some of Italy’s most beautiful foods. Check out our recipe for baked stuffed shells below. A warm and indulgent meal just in time for the colder weather!
The Gnocca is a traditional Neapolitan pasta resembling an elegant, ridged shell, perfect for stuffing and baking. La Fabbrica della Pasta has been making pasta for three generations in Gragnano, a small town famous for its pasta production for over 500 years. Their pastas are made with local spring water and high-protein Durum wheat which helps keep the pasta al dente, then extruded through a bronze die and dried slowly at a low temperature.
Passata is an essential ingredient in Italian cuisine, a building block for countless recipes and pasta sauces. Agricola Paglione's traditional, silky-smooth tomato puree is made only with hand-picked organic tomatoes and sea salt. All their tomato products are produced exclusively from fresh tomatoes, vine-ripened under the Apulian sunshine, harvested by hand, and processed within 24 hours of picking.
Pair these ingredients with any one of our premium extra virgin olive oils for an unforgettable version of this comfort food classic. Keep reading to view our recipe for the perfect stuffed shells below!
Stuffed Gnocca Shells
Ingredients
12 ounces Gnocca pasta
2 large eggs
Sea Salt & freshly ground black pepper
1 1/2 cups of fresh ricotta cheese
3 ounces of freshly grated parmesan, plus more for serving
1/4 cup finely chopped parsley
1/2 cup of mozzarella, cut into small cubes (more if you'd like it extra cheesy)
1 jar of Agricola Paglione Passata
Extra Virgin Olive Oil
Instructions
Preheat your oven to 375°F.
Cook Gnocca until very al dente.
Mix together your two large eggs, ricotta cheese, parsley, salt and pepper with a drizzle of olive oil.
Stuff each shell with a few pieces of mozzarella and pipe in your ricotta mix.
Spread passata and olive oil in the bottom of your baking dish, and then layer your shells on top into one even layer. Drizzle the rest of your passata, mozzarella and olive oil on top of the shells.
Bake for 35-40 minutes and finish in the broiler for 3-5 minutes to get that perfectly crispy, golden top.
Serve with more parmesan cheese and enjoy!