STUFFED SHELLS❤️ the perfect pasta dish ✨ #Shorts

STUFFED SHELLS❤️ the perfect pasta dish ✨ ‪@FlavorsByAlessandra‬ Sauce: 48oz Tomato Puree (Passata) 2 tbsp olive oil 6 cloves garlic, crushed 1 tbsp calabrian chilis in oil (optional ~ can swap for crushed red pepper) Salt, to taste 2 tbsp sugar Ricotta Filling: 1 tsp olive oil 2 cloves garlic, thinly sliced 12 oz fresh or frozen spinach, chopped (& thawed, if needed) 2 cups (16oz) whole milk ricotta 2 cups (16oz) mascarpone cheese 1 cup Parmigiano cheese 1 cup mozzarella cheese 3 tbsp fresh parsley, chopped 1 egg 1 lemon, zested Salt and pepper, to taste Pasta & breadcrumbs: 1 12oz box of jumbo shells 1 cup mozzarella cheese 2 tbsp butter 1 clove garlic, grated 1 tsp calabrian chiliis in oil 1 cup panko breadcrumbs Salt To make the sauce, heat oil in a pot, add garlic and chilis, and cook for one minute. Add tomato puree, a pinch of salt, and sugar, bring to a simmer, then reduce the heat and let it cook for 30 minutes. Meanwhile, prepare the filling: sauté garlic and spinach with oil and salt until wilted, then let it cool. Mix the spinach with ricotta, mascarpone, Parmigiano, mozzarella, parsley, egg, lemon zest, salt, and pepper in a bowl, and transfer the mixture to a piping bag. Cook the pasta in salted boiling water for 3 minutes under al dente, drain, rinse, and dry. Fill each shell with 1-2 tablespoons of the filling. In a baking dish, spread a layer of sauce, arrange the filled shells, and top with more sauce and mozzarella. Cover with oiled foil and bake at 350°F for 25 minutes. Remove the foil and broil for 5 minutes until golden and bubbly. For the breadcrumbs, toast panko with butter, garlic, and chilis in a pan until golden brown. Sprinkle the toasted breadcrumbs over the shells and serve hot. Enjoy! #giallozafferano #recipes #italianfood #pasta #holidays #yum #usa