How long do stuffed shells last in the refrigerator?

If stored in an airtight container, your Stuffed Shells can maintain their freshness and flavor for 2-3 days in the refrigerator.

Can I bake these from frozen?

It is possible to bake the shells directly from the freezer, we highly recommend defrosting the Stuffed Shells first for optimal results. Heating the ricotta and spinach shells from a frozen state may result in a slightly rubbery texture of both the pasta shells and the sauce, affecting the overall dining experience. Thawing them in the refrigerator allows for a more even reheating.

How do I reheat stuffed shells without drying them out?

To achieve that perfect reheated bliss without compromising the texture, follow these steps: Add Extra Sauce: Introducing a touch more sauce before reheating is the secret to retaining moisture and preventing any dryness. Cover with Foil: This protective layer ensures that the heat is evenly distributed, allowing for a thorough reheating process. Use Moderate Heat: opt for a moderate temperature setting. This gentle approach ensures that the pasta maintains its tenderness and the sauce retains its lusciousness. Allow to Stand: After reheating, let your stuffed shells stand for about 5 minutes. This brief resting period allows the flavors to meld together, resulting in a more harmonious and delicious outcome.

Stuffed Shells with Butternut Squash Sauce (how to reheat)

Description

Indulge in the ultimate comfort food with our Stuffed Shells in Butternut Squash Sauce recipe. Learn how to reheat for a quick, satisfying meal. Embrace the flavors of the season with creamy butternut squash, and pair it perfectly with a spinach and ricotta filling.

Ingredients

For Butternut Squash Sauce:

2 tbsp olive oil

5-6 fresh sage leaves, chopped

2 sprigs of fresh rosemary, chopped

Pinch of chili flakes (optional)

500g butternut squash, peeled and chopped

1/2 white onion, quartered

1 clove of garlic, peeled

Salt and black pepper to taste

1 tsp tomato paste

1/2 tsp freshly grated nutmeg

125ml vegetable or chicken stock (plus extra if needed)

250ml heavy cream

For Spinach and Ricotta Filling:

1 tbsp olive oil

2 cloves of fresh garlic, minced

200g baby spinach leaves, washed

250g skim-milk ricotta cheese, crumbled

120g mozzarella cheese, grated

30g Parmesan cheese, grated

1 large egg

Assembly:

350g large pasta shells

50g mozzarella cheese, grated

Salt and black pepper to taste

Fried Sage leaves for serving

Grated Parmesan for serving

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Instructions

How to Make the Butternut Squash Sauce:

1. Roast Vegetables- Preheat your oven to 180°C (356°F). Use a large bowl and toss cubed butternut squash, onion, and garlic in the olive oil mixture. Place butternut squash mixture on a baking sheet. Season with salt and pepper. Roast for 30-40 minutes or until soft and slightly caramelized.

2. Blend Sauce - Combine the roasted vegetables, tomato paste, nutmeg, stock (or water), and cream in a blender. Blend until smooth. (Add more stock or water if needed) Season with salt and pepper. Set aside.

Chef's Tips:

- Blend while warm for a smoother sauce.

- Work in batches if needed.

3. Cook the pasta shells - Bring a large pot of water to a rolling boil. Generously season the water with salt. Cook the jumbo shells in salted water until just under al dente, according to package directions. Drain and set aside

For Spinach and Ricotta Mixture:

4. Sauté Spinach - Heat olive oil over medium heat in a skillet. Sauté garlic until soft. Add spinach and cook until wilted. Let cool.

5. Make Ricotta Filling - In a mixing bowl, combine spinach, ricotta, mozzarella, Parmesan, and egg. Season.

6. Assemble - Preheat the oven to 190°C (375 degrees F). Pour 1 1/2 cup of butternut squash sauce into a 30 x 20cm (11"x 8") casserole dish. Generously stuff each pasta shell and place it in the dish. Drizzle with the remaining sauce and mozzarella cheese.

Chef’s Tip: Brush the inside of the aluminum foil with a little olive oil or spray with baking spray before covering the casserole dish. This will stop it from sticking to the top of the shells if your dish is a little on the shallow side.

7. Bake - Cover with foil and bake for 25-30 minutes. Remove foil and bake until golden and bubbling, another 5 - 10 minutes.

Notes

Storage Instructions: Fridge - Store Stuffed Shells in an airtight container for 2-3 days.

Make Ahead: Assemble without baking for make-ahead convenience. Fridge: Store for 2-3 days before baking. Freezer: Freeze for up to 3 months.

Defrosting - Thaw in the refrigerator overnight for optimal texture and flavor.

How To Reheat Stuffed Shells: Food Safety Tip - Stuffed shells must reach an internal temperature of 74°C (165°F) Oven (Best Results): Preheat to 180°C (350°F), cover with foil and bake for 25-30 minutes or until warmed all the way through. Microwave: Reheat Stuffed Shells in a microwave-safe dish with a splash of water or sauce, covering to avoid splatter, microwaving in short intervals until piping hot. Air Fryer: Reheat Stuffed Shells in the air fryer by preheating to 95°C (200°F) for 5 minutes, placing shells on foil in the basket, and air frying at 175°C (350°F) for 8-10 minutes.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Dinner Recipes
Method: Roasting and Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 557
Sugar: 5.8 g
Sodium: 800.3 mg
Fat: 23.7 g
Carbohydrates: 60.6 g
Protein: 27.5 g
Cholesterol: 85.5 mg