Chef’s Corner: Italian-Inspired: Stuffed Shells with Spinach & Ricotta

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Read Time: 2 minutes

Contributed by Tony DiStefano, Director of Culinary Innovation

Comfort food meets classic Italian flavors in this deliciously satisfying dish. Jumbo pasta shells are generously filled with a creamy blend of ricotta cheese and spinach, then nestled into a rich, herb-infused festive marinara sauce. Baked to bubbly perfection, this Italian-inspired favorite is hearty, flavorful, and perfect for sharing. Whether you’re serving a weeknight family dinner or a holiday gathering, these Stuffed Shells with Spinach & Ricotta bring warmth and tradition to the table.

Recipe: Italian-Inspired: Stuffed Shells with Spinach & Ricotta

Ingredients

  • 20 jumbo pasta shells, cooked
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 Tbs of fresh cooked chopped garlic
  • 2 cups fresh chopped spinach
  • 1/4 cup parmesan I prefer pecorino ramono
  • 1 tsp Italian seasoning
  • 2 cups marinara sauce (with chopped tomatoes for texture)

Directions

  1. Mix olive oil, orange zest, herbs, salt and pepper into a paste.
  2. Rub over the turkey breast and roast at 375 for 60-90 minutes, internal temperature should be 165.
  3. Rest, slice, and serve with remaining juice from the pan. Serve with your harvest salad dressed with Honey Apple Vinaigrette.
  4. Mix ricotta, spinach, parmesan, mozzarella, garlic and seasoning. Stuff into shells.
  5. Spread sauce in a baking dish, arrange shells, top with more sauce.
  6. Bake at 375°F for 25–30 mins. Garnish with basil and red pepper flakes.

About the Chef

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director at Eastern Suffolk BOCES. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.

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