Main courses
A classic Italian baked stuffed shell pasta, treated with a haute-cuisine mindset: precise mise en place, two complementary sauces (tomato velouté + silky béchamel), and a clean, elegant finish inspired by the Italian Riviera (Liguria).
Recipe video
Preheat the oven to 200°C / 390°F. Set out: a large pot for pasta, a sauté pan, a saucepan, a colander, a mixing bowl, a whisk, and a baking dish (about 30×20 cm / 12×8 in). Grate the Parmigiano, dice the mozzarella, and line up your measured ingredients so you never “pause” mid-sauce. Bring a kettle of water to a boil (backup hot water helps if your béchamel tightens).
Heat olive oil in a sauté pan over medium heat. Add crushed garlic for 30–45 seconds (fragrant, not browned). Add spinach in handfuls; toss until just wilted (about 1–2 minutes). Remove from heat, discard garlic, and cool spinach on a plate. Then squeeze firmly—excess water will ruin the filling’s texture. Chop finely.
In a bowl, combine ricotta, egg, chopped spinach, diced mozzarella, grated Parmigiano, nutmeg, salt, and pepper. Mix gently until cohesive—think “mousse-like,” not overworked. If it feels loose, add 10 g / 0.4 oz extra Parmigiano. Transfer to a piping bag or a zip bag with the corner snipped for cleaner filling.
In a saucepan, warm passata with basil, salt, and optional sugar. Simmer 8–10 minutes to thicken slightly and soften acidity. Remove basil and blend briefly (or whisk vigorously) for a smooth, “velvety” texture. Keep warm.
Melt butter in a saucepan over medium heat. Add flour; whisk 1 minute (it should smell lightly toasty, not browned). Add warm milk gradually while whisking constantly. Add bay leaf. Bring to a gentle simmer and cook 4–6 minutes until it coats a spoon. Season with salt and pepper, remove bay leaf, and whisk in Parmigiano. If too thick, loosen with a splash of warm milk.
Boil generously salted water. Cook jumbo shells 2 minutes less than the package suggests (they must be pliable but still firm). Drain and cool under cold water to stop cooking. Toss lightly with a few drops of oil so they don’t glue together. Place open-side up on a tray for easy filling.
Spread tomato velouté across the baking dish (the acidic base keeps the dish lively). Spoon a thin “veil” of béchamel over it. Pipe filling into each shell (fill generously, but don’t burst them). Arrange snugly. Spoon remaining béchamel over the top so peaks of pasta still show. Finish with Parmigiano.
Bake 18–22 minutes until bubbling at the edges and lightly golden on top. For more color, broil 60–90 seconds (watch closely). Rest 5 minutes—this sets the sauces so plating stays elegant.
Plate 4–5 shells per person. Add a small spoon of tomato sauce at the side, then a gloss of béchamel. Finish with lemon zest and micro basil for lift. Optional: a Parmigiano crisp for height and crunch.
