beanCooking: Cheesy Stuffed Shells

If you’re looking for a comfort meal that feels impressive but is secretly easy, this one’s for you. Stuffed shell pasta is the kind of dish that makes people think you really tried—when actually, you just layered a few delicious things into edible bowls and baked it all until melty. You're welcome.

This is my version: creamy Tre Stelle ricotta, spicy Italian sausage, fresh spinach, and a good hit of Terroni’s pepperoncini piccanti (not for the faint of tongue). It’s hearty, hot, cheesy and perfect for sharing. Or hoarding. No judgment.

What You’ll Need:

• 1 container of Smooth Ricotta

• Mild or hot Italian sausage (not in casing, or remove it before cooking)

• 1 tbsp tutto calabria nduja sausage spread

• 3 large handfuls of fresh chopped spinach

• Juice of half a lemon

• Freshly cracked black pepper to taste

• 1½ tbsp Terroni Pepperoncini Piccanti (spicy but that’s how I like it)

• 1 box of Jumbo Shells(trust me: anything smaller is a nightmare to stuff)

• Your favourite red pasta sauce ( I really like the Arrabiata sauce from Carbone)

• A generous handful of shredded cheese – mozzarella, parmesan, yes both.

How to Make It:

Boil your jumbo shells→ About 15 minutes in salted water. You want them soft enough to stuff, but not falling apart.(Cook a few extras. Some always rip. It’s science.)

Cook the sausage→ Fry until browned and cooked through.→ Drain the oil – always.

1. Mix your filling in a large bowl, combine:

   • Tre Stelle ricotta

   • Chopped spinach

   • Squeeze of lemon

   • Cracked black pepper

   • Cooked sausage

   • 1½ tbsp Terroni’s pepperoncini piccanti (Hot. As. Hell. But heavenly.)

   Mix well. Taste it. Adjust as needed. This is the good part.

   
   

2. Stuff the shells

   Gently fill each shell with your sausage-ricotta-spinach goodness. This step is weirdly therapeutic.

   
   

3. Layer it in a baking dish:

   • Add a layer of red sauce

   • Nestle your stuffed shells in

   • Cover with more sauce

   • Finish with shredded cheese

     
     

4. Bake→ 20 minutes at 375°F (190°C) until bubbly and golden on top, and you’re hovering over the oven like a dog.

Serve With:

• Caesar salad – Not for health, but because it’s the perfect match. Creamy + spicy + crunchy = bliss.

• Garlic bread – Optional. But also, is it? No.

• A drink of your choosing:

  • Sparkling water in a fancy glass

  • Ice cold milk (Yes, really. Don’t knock it.)

  • A can of Coca-Cola (Classic)

Final Thoughts:

This dish is rich, spicy, comforting, and low-effort, but doesn’t look like it. The Terroni pepperoncini brings depth and heat, while the lemon and spinach add just enough brightness to keep it balanced. It’s the kind of meal that makes your house smell like a hug. It reheats beautifully, unless you eat it all the same night. Let me know if you try it. Or better yet, invite me over!

Stay spicy,

Kim Bean