Pull-Apart Stuffed Shells
This easy stuffed pasta shell recipe is one of our favorites, and while it's perfect for a game day appetizer, we are happy to treat our guests to it anytime of the year. This is one of those fun party food appetizers because it's easy as 1-2-3 to make, and since it's a pull-apart recipe, it's even easier to serve.
Enjoy giant stuffed pasta shells with a creamy 3-cheese and herb filling, baked with crispy panko breadcrumbs and marinara sauce, and then topped off with grated Parmesan and fresh, shredded basil. Who doesn't want to be Italian for a day when this dish is on the menu?
Preparation Time25 min
Cooking Time20 min
Kid FriendlyYes
Ingredients
- 1 (12-ounce) package Jumbo pasta shells, cooked
- 2 cups Ricotta cheese
- 1 1/2 cup Mozzarella, divided
- 1 cup Parmesan cheese
- 2 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cup marinara sauce, divided
- 1/2 cup panko bread crumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon olive oil
- 3-4 fresh basil leaves, cut into ribbons for garnish
For another take on stuffed shells, check out this recipe for
Instructions
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Lightly grease a 10-inch round baking dish, and your heat oven to 400 degrees F.
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Cook pasta shells according to package instructions. Drain and place on a parchment-lined baking sheet until ready to fill.
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While the pasta shells are cooking, prepare the filling. In a large mixing bowl combine the ricotta, 1 cup mozzarella, 1 cup parmesan, garlic, oregano, basil, red pepper flakes, salt, and pepper. Mix well.
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Using a small ice cream scoop or a spoon, fill each shell with 2 tablespoons of the filling.
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In a round baking dish pour 1 cup of the marinara sauce. Place the shells cheese side up around the baking dish in a spiral pattern.
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Pour ½ of the remaining marinara between the shells and top with the remaining ½ cup mozzarella cheese.
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In a small bowl combine the panko breadcrumbs, parmesan, and olive oil and mix well.
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Sprinkle the panko mixture evenly over the stuffed shells.
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Bake for 15-20 minutes until golden on top and cheese is bubbling.
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Add the chopped basil. Let cool, and enjoy!
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Rnbowgrl
Oct 19, 2017
It has never dawned on me to have stuffed shells as an appetizer...but what a great idea and now that I think of it, can you imagine all of the different ways these can be made for any occasion? I love this idea! You know...I bet this would even be great for a quick snack or lunch served cold and stuffed with tuna salad too.
daniellek
Sep 22, 2017
I'm a huge fan of stuffed pasta shells, so I was really looking forward to trying this recipe! The Italian flavors were incredible in this dish, so I highly recommend this dish for anyone who loves Italian food!
ErinJ
Sep 20, 2017
These shells were amazing! Tons of cheese and a great mix of Italian flavors made this a must-keep recipe. But, since there is marinara sauce involved, I suggest eating with a fork instead of your hands if you are wearing a light-colored top!
Jim Moriarty
Sep 20, 2017
These have that perfect balance of cheese and spice that makes them truly exceptional. Eating them was pleasurable beyond compare, like having a transcental experience where, if only for a second, you're able to look inward and witness that divine, true self. Make these shells and know the flavors of universal one-ness.
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