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
- 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
Lightly grease a 10-inch round baking dish, and your heat oven to 400 degrees F.
Cook pasta shells according to package instructions. Drain and place on a parchment-lined baking sheet until ready to fill.
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.
Using a small ice cream scoop or a spoon, fill each shell with 2 tablespoons of the filling.
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.
Pour ½ of the remaining marinara between the shells and top with the remaining ½ cup mozzarella cheese.
In a small bowl combine the panko breadcrumbs, parmesan, and olive oil and mix well.
Sprinkle the panko mixture evenly over the stuffed shells.
Bake for 15-20 minutes until golden on top and cheese is bubbling.
Add the chopped basil. Let cool, and enjoy!
And, fall into those wonderful autumn flavors with these Butternut Squash Alfredo Baked Shells
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