Recently there has been some major pantry cleaning going on around these parts. We’re moving in just 4 days (I really should be packing…) and I’m on a mission to use up all of the random odds and ends I discovered lurking in the darkest corners of our cabinets. It’s like I’ve found a whole new world of lost food! Has this ever happened to you right before a move? It’s like… where did all this stuff come from?
Among the scatter of crushed ramen, half eaten tortilla chips, and a bevy of miniature spices I don’t have the faintest recollection of purchasing, I found a warrior package of (still good and not broken) pasta shells that were just begging to be stuffed. I’ve had the idea of a Summery Caprese style lasagna in my mind for ages now (ever since our trip to Rome!), but being the “work with what ya got” kind of lady that I am, I decided to take said idea and stuff it into shells. Pun totally intended.
The results…? Well, lets just say pasta+cheese+fresh tomatoes can do no wrong. Caprese stuffed shells are a new favorite! I used my classic marinara sauce as the base coat in this recipe, and I humbly suggest you do the same. That said, if you’re in a pinch for time and have no business making sauce from scratch, this recipe can and will work wonderfully will a jar of sauce swiped from the grocery store. Just be sure to choose a sauce that’s not overly spiced with a bunch of added ingredients – this recipe has a lot of flavor going on already and thrives on a classic simple sauce 😉
Happy Sunday! xoxo
Caprese Stuffed Shells
- 12 ounces jumbo shells
- 2 cups fresh whole milk ricotta cheese
- 8 ounces mozzarella, shredded (about 1 3/4 cups)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 roma tomatoes, chopped and patted dry with paper towels
- Freshly ground pepper
- 2 large eggs, beaten
- 3 1/2 cups Classic Marinara (link in post), or jarred sauce
- 1/4 cup heavy cream
- Preheat the oven to 375°.
- Bring a large pot of salted water to boil, add the pasta shells and cook until al dente. Drain and cool under running water. Pat the shells dry; set aside.
- In a medium-sized bowl combine the ricotta, 1 cup of the mozzarella, half of the parsley and basil, and the tomatoes. Season with salt and pepper, then stir in the eggs - mix well to combine.
- In a separate bowl, combine the marinara sauce with the heavy cream; mix well to combine.
- Pour 1 1/2 cups of the sauce into a 9-by-13-inch baking dish.
- Stuff each shell with a heaping tablespoon of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 cup of the remaining sauce on top of the shells, then sprinkle with the remaining cheese.
- Bake the shells for about 35 minutes, or until golden. Let rest for 10 minutes before serving. Serve with additional sauce and cheese if desired.