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
Ingredients
- 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
- Salt
- Freshly ground pepper
- 2 large eggs, beaten
- 3 1/2 cups Classic Marinara (link in post), or jarred sauce
- 1/4 cup heavy cream
Instructions
- 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.
Eileen says
Ah yeas, the joys (“joys”) of trying to eat everything in the house on a deadline! These shells sound like such a happy coincidence. So delicious!
Jennie @themessybakerblog says
I think I’m in lurve! Girl, these shells look wicked tasty. I love your new digs–very purdy. Pinned.
Kayle (The Cooking Actress) says
I LOVE YOUR SITE DESIGN!!! Looks amazingggggggggggggggg and so does this pasta! Caprese stuffed shells is absolutely a genius concept–so comforting and delicious and like I need it right NOW!
Ana says
I love it! It looks delicious.
The photos are beautiful.
a kiss
Monet says
Stuffed shells are pure comfort food for me. These look delicious. Thank you for sharing. I can’t believe your still posting amidst moving. Super impressive!
Tieghan Gerard says
I am down foe melty, warm caprese pasta. This looks awesome! 🙂
Ashley @ QLCC says
I love how basil just makes pasta taste so FRESH and summery. Yum.
Thalia @ butter and brioche says
this is just the perfect pasta recipe for summer.. definitely craving some right now!
Laura (Tutti Dolci) says
I love caprese anything, these shells look like the best!
Stephanie @ Girl Versus Dough says
Love the new design, lady!! And obvi love this dish because pasta and CHEESE. <3