foodsofjane
  • Home
  • Recipes
  • CLE
  • Contact
  • Home
  • Recipes
  • CLE
  • Contact
Search

Mini Stuffed Shells

11/29/2020

1 Comment

 
My kind of cereal. A few weeks ago, I made two different pasta recipes. One was regular-sized stuffed shells and the other was a creamy lemon pasta dish with medium-sized shell noodles. After making and eating both the lightbulb went off in my head and I was like OMG, what if I stuffed THE SMALLER SHELLS?!?!

Usually, mini food recipes are somewhat impractical but besides being fun as hell to eat - this is actually one of the more successful mini recipes I've made, which is why it's deserving of an entire blog post! Here's why -- the ratio of shell to cheese is actually really nice with the mini version because in the regular version, there's A LOT of cheese. Which isn't necessarily a bad thing, but sometimes classic stuffed shells can be super heavy on the cheese since there's so much to fill, and for someone like my husband who thinks it's too much cheese and not enough pasta - the mini version is perfect.

As far as process goes, using something to assist with filling the shells helps a lot. You could use a pastry or ziplock bag and cut a hole in the bottom corner to squeeze the ricotta cheese, but I just used an old fashioned ketchup bottle with a pointy tip. Whatever works, but I def wouldn't recommend trying to free hand it!
StuffedShells
What you need:
  • 1 cup medium sized shell pasta (makes enough for 2 bowls)
  • 15 oz ricotta cheese
  • 1/2 tsp garlic powder or 2 minced garlic cloves
  • 1 tsp fresh chopped parsley
  • 1 tsp fresh chopped basil
  • 1 tsp fresh lemon juice
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup of your favorite marinara sauce
  • 1/4 cup of thick shredded mozzarella cheese for topping (I used Sargento it's my fave mozz for melting.)
What to do:
  • Preheat oven to 350 degrees F.
  • Bring a large pot of salted water to a boil and cook about a cup of stuffed shells for as long as the packaging says.
  • Prepare the filling by mixing the ricotta, garlic, parsley, basil, lemon juice, parm, salt and pep in a bowl and filling up either a pastry/ziplock bag/sauce bottle to have ready for when the shells are done.
  • Fill an oven safe dish or bowl with the pasta sauce. (I used a bowl bc it would be hard to transfer and keep looking pretty into a bowl from a dish.)
  • Once the pasta is done, carefully place the empty shells into the sauce one by one and then fill them one at a time.
  • Next, carefully place a few thick shreds of mozzarella cheese onto each of the stuffed shells.
  • Bake for 10 minutes at 350 F and then turn the broiler oven setting on for 3-5 minutes in order to melt and partially brown the mozz that's laid out on top. (Watch the entire time the broiler is on because it could burn very easily!) Serve hot.
1 Comment
B
9/7/2022 11:48:16 am

Can the shells be stuffed and then frozen?

Reply



Leave a Reply.

    Connect

    CONTACT FORM
    If you’d like to use my photos & recipes, please ask or link back to this site. Thank You.

    Calendar

    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    October 2021
    September 2021
    July 2021
    June 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    October 2017
    August 2017
    May 2017
    April 2017
    February 2017
    December 2016
    November 2016
    June 2016
    April 2016
    January 2016
    June 2015
    April 2015
    March 2015
    February 2015
    January 2015

    RSS Feed

FOODS OF JANE

mostly noodles
foodsofjane, llc  |  © Copyright 2021 |  Contact@FoodsOfJane.com

  • Home
  • Recipes
  • CLE
  • Contact