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Pull-Apart Stuffed Shells

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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 cup 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 tablespoon 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

  1. Lightly grease a 10-inch round baking dish, and your heat oven to 400 degrees F.
     

  2. Cook pasta shells according to package instructions. Drain and place on a parchment-lined baking sheet until ready to fill.
     

  3. 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.
     

  4. Using a small ice cream scoop or a spoon, fill each shell with 2 tablespoons of the filling.
     

  5. 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.
     

  6. Pour ½ of the remaining marinara between the shells and top with the remaining ½ cup mozzarella cheese.
     

  7. In a small bowl combine the panko breadcrumbs, parmesan, and olive oil and mix well.
     

  8. Sprinkle the panko mixture evenly over the stuffed shells.
     

  9. Bake for 15-20 minutes until golden on top and cheese is bubbling.
     

  10. Add the chopped basil. Let cool, and enjoy!
     

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