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Pirate Pasta Shells Recipe
Pirate Pasta Shells Recipe photo by Taste of Home
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Pirate Pasta Shells Recipe

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Grandfather loved pirate stories and good pasta. When we make his stuffed shells, it reminds us of his favorite tropical places and adventures. —Kathy Noll, Laureldale, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 3 logs (11 ounces each) fresh goat cheese or 2 cartons (15 ounces each) whole-milk ricotta cheese
  • 1 cup minced fresh basil
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 jar (24 ounces) marinara sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Zucchini strips, optional
  • Additional marinara sauce, optional

Nutritional Facts

3 stuffed shells: 305 calories, 13g fat (8g saturated fat), 61mg cholesterol, 762mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 16g protein.

Directions

  1. Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain.
  2. Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish.
  3. Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If desired, make X's over the top using crisscrossed zucchini strips.
  4. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells. Yield: 12 servings.
Originally published as Pirate Pasta Shells in Taste of Home February/March 2015, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Pirate Pasta Shells

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Debra Torres User ID: 4566970 226669
Reviewed May. 20, 2015

"This was tasty and a nice change for my family. I made sure to use whole milk ricotta as the recipe suggests. Part skim ricotta does not do well in recipies like this. I also cut some flat leaf parsley and laid the leaves on top of the cheese before baking. This adds a pretty touch."

MY REVIEW
powellcou User ID: 5464683 225413
Reviewed Apr. 25, 2015

"My 2 year old and 5 year old had a blast helping me make this, but half of our family of 6 liked it. Next time I would probably do more marina and a little less ricotta cheese, or try goat cheese."

MY REVIEW
Jenna092 User ID: 7825623 222133
Reviewed Mar. 5, 2015

"This was a pretty good recipe, but needed a lot more seasonings. I made homemade pasta sauce, but jar sauce would be much easier. Otherwise, the cheese mixture was great and the leftovers were even better!"

MY REVIEW
JGa2595176 User ID: 496732 220098
Reviewed Feb. 9, 2015

"Very easy to prepare and love the fun concept twist with the X for pirate theme. Husband complained it was a bit bland though....next time would give it a kick with more spices (and likely an addition of meat). I think overall, a nice kid friendly dish that I would make again for others, perhaps a fun potluck meal or meal gift for another."

MY REVIEW
dublinlab User ID: 1682119 218884
Reviewed Jan. 26, 2015

"This was very good. I used 2. 8oz packages of cream cheese . I added some hot sauce too. I would make this again. Janet FE"

MY REVIEW
ebramkamp User ID: 702841 218718
Reviewed Jan. 24, 2015

"This is a yummy meatless dish and easy to make. I used a roasted red pepper marinara sauce because that is what I had on hand. I served this with long, shaved pieces of parmesan cheese. The leftovers heated up well and were even more delicious then the first night."

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