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

Pirate Pasta Shells Recipe

Read Reviews
4 6 6
Publisher Photo
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


  • 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

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."

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!"

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 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."

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"

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."

Loading Image