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
Pirate Pasta Shells
Pirate Pasta Shells
Prep Time
25 min
Cook Time
30 min
Yield
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 shredded part-skim mozzarella cheese
- Zucchini strips, optional
- Additional marinara sauce, optional
Directions
- Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain.
- 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.
- 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.
- 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.
Nutrition Facts
3 stuffed shells: 305 calories, 13g fat (8g saturated fat), 61mg cholesterol, 762mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 16g protein.
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