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Pirate Pasta Shells

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

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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