Stuffed shells you can eat with your hands?? Yep! These Reverse Stuffed Shells appetizer will be the talk of your get-together. They're cheesy, easy and SUPER fun!
There's a reason this recipe went viral on my Instagram! It's delicious and easy!
Stuffed shells is one of my favorite comfort foods. They were always something my mother made growing up, along with her Greek Lemon Chicken Soup.
But in good hosting fashion, I'm always looking for new and fun ways to serve appetizers and these stuffed shells are definitely both of those things.
Watch Aleka Make These Stuffed Shells!
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How To Make Reverse Stuffed Shells
- Boil your stuffed shells as you normally would. Then drain them and let them cool slightly.
- Flip the shells inside out and place them inside each muffin tin cup.
- Add your ricotta filling into each shell using a mini ice cream scooper.
- Top with your favorite marinara sauce and cheese.
- Bake until the cheese is warm in the middle and melted on top.
- Garnish with chopped basil.
How To Serve Stuffed Shells
I prefer to lay them on a round or longer plate with lots of fresh basil and Parmesan cheese. Add a large bowl of Kale Caesar Salad and you've got yourself a delicious meal that everyone will love.
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Tips For Making Stuffed Shells
- Don't overcook your shells. Al dente is a ideal which is about 11 minutes of boiling.
- Season your pasta water well to flavor the shells.
- Use a quality tomato sauce. It will make or break your stuffed shells.
- Serve your stuffed shells while still WARM.
Can I make these in advance?
Yes! Just reheat in the oven on the warm setting to warm through your shells. If you plan on reheating them, I suggest shortening your bake time so you don't dry out your pasta shells the second time around.
Other Fun Appetizers
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๐ Recipe
Reverse Stuffed Shells Appetizer
Equipment
Ingredients
- 12 large pasta shells
- ⅓ cup mozzarella cheese, shredded
- fresh basil for garnish
Ricotta Filling
- 1½ cup ricotta cheese
- 1 large egg yolk
- ½ cup mozzarella cheese, shredded
- 3 tablespoon Parmesan cheese
- ½ teaspoon salt
- ¾ cup marinara sauce (*I like Rao's marinara)
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Instructions
- Preheat oven to 350℉.
- Boil your pasta shells according to package (about 11 minutes). Make sure to stir often so they do not stick to one another. Toss a few extra shells in there in case a few break.
- While waiting, prepare your ricotta filling by adding the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and salt to a bowl. Mix well.
- Drain your shells when ready. Allow to slightly cool and then place them inside a muffin tin inside out. (They should easily revert inside out by popping them with your fingers.) See video above if needed.
- Then use a mini ice cream scooper to scoop ricotta filling into each shell. Fill them up almost to the top.
- Scoop about 1 tablespoon of the mariana sauce (or more if you prefer) over the ricotta mixture. Top with shredded mozzarella cheese.
- Bake for 10 minutes or so until the cheese is melted and they're warmed through.
- Serve warm with fresh basil and Parmesan as a garnish!
Video
Recipe Notes
- It's best to wait until last minute to bake your shells.
- If you want your shells more crispy, you can bake them for a bit longer.
- Serve with extra marinara sauce on the side.
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