Reverse Stuffed Shells Appetizer
Servings: 6 people
Calories: 188kcal
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!
Print Recipe
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
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
Notes
Tips
- 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.
Nutrition
Calories: 188kcal | Carbohydrates: 6g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 76mg | Sodium: 530mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 2mg | Calcium: 245mg | Iron: 1mg