Caprese Stuffed Pasta Shells Recipe

First real post of the year and I’m writing it in February… that must be a new record. Honestly, January kind of flew by in a rush of busyness, but I’m back now and that’s what counts – right?

I figured what better way to start a new year of blogging than with a new recipe! I planned on doing a lot of these kinds of posts last year, but that quickly got derailed (finishing undergrad, starting MA, pandemic etc. etc.). Maybe this can be the year that I really stick with it – gotta start the year as you mean to go on and all.

To kick off the recipe year, I’m making caprese stuffed pasta shells, because caprese and pasta are two of my favourite things and it’s winter so all I want is carbs and cheese. This is a super easy recipe and the perfect weeknight dinner, so let’s get straight into it!

What you’ll need (serves 3):

  • 250g conchiglioni
  • 300g mozzarella, diced
  • 220g sun-dried tomatoes, finely chopped
  • large bunch basil, finely chopped
  • 1 jar tomato sauce (or, alternatively, homemade pasta sauce)
  • olive oil
  • flaky sea salt
  • black pepper

How to make:

  1. Preheat the oven to 180ºC.
  2. Set a large pan of water on to boil. Once boiling, season heavily with salt (pasta water should taste like the ocean) and add the pasta shells, cook until al dente as per box instruction. TIP: You really want to make sure you cook these until al dente, I figured they would continue to cook in the oven but… they kind of don’t. So unless you want crispy pasta, cook them until al dente.
  3. Whilst the pasta is cooking, add the sun-dried tomatoes, mozzarella and basil into a bowl and mix. Season with salt and pepper to taste.
  4. Add the pasta sauce to a large dish and begin stuffing the pasta shells with the caprese mix. Once stuffed, nestle the pasta shells into the dish with the sauce. TIP: I didn’t stuff the pasta shells as much as I would have liked (it really melts down), so don’t be shy when adding the mixture!
  5. When all the shells have been stuffed and are in the dish, drizzle with olive oil and bake in the preheated oven until the cheese is melted and golden and the sauce is bubbling, about 10-15 minutes.
  6. Dish up and serve!

So that’s the super easy, super fast recipe! I hope you guys enjoyed this, let me know what you think and if you give it a try in the comments. See you next time,

A x

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