Reverse Stuffed Shells
These reverse stuffed shells turn your favorite comfort food into a handheld appetizer! They’re a fun twist on a classic and ideal for entertaining.
Servings: 6 people
Ingredients
- 12 jumbo shells
- 1 cup ricotta cheese
- 1 cup shredded mozarella cheese divided
- 1/4 cup grated parmesan cheese
- 1 egg yolk
- 1 tsp italian seasoning
- 1/2 tsp salt
- 3/4 cup marinara sauce
Instructions
- Bring a pot of salted water to a rolling boil and drop in the pasta shells. Add in a couple extra in case some of them tear. Boil according to box instructions.
- While the pasta cooks, combine ricotta, ½ cup shredded mozzarella, grated parmesan, an egg yolk, Italian seasoning, and salt in a medium mixing bowl. Set aside.
- Preheat your oven to 350 degrees F, then rinse the cooked pasta shells with cold water so they’re no longer too hot to touch.
- Flip each shell inside out to create a cup shape, then place one inside each muffin tin cavity.
- Divide the ricotta cheese filling among the pasta cups, then top each one with a tablespoon of marinara sauce and the remaining shredded mozzarella cheese.
- Bake for 8-10 minutes or until the cheese is melted and the filling is warmed through!