Low Sodium Lemon-Basil Stuffed Shells

Total time1 hr 5 min

Prep time25 min

Cook time40 min

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Ingredients

4 servings

For the shells

20 jumbo pasta shells (about 8 oz)
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1 tbsp olive oil

For the filling

2 cups whole-milk ricotta cheese
1 cup shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
½ cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ cup fresh basil leaves, finely chopped
1 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For the sauce

2 cups marinara sauce
¼ cup water

For serving

fresh basil leaves, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook for 2 minutes less than the package directions indicate, until just barely pliable but still firm — they will finish cooking in the oven. Drain in a colander, toss with 1 tbsp olive oil to prevent sticking, and spread in a single layer on a clean surface to cool slightly.
2
In a large mixing bowl, combine the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the chopped basil, lemon zest, lemon juice, salt, black pepper, and red pepper flakes, if using. Stir until evenly combined.

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