High Fructose Corn Syrup Free Lemon-Basil Stuffed Shells
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Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells (about 8 oz)
- 1 tbsp olive oil
For the filling
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- ½ cup fresh basil leaves, finely chopped
- 1 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- ½ tsp salt
- 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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