Eggless Roasted Red Pepper Stuffed Shells
These stuffed shells are the kind of baked pasta that makes everyone at the table go quiet for a minute — in the best possible way. The filling is a creamy, garlicky blend of whole-milk ricotta, mozzarella, and Parmesan, with sweet roasted red peppers folded in for a smoky, vibrant twist that sets this dish apart from the standard version. Cornstarch steps in as the binding agent here, which means the filling holds together beautifully without any eggs — no compromise on texture, just a rich, scoopable filling that stays put inside every shell. The shells get a head start on the stovetop and finish baking in a marinara-lined dish, soaking up all that saucy goodness while the cheese on top turns golden and bubbly. It serves four and comes together in one baking dish, which makes cleanup as easy as the cooking. A ten-minute rest before serving is worth every second — the filling firms up and the sauce settles into something almost silky. Finish with a scatter of fresh basil if you have it, and get ready to add this one to the regular rotation.
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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
- 1 jar (12 oz) roasted red peppers, drained and roughly chopped
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 2 tbsp cornstarch
- 3 cloves garlic, minced
- 1 tsp dried italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 2 cups marinara sauce
- ¼ cup water
For serving
- 2 tbsp fresh basil, torn (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 pasta 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
While the shells cook, make the filling. In a large mixing bowl, combine the ricotta, half the mozzarella (1/2 cup), half the Parmesan (1/4 cup), the cornstarch, garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes, if using. Stir until evenly combined.
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