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Triple Cheese Burst Shells
Experience Italian flavors embedded in these luscious shells filled with a hearty mix of three types of cheese and cooked in a rich tomato-basil sauce. Served warm, this dish offers a cheese-filled sanctuary on a cold evening.
1
55 min
TOTAL TIME
705
CALORIES
$1.52
PER SERVING
SAVE
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Ingredients
Directions
10 STEPS
20 min
PREP TIME
35 min
COOK TIME
55 min
TOTAL TIME
1
Preheat oven to 400 degrees F.
2
Boil water in a large pot with 1 teaspoon salt. The water should be as salty as the ocean.
3
Cook the jumbo pasta shells in the boiling water for 2 minutes less than directed on the package, then drain and rinse with cool tap water.
4
For the filling, combine half of the shredded mozzarella (7.5 oz), ricotta, grated parmesan, chopped basil, salt, pepper, and eggs in a large bowl. Stir well.
5
Whip the cheese mixture until it's light and fluffy.
6
Spoon 1 cup of tomato sauce each into the bottom of an 8x12 inch and an 8x8 inch baking dish.
7
Fill each shell with a spoonful of the cheese mixture and arrange them snugly in the baking dishes, open side downwards.
8
Top the shells in the baking dishes with 2 cups of tomato sauce, distribute the remaining shredded mozzarella cheese evenly over the top, and sprinkle extra grated parmesan if desired.
9
Cover the baking dishes with aluminum foil and bake for 35 minutes, until the sauce is bubbling and the cheese has melted.
10
Serve the shells garnished with a drizzle of extra virgin olive oil.
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Health Info
Macros
39g
CARBS
49g
FAT
35g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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