Craving a mouthwatering Italian classic without the gluten? Get ready to transform your dinner table with these irresistible Gluten-Free Stuffed Shells that prove dietary restrictions never mean compromising on flavor! Imagine perfectly cooked pasta shells generously stuffed with a creamy, cheesy filling, smothered in rich marinara sauce - all while being completely gluten-free. Whether you're celiac, gluten-sensitive, or simply looking to try something new, this recipe will become your new comfort food obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 gluten-free jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed shells cook evenly and thoroughly.
- Bring a large pot of salted water to a boil. Once boiling, carefully add the gluten-free jumbo pasta shells. Cook the shells according to the package instructions, usually around 8-10 minutes, until they are al dente. Stir occasionally to prevent sticking.
- Once cooked, drain the pasta shells in a colander and rinse them under cold water to stop the cooking process. Set the shells aside to cool.
- In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella cheese, 1/4 cup of the grated Parmesan cheese, and the egg. Mix well until all ingredients are thoroughly combined. Season the mixture with salt and pepper to taste.
- Carefully take each cooled pasta shell and stuff it with the cheese mixture using a spoon or a piping bag for ease. Make sure to fill each shell generously but avoid overfilling to prevent spillage during baking.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. This will prevent the shells from sticking and add flavor.
- Place the stuffed shells in the baking dish, open side up, and then pour the remaining marinara sauce over the top of the shells. Ensure all shells are covered with sauce to keep them moist during baking.
- Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the stuffed shells.
- Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the stuffed shells from the oven and let them cool for a few minutes before serving. This will help the filling set a bit and make them easier to serve.
- Garnish with fresh basil or additional Parmesan cheese if desired, and serve warm. Enjoy your delicious gluten-free stuffed shells!
Tips
- Always check your gluten-free pasta package for precise cooking times, as they can vary between brands.
- Rinse pasta shells with cold water immediately after cooking to prevent them from sticking together and to stop the cooking process.
- Use a piping bag or a zip-lock bag with the corner cut off for easier and neater shell stuffing.
- For extra flavor, consider adding some fresh herbs like basil or oregano to your cheese mixture.
- If you want a crispy top, broil the shells for 2-3 minutes after baking to get a golden, slightly crisp cheese layer.
- Make sure to let the shells rest for a few minutes after baking to allow the filling to set and make serving easier.
- These stuffed shells can be prepared in advance and refrigerated before baking - perfect for meal prep!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
