A lighter take on the classic filled pasta recipe, with roasted tomatoes, fresh basil and a balsamic vinegar drizzle!!

Caprese Stuffed Shells

These stuffed shells with familiar summer flavors work as a meatless main dish or along side your favorite sausages.

Print Recipe Pin Recipe

Prep Time 35

Cook Time 40

Course Main Course, Side Dish

Servings 4 to 6 servings

Equipment

13 by 9-inch glass or ceramic baking dish

Ingredients

24 ounces grape and/or cherry tomatoes about 4-1/2 cups
3 tablespoon olive oil
2 teaspoons finely chopped garlic about 2 cloves
1 teaspoon coarse salt
¼ teaspoon pepper
24 jumbo pasta shells about half of a 15-ounce package

Filling:

1 package (15-16 ounces) whole milk ricotta cheese
½ cup grated Parmesan cheese
1 teaspoon lemon zest
¼ cup chopped fresh basil
1 egg lightly beaten
1 teaspoon finely chopped garlic about 1 clove
¼ teaspoon salt
1/8 teaspoon pepper

Topping:

6 ounces small (ciliegine) fresh mozzarella balls (about 1 cup), halved
¼ cup grated Parmesan
¼ cup chopped fresh basil leaves
Balsamic vinegar glaze see Note below

Instructions

Preheat oven to 425ºF. Toss tomatoes with olive oil, salt and pepper and spread in a 13 by 9-inch glass or ceramic baking dish. Roast tomatoes until they begin to burst, 20-25 minutes, stirring half way through cooking. Reduce oven to 375ºF.
Meanwhile bring large pot of water to boil and cook shells according to package directions until just tender. Drain and rinse under cold water. Combine filling ingredients and fill cooked shells evenly (about a heaping tablespoon filling per shell).
Place stuffed shells onto roasted tomatoes, nestling the shells into the tomatoes and spooning with juices. Top shells with fresh mozzarella and sprinkle with Parmesan. Cover and bake at 375ºF. for 25 minutes, remove cover and continue to bake until bubbly, 10 to 15 minutes.
Garnish with fresh basil and serve with a drizzle of balsamic vinegar glaze
Makes 4 to 6 servings.

Notes

Note: Balsamic vinegar glaze is available for purchase or you can also make your own. Some recipes add sugar, but for these shells, you can simply simmer about ½ cup good quality balsamic vinegar, uncovered, until slightly thickened.

Caprese Stuffed Shells