Jumbo Stuffed Shells Appetizer

These Stuffed Shells Appetizer are your favorite lasagna filling stuffed into jumbo pasta shells, then baked in a muffin tin and served as awesome finger food!

👥 24 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
pot
baking sheet
bowl

📝 Preparation Steps

Preheat oven to 375 F. Coat a 24-slot mini muffin tin with nonstick spray. Set aside.

Bring a large pot of water to boil; throw in a pinch of salt and add your pasta shells. Cook until al dente, according to package directions. Drain, rinse under cold water, then transfer to a baking sheet in a single layer.

In a large bowl, stir together the ricotta, egg, mozzarella cheese, 1/4 cup of the Parmesan, salt, pepper, and Italian herbs. Add in the spinach; mix until combined.

large egg1

Fill each cooked shell with a heaping tablespoon of the ricotta mixture. (A piping bag makes this super easy!)

Place a stuffed shell into each muffin tin slot. Top with a dollop of marinara sauce and sprinkle the remaining Parmesan over each one.

Bake for ⏱️ 20 minutes until mixture is warmed through and cheese has melted.

Garnish with the parsley. Serve immediately and enjoy!

Nutrition Facts

calories

80 kcal

fat Content

3 g

serving Size

1 serving

fiber Content

1 g

sugar Content

1 g

sodium Content

134 mg

protein Content

5 g

trans Fat Content

0.001 g

cholesterol Content

19 mg

carbohydrate Content

8 g

saturated Fat Content

2 g

unsaturated Fat Content

1.2 g

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