• Antoinette

Not your ordinary Stuffed Pasta Shells! 😜 Spicy Chorizo Stuffed Shells!

Updated: Feb 20, 2020


1 box (12 oz.) jumbo pasta shells

2 tbsp olive oil

1 lb. fresh chorizo removed from casing

1 medium yellow diced onion

3 cloves finely chopped garlic

Pinch of red pepper flakes

1/4 tsp pepper

1/4 tsp kosher salt

1 1/2 tsp sugar

1 large can (28 oz) crushed tomatoes

1/4 cup fresh basil

1 tsp. fresh parsley

3/4 tsp. dried oregano

2 1/4 tbsp. tomato paste

1 15 oz. container of ricotta cheese

1 1/2 cups mozzarella cheese

1 cup Parmesan cheese

1 large egg beaten


Preheat oven at 350 degrees F.

Cook shells in large pot of well salted boiling water until al dente.

Heat olive oil in large skillet over medium heat.

Add onions, salt, pepper and cook until transparent. Add garlic until fragrant. Add crushed tomatoes, tomato paste, water, sugar and stir together. Add in oregano, red pepper flakes and basil let sauce come to boil stirring occasionally until desired thickness and then lower heat to simmer.

In large pan cook chorizo until well done and then place meat on paper lined plate to soak up any excess oils

In large bowl add egg, ricotta cheese, salt, pepper,1/2 Parmesan cheese, mozzarella cheese, parsley and stir until combined.

Mix the cheese filling with meat and place a heaping into al dente stuffed shell. Continue filling all shells and place in 13x9 rectangular baking pan coated with some sauce on bottom of pan.

Pour rest of sauce generously over stuffed and sprinkle remaining Parmesan cheese over top. Bake for 25-30 mins until bubbly. Layer rest of mozzarella on top.

Garnish with parsley!

Enjoy! 😉

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