Description
Indulge in the creamy richness of burrata cheese combined with the zesty kick of crushed red pepper flakes in these Spicy Burrata Stuffed Shells. Paired with a homemade garlic tomato sauce, this dish is a comforting delight perfect for any occasion.
Ingredients
Scale
- 20 large pasta shells
- 1 cup burrata cheese, torn into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar (to balance acidity)
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the oven is hot and ready when it’s time to bake the stuffed shells.
- In a large pot of salted water, cook the pasta shells according to package directions until al dente, about 8-10 minutes. Stir gently to prevent them from sticking, and drain them once cooked. Be careful not to overcook them, as they will continue to soften in the oven.
- While the pasta is cooking, prepare the garlic tomato sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.
- Add the can of crushed tomatoes to the skillet along with 1 teaspoon of dried oregano, 1 teaspoon of sugar, and salt and pepper to taste. Stir well and let it simmer for 10-15 minutes, allowing the flavors to meld together. You’ll know it’s ready when it thickens slightly and the flavors are aromatic.
- In a mixing bowl, combine 1 cup of burrata cheese, 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of crushed red pepper flakes, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of chopped fresh basil. Mix until well incorporated; the mixture should be creamy and vibrant.
- Once the pasta shells are cool enough to handle, carefully stuff each shell with about 2 tablespoons of the cheese mixture. Set aside on a plate. If you have leftover filling, you can spoon it into the sauce for extra flavor.
- Spread a layer of the garlic tomato sauce on the bottom of a baking dish. Arrange the stuffed shells on top of the sauce, opening side up. Pour the remaining sauce over the shells, ensuring they are well covered.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the tops of the shells are slightly golden.
- Once baked, remove from the oven and let it rest for 5 minutes. Garnish with extra fresh basil before serving. Enjoy the fusion of flavors and textures in each bite!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: For a richer sauce, consider adding a splash of red wine or balsamic vinegar while simmering. If burrata is not available, fresh mozzarella is a suitable substitute. When storing leftovers, save the shells and sauce separately if possible to maintain texture.