Stuffed shells can be so much more than marinara and ricotta cheese.
They make an amazing finger food that you can have at any party and everyone will go wild! You can even make these a couple hours in advance and serve them as appetizers for you next get together or dinner party.
One of my favorite flavor combinations is caprese. I love the tangy tomatoes, creamy fresh mozzarella, zesty basil and sweet balsamic. It’s just heaven. So it came natural to stuff it all into a pasta shell and make this classic a handheld delight!
Caprese Stuffed Shells
A new handheld version of Caprese Salad
- September 10, 2021
- 12
- 30 min
- Print this
Ingredients
- 12 Jumbo Pasta Shells
- 10-12 Heirloom Cherry Tomatoes, sliced
- 24 Small Fresh Mozzarella Cubes
- Pesto
- Balsamic Vinegar Glaze
- Parmesan
Directions
- Step 1
- Cook the pasta shells according to the package directions. Rinse with cold water and place on an oiled baking sheet to prevent sticking.
- Step 2
- Stuff each shell with tomatoes and mozzarella, alternating until this shell is full. You should get about 2-3 of each in there.
- Step 3
- Top the tomatoes and mozzarella with a drizzle of pesto, around a tablespoon ad gently close the shell.
- Step 4
- Place finished shells on a serving platter.
- Step 5
- When all the shells are complete, grate fresh parmesan over them and zig zag balsamic glaze all over the shells and platter. You may refrigerate these for a couple hours in advance or serve immediately.
I am very impressed. l want you to know l plan to impress others with your recipes.
I am very impressed. l want you to know l plan to impress others with your recipes. I love to cook.