Air fryer recipe · Mains
Cheesy Stuffed Shells
Jumbo pasta shells filled with herbed ricotta, nestled in marinara and blanketed in cheese.
- 33 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 245kcal
- 18.8 gprotein
- 3.8 gcarbs
- 17.1 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Jumbo pasta shells16
- Ricotta1.5 cups
- Marinara sauce1.5 cups
- Mozzarella, shredded1 cup
- Fresh basil6 leaves
- Parmesan, grated1/4 cup
Method
Boil the shells
Cook the pasta shells until just shy of tender, then drain and lay them out to cool. Keeping them slightly firm means they hold their shape while you stuff them and do not tear or turn mushy in the second cook.
Mix the filling
Combine the ricotta, parmesan, chopped basil, salt and pepper into a smooth, well-seasoned mixture, then spoon it generously into each cooled shell. Filling them while the shells are cool keeps the soft pasta from splitting.
Layer the dish
Spread half the marinara across an air-fryer-safe dish and nestle the filled shells on top, then spoon the rest of the sauce over them and scatter the mozzarella across the surface. The sauce base stops the shells drying and sticking.
Air-fry until bubbling
Set the dish in the basket and cook at 180°C for 14 min until the cheese melts and the sauce bubbles at the edges. Rest it for 5 minutes before serving so the hot filling firms up and holds together on the spoon.
