One Pot Unstuffed Shells – this easy stuffed shell recipe is all made in one pot without all the extra work! It’s a great weeknight meal that everyone loves, brought to you by HemisFares.
I know, right? The cheese totally got you. Me too.
One of my favorite recipes to make is Manicotti. My mom would make it for parties and Sunday dinners when I was a kid. I remember stirring the egg into the ricotta cheese and painstakingly stuffing each tube of pasta with the cheesy mixture, and topping it with my mom’s spaghetti sauce, which had been cooked for an entire day, then frozen in jars for reheating.
Once I was out of the house, I continued the manicotti tradition, making sauce and spending hours making stuffed pasta for family events and winter potlucks. I never made it on weekdays, because it was too much work, and there was never enough time. A few times I used the same method and recipe to make stuffed shells, because it’s basically the same thing with different pasta. I actually love shell pasta better than manicotti tubes, so slowly over time my manicotti became stuffed shells, but it was still only a special occasion recipe because of the time involved.
Until now, that is.
Now you can make your favorite Italian meal at home, on a weeknight, in under 30 minutes by making One Pot Unstuffed Shells.
(Don’t forget to pin this to your dinner pinboard!)
This meal couldn’t have been easier to make, and it’s done all in one pot so clean up is a breeze. Then you whip up as easy tomato sauce and stir the pasta and sauce together with ricotta and mozzarella cheese. Simply serve with a side salad and you have an easy weeknight meal.
I used a large shell pasta I found at Kroger, their new HemisFares brand. I used Lumaconi pasta (Find No. 22) because their pasta is crafted using authentic Italian processes and has lots of rough edges for the sauce to cling to. My husband loves a saucy pasta, so I knew he’d love this brand.
I also picked up some of their Unfiltered Extra Virgin Olive Oil (Find No. 48). I don’t know much about olive oil, but HemisFares olive oil is cold-pressed and the olives are from Sicily. All I know is that the smell and taste are fantastic, not just for cooking, but also for dipping. Serve a loaf of crusty bread with a bowl of this olive oil and that can be my dinner!
Sometimes I like to add ground beef or sausage, or even spinach to my stuffed shells and manicotti, but for this version I went strictly CHEESE. For that reason it’s accidentally vegetarian and the perfect side dish for grilled chicken or other protein.
I love how large the pasta is too; it captures all the gooey cheese and homemade sauce just like I like it to.
So how do you make the BEST Unstuffed Shells recipe? It’s so easy.