Unstuffed Shells

Ingredients 

• 8 oz large pasta shells

• 1 cup frozen peas

• 2 cloves garlic, minced

• 2 1/2 cups vegetable broth

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 1 cup marinara sauce

• 1 cup grated Parmesan cheese

• 1 cup ricotta cheese

• Fresh basil, chopped (for garnish)

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Directions

1. In a large pot, combine frozen peas, minced garlic, vegetable broth, dried oregano, salt, and pepper. Bring to a simmer.

2. Add the uncooked pasta shells to the pot. Stir to combine.

3. Cover the pot and let it cook for about 15 mins or until the pasta is tender, stirring occasionally.

4. Once the pasta is cooked, stir in marinara sauce, grated Parmesan cheese, and ricotta cheese until melted and well combined.

5. Taste and adjust seasoning if needed.

6. Garnish with chopped fresh basil before serving.

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Stuffed shells were always a Sunday night dinner classic at my aunt and uncle’s house. This simplified version offers a simplified twist on traditional stuffed shells with the same bangin’ taste. Topped with tons of grated parmesan and fresh basil this dish makes the perfect weeknight dinner.