Crispy Stuffed Pasta Shells
Description
These Crispy Stuffed Pasta Shells are the ultimate comfort food appetizer. Each bite has a perfectly crisp, golden crust that gives way to a warm, creamy filling packed with rich, savory flavor. The contrast between the crunchy exterior and the soft, cheesy center makes them completely irresistible. They're perfect for entertaining, game days, or whenever you're craving a fun twist on classic stuffed pasta.
Ingredients
Pasta
For the Filling
For the Wet Batter
For the Coating
Instructions
- Bring a large pot of generously salted water to a boil. Add the jumbo pasta shells and cook them 1–2 minutes less than the package directions, just until slightly undercooked. They should still be firm enough to handle without tearing.
- Drain the shells immediately and rinse under cold running water to stop the cooking process. Arrange them in a single layer on a tray or baking sheet and allow them to cool completely.
- Meanwhile, heat a drizzle of oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted and any excess moisture has evaporated. Remove from the heat and allow the spinach mixture to cool completely.
- In a large bowl, combine the cooled spinach, farmer cheese (or cream cheese), garlic powder, onion powder, Italian seasoning, chili flakes, sugar, salt, and pepper. Mix until smooth and evenly combined.
- Spoon the filling generously into one pasta shell. Place another shell on top, matching the edges together to completely enclose the filling. Press gently so the shells stay together. Continue until all the filling has been used.
- In another bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Gradually whisk in water until a thick, smooth batter forms. The batter should coat the shells well without being overly runny.
- Place the panko breadcrumbs into a shallow bowl.
- Dip each stuffed shell into the batter, allowing any excess to drip off, then coat thoroughly in the panko breadcrumbs, pressing gently so the crumbs adhere evenly.
- Arrange the coated shells on a parchment-lined tray and freeze for about 20 minutes. This helps them hold their shape and prevents the filling from leaking during frying.
- Heat oil in a deep skillet or pot to 350°F (175°C). Carefully fry the stuffed shells in small batches for 3–5 minutes, turning occasionally, until deeply golden brown and crispy on all sides.
- Transfer the fried shells to a wire rack or paper towel-lined plate to drain excess oil.
- Serve warm with marinara sauce or your favorite dipping sauce.
Note
• Cook the pasta slightly under al dente so it doesn't fall apart while stuffing.
• Let the spinach cool completely before mixing it into the cheese.
• Remove as much moisture from the spinach as possible for the creamiest filling.
• Freezing before frying helps prevent the shells from opening.
• Fry in small batches to maintain the oil temperature.
• These can be assembled and frozen ahead of time, then fried straight from frozen with an extra minute or two of cooking time.
