Recipe Deep-Fried Stuffed Shells

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces fat while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella lowers calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

large pasta shells

🥗Healthier: whole wheat shells

💰Cheaper: elbow macaroni

Whole wheat shells add fiber, while elbow macaroni is often cheaper.

Cook pasta shells in boiling salted water until al dente; drain and cool.

In a bowl, mix tuna or crabmeat, Cheddar or Swiss cheese, 1 egg, tomato, green onions, dried basil, black pepper, and water until well combined.

Stuff each pasta shell with the mixture, ensuring they are filled generously.

Set up a breading station with dry bread crumbs in a separate bowl.

Dredge each stuffed shell in the dry bread crumbs.

Heat vegetable oil in a deep fryer or large pot to 350°F.

Carefully place stuffed shells in the hot oil in batches; fry until golden brown, about 3-4 minutes.

Remove shells with a slotted spoon and drain on paper towels.

Serve hot with tartar sauce on the side and garnish with salad greens, carrot curls, and dill sprigs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens