Burrata Stuffed Shells
These burrata stuffed shells are everything a comforting pasta bake should be. Creamy, rich, gently sweet, lightly spicy and baked in a glossy tomato and balsamic sauce that clings to every shell. If you are searching for the ultimate burrata stuffed shells recipe that feels restaurant worthy but is easy to make at home, this is the one.
Equipment
- large pan
- Oven dish
- Large Pot
- Mixing bowl
Ingredients
- 200 g large pasta shells
- 150 g burrata
- 150 g ricotta
- 60 g Parmesan
- 1 teaspoon honey
- ½ teaspoon chilli flakes
- 1-2 tablespoon lemon juice and zest of half lemon
- Salt and pepper
- 400 g cherry vine tomatoes halved
- 1 shallot
- 3 garlic cloves
- 400 g passata
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
Instructions
- Preheat your oven to 220°C or 430°F. Bring a large pot of salted water to the boil and cook the pasta shells for a couple of minutes less than the packet instructions while you make the filling in the next step. Once the pasta is ready drain, toss gently with a little oil to prevent sticking and leave to cool slightly.200 g large pasta shells
- In a bowl, mix together the burrata, ricotta, half of the parmesan, lemon juice, lemon zest, honey, chilli flakes, salt and pepper until creamy. This becomes the filling for your burrata stuffed shells. Set aside.150 g burrata, 150 g ricotta, 60 g Parmesan, 1 tsp honey, ½ tsp chilli flakes, 1-2 tbsp lemon juice and zest of half lemon , Salt and pepper
- Heat a pan over medium heat with a little butter and oil. Add the chopped shallot and cherry tomatoes. Season with salt, pepper and sugar. Cook slowly, stirring regularly, until the tomatoes soften, burst and release their juices. Lightly mash some of the tomatoes to help form a thick sauce.400 g cherry vine tomatoes, 1 shallot, 1 tsp sugar
- While the tomatoes cook, start stuffing the shells. I like to spoon about a teaspoon of filling into each shell and line them up on a tray.
- Add the garlic to the tomato pan and cook briefly until fragrant. Pour in the passata and balsamic vinegar. Simmer until the sauce thickens slightly and looks rich and glossy. Spoon a little sauce into the base of a large oven dish. Arrange all your burrata stuffed shells on top in a single layer. Pour over the remaining sauce and sprinkle with the remaining Parmesan.3 garlic cloves, 400 g passata, 1 tbsp balsamic vinegar
- Bake the burrata stuffed shells until the sauce is bubbling and the top is golden and lightly crisped. Let rest for a couple of minutes before serving so the filling sets beautifully.
Notes
Undercook your pasta shells slightly so they stay firm when stuffed. Overcooked shells tear easily and lose their structure, which can cause the filling to leak during baking. Firm shells also absorb sauce better while staying perfectly shaped.
Tried this recipe?Let us know how it was!