The same crushed red pepper and cayenne kick as our Hot Pepper Linguini, cut into a shell that's built to scoop up sauce, cheese, or anything chunky. Great baked, or simply tossed with olive oil for a pasta with real heat.
Net weight: 10 oz (283 g) Cooking time: Approximately 11 minutes for al dente
A spicy, cheesy baked pasta. Serves 4–5.
Ingredients
1 package Hot Pepper Shells
2 cups marinara or Tomato Burgundy sauce
1 1/2 cups shredded mozzarella
1/2 cup ricotta
1/4 cup grated parmesan
Fresh basil, torn (optional)
Instructions
Preheat the oven to 375°F. Cook the shells according to the package directions above, then drain.
In a large bowl, combine the cooked shells, sauce, ricotta, and half the mozzarella.
Transfer to a baking dish and top with the remaining mozzarella and the parmesan.
Bake for 20–25 minutes, until bubbly and golden. Top with fresh basil and let rest 5 minutes before serving.
The same crushed red pepper and cayenne kick as our Hot Pepper Linguini, cut into a shell that's built to scoop up sauce, cheese, or anything chunky. Great baked, or simply tossed with olive oil for a pasta with real heat.
Net weight: 10 oz (283 g) Cooking time: Approximately 11 minutes for al dente
A spicy, cheesy baked pasta. Serves 4–5.
Ingredients
1 package Hot Pepper Shells
2 cups marinara or Tomato Burgundy sauce
1 1/2 cups shredded mozzarella
1/2 cup ricotta
1/4 cup grated parmesan
Fresh basil, torn (optional)
Instructions
Preheat the oven to 375°F. Cook the shells according to the package directions above, then drain.
In a large bowl, combine the cooked shells, sauce, ricotta, and half the mozzarella.
Transfer to a baking dish and top with the remaining mozzarella and the parmesan.
Bake for 20–25 minutes, until bubbly and golden. Top with fresh basil and let rest 5 minutes before serving.
