You might’ve seen us making these Cacio e Pepe Stuffed Shells on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
Cacio e Pepe Stuffed Shells
Ingredients
Stuffed Shells
- 14-16 uncooked jumbo pasta shells
- 1¼ cups Ricotta Cheese
- 1¼ cups Mozzarella Cheese shredded
- 1/2 cup Pecorino Cheese grated
- ¾-1 tsp Black Pepper
Sauce
- 1 cup Pecorino Cheese grated
- 2 tbsp Fresh Cracked Pepper
- Pasta Water from shells
Instructions
- Preheat oven to 375 degrees.
- Cook the pasta shells in a large pot of well-salted water until al dente. Drain and rinse, but reserve 1 cup of pasta water.
- Spread the mozzarella in the bottom of the baking dish and set aside.
- In a mixing bowl, combine ricotta, mozzarella, Pecorino, black pepper. Stir until well combined.
- Fill the pasta shells with the cheese mixture and place in the baking dish.
- Bake for 10-15 minutes until cheese is melted and bubbling around the edges.
- Meanwhile, bring to medium heat a large skillet. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add ½ cup reserved pasta water to skillet and bring to a simmer. Reduce heat to low and add Pecorino, stirring until melted. Add more pasta water if sauce seems dry. Pour sauce over pasta shells.
- Garnish with black pepper and extra Pecorino cheese.
- Enjoy!
