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A stuffed shells recipe for spicy pasta made with Lee Kum Kee chili sauces.

Stuffed Shells Recipe for Spicy Pasta

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    30mins

Recipe Video Fusion Dairy Eggs Rice or Noodle Dinner Less Than 60 mins

If you love heat and you love pasta, this stuffed shells recipe is the perfect easy spicy pasta meal for you. 

 

The shells are packed with tons of cheesy goodness, which is balanced out by a spicy tomato sauce with two different sources of chilies: Lee Kum Kee Sriracha Chili Sauce for a punch of garlicky heat, and Lee Kum Kee Chiu Chow Style Chili Crisp Oil for complex heat and umami that infuses itself throughout the dish. 

 

Together, these two chili sauces combine to deliver big on flavor and the spice you're craving, making this the perfect pasta to spice up your next dinner!

What You Will Need

Ingredients

  • --- PASTA AND FILLING ---
  • 20 jumbo pasta shells
  • 1 Tbsp. olive oil
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 1 egg, beaten
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • --- FOR TOPPING ---
  • ½ cup shredded mozzarella cheese
  • 2 Tbsp parmesan cheese
  • 2 Tbsp. fresh basil, chopped

Seasoning

  • 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce, for the filling
  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling

Sauce Mix

  • 1 Tbsp. olive oil
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 (28 oz.) can crushed tomatoes
  • 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
  • ½ tsp. dried oregano
  • ½ tsp. salt

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Bring a large pot of salted water to a boil. Cook jumbo shells until al dente, according to package instructions. Drain and set aside to cool slightly.
  2. Heat olive oil in a saucepan over medium heat. Add minced Lee Kum Kee Minced Garlic and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Chiu Chow Style Chili Crisp Oil, oregano, salt and black pepper. Simmer on low heat for 10 minutes, stirring occasionally.

  3. In a bowl, mix ricotta, shredded mozzarella, parmesan, beaten egg, garlic powder, salt, black pepper, Lee Kum Kee Sriracha Chili Sauce and fresh basil. Stir until well combined.

  4. Preheat oven to 375° Fahrenheit. Spread 1 cup of the spicy tomato sauce in the bottom of a baking dish. Stuff each shell with 2-3 tablespoons of the ricotta filling and place them in the dish, open side up. Pour the remaining spicy tomato sauce over the shells.

  5. Sprinkle with mozzarella and parmesan cheese. Cover with foil and bake for 20 minutes.

    Remove foil and bake for another 10 minutes, until cheese is melted and bubbly. Drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil for an extra spicy kick. Garnish with fresh basil and serve hot.

    For more ways to spice up your favorite recipes, check out our chili crisp recipes page!

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