Keto Stuffed Jumbo Shells

Keto Stuffed Jumbo Shells are best if you want Italian comfort food. These shells are large and soft, filled with a mixture of ricotta, mozzarella, and Parmesan, all properly seasoned with garlic, Italian herbs, and nutmeg.  We use all keto ingredients such as low-carb pasta alternatives, cheeses, and marinara sauce. The result is a low-carb dish that has all the sweet flavors of traditional filled shells. These Keto Stuffed Jumbo Shells are perfect for a weeknight dinner, family gatherings, or a quick prep meal. Each bite contains a creamy and flavorful taste. We can store the shells in one layer for up to 50-60 days in a freezer-friendly vessel.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Cuisine: Italian
• No. of Calories: 420 kcal
• Diet: Keto, Low-Carb
• Prep time: 20 minutes
• Course: Main Dish
• Cook time: 35 minutes
• Single portion size: 3-4 shells
• Cooking mode: Oven-Baked
• Total servings: 4
• Difficulty level: Medium
• Total time: 55 minutes

TOOLS:

• Mixing bowl
• Big pot
• Aluminum foil
• Spoon
• Baking dish (nine by thirteen inches)
• Colander
• Small ice scoop

INGREDIENTS:

• One big egg
• 1/4 tsp nutmeg
• Salt
• Parmesan cheese, 1/4 cup
• 2 cloves of minced garlic
• Mozzarella cheese, 1 cup
• One tsp Italian seasoning
• 1 cup ricotta cheese
• 2 cups sugar-free marinara sauce
• Twelve jumbo pasta shells
• Fresh basil or parsley

INGREDIENT NOTES:

EGG:

• It helps to combine the cheese mixture, while maintaining its stuff form.

NUTMEG:

• We use nutmeg to improve the filling of ricotta and to provide a mild warmth.

GARLIC:

• The use of fresh garlic provides a natural flavor. We can use a pinch of garlic powder.

RICOTTA CHEESE:

• It contains high-fat ricotta that provides a creamy texture while keeping in low carbs.

JUMBO PASTA SHELLS:

• We use keto-friendly or low-carb pasta that is prepared from konjac or almond flour. Classic pasta contains carbs.

MARINARA SAUCE:

• The use of homemade keto marinara or sugar-free sauce helps to keep the carb content lower.

PARMESAN CHEESE:

• It delivers a nutty, strong flavor and improves the taste of the overall dish with the use of normal carbs.

ITALIAN SEASONING:

• We use Italian seasoning to provide a deep flavor to the jumbo shells.

MOZZARELLA CHEESE:

• If we use grated mozzarella, which melts properly and helps to add a cheesy and gooey flavor to the dish.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

1. Heat the empty oven to 375 degrees Fahrenheit (190°C).
2. Place the low-carb pasta shells on a medium flame and cook them as mentioned in the nutritional facts.
3. Strain them well and keep away.
4. Mix garlic, mozzarella, salt, egg, Italian seasoning, nutmeg, pepper, parmesan, and ricotta in a big bowl till they are smooth.
5. Distribute one cup of marinara sauce in the base of the baking dish (nine by thirteen inches).
6. By using a small ice scoop or spoon, stuff each shell properly with the cheese batter.
7. Place the filled shells in the baking dish and set it properly.
8. Distribute the leftover marinara sauce on the shells.
9. If you want, garnish it with more Parmesan and mozzarella.
10. Cover it with aluminum foil.
11. Insert it in the oven to bake for almost twenty minutes.
12. Then take out the foil and leave it to bake for more ten to fifteen minutes.
13. Till the cheese gets bubbly and brown.
14. Before serving, garnish it with some parsley and fresh basil.

TIPS:

• Use a piping bag or a spoon to make a neat stuffing.
• If you want more nutrients and flavor, you can use cooked mushrooms or spinach in the filling.
•  We don’t have to overfill the shells; they may leak out while baking.
• To provide a good slice before serving, leave it in the oven to bake for almost five minutes.

SERVING SUGGESTIONS:

SALADS:

• Caesar
• Arugula with Lemon Vinaigrette
• Caprese

SIDE DISHES:

• Garlic Butter Zoodles
• Roasted Brussels Sprouts
• Creamed Spinach

BEVERAGES:

• Sparkling Water with Lemon
• Iced Tea
• Unsweetened Almond Milk

STORAGE INFORMATION:

REFRIGERATION:

• Keep the remaining jumbo shells in a closed vessel for almost four days. Heat it again in the oven at 350 degrees Fahrenheit (175°C) for ten to fifteen minutes or till properly warmed up.

FREEZING:

• Store the baked stuffed shells in one layer for up to 50-60 days in a freezer-friendly vessel. Defrost it in the fridge before heating it again in the oven.

FAQs:

Is it possible to make the shells before the time?

• Sure, you can stuff the shells and keep them in the fridge for a night earlier before baking.

What we have to use instead if we don’t have low-carb shells?

• You may use thin eggplant pieces, zucchini slices, or bell pepper halves as a pasta in place of it.

How can we prepare a non-dairy version of this recipe?

• To make this recipe dairy-free, you can utilize coconut-based and keto vegan cheeses instead.

Can I include meat in the filling?

• You can include grated chicken, sausage, or ground beef while maintaining that they are keto-friendly.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL FACTS:

Net carbs: 6 g

Sodium: 680 mg

Fiber: 2 g

Sugar: 3 g

Fats: 32 g

No.of calories: 420 kcal

Proteins: 22 g

Single portion size: 4

Total carbs: 8 g