Tempura Stuffed Shells
Restaurant Night at Home
Skip the crowded restaurants and turn dinner at home into a date night. These tempura stuffed shells are filled with ricotta, mozzarella, Parmesan, and spinach, then fried until crisp and served with a hearty marinara sauce. No reservation required.
INGREDIENTS
- 25 jumbo pasta shells
- 1 container ricotta cheese, 15 ounces
- 1 cup mozzarella cheese
- 1 cup grated Parmesan cheese
- 5 ounces cooked spinach, squeezed completely dry
- 1 large egg
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
PASTA SAUCE
- 1 pound ground turkey (optional; omit to make vegetarian friendly)
- Portobello mushrooms, cleaned and diced
- Cherry tomatoes, with salt and pepper
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- 1 jar (24 ounces) of your favorite marinara sauce
- Chopped basil
FOR FRYING
- 60 ounces vegetable oil, for a 6-quart pot
- 1 bag (or 114 grams) of Ms. Wong's Tempura Mix
- ½ cup ice-cold water per bag
Tools and Supplies
- Large pot and pasta spoon for cooking the shells
- Large mixing bowl for the filling
- Spoon or spatula for mixing and stuffing
- Parchment paper-lined tray
- Deep pan or sauce pot for the ground turkey and marinara sauce
- 2-quart mixing bowl for the batter
- Whisk
- Deep 6-quart pot
- Clip on oil thermometer (optional but highly recommended)
- Tongs
- Skimmer
- Cooling rack and tray
Directions
STEP 1: Cook the Shells
Cook the 25 jumbo pasta shells according to the package directions. Drain and cool completely.
STEP 2: Make the Filling
Mix 15 ounces ricotta, 1 cup mozzarella, 1 cup Parmesan, 5 ounces spinach, 1 egg, 4 minced garlic cloves, 2 teaspoons Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon red pepper flakes, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until combined.
STEP 3: Stuff and Chill
Fill each shell with the cheese mixture and place it on a parchment paper-lined tray. Chill in the freezer for about 2 hours, until firm, but not frozen.
⭐ Pro tip: The shells need to be firm enough to hold their shape in the oil, but not frozen solid.
STEP 4: Make the Pasta Sauce
If using the ground turkey, season and cook 1 pound of it in a deep pan or sauce pot first. Remove it and set it aside. In the same pan, sauté the diced portobello mushrooms.
Add the cherry tomatoes with salt and pepper, 1 teaspoon dried oregano, and 1 tablespoon sugar. Add 1 jar (24 ounces) of marinara sauce, then return the cooked turkey to the pan. Add the chopped basil near the end. For the vegetarian-friendly version, skip the ground turkey and begin by sautéing the mushrooms.
STEP 5: Heat the Oil
Pour 60 ounces vegetable oil into a deep 6-quart pot and heat it to 380°F.
STEP 6: Batter Up
Gently mix 1 bag (114 grams) of Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined. One bag coats about 11 stuffed shells. To fry more, mix a second bag (114 grams) of Ms. Wong's Tempura Mix with another ½ cup ice-cold water.
STEP 7: Fry Fearlessly
Coat each chilled shell in batter and carefully place it in the 380°F oil. Fry for 2½ to 3 minutes, working in batches.
Use the tongs to remove the shells and place them on the cooling rack and tray. Use the skimmer to remove loose crumbs from the oil between batches.
STEP 8: Serve and Enjoy
Serve the tempura stuffed shells hot with the pasta sauce.
