249 shell recipes

Crispy fried won tons filled with chopped dates and walnuts. A sweet three-ingredient appetizer or dessert with a crunchy shell and sticky fruit-nut center.

Turkey casserole baked in a mashed potato shell with mixed vegetables, cream of mushroom soup, and melted cheddar. A low-fat way to use leftover turkey.

Chocolate truffle tart with raspberries: a cocoa-rich press-in pastry shell filled with silky dark chocolate ganache and topped with fresh raspberries. Elegant and simple.

Pumpkin walnut cream cheesecake with a toasted walnut crust, spiced pumpkin filling, and a brown sugar walnut praline topping. A holiday-worthy dessert that splits the difference between cheesecake and pumpkin pie.

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Elegant chocolate mousse in a press-in chocolate pastry crust, topped with chocolate curls and powdered sugar stripes. A no-bake filling in a baked flan shell.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9x13 pan that feeds a crowd and freezes well.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.

Frozen pumpkin pie made with vanilla ice cream, pumpkin puree, and brown sugar in a baked pie shell. Topped with meringue and flash-baked like a Baked Alaska.

Slow-baked caramelized peanuts coated in brown sugar, salt, and a thin egg white wash. A holiday gift candy with a crunchy, candied shell and deep molasses sweetness.

San Francisco-style cioppino with halibut, shrimp, scallops and clams simmered in a slow-cooked tomato and white wine broth. The Italian-American fisherman's stew, served with crusty sourdough.

If you're in a hurry, this succulent dish is for you! Can be served as an appetizer or the main course.

Vegan chocolate pie with a cocoa-couscous crust, silky tofu chocolate cream filling, and roasted pecan topping. Dairy-free, egg-free, and naturally sweetened with sucanat and maple syrup.