Description
Cheesy ricotta stuffed shells bring Mediterranean comfort to your dinner table, blending Italian tradition with creamy indulgence. Generous pasta pockets filled with herbed ricotta create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Pasta and Main Components:
- 12 jumbo pasta shells
- 15 ounces (425 grams) whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Filling and Binding Ingredients:
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Finishing Components:
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F, creating the ideal temperature for a perfectly baked pasta dish.
- Boil a large pot of salted water and cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, whisk together ricotta cheese, half the mozzarella, Parmesan, egg, parsley, salt, and pepper until the mixture becomes smooth and uniform.
- Coat the bottom of a baking dish with a generous layer of marinara sauce, ensuring complete coverage to prevent sticking and add foundational flavor.
- Carefully fill each cooled pasta shell with the ricotta mixture, using a spoon or piping bag for precise and even distribution.
- Arrange the stuffed shells in a single, tight layer over the marinara sauce, positioning them close together to maximize filling and presentation.
- Pour additional marinara sauce over the shells, thoroughly covering each one to maintain moisture and enhance flavor.
- Sprinkle the remaining mozzarella cheese across the top, creating a tantalizing golden-brown crust during baking.
- Cover the baking dish with foil and bake for 20 minutes to allow flavors to meld and cheese to begin melting.
- Remove the foil and continue baking for 10-15 minutes until the cheese becomes fully melted, bubbly, and slightly golden.
- Allow the dish to rest for a few minutes after removing from the oven, letting the flavors settle before serving.
Notes
- Swap part-skim ricotta for full-fat cheese to create a richer, creamier filling that melts perfectly in your mouth.
- Consider adding sautéed spinach or ground Italian sausage to the ricotta mixture for extra flavor and nutrition boost.
- Prep shells ahead of time and refrigerate for up to 24 hours, allowing flavors to meld and making weeknight dinner preparation a breeze.
- Use gluten-free jumbo shells and dairy-free cheese alternatives to transform this classic recipe into a friendly option for those with dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg