Ricotta Stuffed Shells
Ricotta Stuffed Shells are a classic Italian-American dish featuring jumbo pasta shells filled with a creamy ricotta mixture, baked in marinara sauce, and topped with melted mozzarella. This comforting meal is perfect for family dinners and gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
- Pasta:
- 20 jumbo pasta shells (plus a few extra in case of breakage)
- Filling:
- 15 oz (425g) whole-milk ricotta cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, finely chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Sauce and Topping:
- 3 cups (720ml) marinara sauce
- 1 cup (100g) shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the jumbo pasta shells and cook until al dente, following package instructions.
- Drain and rinse with cold water to stop the cooking process.
- Place the shells on a lightly oiled baking sheet to prevent sticking.
- Prepare the Filling:
- In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, minced garlic, basil, parsley, oregano, salt, and pepper.
- Mix until all ingredients are thoroughly incorporated.
- Preheat the Oven:
- Set the oven to 375°F (190°C).
- Assemble the Dish:
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Fill each pasta shell with approximately 2 tablespoons of the ricotta mixture.
- Place the stuffed shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the shells, ensuring they are well-covered.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the additional 1 cup of mozzarella cheese over the top, and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Once done, remove from the oven and let it sit for a few minutes.
- Garnish with fresh basil or parsley if desired.
- Serve warm.
Notes
- For added flavor, consider mixing sautéed spinach into the ricotta filling.
- To make ahead, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://ukfinda.com/ricotta-stuffed-shells/