Easy Ricotta Stuffed Shells Recipe
Delicious and easy-to-make ricotta stuffed jumbo pasta shells baked with marinara sauce and melted mozzarella cheese, perfect for a comforting family dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Filling:
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Sauce:
- 3 cups marinara sauce
- ½ tsp dried basil
- ½ tsp dried oregano
Optional Toppings:
- Additional Parmesan cheese
- Fresh basil leaves
Instructions
- Preheat Oven and Cook Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions. Drain and set aside to cool slightly.
- Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, chopped parsley, garlic powder, salt, and black pepper. Mix until well combined and creamy.
- Mix the Sauce: In a separate bowl, combine the marinara sauce with dried basil and oregano, stirring well to blend the flavors.
- Assemble the Dish: Spread 1 cup of the marinara sauce evenly on the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with the ricotta cheese mixture and arrange them seam side up in the baking dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining ½ cup of shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish the baked stuffed shells with additional grated Parmesan cheese and fresh basil leaves if desired. Serve warm and enjoy your comforting Italian meal.
Notes
- Be sure to cook pasta shells al dente to prevent them from overcooking during baking.
- For a richer flavor, use whole milk ricotta cheese.
- Make ahead: prepare stuffed shells and refrigerate before baking; add a few extra minutes to the baking time if baking from cold.
- You can substitute fresh herbs like basil or oregano for the dried versions for more vibrant flavors.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Find it online: https://ameliameals.com/easy-ricotta-stuffed-shells-recipe/
