There's nothing quite like a comforting plate of ricotta-stuffed shells to make any mealtime special. Tender pasta shells are generously filled with creamy ricotta, parmesan, and fresh herbs, then baked to perfection in a savory marinara sauce. This dish is a crowd-pleaser that's equally great for weeknight dinners or weekend gatherings.
I remember discovering this recipe when hosting a dinner party and wanting something elegant yet easy to prepare. These stuffed shells have since become a staple in my kitchen, delivering that "wow" factor every time. Let’s dive into why this recipe is one you’ll love.
Why You'll Love This Ricotta Stuffed Shells Recipe
Get ready to fall head over heels for this ultimate comfort food. Ricotta-stuffed shells are everything you want in a homemade Italian dish – indulgent, flavorful, and satisfying.
First, it’s incredibly simple to prepare. Despite its impressive presentation, the recipe comes together with minimal prep, making it perfect even for beginner cooks.
Another standout feature is how versatile it is. You can tweak the fillings, add proteins, or load up on veggies to suit your preferences. Plus, it’s ideal for meal prep – you can assemble it ahead of time and bake when you’re ready.
Lastly, this recipe is a hit with all ages. Whether you’re cooking for picky eaters or impressing dinner guests, these cheesy shells are sure to please.
Now that you’re excited to try it, let’s take a closer look at the ingredients that make this dish shine.
Ingredients Notes
The beauty of ricotta-stuffed shells lies in its simple yet high-quality ingredients. Each one works together to create a perfectly balanced and delicious dish.
Jumbo Pasta Shells form the base of the recipe. Their large size makes them perfect for holding all that creamy ricotta filling. Be sure to cook them just until al dente, as they’ll continue to soften while baking.
Ricotta Cheese is the star of the filling. Look for high-quality, full-fat ricotta for the creamiest texture and richest flavor. If it seems watery, drain it slightly before using.
Parmesan Cheese adds a sharp, nutty flavor to the filling. Freshly grated is best, as it melts beautifully and enhances the dish.
Eggs bind the filling together, ensuring it stays creamy and cohesive as it bakes.
Fresh Herbs, like parsley and basil, add a burst of brightness to the dish. They pair wonderfully with the creamy cheese and marinara sauce.
Marinara Sauce is the foundation of the dish’s flavor. Choose a high-quality jarred sauce or make your own for an extra layer of homemade goodness.
Finally, a sprinkle of Mozzarella Cheese on top creates that irresistible bubbly, golden crust.
If you have a large baking dish and a trusty mixing bowl, you’re all set to make this dish.
How To Make Ricotta Stuffed Shells
Creating ricotta-stuffed shells is a straightforward process that yields impressive results. Follow these simple steps to make this delicious dish.
Start by cooking the jumbo pasta shells. Bring a large pot of salted water to a boil, add the shells, and cook until just al dente. Drain and let them cool slightly, so they’re easier to handle.
While the pasta cooks, prepare the ricotta filling. In a mixing bowl, combine ricotta cheese, grated parmesan, eggs, chopped parsley, and a pinch of salt and pepper. Mix until the filling is smooth and well combined.
Next, spread a generous layer of marinara sauce on the bottom of your baking dish. This prevents the shells from sticking and ensures every bite is saucy and delicious.
Using a spoon or piping bag, fill each shell with the ricotta mixture, being careful not to overfill. Arrange the stuffed shells in a single layer in the baking dish.
Pour more marinara sauce over the top of the shells, making sure they’re well-coated. Sprinkle shredded mozzarella evenly over the entire dish.
Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the cheese is melted and bubbly. Let the dish rest for 5 minutes before serving.
Enjoy the reward of your effort: a dish that’s as stunning as it is delicious.
Storage Options
Ricotta-stuffed shells are perfect for leftovers, and they store beautifully.
If you have leftovers, transfer them to an airtight container and refrigerate for up to 3 days. For best results, reheat in a 350°F oven until warmed through.
You can also freeze this dish for future meals. Assemble the stuffed shells in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to enjoy, bake directly from frozen, adding an extra 10-15 minutes to the cooking time.
This recipe is also ideal for meal prepping. Assemble everything the night before and refrigerate until ready to bake.
Variations and Substitutions
The flexibility of this recipe allows for endless variations.
For a protein-packed option, add cooked ground beef, sausage, or shredded chicken to the marinara sauce before assembling.
Vegetarian? Enhance the filling by mixing in sautéed spinach, kale, or roasted vegetables for added flavor and nutrition.
Experiment with different cheeses. Swap parmesan for pecorino romano, or add goat cheese to the filling for a tangy twist.
If you’re short on jumbo shells, use manicotti or even lasagna noodles to create a layered version of the dish.
Finally, make it gluten-free by using gluten-free pasta shells and ensuring the marinara sauce is gluten-free.
No matter how you customize it, this dish will always deliver comfort and satisfaction.
PrintRicotta Stuffed Shells Recipe
Ricotta stuffed shells recipe with creamy ricotta, marinara, and mozzarella. A flavorful baked pasta dish that's simple, cheesy, and perfect for Italian cuisine lovers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, ½ cup mozzarella, Parmesan, egg, parsley, garlic, Italian seasoning, salt, and pepper.
- Spread 1 cup marinara sauce evenly in a baking dish.
- Stuff cooked shells with the ricotta mixture and arrange in the baking dish.
- Top with remaining marinara sauce and sprinkle with the rest of the mozzarella.
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes, or until bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Substitute marinara with your favorite pasta sauce for variation.
- For added flavor, mix spinach or cooked ground meat into the ricotta filling.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 400
- Sugar: 4g
- Sodium: 750mg
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