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Ricotta Stuffed Shells

A delightful dish featuring large pasta shells filled with creamy ricotta, savory herbs, and topped with rich marinara sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Cheese Filling
  • 12 large large pasta shells for stuffing
  • 1 cup ricotta cheese fresh for best flavor
  • 1 cup shredded mozzarella cheese for mixing and topping
  • 1/2 cup grated Parmesan cheese for added flavor
  • 1 large egg to bind the filling
  • 1 teaspoon garlic powder for flavor
  • 1 teaspoon dried Italian herbs like basil, oregano, and thyme
  • Salt and pepper to taste
Assembly Ingredients
  • 1 cup marinara sauce store-bought or homemade
  • Fresh basil for garnish (optional)

Method
 

Preparation
  1. Boil a large pot of salted water and cook the pasta shells according to package instructions until al dente. Drain and set aside.
  2. In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, grated Parmesan, egg, garlic powder, dried herbs, salt, and pepper. Mix until well combined.
Assembly and Baking
  1. Using a spoon or piping bag, generously fill each pasta shell with the ricotta mixture.
  2. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top, then cover them with the remaining marinara sauce.
  3. Sprinkle the remaining mozzarella cheese over the stuffed shells.
  4. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serving
  1. Remove from the oven, garnish with fresh basil, and serve hot.

Notes

Choose high-quality cheese for the best flavor. You can prepare the filled shells a day in advance and keep them in the fridge until ready to bake. Consider adding spinach, sun-dried tomatoes, or cooked ground beef to the filling for added flavors. If you have leftovers, store them in an airtight container in the refrigerator for up to three days or freeze them for longer storage.