Ricotta Stuffed Shells are a classic Italian comfort dish featuring pasta shells filled with creamy ricotta cheese, topped with marinara sauce and melted cheese. Perfect for family dinners or gatherings. 🐚🧀🍅
Ingredients (Serves 4–6)
For the Filling:
- 1 container (15 oz / 425 g) ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley or basil
- ½ tsp salt
- ¼ tsp black pepper
For the Pasta & Sauce:
- 20–25 jumbo pasta shells, cooked al dente
- 2 cups marinara or tomato sauce
- ½ cup shredded mozzarella for topping
Instructions
- Cook the Pasta
- Boil pasta shells according to package instructions. Drain and set aside.
- Prepare the Filling
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, parsley, salt, and pepper.
- Stuff the Shells
- Spoon the cheese mixture into each cooked pasta shell.
- Assemble the Dish
- Spread a thin layer of marinara sauce in a baking dish.
- Place stuffed shells in the dish.
- Pour remaining sauce over the shells and sprinkle with mozzarella.
- Bake
- Preheat oven to 375°F (190°C).
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Serve
- Garnish with extra fresh herbs if desired.
- Serve hot with garlic bread or a side salad.
Tips
- Add spinach, cooked sausage, or mushrooms to the ricotta mixture for extra flavor.
- Use no-boil shells to save time—just adjust baking time slightly.
- Let the casserole rest 5 minutes before serving for easier slicing.
If you want, I can also give a “quick 30-minute ricotta stuffed shells recipe” that uses pre-made sauce and no-boil pasta—perfect for a fast weeknight dinner.
Do you want me to do that?
