Description
Creamy ricotta stuffed shells bring Italian comfort to dinner tables with rich cheese and herb-infused pasta. Packed with flavor and simple ingredients, shells deliver a satisfying meal you’ll savor from first bite to last.
Ingredients
Scale
Pasta and Shells:
- 20 jumbo pasta shells
Cheese Mixture:
- 2 cups (473 ml) ricotta cheese
- 1 cup (113 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated parmesan cheese
- 1 egg
Seasonings and Sauce:
- 2 cups (473 ml) marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat oven to 375°F (190°C), preparing a cozy environment for baking stuffed shells.
- Boil jumbo pasta shells in salted water until tender, following package guidelines; drain and allow to cool slightly.
- Create a creamy filling by whisking ricotta, mozzarella, parmesan, egg, minced garlic, dried oregano, fresh basil, salt, and pepper in a large mixing bowl until smooth and well-incorporated.
- Coat the bottom of a baking dish with a generous layer of marinara sauce, creating a flavorful foundation.
- Carefully stuff each pasta shell with the ricotta mixture, nestling them snugly into the sauce-covered dish.
- Drizzle remaining marinara sauce over the filled shells, ensuring complete coverage.
- Sprinkle additional mozzarella cheese across the top, creating a melty, golden blanket.
- Shield the dish with aluminum foil and bake for 25 minutes, allowing flavors to meld and shells to heat through.
- Remove foil and continue baking for 10 more minutes until cheese turns golden and sauce bubbles enticingly.
- Garnish with freshly chopped parsley and serve piping hot, straight from the oven.
Notes
- Ensure shells are cooked al dente to prevent them from becoming mushy during baking, maintaining a perfect texture.
- Use a piping bag or zip-lock bag with corner snipped off for neat and quick filling of shells, making the process cleaner and more efficient.
- For a gluten-free version, replace traditional pasta shells with zucchini boats or gluten-free pasta shells to accommodate dietary restrictions.
- Add a protein boost by mixing ground chicken, turkey, or plant-based crumbles into the ricotta filling for a more substantial meal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg