Description
Creamy ricotta stuffed shells showcase Italian comfort cuisine at its finest. Cheesy pasta pockets promise a delightful meal that satisfies you completely.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup (120 ml) grated Parmesan cheese
- 20 jumbo pasta shells
- 2 cups (480 ml) marinara sauce
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsps fresh parsley, chopped (optional)
Instructions
- Heat oven to 375°F (190°C) and prepare jumbo pasta shells according to package directions until tender. Drain thoroughly and let cool slightly.
- Combine ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper in a mixing bowl until well-blended.
- Spread a thin layer of marinara sauce across the bottom of a baking dish to prevent sticking.
- Carefully fill each pasta shell with the prepared cheese mixture, ensuring even distribution.
- Arrange stuffed shells neatly in the prepared baking dish, creating uniform rows.
- Generously pour remaining marinara sauce over the shells, ensuring complete coverage.
- Sprinkle additional mozzarella cheese across the top of the shells for extra richness.
- Cover the baking dish with aluminum foil to trap moisture and prevent excessive browning.
- Bake for 20 minutes, then remove foil and continue baking for an additional 10 minutes until cheese becomes golden and bubbly.
- Remove from oven and let rest for 5 minutes to allow flavors to settle.
- Garnish with freshly chopped parsley for a vibrant finish and serve immediately while hot.
Notes
- Ensure pasta shells are cooked al dente to prevent them from becoming mushy during baking.
- Mix cheese filling thoroughly to distribute seasonings evenly and create a smooth, creamy texture.
- Use room temperature ingredients for better blending and more consistent filling consistency.
- For a lighter version, swap full-fat ricotta with part-skim ricotta and reduce mozzarella quantity.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 415 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 90 mg