When it comes to comforting Italian dishes, nothing beats a pan of baked stuffed shells filled with creamy ricotta and melted cheese. This easy stuffed shells with ricotta cheese recipe is rich, flavorful, and satisfying, yet simple enough for a weeknight meal. Each shell is filled with a luscious ricotta mixture, nestled in savory marinara sauce, and baked until golden and bubbling.
Ingredients List
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce (plus extra for topping)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- Fresh basil or parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente. Drain, drizzle with olive oil to prevent sticking, and set aside to cool.
Step 2: Make the Cheese Filling
In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, pepper, and minced garlic. Stir until smooth and creamy.
Step 3: Fill the Shells
Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Fill each shell with the ricotta mixture using a spoon or piping bag and arrange them in the dish.
Step 4: Add Sauce and Cheese
Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with extra mozzarella and Parmesan on top.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and golden. Garnish with fresh basil or parsley before serving.
Cook Time
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings
Serves 6
Nutritional Information (approx. per serving)
- Calories: 390
- Protein: 22g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 2g
- Sodium: 740mg
Storage Instructions
Let the dish cool completely before storing. Keep in an airtight container and refrigerate for up to 4 days. For longer storage, freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
Suggestions
For added flavor, mix a bit of spinach or chopped herbs into the ricotta filling. You can also add a touch of red pepper flakes to the sauce for a mild kick. Serve with garlic bread and a simple green salad for a balanced meal.
Seasonal Relevance
Stuffed shells with ricotta cheese are perfect year-round. They make an ideal cozy dinner during the colder months and a delightful baked dish for spring and fall family gatherings.
Conclusion
Easy stuffed shells with ricotta cheese bring the heart of Italian comfort food right to your table. With their creamy filling, tangy sauce, and melted cheese topping, every bite is a taste of simple elegance. Whether for a family dinner or a special occasion, this dish is sure to impress with minimal effort.
FAQs
Q1: Can I add spinach to the ricotta mixture?
Yes. Fresh or frozen spinach (well-drained) adds flavor, color, and nutrition to the filling.
Q2: Can I make this recipe ahead of time?
Definitely. Prepare and assemble the shells, cover tightly, and refrigerate for up to 24 hours before baking.
Q3: What’s the best sauce to use for this recipe?
A classic marinara sauce works beautifully, but you can use a creamy tomato or rosé sauce for a richer taste.
