Classic Ricotta Stuffed Shells
Classic Ricotta Stuffed Shells
Ingredients
For the Pasta Shells
- 12 ounces jumbo pasta shells
- 1 teaspoon salt, for pasta water
- 1 tablespoon olive oil, for pasta water
For the Ricotta Filling
- 24 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded, divided
- 1 egg, large
- 1/4 cup fresh parsley, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Topping
- 24 ounces marinara sauce, or your favorite tomato sauce
- 1 cup mozzarella cheese, shredded, for topping
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray. Spread about 1 cup of the marinara sauce evenly on the bottom of the prepared baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water (with 1 teaspoon salt and 1 tablespoon olive oil) to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente, about 10 to 12 minutes. Drain the shells thoroughly and rinse with cold water to prevent sticking. Lay them out in a single layer on a baking sheet or clean surface to cool slightly.
⏱️ 15 min
- 3
While the pasta cooks, prepare the ricotta filling. In a large mixing bowl, combine the whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese (from the filling portion), large egg, finely chopped fresh parsley, minced garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 10 min
- 4
Carefully stuff each cooked pasta shell with a generous amount of the ricotta filling. You can use a small spoon or a piping bag for this step.
⏱️ 10 min
- 5
Arrange the stuffed shells in a single layer over the marinara sauce in the prepared baking dish. Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
⏱️ 5 min
- 6
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375
- 7
Remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375
- 8
Remove from the oven and let the stuffed shells rest for 5 to 10 minutes before serving. Garnish with fresh chopped basil, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Ricotta Stuffed Shells
Ingredients
For the Pasta Shells
- 12 ounces jumbo pasta shells
- 1 teaspoon salt, for pasta water
- 1 tablespoon olive oil, for pasta water
For the Ricotta Filling
- 24 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded, divided
- 1 egg, large
- 1/4 cup fresh parsley, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Topping
- 24 ounces marinara sauce, or your favorite tomato sauce
- 1 cup mozzarella cheese, shredded, for topping
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray. Spread about 1 cup of the marinara sauce evenly on the bottom of the prepared baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water (with 1 teaspoon salt and 1 tablespoon olive oil) to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente, about 10 to 12 minutes. Drain the shells thoroughly and rinse with cold water to prevent sticking. Lay them out in a single layer on a baking sheet or clean surface to cool slightly.
⏱️ 15 min - 3
While the pasta cooks, prepare the ricotta filling. In a large mixing bowl, combine the whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese (from the filling portion), large egg, finely chopped fresh parsley, minced garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 10 min - 4
Carefully stuff each cooked pasta shell with a generous amount of the ricotta filling. You can use a small spoon or a piping bag for this step.
⏱️ 10 min - 5
Arrange the stuffed shells in a single layer over the marinara sauce in the prepared baking dish. Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
⏱️ 5 min - 6
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375 - 7
Remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375 - 8
Remove from the oven and let the stuffed shells rest for 5 to 10 minutes before serving. Garnish with fresh chopped basil, if desired.
⏱️ 10 min