Mouthwatering Ricotta Stuffed Shells
Mouthwatering Ricotta Stuffed Shells
Reasons to Try Ricotta Stuffed Shells
These ricotta stuffed shells are a delightful twist on a classic Italian dish. With creamy ricotta and rich marinara, they bring comfort and flavor to your dining table. Whether you’re cooking for your family, hosting friends, or just craving a hearty meal, this recipe is sure to impress. Plus, it’s straightforward enough for even beginner cooks.
How to Make Ricotta Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and let cool slightly.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Stuff each cooked shell with the ricotta mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil if desired and serve warm.
How to Serve Ricotta Stuffed Shells
These stuffed shells are best enjoyed fresh out of the oven, hot and bubbling. Pair them with a simple side salad or garlic bread for a complete meal. They can be served as a main dish or as part of a buffet-style spread.
How to Store Ricotta Stuffed Shells
To store any leftovers, let the stuffed shells cool completely. Place them in an airtight container in the fridge, where they will keep for 3-4 days. You can also freeze baked shells for up to 3 months. Thaw in the fridge before reheating in the oven.
Tips to Make Ricotta Stuffed Shells
- Make it easier to stuff the shells by using a piping bag or a zip-top bag with a corner cut off to fill them.
- Feel free to customize the filling by adding sautéed spinach or ground meat.
- For a bit of heat, add red pepper flakes to the marinara sauce.
Variations
For a lighter version, try using part-skim ricotta cheese instead of whole milk ricotta. You can also experiment with different types of cheese or sauces, such as pesto or Alfredo.
FAQs
1. Can I make these ricotta stuffed shells ahead of time?
Yes, you can prepare the stuffed shells and assemble them in the baking dish a day in advance. Just cover with foil and refrigerate until ready to bake.
2. What can I use if I don’t have jumbo shells?
If you can’t find jumbo shells, you can use manicotti or even lasagna noodles cut into squares. Just adjust the cooking time as necessary.
3. Can I freeze the cooked stuffed shells?
Absolutely! Just make sure they are completely cooled before placing them in an airtight container or freezer bag. Reheat directly from frozen, adding a few extra minutes to the bake time.
Ricotta Stuffed Shells
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells
- 2 cups marinara sauce
Filling
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese divided into half for stuffing and topping
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Garnish
- to taste Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and let cool slightly.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Stuff each cooked shell with the ricotta mixture and place them in a baking dish.
Cooking
- Pour marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
- Garnish with fresh basil if desired and serve warm.
