Ricotta Stuffed Shells
These ricotta stuffed shells are a delightful twist on a classic Italian dish, featuring creamy ricotta and rich marinara for a comforting meal.
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.
Notes
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. To store any leftovers, let the stuffed shells cool completely. Place them in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.