Cheesy Ricotta Stuffed Shells
User Reviews
4.7
-
Prep Time
20 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 30 mins
-
Servings
8 Servings
-
Course
Main Course
-
Cuisine
Italian
Cheesy Ricotta Stuffed Shells
Description
This recipe features large pasta shells cooked until just tender, then filled with a ricotta-based mixture enriched by egg and cheeses to create a light, fluffy texture. The ricotta filling includes Parmesan and mozzarella for saltiness and meltiness, with parsley adding freshness.
The sauce is a cooked blend of olive oil sautéed onion, garlic, celery, and carrots, simmered with crushed tomatoes, tomato sauce, dried basil, oregano, bay leaf, and brown sugar. Once vegetables are tender, the sauce is pureed to a smooth, flavorful consistency that coats the pasta shells evenly without overpowering the cheese filling.
The assembled dish bakes until bubbly and heated through, creating tender pasta enveloping creamy cheese and saucy tang. Optional fresh basil on top adds a bright herbal note at serving.
This dish can be prepared ahead to the baking stage, refrigerated up to two days, or frozen before baking. Bake covered and uncovered as directed to heat thoroughly and brown the top. Using store-bought marinara sauce is an option, but homemade sauce adds depth of flavor. For a creamier filling using store-bought ricotta, adding a tablespoon or two of milk helps achieve desired texture. The recipe yields about 20 stuffed shells, roughly half a standard 20-ounce pasta box.
Ingredients
Sauce:
- 1 tablespoon olive oil
- ½ cup onion chopped
- 2 garlic finely minced, cloves
- ½ cup celery chopped
- ½ cup carrot chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (28-ounce) (28-ounce) can crushed tomatoes
- 1 (8-ounce) (8-ounce) can tomato sauce
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 bay leaf
- 1 teaspoon brown sugar
Ricotta Filling:
- 2 cups ricotta cheese homemade or store-bought (see note
- 1 egg large
- Pinch salt
- Pinch black pepper
- ¼ cup parsley chopped, fresh
- ½ cup Parmesan Cheese grated
- 1 cup mozzarella cheese shredded
Shells and Basil:
- 20 jumbo pasta shells
- basil optional, fresh, for topping
Instructions
- For the sauce, in a 4-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onion, garlic, celery, carrots, salt and pepper. Cook for 7-10 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the crushed tomatoes, tomato sauce, dried basil, dried oregano, bay leaf and brown sugar. Simmer, covered, for 20 minutes until the vegetables are tender. Puree with an immersion blender or carefully in batches in a blender. Set aside.
- Cook the pasta shells in lightly salted boiling water for 9-10 minutes (make good use of time and do this while the sauce simmers). Drain and separate into a single layer on parchment paper (or other nonstick surface).
- In a medium bowl, combine the ricotta, egg, salt, pepper, and parsley, Whisk (or beat with an electric mixer) until well-combined and the mixture is light and fluffy. Stir in the Parmesan and mozzarella cheeses.
- Preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking dish.
- Spread half of the pasta sauce in the prepared dish. Fill each shell with a couple tablespoons of the cheesy mixture (I use my #40 medium cookie scoop for super easy scooping and filling) until all the shells are filled evenly.
- Place the filled shells side-by-side in the pan. Cover with the remaining sauce.
- Bake uncovered for 30-40 minutes until the edges are bubbling and the filling is hot. Sprinkle with fresh basil torn into pieces, if desired. Let sit 5-10 minutes before serving.
Notes
- Store-bought marinara sauce about 4.5 to 5 cups can substitute homemade sauce for convenience.
- If using store-bought ricotta, especially part-skim, add 1-2 tablespoons milk to improve creaminess.
- Twenty jumbo pasta shells are approximately half of a 20-ounce box of pasta.
- To make ahead, prepare through assembly, cover tightly and refrigerate up to two days before baking.
- The dish freezes well before baking; bake from frozen covered with foil at 350°F for 1 hour 15 minutes, then uncovered until bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 325kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 68mg | 23% |
| Sodium | 609mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
