Ricotta Stuffed Shells

Name: Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 40 min
Yield: 6 serving
Ingredients: 12 ounces jumbo stuffed shells; 1 pound ricotta cheese; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup parmesan; 2 Tbsp homemade basil pesto; 1 tsp oregano; 1/2 cup shredded Mozzarella cheese; 2 tbsp butter; 3 cloves garlic; 1/2 tsp oregano; 2 cups cream; Parmesan rind; 1 up marinara sauce; 1/4 cup basil pesto; 1 cup mozzarella; 2/3 cup Parmesan Cheese; 8-12 cherry tomatoes

User Reviews

4.7

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
6
Calories
886 kcal
Course
Main Course
Cuisine
Italian, American

Ricotta Stuffed Shells

Quade Maldonado

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Stuffed shells can seem like a lot of work, but it's actually really easy! Try this stuffed shells recipe with video and enjoy a delicious, tasty homemade ricotta stuffed shells your whole family will love. This is comfort food like no other! Plus you can make it ahead of time and it's freezer friendly!

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Ingredients

Servings

12 ounces jumbo stuffed shells

Ricotta Filling

1 pound ricotta cheese
1/4 tsp salt
1/2 tsp black pepper
1/2 cup parmesan
2 Tbsp homemade basil pesto
1 tsp oregano
1/2 cup shredded Mozzarella cheese

Cream Sauce

2 tbsp butter
3 cloves garlic minced
1/2 tsp oregano
2 cups cream 18% at least
Parmesan rind optional

Additional Ingredient

1 up marinara sauce
1/4 cup basil pesto
1 cup mozzarella
2/3 cup Parmesan Cheese
8-12 cherry tomatoes

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Notes

I like to use a hand mixer to make the ricotta filling. This will ensure that the flavors are thoroughly blended plus it makes the job easier.
A high-quality marinara sauce makes a huge difference! Look for a marinara that's not too sweet, and not too acidic. I like a simple marinara made with just tomatoes, basil, garlic, and wine. Whenever I make this dish with the cheaper sauces I can definitely tell the difference.
Follow the package directions on your pasta to make perfect al dente pasta. Al dente is Italian for "to the tooth" and means that the pasta is still slightly chewy. To some, this makes it seem undercooked. It's actually really important to pre-cook your pasta to just al dente in this recipe because it will continue cooking in the oven and you don't want it to get too mushy during the baking process.