Ricotta Stuffed Shells
User Reviews
4.7
36 reviews
Excellent
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
6
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Calories
886 kcal
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Course
Main Course
Ricotta Stuffed Shells
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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
- 12 ounces jumbo pasta shells stuffed
Ricotta Filling
- 1 pound ricotta cheese
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 cup parmesan
- 2 Tbsp basil pesto homemade
- 1 tsp oregano
- 1/2 cup mozzarella cheese shredded
Cream Sauce
- 2 tbsp butter
- 3 cloves garlic minced
- 1/2 tsp oregano
- 2 cups cream 18% at least
- parmesan optional, rind
Additional Ingredient
- 1 up marinara sauce
- 1/4 cup basil pesto
- 1 cup mozzarella cheese
- 2/3 cup Parmesan Cheese
- 8-12 cherry tomato
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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