Ricotta Stuffed Shells Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5
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Calories
445 kcal
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Course
Main Course
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Cuisine
Italian
Ricotta Stuffed Shells Recipe
Description
This Ricotta Stuffed Shells recipe fills jumbo pasta shells with a blend of ricotta cheese, Parmesan, egg, Italian parsley, rosemary, nutmeg, and a pinch of crushed red pepper, creating a creamy and mildly spiced filling. The shells are partially cooked or soaked, then filled and arranged in a baking pan. Topped with marinara sauce and shredded mozzarella, the dish is baked covered until bubbly and golden.
The balance of fresh herbs and spices brings subtle layers of flavor to the creamy cheese, and the mozzarella on top forms a browned, cheesy crust during baking. The preparation can be done in a slow cooker for a hands-off option, cooking on low for several hours. The recipe also offers a no-boil method by soaking pasta shells ahead of time.
This baked pasta casserole is suitable for family dinners or gatherings, pairing well with a side salad or grilled vegetables. Leftovers freeze well, making it convenient to prepare in advance or in larger batches for future meals.
Ingredients
- 20 jumbo pasta shells (half of a 12-ounce box)
- 3 cups marinara sauce or 24-ounce jar, homemade
- 15 ounces ricotta cheese
- 2/3 cup Parmesan Cheese
- 1 large egg
- 2 tablespoons Italian parsley chopped
- 1 teaspoon rosemary chopped, fresh
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 pinch crushed red pepper
- 1 cup mozzarella cheese shredded
Instructions
- Lightly oil or spray a 9 X 13 inch baking pan and set aside. Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Partially cook the pasta shells in water, 4-6 minutes. Strain the shells and lay in the pan. (See no-boil instructions in notes.)
- Mix the ricotta, parmesan, egg, parsley, rosemary, salt, pepper, nutmeg, and crushed red pepper together in a medium bowl. Fill each shell with 1-2 tablespoons of the cheese mixture.
- Spoon the sauce on and around the shells. Top with mozzarella cheese. Cover the pan tightly with foil. Bake until bubbly and golden, about 25 minutes. If you want the cheesy top golden, take the foil off the last 3-5 minutes.
Notes
- You can soak jumbo pasta shells in hot salted water for 20-25 minutes as an alternative to boiling before stuffing.
- Homemade marinara sauce can be used in place of jarred sauce for personal flavor preference.
- For a slow cooker method, cook the stuffed shells on low for 5-7 hours after stuffing and layering with sauce and cheese.
- Stuffed shells freeze well; bake frozen shells for 50+ minutes to reheat evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 4shells | |
| Calories | 445kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 115mg | 38% |
| Sodium | 1554mg | 65% |
| Potassium | 705mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1478IU | 30% |
| Vitamin C | 12mg | 13% |
| Calcium | 471mg | 47% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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