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Ricotta Stuffed Shells Recipe

Ricotta Stuffed Shells Recipe - Rich and cheesy EASY stuffed shells. A comforting dish you'll serve again and again!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5
Calories: 445 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 20 jumbo pasta shells (half of a 12-ounce box)
  • 3 cups homemade marinara, or 24-ounce jar
  • 15 ounces ricotta cheese
  • 2/3 cup Parmesan Cheese
  • 1 large egg
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon chopped fresh rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 pinch crushed red pepper
  • 1 cup shredded Mozzarella cheese

Instructions

    Cup of Yum
  1. Lightly oil or spray a 9 X 13 inch baking pan and set aside. Preheat the oven to 350 degrees F.
  2. 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.)
  3. 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.
  4. 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

  • No-Boil Pasta Shells: Don't want the extra step of boiling the pasta? Soak the shells in a large boil of hot salted tap water while you preheat the oven and make the ricotta filling. They need to soak for at least 20-25 minutes. Then drain off the water and stuff! When you add the marinara to the baking dish, pour it directly over the top of the shells. Cover and bake as directed.
  • Homemade Marinara: Want to make your own tomato sauce? Use this recipe!
  • Crockpot Stuffed Shells: To make this recipe in the slow cooker, boil (or soak) the shells. Then stuff the shells and place them in a slow cooker. Cover with marinara and cheese. Cook on low for 5-7 hours.
  • Freezing: Stuffed shells are easy to freeze. Make a double batch and wrap some up for next week! Baked from frozen for 50+ minutes.

Nutrition Information

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 (20%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1478IU (30%) Vitamin C 12mg (13%) Calcium 471mg (47%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 445

% 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.