Ricotta Stuffed Shells Recipe

There's nothing quite like a plate of warm, comforting ricotta stuffed shells to bring everyone to the dinner table. With tender pasta shells generously filled with creamy ricotta, parmesan, and mozzarella, then baked to bubbly perfection in a rich marinara sauce, this dish is a crowd-pleaser every time.

I first discovered this recipe when hosting a dinner party and needed something easy yet impressive. These stuffed shells quickly became a go-to favorite, offering both simplicity and sophistication. Let’s dive into the details of why this dish deserves a spot in your meal rotation.

Why You'll Love This Ricotta Stuffed Shells Recipe

Get ready to fall in love with this easy and satisfying pasta dish. Ricotta stuffed shells are a delicious blend of comforting flavors and practical convenience.

First, they’re incredibly easy to make, even for beginners. With just a few basic ingredients and a little bit of assembly, you can create a restaurant-quality dish in the comfort of your kitchen.

This recipe is also perfect for meal prep. Assemble the shells ahead of time and refrigerate or freeze them until you’re ready to bake, making it an excellent choice for busy weeknights.

Another reason to love this recipe is its universal appeal. With its creamy filling and hearty marinara sauce, even picky eaters can’t resist these cheesy stuffed shells.

Finally, the dish is highly customizable. Whether you want to add a protein, swap out cheeses, or sneak in some extra veggies, these shells adapt beautifully to your preferences.

Ingredients Notes

The magic of this recipe lies in the simple, fresh ingredients that come together to create its bold flavors. Here’s what you’ll need:

Pasta shells are the star of the show. Jumbo shells are essential for holding all that cheesy filling, so don’t substitute with smaller pasta varieties.

Ricotta cheese forms the creamy, luscious base of the filling. Opt for full-fat ricotta for the best flavor and texture, but part-skim works too if you’re looking to cut back on calories.

Mozzarella and parmesan cheeses add a melty, savory finish to the dish. Freshly shredded mozzarella is ideal, as pre-shredded varieties often have anti-caking agents that affect melting. Parmesan brings a salty, nutty depth to the filling.

Egg helps bind the filling together, ensuring it stays perfectly nestled inside the shells.

Marinara sauce ties everything together with its robust flavor. Use a high-quality store-bought version or make your own if you have time.

If you have a 9x13-inch baking dish, this recipe will fit perfectly. A deep, oven-safe dish ensures even cooking and prevents sauce from spilling over the edges.

How To Make This Ricotta Stuffed Shells Recipe

Creating this dish is as satisfying as eating it. Follow these simple steps for a flawless result:

Start by boiling a large pot of salted water and cooking the jumbo pasta shells until they’re al dente. Be careful not to overcook them since they’ll continue cooking in the oven. Once done, drain and rinse them under cold water to stop the cooking process.

In a mixing bowl, combine ricotta, half of the shredded mozzarella, parmesan, egg, and a pinch of salt and pepper. Stir until the filling is smooth and well blended. If you like, add a touch of Italian seasoning or fresh basil for an herby kick.

Spread a generous layer of marinara sauce across the bottom of your baking dish. This prevents the shells from sticking and adds moisture to the dish as it bakes.

Carefully stuff each shell with the ricotta mixture. A small spoon or piping bag can make this process easier. Arrange the stuffed shells in the baking dish in a single layer.

Once all the shells are filled and in place, spoon the remaining marinara sauce over the top. Sprinkle the remaining mozzarella and parmesan cheeses evenly over the dish.

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly. For a golden crust, broil for 1-2 minutes at the end.

Let the shells cool for a few minutes before serving. Garnish with fresh basil or parsley for an extra pop of color and flavor.

Storage Options

Ricotta stuffed shells are just as good the next day, making them perfect for leftovers.

To refrigerate, transfer any leftovers to an airtight container and store them for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 30-second increments.

For freezing, assemble the shells as directed but don’t bake them. Cover tightly with foil or plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and bake as usual, adding a few extra minutes if needed.

You can also freeze individual portions for quick, single-serve meals.

Variations and Substitutions

One of the best things about ricotta stuffed shells is how versatile they are. Here are some creative ways to switch things up:

For a heartier dish, add cooked ground beef, sausage, or shredded chicken to the marinara sauce.

Swap out ricotta for cottage cheese if you prefer a slightly lighter filling. Just blend it in a food processor for a smoother texture.

Boost the nutrition by mixing in finely chopped spinach or kale with the ricotta filling. It’s a great way to sneak in veggies for kids or picky eaters.

Experiment with different cheese blends, such as fontina, provolone, or asiago, to customize the flavor profile.

If you’re short on jumbo shells, use lasagna noodles instead. Roll the filling inside and arrange them seam-side down for a fun twist.

No matter how you make them, these ricotta stuffed shells are sure to impress. With their creamy filling, rich sauce, and melty cheese topping, they’re a surefire way to bring warmth and joy to your table.

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