Ricotta Stuffed Pasta Shells
Jumbo shells filled with ricotta, mozzarella, and Parmesan and baked in marinara sauce.
Equipment
- 9 by 13 inch baking dish
- Large pot
- Mixing bowl
Ingredients
Main Ingredients
- 12 jumbo pasta shells dried
- 15 oz whole milk ricotta cheese
- 1 cup shredded mozzarella cheese for the filling
- ½ cup grated Parmesan cheese for the filling
- 1 large egg beaten
- 2 cloves garlic minced
- 1 tsp dried Italian seasoning
- ¼ tsp black pepper
- 1 tbsp fresh parsley or basil chopped
- 2 cup marinara sauce
- ½ cup shredded mozzarella cheese for the topping
- 2 tbsp grated Parmesan cheese for the topping
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and spread a thin layer of marinara in a baking dish.
- Boil. Cook the shells in salted water until just al dente, then drain and rinse.
- Mix. Stir the ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, pepper, and herbs together.
- Stuff. Fill each shell and set them open side up on the sauce, then top with the remaining sauce and cheeses.
- Bake. Bake about 30 minutes until bubbly and golden and the filling reaches 160 F.
Notes
Substitutions: Cottage cheese blended smooth can replace ricotta.
Tips: Cook extra shells in case some tear.
Storage: Refrigerate for up to 4 days or freeze unbaked for up to 3 months.
Nutrition is calculated for 3 shells with sauce.