There's something magical about a plate of Ricotta Stuffed Shells. Tender pasta shells are filled with creamy, herby ricotta cheese and baked in a luscious marinara sauce until bubbling and golden. It's a dish that feels fancy but is surprisingly easy to make.
The first time I made these stuffed shells, I was hosting a family dinner and wanted something hearty yet elegant. Little did I know they’d become a staple, loved by kids and adults alike. Ready to wow your dinner table? Let’s dive in!
Why You'll Love This Ricotta Stuffed Shells Recipe
Get ready to fall head over heels for this cheesy, comforting classic. Ricotta Stuffed Shells check all the boxes for a perfect meal, whether you're cooking for a weeknight or a special occasion.
First, they’re incredibly easy to prepare. With just a few simple ingredients and steps, this dish looks impressive but doesn’t require hours in the kitchen.
This recipe is also wonderfully budget-friendly. It uses pantry staples like dried pasta and canned marinara sauce, along with a few fresh ingredients, making it an affordable way to feed a crowd.
The flavors are universally loved, so you won’t need to worry about picky eaters. Creamy ricotta, melted mozzarella, and a hint of Parmesan create a cheese lover’s dream, while the marinara adds just the right amount of tang.
Lastly, these stuffed shells are versatile! You can easily customize the filling, use your favorite sauce, or even add protein for a heartier version.
Ingredients Notes
The beauty of Ricotta Stuffed Shells lies in the simplicity of its ingredients. Here's a closer look at what makes this dish shine.
Jumbo pasta shells are the star of the show. Their size is perfect for holding the creamy filling. Make sure to cook them al dente, so they hold up during baking without becoming mushy.
Ricotta cheese forms the base of the filling. It’s rich, creamy, and blends beautifully with the other ingredients. Opt for whole milk ricotta for the best texture, though part-skim works in a pinch.
Mozzarella cheese, shredded and melted, adds that gooey, stringy goodness on top. You can also mix a little into the filling for extra creaminess.
Parmesan cheese provides a salty, nutty kick. Grate it fresh for the most vibrant flavor.
Egg acts as a binder, helping the filling stay together. Don’t skip this ingredient—it’s key for structure.
Fresh parsley and basil add a bright, herby note to balance the richness. Use dried herbs if fresh ones aren’t available.
Marinara sauce ties the whole dish together. Use your favorite store-bought brand, or make your own if you’re feeling ambitious.
A large baking dish is essential for assembling and baking the shells. A 9x13-inch dish works perfectly for this recipe.
How To Make This Ricotta Stuffed Shells Recipe
Making Ricotta Stuffed Shells is easier than you might think. Follow these simple steps to create this irresistible dish.
Start by preheating your oven to 375°F. Meanwhile, bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions. Drain and let them cool slightly while you prepare the filling.
In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, a beaten egg, chopped parsley, and a pinch of salt and pepper. Stir until the mixture is smooth and well combined.
Spread a generous layer of marinara sauce across the bottom of your baking dish. This creates a flavorful base and prevents the shells from sticking.
Using a spoon or piping bag, fill each cooked shell with the ricotta mixture. Arrange the stuffed shells in a single layer over the marinara sauce, nestling them close together.
Top the shells with more marinara sauce, ensuring they’re well coated. Sprinkle the remaining mozzarella cheese over the top for that irresistible golden crust.
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let the dish cool for a few minutes before serving.
Storage Options
Ricotta Stuffed Shells store beautifully, making them perfect for meal prep or leftovers.
To refrigerate, place any leftover shells in an airtight container and store them for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quicker option.
To freeze, assemble the shells in a freezer-safe dish but don’t bake them. Cover tightly with foil and freeze for up to 3 months. When ready to enjoy, bake straight from the freezer at 375°F, adding an extra 15-20 minutes to the cooking time.
For small portions, freeze the shells in a single layer on a baking sheet before transferring them to a freezer bag. This way, you can reheat just what you need.
Variations and Substitutions
Ricotta Stuffed Shells are incredibly adaptable. Here are a few ways to make them your own:
For a protein boost, add cooked, crumbled Italian sausage or shredded rotisserie chicken to the filling.
Prefer a veggie-forward dish? Mix in sautéed spinach, kale, or finely chopped mushrooms with the ricotta.
Experiment with different cheeses like goat cheese or feta for a tangy twist.
Swap marinara sauce for a creamy Alfredo sauce or a spicy arrabbiata for a different flavor profile.
For a gluten-free version, use gluten-free pasta shells and double-check that your other ingredients are gluten-free.
Let your creativity shine and make these stuffed shells a reflection of your tastes!
Ricotta Stuffed Shells are a comforting classic that never fails to impress. With their creamy filling, melty cheese, and zesty sauce, they’re sure to become a staple in your home too. Happy cooking!
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