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Homemade Ricotta Stuffed Shells photo

Ricotta Stuffed Shells

These Ricotta Stuffed Shells are a creamy, comforting delight! Perfect for impressing friends and family with a taste of Italy.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Shells:
  • 12 ounces jumbo pasta shells
  • 2 1/4 cups ricotta cheese
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 2 1/2 cups marinara sauce
  • 1 1/2 cups mozzarella cheese, shredded
  • Minced parsley (optional garnish)

Equipment

  • Large pot
  • Mixing bowl
  • 9x13-inch baking dish
  • Spoon or spatula
  • Oven

Method
 

Method:
  1. Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the shells and set them aside to cool slightly.
  2. In a large mixing bowl, combine the ricotta cheese, egg, lemon juice, salt, garlic powder, onion powder, dried basil, dried oregano, and black pepper. Mix until everything is well incorporated and creamy.
  3. While you’re preparing the filling, preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
  4. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Using a spoon, carefully stuff each jumbo shell with the ricotta mixture. Place the stuffed shells in the baking dish, open side up.
  5. Once all the shells are stuffed, pour the remaining marinara sauce over the top of the shells. Sprinkle the shredded mozzarella cheese generously over the sauce.
  6. Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  7. Remove the ricotta stuffed shells from the oven and let them sit for a few minutes. Garnish with minced parsley if desired, then serve warm and enjoy the delightful flavors!

Notes

  • For a creamier filling, you can mix in some cream cheese with the ricotta.
  • If you prefer a little heat, add red pepper flakes to the marinara sauce.
  • Feel free to substitute the mozzarella with other cheeses like cheddar or provolone for different flavor profiles.
  • This recipe can easily be doubled for larger gatherings or meal prep.