Ricotta Stuffed Shells Recipe

There’s something truly special about Ricotta Stuffed Shells. The way the creamy ricotta filling melts into the tender pasta, smothered in a rich marinara sauce and topped with bubbling, golden cheese—it’s a dinner that feels indulgent yet is so easy to make.

This dish takes me back to Sunday dinners at my grandmother’s house, where pasta dishes were a family tradition. Today, it’s my go-to recipe for impressing guests or treating my family to a comforting meal. Simple ingredients, a straightforward process, and a guaranteed crowd-pleaser—what’s not to love?

Let’s dive into why this recipe is about to become your new favorite!

Why You’ll Love This Ricotta Stuffed Shells Recipe

Prepare to fall in love with this cheesy, saucy, and oh-so-comforting meal. Whether you're hosting a dinner party or looking for an easy family dinner, Ricotta Stuffed Shells have you covered.

First, it’s incredibly simple to make, even for beginner cooks. The recipe takes less than an hour, making it perfect for weeknights or last-minute gatherings.

Next, it’s packed with flavor. The combination of creamy ricotta, Parmesan, and mozzarella with a hint of Italian herbs is absolutely irresistible. Pair that with marinara sauce, and you've got a flavor explosion in every bite.

It’s also a make-ahead marvel. You can assemble the stuffed shells ahead of time and bake them just before serving, making dinner prep stress-free.

Lastly, this recipe is versatile and customizable. From adding spinach to using different cheeses, there are endless ways to adapt it to your taste.

Ready to transform your dinner table with this crowd-pleasing dish? Let’s talk ingredients!

Ingredients Notes

The magic of Ricotta Stuffed Shells lies in its fresh, simple ingredients. Each one works together to create a perfectly balanced and delicious dish.

• Jumbo Pasta Shells: These large pasta shells are designed to hold the creamy filling. Look for brands that specify "jumbo" to ensure the perfect size for stuffing.
• Ricotta Cheese: The heart of the filling, ricotta is creamy and slightly sweet. For the best results, use full-fat ricotta for richness.
• Mozzarella Cheese: You’ll use shredded mozzarella both in the filling and on top for that gooey, melty layer everyone loves.
• Parmesan Cheese: Adds a sharp, nutty flavor to the filling and sauce. Freshly grated Parmesan is ideal for the best taste.
• Egg: Helps bind the ricotta mixture so it stays perfectly creamy after baking.
• Marinara Sauce: A rich, flavorful sauce is key. Use your favorite store-bought marinara, or make it from scratch for extra flavor.
• Herbs and Spices: A mix of dried oregano, basil, and fresh parsley brings a burst of Italian flavors.
• Garlic: Adds a subtle kick to the filling. Minced fresh garlic works best.

For equipment, you’ll need a large pot, mixing bowls, and a 9x13-inch baking dish for assembly. With these essentials, you’re ready to get cooking!

How to Make Ricotta Stuffed Shells

Making Ricotta Stuffed Shells is easier than you might think. Here’s a step-by-step guide to ensure perfect results every time.

1. Cook the Pasta
   Start by boiling the jumbo pasta shells in salted water until al dente. This ensures they hold their shape during stuffing and baking. Once cooked, drain and rinse the shells with cold water to stop the cooking process. Set them aside.
2. Prepare the Ricotta Filling
   In a large mixing bowl, combine ricotta, half of the mozzarella, Parmesan, egg, minced garlic, and a blend of dried oregano and basil. Stir until the mixture is creamy and well combined. Add a pinch of salt and pepper to taste.
3. Stuff the Shells
   Using a spoon (or a piping bag for less mess), carefully fill each pasta shell with the ricotta mixture. Aim for about a tablespoon of filling per shell, ensuring it’s generously packed without overfilling.
4. Assemble the Dish
   Spread a layer of marinara sauce on the bottom of a greased 9x13-inch baking dish. Arrange the stuffed shells in a single layer, seam side up. Pour the remaining marinara sauce over the shells, ensuring they’re evenly covered.
5. Add Cheese and Bake
   Sprinkle the remaining mozzarella and additional Parmesan over the top. Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
6. Serve and Enjoy
   Let the dish cool for 5 minutes before serving. Garnish with freshly chopped parsley for a pop of color and extra flavor.

With minimal prep and a foolproof process, dinner will be ready before you know it!

Storage Options

Ricotta Stuffed Shells are perfect for meal prepping or enjoying as leftovers. Here’s how to store and reheat them for maximum freshness:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.
• Freezer: Assemble the dish but don’t bake it. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.
• Individual Portions: Freeze individual portions in airtight containers for quick, single-serving meals.

Variations and Substitutions

This recipe is wonderfully adaptable, allowing you to customize it to your preferences. Here are a few ideas to get you started:

• Add Vegetables: Mix sautéed spinach or chopped cooked kale into the ricotta filling for added nutrients.
• Swap the Sauce: Use Alfredo sauce for a creamy twist or a spicy arrabbiata for extra heat.
• Change the Cheese: Substitute half of the ricotta with mascarpone for a richer filling, or use pecorino instead of Parmesan for a sharper flavor.
• Make It Meaty: Add cooked ground beef or Italian sausage to the marinara sauce for a hearty upgrade.
• Gluten-Free Option: Use gluten-free pasta shells to accommodate dietary needs.

Experimenting with these variations ensures you’ll never tire of this classic recipe!

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