Ricotta Stuffed Shells Recipe

There's nothing quite like the comforting aroma of ricotta stuffed shells baking in the oven. This dish brings together tender pasta shells, creamy ricotta filling, and a rich marinara sauce for a dinner that's as beautiful as it is delicious.

this Recipe

I first made this recipe for a Sunday family dinner, and it instantly became a favorite. Not only is it surprisingly simple to prepare, but it's also perfect for feeding a crowd. Let's dive into what makes these ricotta stuffed shells so irresistible.

Why You'll Love This Ricotta Stuffed Shells Recipe

Get ready to add a new star to your weeknight dinner rotation. This recipe is easy to make yet delivers gourmet-level flavor that will have everyone at the table raving.

First off, the creamy ricotta filling is melt-in-your-mouth perfection. Combined with mozzarella and Parmesan, it creates a rich, cheesy blend that’s both satisfying and comforting.

The recipe is a time-saver, too. With minimal prep and a baking time that allows you to multitask, it’s ideal for busy nights or last-minute meal planning.

It’s also a crowd-pleaser. From picky eaters to the most adventurous palates, this dish is a guaranteed hit. Plus, it's vegetarian-friendly, making it a great option for mixed dietary preferences.

Finally, ricotta stuffed shells are endlessly versatile. Whether you want to add spinach, swap out the marinara for a creamy Alfredo sauce, or include a protein like ground beef, this recipe can easily adapt to suit your needs.

Ingredients Notes

The magic of ricotta stuffed shells lies in its simple, high-quality ingredients. Each one plays a role in creating a balanced and flavorful dish.

Jumbo pasta shells are the heart of this recipe. Their large size makes them perfect for stuffing and holding onto that cheesy filling. Be sure to cook them al dente, as they'll continue to soften while baking.

Ricotta cheese is the star of the filling. Its creamy texture and mild flavor make it the ideal base for blending with herbs and other cheeses. Opt for whole milk ricotta for the best results.

Shredded mozzarella adds gooey, melty goodness to every bite. A layer of mozzarella on top ensures a golden, bubbly finish that’s hard to resist.

Freshly grated Parmesan cheese elevates the dish with its nutty, salty depth. Mixing it into the filling and sprinkling it on top creates layers of flavor.

Marinara sauce ties everything together. Choose your favorite store-bought brand or make a simple homemade version for extra freshness.

To round it all out, you’ll need minced garlic, chopped parsley, and a hint of nutmeg to bring warmth and complexity to the filling.

You won’t need any special equipment for this recipe – just a large baking dish, a mixing bowl, and a spoon for stuffing the shells.

How To Make This Ricotta Stuffed Shells Recipe

Creating these delicious ricotta stuffed shells is easier than you might think. Let me guide you through the process step by step.

Start by preheating your oven to 375°F and bringing a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions until al dente, then drain and rinse under cold water to stop the cooking process.

While the pasta cools, prepare the filling. In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, ½ cup of Parmesan, minced garlic, chopped parsley, a pinch of nutmeg, and a generous sprinkle of salt and pepper. Stir until everything is well mixed and creamy.

Spread a thin layer of marinara sauce across the bottom of a large baking dish. This prevents the shells from sticking and keeps them moist as they bake.

Stuff each shell with the ricotta mixture using a spoon or piping bag, then arrange them in the baking dish, open side up. Once all the shells are filled, pour the remaining marinara sauce evenly over the top.

Sprinkle the remaining mozzarella and Parmesan over the shells, ensuring every bite will have that irresistible cheesy topping. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Let the dish cool for 5 minutes before serving. The total cook time is just over 30 minutes, making this a surprisingly quick dinner option.

Storage Options

If you have leftovers, ricotta stuffed shells store beautifully. Transfer them to an airtight container and refrigerate for up to 4 days.

For longer storage, freeze the baked or unbaked shells. Place them in a freezer-safe dish and wrap tightly in plastic wrap and aluminum foil. They’ll keep well for up to 3 months.

When reheating, bake refrigerated shells at 375°F for 20 minutes or until heated through. Frozen shells should be thawed overnight in the fridge before reheating, or baked straight from frozen with an additional 15-20 minutes added to the cook time.

Variations and Substitutions

The versatility of this recipe means you can customize it to your heart’s content.

Add a pop of green by mixing sautéed spinach or kale into the ricotta filling. This is a great way to sneak in extra veggies.

Swap out the marinara sauce for Alfredo or pesto for a creamy or herbaceous twist. You could even layer the sauces for a unique flavor combination.

Incorporate protein like cooked ground beef, Italian sausage, or shredded chicken for a heartier meal. Just mix the protein into the filling before stuffing the shells.

Experiment with different cheeses. Try incorporating asiago, fontina, or goat cheese for a unique flavor profile.

Make it gluten-free by using gluten-free jumbo shells. All the deliciousness without the gluten!

No matter how you adapt this recipe, it’s sure to become a staple in your meal rotation. So grab your ingredients and get ready to enjoy the ultimate comfort food!

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