Ingredients
Scale
For the Pasta:
- 20–24 large pasta shells: These are the perfect size for stuffing with the ricotta filling. Make sure they are cooked al dente.
- Salted water for boiling: To ensure your pasta shells are seasoned and flavorful.
For the Ricotta Filling:
- 2 cups ricotta cheese: The star of the filling, providing a creamy and mild base.
- 1 ½ cups shredded mozzarella cheese: Adds a stretchy, melty component to the filling.
- 1/2 cup grated Parmesan cheese: For extra richness and a salty bite.
- 1 large egg: Helps bind the filling together and gives it structure.
- 1 tablespoon chopped fresh parsley: For a hint of freshness and color.
- 1 tablespoon chopped fresh basil: Adds a classic Italian flavor to the ricotta mixture.
- 1 teaspoon garlic powder: To give the filling a subtle depth of flavor.
- Salt and pepper to taste: For seasoning.
For the Sauce:
- 4 cups marinara sauce: You can use store-bought or homemade marinara sauce for a flavorful base.
- 1 teaspoon dried oregano: Adds an herby note that complements the sauce.
- 1 teaspoon garlic powder: Enhances the sauce with a bit of savory flavor.
- Olive oil: To lightly coat the bottom of the baking dish and prevent sticking.
Optional Toppings:
- Fresh basil leaves: For garnish and a pop of color.
- Extra shredded mozzarella: For a bubbly, golden cheese topping.
- Grated Parmesan: To sprinkle over the top for an added layer of flavor.
Instructions
FIRST STEP: COOK THE PASTA SHELLS
- Boil the Shells: Begin by bringing a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions, usually about 8-10 minutes, until al dente. Be careful not to overcook the shells as they will continue cooking in the oven.
- Drain and Cool: Once cooked, drain the pasta shells and place them under cold running water to stop the cooking process. Set the shells aside to cool while you prepare the filling and sauce.
SECOND STEP: PREPARE THE RICOTTA FILLING
- Combine the Ingredients: In a large bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated, and the filling is smooth and creamy.
- Taste and Adjust: Taste the filling and adjust the seasoning if necessary. You may want to add a pinch more salt or garlic powder to enhance the flavor.
THIRD STEP: ASSEMBLE THE STUFFED SHELLS
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil. Spread a thin layer of marinara sauce at the bottom of the dish to prevent the shells from sticking.
- Stuff the Shells: Carefully spoon the ricotta mixture into each cooked pasta shell. Be generous with the filling, but don’t overstuff. Place each filled shell seam side down in the baking dish.
- Top with Sauce: Once all the shells are stuffed and arranged in the baking dish, pour the remaining marinara sauce over the top, ensuring the shells are fully covered. Sprinkle the top with any remaining mozzarella cheese for a bubbly, cheesy finish.
FOURTH STEP: BAKE THE STUFFED SHELLS
- Bake the Dish: Cover the baking dish with aluminum foil and bake for about 25-30 minutes, or until the sauce is bubbly and the cheese is melted. For an extra golden top, remove the foil for the last 5 minutes of baking.
- Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and additional grated Parmesan cheese before serving.
FINAL STEP: SERVE AND ENJOY
- Slice and Serve: Slice the stuffed shells and serve them hot. Pair with a side of garlic bread or a simple green salad for a complete meal.
- Enjoy: Enjoy your homemade ricotta stuffed shells, full of rich cheese, savory marinara sauce, and the comfort of a classic Italian dish.
- Prep Time: 30 minutes
- Baking: 45 minutes
Nutrition
- Serving Size: 6
- Calories: 450
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g