Description
Ricotta stuffed shells elevate pasta night with creamy Italian-inspired comfort. Cheese-filled pasta shells bake to golden perfection, delivering rich flavors you will savor with each delightful bite.
Ingredients
Scale
Pasta and Cheese:
- 12 ounces (340 grams) jumbo pasta shells
- 2 cups (480 grams) ricotta cheese
- 1 cup (100 grams) shredded mozzarella cheese
- 1/2 cup (50 grams) grated Parmesan cheese
Seasoning and Binding:
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Sauce and Oil:
- 3 cups (720 milliliters) marinara sauce
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375F (190C) for optimal baking temperature.
- Boil pasta shells in salted water until perfectly al dente, then carefully drain and set aside to cool slightly.
- Create a creamy filling by combining ricotta, mozzarella, Parmesan, beaten egg, chopped parsley, garlic powder, salt, and pepper in a mixing bowl until smooth and well-incorporated.
- Prepare the baking dish by spreading a generous layer of marinara sauce across the bottom to prevent sticking and add flavor.
- Gently stuff each pasta shell with the prepared cheese mixture, ensuring they are filled but not overpacked.
- Arrange the stuffed shells carefully in the sauce-lined baking dish, positioning them close together but not overlapping.
- Drizzle the remaining marinara sauce evenly over the shells, covering them completely for maximum moisture.
- Sprinkle Italian seasoning across the top for an aromatic herb finish.
- Cover the dish tightly with aluminum foil and bake for 25 minutes to allow flavors to meld.
- Remove foil, top with additional mozzarella cheese, and return to oven for 10 more minutes until cheese becomes golden and bubbly.
- Allow the dish to rest for 5 minutes before serving to set the filling and enhance flavors.
Notes
- Ensure shells are cooked al dente to prevent mushiness when baking, as overcooked pasta can become soggy and lose its texture.
- For a gluten-free version, swap traditional pasta shells with gluten-free large pasta shells or use zucchini boats as a low-carb alternative.
- Enhance flavor by adding fresh basil or mixing roasted garlic into the ricotta filling for a deeper, more complex taste profile.
- Prep shells ahead of time and refrigerate for up to 24 hours before baking, making it perfect for meal planning and busy weeknights.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 387 kcal
- Sugar: 6 g
- Sodium: 581 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 74 mg