Ricotta Stuffed Shells Recipe

There's nothing quite like a plate of Ricotta Stuffed Shells fresh out of the oven, their cheesy filling bubbling away under a blanket of marinara sauce. This comforting dish is the perfect blend of creamy ricotta, tender pasta, and tangy tomato sauce – a classic that never fails to impress.

I first made this recipe for a family gathering, and it quickly became a tradition. These shells are a hit every single time, offering an indulgent yet approachable meal that even picky eaters adore. Let’s dive into why these Ricotta Stuffed Shells deserve a spot in your dinner rotation.

Why You'll Love This Ricotta Stuffed Shells Recipe

Get ready to embrace your new go-to Italian-inspired comfort dish. These Ricotta Stuffed Shells are as satisfying as they are easy to prepare.

First, this recipe is incredibly versatile. Whether you’re feeding a vegetarian crowd or want to incorporate additional ingredients like spinach or sausage, these shells adapt beautifully to your preferences.

Second, it’s an ideal make-ahead meal. Prepare the shells in advance, refrigerate or freeze, and bake when you’re ready for a stress-free dinner. Perfect for meal prepping or entertaining.

Finally, the rich ricotta filling paired with a tangy marinara sauce creates a flavor combination that’s downright irresistible. The contrast of textures – tender shells, creamy filling, and gooey melted cheese – ensures every bite is pure bliss.

Ready to get started? Let’s talk about the ingredients you’ll need to bring this dish to life.

Ingredients Notes

The beauty of Ricotta Stuffed Shells lies in its simple ingredients, each chosen to deliver maximum flavor and texture.

Jumbo pasta shells: These are the foundation of the dish. Look for sturdy shells that won’t tear during boiling or stuffing. Cook them al dente, as they’ll finish cooking in the oven.

Ricotta cheese: The star of the filling. For a creamier texture, opt for whole-milk ricotta. If it’s too watery, drain it using a fine mesh sieve or cheesecloth for a few hours before mixing.

Mozzarella and Parmesan cheeses: These add gooeyness and sharpness. Shred your mozzarella fresh for the best melt, and choose a good-quality Parmesan for a punch of umami.

Egg: This helps bind the filling, ensuring it holds together nicely when baked.

Garlic and Italian seasoning: A touch of garlic and a mix of Italian herbs like oregano, basil, and thyme infuse the filling with extra flavor.

Marinara sauce: Use your favorite store-bought brand or make a homemade batch for a fresher taste. Either way, ensure it’s packed with rich, tangy tomato flavor.

No special equipment is required, just a mixing bowl, a baking dish, and a piping bag or spoon for filling the shells. Let’s move on to how it all comes together.

How To Make This Ricotta Stuffed Shells Recipe

Creating these Ricotta Stuffed Shells is easier than you might think. Follow these steps to whip up a dish that’s sure to impress.

Start by boiling your jumbo pasta shells in salted water until al dente. Drain and rinse under cold water to stop the cooking process and make them easier to handle. Lay them out on a baking sheet to prevent sticking.

While the shells cool, prepare the ricotta filling. In a large mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg, minced garlic, and a generous pinch of Italian seasoning. Mix until smooth and creamy.

Next, spread a layer of marinara sauce on the bottom of your baking dish. This prevents the shells from sticking and ensures every bite is saucy and delicious.

Stuff each shell with a generous amount of the ricotta mixture. You can use a spoon, but a piping bag makes the process much quicker and neater.

Arrange the stuffed shells in the baking dish, open side up. Pour more marinara sauce over the top, ensuring every shell is coated. Sprinkle with additional mozzarella and Parmesan for that melty, golden crust.

Bake the shells at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and slightly golden. Let the dish cool for a few minutes before serving – the wait will be worth it!

Storage Options

These Ricotta Stuffed Shells are perfect for leftovers, making them a great option for meal prep.

Refrigerate: Store in an airtight container for up to 4 days. Reheat individual portions in the microwave or larger quantities in the oven at 350°F (175°C) until warmed through.

Freeze: Arrange the unbaked stuffed shells on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag for up to 3 months. When ready to bake, add sauce and bake directly from frozen, adding 10-15 minutes to the baking time.

Make ahead: Assemble the dish completely but don’t bake. Cover tightly with foil and refrigerate for up to 24 hours or freeze for longer storage. Bake as directed when ready to serve.

Variations and Substitutions

One of the best things about Ricotta Stuffed Shells is how customizable they are. Here are a few ideas to make this dish your own:

Add some greens: Mix spinach or kale into the ricotta filling for a boost of nutrition and color.

Boost the protein: Include cooked ground beef, Italian sausage, or even diced chicken in the filling for a heartier meal.

Experiment with cheeses: Swap some of the mozzarella for fontina or provolone for a unique flavor twist.

Make it gluten-free: Use gluten-free pasta shells and ensure your marinara sauce is gluten-free as well.

Turn up the heat: Add a pinch of red pepper flakes or diced jalapeños to the filling for a spicy kick.

Don’t be afraid to get creative! This recipe is forgiving and perfect for experimenting with new flavors and ingredients. Whether you follow the classic version or put your own spin on it, these Ricotta Stuffed Shells are sure to be a hit. Enjoy!

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