These amazing Ricotta Stuffed Shells are plump full of creamy ricotta and sweet mozzarella. The ultimate family friendly comfort meal that can be prepped ahead of time and baked to perfection. Once you smell the shells baking you will know that that this recipe is heavenly.
Stuffed shells are really so incredibly easy to make. With a little advance preparation this recipe can be assembled and in the oven in about twenty minutes. I like to add about six cloves of roasted garlic so I prepare that in advance and store in the fridge. To make this recipe quick and easy I use store bought marinara but by all means if you have a great recipe for homemade marinara and the time use it! For a complete meal serve with Triple Cheese Garlic Bread and Italian Chopped Salad with Fresh Italian Dressing
How do you make Ricotta Stuffed Shells?
First boil the pasta shells according to the directions on the box and drain well. Meanwhile combine the ricotta, mozzarella, Parmesan, eggs, roasted garlic, parsley, salt and pepper. Spread the bottom of the casserole dish with about a 1 1/2 cups of marinara. Spoon the cheese mixture into the shells so they are nice and plump. Place the stuffed shells in the casserole dish on top of the marinara. Spoon about another 1 1/2 cups of marinara in and around the shells. Sprinkle with parsley and bake for 30-35 minutes.
Helpful tips for Ricotta Stuffed Shells
- Do not over-boil the pasta shells. Cook them slightly al dente.
- Add a few extra shells when boiling the pasta as inevitably several of them will tear.
- You can sub 1/2 teaspoon of garlic powder or sauteed minced garlic for the roasted garlic. However the roasted garlic takes this recipe to an all new high so if you have the time roast it.
- Work the roasted garlic in by smooching with a fork.
- Use good quality marinara or make your own from scratch.
- Use freshly shredded Parmesan cheese. As my late mother used to say it is worth every red cent. Whatever a red cent is.
- This recipe can be made up to 3 days in advance and stored tightly covered in the fridge.
- I do not recommend freezing this casserole as both ricotta and mozzarella have a high moisture content and they will become watery and grainy after freezing.
These delectable Ricotta Stuffed Shells are easy to prepare, family friendly, aromatic and oh so tasty. They are fancy enough for company and yet easy enough for a weeknight meal. Put the ingredients on your shopping list today and surprise your family with an awesome meal.Print
Ricotta Stuffed Shells
These amazing Ricotta Stuffed Shells are plump full of creamy ricotta and sweet mozzarella. They can be prepped ahead of time and baked to perfection.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: pasta
- Method: bake
- Cuisine: Italian
- 3 cups marinara
- 20 jumbo shells (1/2 of a 12 ounce box)
- 15 ounces whole milk ricotta cheese
- 1 1/2 cups whole milk shredded mozzarella
- 1/4 cup shredded fresh Parmesan
- 2 large eggs
- 6 cloves roasted garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Preheat oven to 350 degrees.
- Boil the pasta shells according to box directions; drain well.
- Combine the ricotta, mozzarella, Parmesan, eggs, roasted garlic, parsley, salt and pepper. Spread the bottom of the casserole dish with 1 1/2 cups of marinara. Spoon the cheese mixture into the shells. Place the stuffed shells in the casserole. Spoon about another 1 1/2 cups of marinara in and around the shells. Sprinkle with parsley and bake uncovered for 30-35 minutes.
Keywords: pasta, stuffed shells, shells, stuffed pasta shells, Italian stuffed shells, stuffed shells with ricotta