This delicious and easy ricotta stuffed shells recipe is officially one of my favorite comfort dishes. And with the uncertainty of the past few weeks, with businesses closing, state wide lockdowns, and quarantines coming into play… many of us will be searching for comfort where we can. For me, it’s been through trying to stay positive, playing with our dogs, and cooking with B.
The great thing about this recipe is the fact that it’s fun. And what better way to pass the time, than by having fun while making a delicious meal!? Have kids? Get them to help you! In a relationship? Date night at home! Alone while quarantined? Put on your favorite tunes, crack a bottle of wine, and stuff some pasta!
Bonus: This recipe keeps well in the refrigerator (for the week), or you can freeze and reheat the pasta throughout the month. So feel free to make a double batch, and you’ll be set for a few meals throughout the month.
What you need to make ricotta stuffed shells
- Jumbo pasta shells
- 1 egg
- Ricotta Cheese
- Mozzarella cheese
- Parmesan cheese
- Marina sauce
- Fresh Basil
- Fresh Parsley
- Rosemary (dried)
- Olive oil
- Salt & pepper (to taste)
How to make ricotta stuffed shells
Bring a large pot of water to a boil, and cook pasta al dente (follow directions on the pasta box you purchased); once ready, drain and let pasta cool. Then, grab a non-stick skillet and add 1 Tbs of olive oil, and on medium-low, cook your minced garlic until brown (around 2-3 minutes). To avoid burning the garlic, be sure to stir throughout! Once brown, remove from heat and let cool.
In a large mixing bowl, add garlic, ricotta cheese, parmesan, mozzarella, parsley, basil, pepper, salt, rosemary and 1 egg – mix until thoroughly blended.
Using a spoon, begin to stuff those shells!
Once you’ve used up all the stuffing, it’s time to get the stuffed shells ready for the oven! So, in a non-stick pan/dish (the one you’ll use to bake your pasta), spoon 3/4 of your marinara to cover the bottom of the dish; placing stuffed pasta on top of the sauce.
Lastly, spoon the remaining marinara on top of pasta, and a sprinkle of bit of mozzarella to complete the dish! Cover pan tightly with lid or foil, and bake at 350° for 25 minutes; remove foil and bake for an additional 3-5 minutes, getting that cheese on top to bubble with sexiness. Add a little parsley for color – Serve and enjoy!
The versatility of this recipe is awesome, too. You’re not limited to just the ingredients listed above… Which, especially during this time where panic buying and quarantining have limited certain products – a versatile recipe can come in handy.
What other ingredients can you stuff ricotta stuffed shells with?
- Ground beef
- Shredded chicken
These are just a few suggestions, but truly, the sky’s the limit.
Ending this post with a friendly reminder: please stay home. For those of you on the front lines helping those infected with COVID-19, thank you – we see you and appreciate you. We will get through this people, but until then: listen to your government officials, try to stay positive, keep yourself updated on the virus, and please, stay home. If you’re out of any ingredients listed above, avoid the grocery store, and considering ordering ingredients via delivery service (if available), like Instacart or Postmates.
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- 16 – 18oz of Jumbo pasta shells*
- 1 Tbs of Olive oil
- 1 egg
- 2 1/2 Tbs of garlic, minced
- 25oz of Ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup of parmesan cheese, grated
- Marinara sauce
- 1 Tbs Basil (fresh)
- 1 tsp Parsley (fresh)
- 1/4 tsp Rosemary (dried)
- Salt & pepper (to taste)
- Bring a large pot of water to a boil, and cook pasta al dente (follow directions on pasta box you purchased). Once ready, drain and let pasta cool
- In a non-stick skillet, add 1 Tbs of olive oil; on medium low, cook minced garlic until brown (around 2-3 minutes) and be sure to stir throughout to avoid burning the garlic. Once brown, remove from heat and let cool
- In a large mixing bowl, add garlic, ricotta cheese, parmesan, mozzarella, parsley, basil, pepper, salt, rosemary and 1 egg. Mix until thoroughly blended*
- Using a spoon*, begin to stuff shells
- In a non-stick pan/dish, spoon 3/4 of your marinara to cover the bottom of the dish; placing stuffed pasta on top of the sauce
- Spoon remaining marinara on top of pasta, and a sprinkle of mozzarella. Cover pan tightly with lid or foil, and bake at 350° for 25 minutes; remove foil and bake for an additional 3-5 minutes to get your cheese to golden!
- Serve and enjoy
*I used two 8.8oz boxes of pasta, this provided a ton of extra shells. You don’t necessarily need this many, but keep in mind, some shells may rip or damage while being cooked or stuffed. Any extra shells you can refrigerate and use for another recipe, or make another batch of ricotta stuffing and freeze them!
*While mixing stuffing for shells, keep 2 Tbs of mozzarella aside to sprinkle on top of shells
*If using a spoon is too messy, grab a ziplock bag and cut one corner off. Fill bag with stuffing, and squeeze, filling shells (it’s like an impromptu pastry bag!)
- Category: Bites
- Cuisine: Italian