Ricotta Stuffed Shells Recipe

There’s something undeniably satisfying about biting into a perfectly baked, ricotta-stuffed pasta shell. The creamy filling, the savory marinara sauce, and the bubbling mozzarella cheese on top create a symphony of flavors that’s nothing short of magical.

I discovered this recipe during a chilly winter evening when I was craving something warm and hearty but didn’t want to spend hours in the kitchen. Ricotta stuffed shells became an instant favorite, offering a restaurant-quality meal that’s quick, easy, and family-friendly. Let me show you how to bring this comforting dish to your table.

Why You'll Love This Ricotta Stuffed Shells Recipe

Get ready to embrace your new go-to recipe for family dinners, potlucks, or even date nights. These ricotta stuffed shells are as versatile as they are delicious.

First, this dish is a time-saver. While it looks and tastes gourmet, it’s surprisingly quick to prepare, with only 30 minutes of hands-on time.

Second, it’s perfect for feeding a crowd. The recipe makes about 20-24 stuffed shells, enough to serve 4-6 people generously. You can even double the batch if you’re entertaining.

Third, the flavors are customizable. Whether you’re a meat lover, a fan of veggies, or somewhere in between, this recipe adapts beautifully to your preferences.

Finally, it’s freezer-friendly, making it ideal for meal prepping. Bake a tray tonight, and save another for a no-fuss dinner later in the month.

Ingredients Notes

The magic of ricotta stuffed shells lies in its simple yet high-quality ingredients. Here’s a closer look at what you’ll need and why each component is important.

• Jumbo Pasta Shells: These are the stars of the show, creating perfect little pockets for the creamy ricotta filling. Look for jumbo-sized shells at your local grocery store.
• Ricotta Cheese: The base of the filling, ricotta, lends a rich and creamy texture. Opt for whole-milk ricotta for the best flavor.
• Mozzarella Cheese: Both shredded and fresh mozzarella are essential here. Shredded mozzarella goes into the filling for gooeyness, while fresh mozzarella melts beautifully on top.
• Parmesan Cheese: Adds a nutty, salty kick to the ricotta mixture. Be sure to use freshly grated Parmesan for the best results.
• Spinach (optional): If you’re looking to sneak in some greens, fresh or frozen spinach works beautifully. Just make sure to squeeze out any excess moisture before mixing it into the filling.
• Marinara Sauce: Use a high-quality jarred sauce or make your own. The marinara acts as the savory, tangy base for the dish.
• Egg: Helps bind the ricotta mixture together, ensuring the filling stays in place while baking.

No special equipment is needed beyond a baking dish, a mixing bowl, and a spoon or piping bag to fill the shells.

How To Make Ricotta Stuffed Shells

Creating these mouthwatering stuffed shells is easier than you might think. Here’s a step-by-step guide to ensure success every time.

1. Cook the Pasta Shells
   Begin by boiling a large pot of salted water. Cook the jumbo shells for 1-2 minutes less than the package instructions suggest, as they will continue cooking in the oven. Drain, rinse with cold water, and set aside.
2. Prepare the Ricotta Filling
   In a large mixing bowl, combine 2 cups of ricotta cheese, 1 cup of shredded mozzarella, ½ cup of grated Parmesan, and 1 egg. If using spinach, fold in 1 cup of cooked, chopped spinach at this stage. Season with salt, pepper, and a pinch of nutmeg for a subtle depth of flavor.
3. Stuff the Shells
   Using a spoon or a piping bag, fill each cooked shell with the ricotta mixture. Be generous but don’t overstuff, as you want the filling to stay inside while baking.
4. Assemble the Dish
   Spread a thin layer of marinara sauce across the bottom of a 9x13-inch baking dish. Arrange the stuffed shells in a single layer on top, then spoon more marinara sauce over the shells. Finish with slices of fresh mozzarella for a melty, golden topping.
5. Bake to Perfection
   Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden.

Storage Options

Ricotta stuffed shells are a dream to store, making them an excellent choice for meal prep or leftovers.

• Refrigerator: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
• Freezer: Assemble the dish without baking, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed, adding 10-15 minutes to the covered baking time.
• Make-Ahead Tip: Prepare the filling and cook the shells a day in advance. Store them separately in the fridge, then assemble and bake when ready.

Variations and Substitutions

This recipe is highly adaptable, so feel free to experiment with flavors and ingredients.

• Meaty Twist: Add cooked ground beef, sausage, or turkey to the marinara sauce for a heartier dish.
• Veggie Delight: Mix roasted veggies like zucchini, eggplant, or mushrooms into the ricotta filling.
• Cheese Lovers: Swap out some of the ricotta for mascarpone or goat cheese for an even creamier filling.
• Gluten-Free Option: Use gluten-free pasta shells, ensuring all other ingredients are gluten-free as well.
• Low-Carb Alternative: Replace pasta shells with zucchini slices or eggplant rounds. Roll the filling into the veggies for a lighter version of the dish.

Ricotta stuffed shells are a recipe worth adding to your rotation, whether you're hosting a dinner party or looking for a cozy weeknight meal. With its creamy filling, customizable flavors, and crowd-pleasing appeal, this dish is sure to become a family favorite. Enjoy!

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