Description
Comforting ricotta stuffed shells bring Italian culinary magic straight to dinner tables with rich cheese and herb-infused goodness. Pasta lovers will adore these pillowy shells packed with creamy filling that promise pure deliciousness in every delightful bite.
Ingredients
Scale
Main Ingredients:
- 20 jumbo pasta shells
- 2 cups (480 milliliters) ricotta cheese
- 2 cups (480 milliliters) marinara sauce
Cheese Blend:
- 1 cup (240 grams) shredded mozzarella cheese
- 1/2 cup (50 grams) grated Parmesan cheese
Seasonings and Binding:
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Heat the oven to 375°F (190°C), preparing a comfortable cooking environment for the delectable shells.
- Gently immerse jumbo pasta shells in boiling water, cooking until tender and pliable. Carefully drain and arrange shells on a clean surface.
- Create a creamy filling by blending ricotta cheese with mozzarella, Parmesan, egg, garlic powder, Italian seasoning, parsley, salt, and pepper until smooth and well-incorporated.
- Generously stuff each cooked shell with the rich cheese mixture, ensuring each pocket is filled completely and evenly.
- Prepare the baking dish by spreading a generous layer of marinara sauce across the bottom, creating a flavorful foundation for the shells.
- Arrange the stuffed shells carefully over the sauce, nestling them close together in an organized pattern.
- Cascade the remaining marinara sauce over the shells, coating them thoroughly. Sprinkle the additional mozzarella cheese across the top, creating a beautiful cheesy blanket.
- Shield the dish with aluminum foil and slide into the preheated oven. Bake for 20 minutes, allowing the flavors to meld and the cheese to begin melting.
- Remove the foil and continue baking for an additional 10 minutes until the cheese turns golden and the edges become slightly crispy.
- Finish by scattering fresh parsley across the top, adding a vibrant touch of color and fresh herb flavor. Serve immediately while warm and bubbling.
Notes
- Achieve perfectly cooked shells by slightly undercooking them during initial boiling, allowing them to finish cooking in the oven and prevent mushiness.
- For a gluten-free version, substitute jumbo shells with gluten-free pasta shells or use zucchini boats as a low-carb alternative.
- Enhance flavor by adding fresh basil or roasted garlic to the ricotta mixture for deeper, more complex taste profiles.
- Prep shells ahead of time and refrigerate unbaked for up to 24 hours, making it an excellent make-ahead meal for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg