Comfort in a baking dish… our Ricotta Stuffed Shells Recipe is the perfect back to school dinner!
It’s the dish that always brings a smile to the faces of children and grownups alike. Classic and comforting, the perfect meal to end any sort of day.
Ricotta Stuffed Shells Recipe with Marinara. BOOM.
It’s simple. Completely void of elegance. Yet this humble dish delivers big impact on the dinner table!
A Ricotta Stuffed Shells recipe is creamy, cheesy, savory, and offers a touch of spice. I’d bet money even your pickiest eaters will ask for seconds.
Plus, our Ricotta Stuffed Shells Recipe is quick and easy to make. My kids love to chip in and fill the pasta shells for me as I whip up fresh marinara sauce.
But don’t worry, in a pinch you can definitely use your favorite jarred marinara.
Stuff the shells with a simple ricotta and herb filling. Cover with marinara and cheese.
This Ricotta Stuffed Shells Recipe is easy to freeze. Try making a double (or triple) batch. Then wrap and freeze them for another night.
You’ll be so glad you did.
Ricotta Stuffed Shells for the win!
Ricotta Stuffed Shells Recipe
Ricotta Stuffed Shells Recipe - Rich and cheesy classic stuffed shells. A comforting dish you'll serve again and again!
- 1 tablespoon olive oil
- 20 jumbo pasta shells (half of a 12-ounce box)
- 1 pinch crushed pepper flakes
- 3 cups homemade marinara, or 24-ounce jar
- 15 ounces ricotta cheese
- 2/3 cup parmesan cheese
- 1 large egg
- 2 tablespoons chopped Italian parsley
- 1 teaspoon chopped fresh rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded mozzarella cheese
Lightly oil or spray a 9 X 13 inch baking pan and set aside. Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Partially cook the pasta shells in water, 4-6 minutes. Strain the shells and lay in the pan.
Mix the ricotta, parmesan, egg, parsley, rosemary, salt, pepper, and nutmeg together in a medium bowl. Fill each shell with 1-2 tablespoons of the cheese mixture.
Spoon the sauce on and around the shells. Top with mozzarella cheese. Bake until bubbly and golden, about 25 minutes.
Note: Stuffed shells are easy to freeze. Make a double batch and wrap some up for next week!