Description
Homemade ricotta stuffed shells combine creamy cheese and hearty marinara for a classic Italian comfort meal. Generous portions promise satisfaction with minimal kitchen effort and maximum flavor impact.
Ingredients
Scale
- 20 jumbo pasta shells (plus a few extra in case of breakage)
- 15 oz (425 grams) whole-milk ricotta cheese
- 2 cups (200 grams) shredded mozzarella cheese
- 2 cups (200 grams) shredded mozzarella cheese
- ½ cup (50 grams) freshly grated Parmesan cheese
- 3 cups (720 milliliters) marinara sauce
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, finely chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Fresh basil or parsley for garnish (optional)
Instructions
- Pasta Preparation: Submerge shells in vigorously salted boiling water, cooking until al dente. Swiftly transfer to ice water to interrupt cooking, then arrange on a lightly oiled baking sheet to prevent sticking.
- Cheese Mixture Creation: Combine ricotta, mozzarella, and Parmesan with a whisked egg. Integrate minced garlic, chopped basil, parsley, and oregano. Season with salt and pepper, blending until smooth and uniform.
- Oven Staging: Calibrate oven to 375F, establishing an ideal baking environment.
- Assembly and Sauce Layering: Distribute marinara across the baking dish’s base. Meticulously fill each shell with cheese mixture, nestling them into the sauce. Generously drench shells with remaining marinara, ensuring complete coverage.
- Baking Process: Encase dish with aluminum foil, protecting contents. Bake for 30 minutes, then unveil and crown with additional mozzarella. Continue baking until cheese melts into a golden, bubbling crust.
- Finishing Touch: Allow dish to rest briefly after removing from oven. Optional herb garnish can elevate the presentation. Serve while cheese remains luxuriously molten.
Notes
- Preserve Pasta Texture: Cook shells al dente to prevent mushiness, ensuring they maintain a slight bite and can hold the ricotta filling without falling apart during baking.
- Prevent Cheese Separation: Whisk egg thoroughly into cheese mixture to create a stable binding agent, preventing liquid from separating and maintaining a creamy, cohesive filling.
- Optimize Flavor Infusion: Let stuffed shells rest 5-10 minutes after baking to allow herbs and cheese flavors to meld and intensify, enhancing overall taste profile.
- Customize Dietary Needs: Substitute ricotta with tofu for dairy-free version, use gluten-free pasta shells, or incorporate spinach/kale into filling for added nutritional value and varied texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 460
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg