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Lemon Ricotta Stuffed Shells

Lemon Ricotta Stuffed Shells

Lemon ricotta stuffed shells with creamy citrusy filling and bubbly mozzarella over rich tomato sauce. Italian comfort food.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells about 8 oz
  • 16 oz whole milk ricotta
  • 1 large egg
  • 1 cup freshly grated parmesan divided
  • 1 tbsp lemon zest from 1 large lemon
  • 1 tbsp lemon juice
  • 1/4 cup fresh basil chopped, plus more for garnish
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella

Method
 

  1. **Boil.** Cook pasta shells in salted water 3 minutes under package time. Drain and toss with a drizzle of olive oil so they do not stick.
  2. **Whip.** In a food processor pulse ricotta 30 seconds until silky. Add egg, 3/4 cup parmesan, lemon zest, lemon juice, basil, salt, pepper, and nutmeg. Pulse to combine.
  3. **Build.** Preheat oven to 375F. Spread 2 cups marinara in the bottom of a 9 by 13 baking dish.
  4. **Fill.** Transfer ricotta filling to a piping bag or zip top bag with the corner snipped. Pipe into each shell until just rounded.
  5. **Arrange.** Nestle stuffed shells in the marinara, open side up. Top with remaining marinara, mozzarella, and the rest of the parmesan.
  6. **Bake.** Cover with foil and bake 25 minutes. Uncover and bake 10 more minutes until the cheese is bubbly and starting to brown.
  7. **Rest.** Let rest 10 minutes. Garnish with fresh basil and serve.

Notes

Whip the ricotta in a food processor for 30 seconds. The cloudlike texture matters. Use whole milk ricotta, not part skim. Part skim is grainy and watery. Cook the shells 3 minutes under package time so they hold their shape during stuffing.