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Stuffed Shells with Ricotta hero shot

Stuffed Shells with Ricotta

A delicious homemade stuffed shells with ricotta recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella, divided
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2.5 cups marinara sauce

Method
 

  1. Boil. Cook jumbo shells according to package directions until just al dente (they will cook more in the oven). Drain and lay flat on a sheet pan drizzled with olive oil to prevent sticking.
  2. Fill. Mix ricotta, half the mozzarella, parmesan, egg, basil, garlic powder, salt, and pepper in a bowl until combined. Spoon about 2 tablespoons of filling into each shell.
  3. Layer. Spread 1 cup of marinara sauce on the bottom of a 9x13 baking dish. Arrange the stuffed shells in a single layer. Pour the remaining sauce over the top and sprinkle with the rest of the mozzarella.
  4. Bake. Cover with foil and bake at 375F for 25 minutes. Remove foil and bake 10 more minutes until the cheese is bubbly and golden. Let sit 5 minutes before serving.

Notes

Cook the shells 1 minute less than the package says. They finish cooking in the oven. Use a spoon or piping bag to fill the shells neatly. Laying cooked shells on an oiled sheet pan keeps them from sticking together.