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Ricotta Stuffed Shells

Posted on 2012-09-17
Ricotta Stuffed Shells

Who doesn't love a cheesy pasta dish? Ricotta Stuffed Shells is an easy, delicious, and satisfying vegetarian recipe. Substitute various cheeses, such as asiago, parmesan or feta, in place of ricotta. I made the tomato-garlic sauce for this dish, but if you don't have time to make the sauce, just use your favorite ready to use sauce.

Yield: Serves 4

  • 24-25 jumbo pasta shells
  • 1 large egg, lightly beaten
  • 2 cups (475 g) ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup minced fresh chives
  • For sauce:

  • 4 medium tomatoes, grated on the small holes of a box grater
  • 3/4 cup crushed tomatoes
  • 4 garlic cloves, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon crushed red pepper
  • salt to taste

To make the sauce: heat the olive oil in a saucepan over medium heat. Add the garlic and saute for 1 minute or until fragrant. Then add the grated tomatoes, crushed tomatoes, thyme, crushed red pepper and salt. Simmer uncovered for 8-10 minutes. Adjust seasonings to taste and set aside.

Ricotta Stuffed Shells

To make the Filling: combine the ricotta, egg, and salt in a medium bowl. Add the mozzarella cheese and chives, mix well. Set aside.

Ricotta Stuffed Shells

Cook the shells according to package instructions in salted water until al dente (don't overcook shells or they'll tear apart). Drain and set aside to cool.

Ricotta Stuffed Shells

Preheat oven to 360 degrees F. Spray an 11x8-inch baking dish with cooking spray. Spread 1/3 cup sauce over bottom of the baking dish.

Ricotta Stuffed Shells

Fill each shell with ricotta mixture.

Ricotta Stuffed Shells

Arrange in a single layer in the baking dish.

Ricotta Stuffed Shells

Spoon remaining sauce over the shells.

Ricotta Stuffed Shells

Cover the baking dish with foil and bake for 35 minutes. Remove foil and bake uncovered for about 15 minutes or until the shells are cooked through. Serve immediately.

Note: Please do not use our photos without prior written permission. Thanks!

Ricotta Stuffed Shells
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Posted by Hannahj on 2017-10-19
I followed this recipe for my first time making stuffed shells... they turned out amazing. :) Thank you!

Posted by Karen on 2017-08-25
I always throw in a box of frozen spinach (thawed and drained). Helps the filling last and hidden veggies!

Posted by Heather G on 2017-07-21
Thank you for sharing this delicious recipe! I only got 15 stuffed shells out of the filling, and I sprinkled a little mozzarella cheese on top. Very yummy!!

Posted by Mom on 2017-04-29
Just what I\'ve been looking for, thanks so much...

Posted by Teddy on 2017-03-28

Posted by Jennifer on 2017-01-02
I need to make these for Ronald McDonald house dinner for my sons school if eveything is made the night before and refrigerated until bake will they still turn out good?

Posted by Cooking and Cooking on 2017-01-02
@Jennifer, I've never made it a day before but I think it should be ok.

Posted by Cooking and Cooking on 2016-11-09
@Melanie, First, bake covered for 35 minutes. Then take off the foil and bake uncovered for about 15 more minutes or until the shells are cooked through. and then remove from the oven. I hope it helps.

Posted by Melanie on 2016-11-08
Do you uncover for 15 minutes before taking it out? Or is the 15 minutes uncovered apart from the 35 minutes in the oven?

Posted by Ashley on 2016-05-17
Thank you! This is about to go down in the kitchen!

Posted by Rose conklin on 2016-03-20
Like your recipe my family are carnivores so I add chopped meat to my stuff shells and I always make my own homemade paste sauce. Great filler upper and inexpensive meal.

Posted by MARGARET on 2015-10-17

Posted by Kristin on 2015-09-13
Can you mix all the filling ingredients beforehand, like the evening before. Then refrigerate it and make the next day?

Posted by Cooking and Cooking on 2015-09-13
Hi Kristina, Yes you can mix all the filling except the egg a day ahead. Regards, Shabnam

Posted by Nada on 2015-04-18
Looks very good

Posted by Joyce Henry on 2015-03-14
OMG, made this tonight for a small group and everyone was outta their minds ,wanting the recipe , not after the meal but now . Yes I made a great impression. Thank You !

Posted by Hardee on 2015-02-25
i have been looking for a recipe like this. thank you

Posted by Rosemarie on 2015-02-23
You say add salt to taste for the cheese filling, but can you give an amount more or less so we have an idea?

Posted by Cooking and Cooking on 2015-02-23
Dear Rosemarie, Add a little salt, taste and then add more if needed. As I mentioned in the recipe, it depends on your taste.

Posted by Joan J on 2015-02-18
How much salt in the ricotta filling??

Posted by Cooking and Cooking on 2015-02-18
Dear Joan J, amount of salt depends on your taste and and how salty the cheese is.

Posted by pat on 2015-02-15
I make these all the time. I add thawed and drained spinach. Using the whole box of shells makes more than needed. Lay extras on sheet pan, cover and freeze until frozen then put in bag. They arr ready whenever you need. Great for when it\'s just a couple of people.

Posted by jacque on 2015-01-03
What canned sauce would go good with this?

Posted by Cooking and Cooking on 2015-01-03
Hi Jacque , I usually make the garlic tomato sauce for this recipe. But you can choose any kind of tomato sauce you prefer, like salsa sauce...

Posted by Annalee Delman on 2014-12-30
sounds easy and yummy

Posted by adella bush on 2014-11-17
looks easy and delish

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