Ricotta Stuffed Shells
Who does not love a cheesy pasta dish? Ricotta Stuffed Shells is an easy, delicious, and satisfying vegetarian dish made with pasta shells, ricotta cheese and mozzarella cheese, in homemade tomato-garlic sauce.
Substitute various cheeses, such as asiago, parmesan or feta, in place of ricotta and use any kind of tomato sauce you like.
For another cheesy stuffed pasta recipe, try Stuffed Shells with Ground Beef.
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
- 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
For sauce:
To make the sauce: heat olive oil in a saucepan over medium heat. Add the garlic and sauté for 1 minute or until fragrant.
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.
To make the Filling: combine the ricotta, egg, and salt in a medium bowl. Add the mozzarella cheese and chives, mix well. Set aside.
Cook the shells according to package instructions in salted water until al dente (do not overcook shells or they will tear apart). Drain and set aside to cool.
Preheat oven to 360F.
Spray an 11x8-inch baking dish with cooking spray. Spread 1/3 cup sauce over bottom of the baking dish.
Fill each shell with ricotta mixture.
Arrange in a single layer in the baking dish.
Spoon remaining sauce over the 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.
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@Erika, Yes you can do that. I usually fill the shells 7-8 hours earlier and then just before putting in the oven pour the sauce...
Can I make ahead and put in the fridge until dinner time then cook?
I followed this recipe for my first time making stuffed shells... they turned out amazing. :) Thank you!
I always throw in a box of frozen spinach (thawed and drained). Helps the filling last and hidden veggies!
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!!
Just what I\'ve been looking for, thanks so much...
Delicious!
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?
@Jennifer, I've never made it a day before but I think it should be ok.
@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.
Do you uncover for 15 minutes before taking it out? Or is the 15 minutes uncovered apart from the 35 minutes in the oven?
Thank you! This is about to go down in the kitchen!
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.
THANKS FOR SHARING!
Can you mix all the filling ingredients beforehand, like the evening before. Then refrigerate it and make the next day?
Hi Kristina, Yes you can mix all the filling except the egg a day ahead. Regards, Shabnam
Looks very good
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 !
i have been looking for a recipe like this. thank you
You say add salt to taste for the cheese filling, but can you give an amount more or less so we have an idea?
Dear Rosemarie, Add a little salt, taste and then add more if needed. As I mentioned in the recipe, it depends on your taste.
How much salt in the ricotta filling??
Dear Joan J, amount of salt depends on your taste and and how salty the cheese is.
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.
What canned sauce would go good with this?
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...
sounds easy and yummy
looks easy and delish