RICOTTA STUFFED SHELLS
These Ricotta Stuffed Shells are filled with a creamy cheese mixture and baked in rich marinara sauce. Comforting, hearty, and perfect for family dinners, potlucks, or freezing ahead for an easy make-ahead meal.
Ingredients
- 20 jumbo pasta shells
- 1 15 oz container ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook pasta shells in salted boiling water until al dente. Drain and cool.
- Preheat oven to 375°F (190°C).
- Mix filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper.
- Stuff shells with cheese mixture and place in a baking dish with a layer of marinara sauce.
- Top with remaining sauce and sprinkle ½ cup mozzarella on top.
- Bake uncovered for 25–30 minutes, until bubbly and golden.
Notes
- Make Ahead: Assemble up to 1 day in advance and refrigerate before baking.
- Customizing the Flavor: Add spinach, mushrooms, or ground meat to the ricotta filling.
- Serving Suggestions: Pair with garlic bread and a fresh green salad.
- Allergy-Friendly Options: Use dairy-free cheese alternatives for a lactose-free version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 2 months.