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Ricotta Stuffed Shells

Cheesy Baked Ricotta Stuffed Shells Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 12 oz jumbo pasta shells
  • 15 oz whole milk ricotta cheese
  • 1 1/2 cups shredded low-moisture mozzarella, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp chopped fresh basil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups marinara sauce

Method
 

  1. Preheat oven to 375°F (190°C). Boil shells in salted water for about 8 minutes, until just under al dente. Drain, rinse with cool water, and lay on a towel.
  2. In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, basil, garlic powder, salt, and pepper until combined.
  3. Spoon about 2 tablespoons of filling into each cooked shell.
  4. Spread 1 cup marinara in a 9x13-inch baking dish. Stand shells upright in the sauce, top with remaining 2 cups marinara, and sprinkle the remaining 1/2 cup mozzarella.
  5. Bake, uncovered, 30 to 35 minutes until bubbly and golden. Rest 5 minutes, then scoop onto plates and finish with fresh basil.

Notes

If your ricotta is very wet, drain it before mixing to avoid a runny filling. Leftovers reheat well in the microwave or oven.