Description
Cheesy ricotta stuffed shells bring Italian comfort straight to dinner tables with rich, creamy goodness. Mediterranean flavors combine perfectly in this hearty pasta dish that invites you to savor each delightful, herb-infused bite.
Ingredients
Scale
Pasta:
- 20 jumbo pasta shells (plus a few extra in case of breakage)
Cheese and Filling:
- 15 ounces (425 grams) whole-milk ricotta cheese
- 2 cups (200 grams) shredded mozzarella cheese
- ½ cup (50 grams) freshly grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, finely chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Sauce and Topping:
- 3 cups (720 milliliters) marinara sauce
- 1 cup (100 grams) shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the pasta shells by immersing them in a generously salted boiling water bath. Gently cook until they reach a tender yet firm texture, then immediately transfer to an ice water bath to halt the cooking process. Arrange the shells on a lightly greased baking sheet to prevent adhesion.
- Create a harmonious filling by blending ricotta, mozzarella, and Parmesan cheeses with a whisked egg. Incorporate minced garlic, chopped basil, parsley, and oregano. Season with salt and pepper, mixing until the ingredients form a smooth, cohesive mixture.
- Preheat the culinary workspace to a consistent 375F, ensuring an optimal environment for baking.
- Craft the foundation by spreading a layer of marinara sauce across the bottom of a rectangular baking vessel. Delicately stuff each pasta shell with the prepared cheese mixture, positioning them carefully in the sauce-coated dish. Lavishly coat the shells with the remaining marinara, ensuring complete coverage.
- Seal the baking dish with aluminum foil, creating a protective barrier that traps moisture and heat. Allow the shells to bake for half an hour, then unveil and sprinkle an additional layer of mozzarella across the top. Continue baking until the cheese transforms into a golden, bubbling masterpiece.
- Rest the dish momentarily after removing from the oven, allowing the flavors to settle. Optional: Garnish with freshly chopped herbs for a vibrant touch. Serve immediately while the cheese remains gloriously molten.
Notes
- Perfectly cook pasta shells by testing for al dente texture, ensuring they’re firm but not hard, preventing mushiness during baking.
- Use fresh herbs like basil and parsley for maximum flavor, chopping them finely to distribute evenly throughout the ricotta mixture.
- Control moisture by draining ricotta cheese on paper towels beforehand, preventing watery filling and maintaining a creamy consistency.
- Customize the dish for dietary needs by substituting dairy-free cheese alternatives or using gluten-free pasta shells for specific health requirements.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 80 mg