Herb Ricotta Stuffed Shells
These Herb Ricotta Stuffed Shells are a comforting Italian classic, filled with creamy herb-infused ricotta and baked in rich marinara sauce. Perfect for family dinners and leftovers!
Servings: 6 servings
Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 egg beaten
- 0.25 cup fresh basil chopped
- 0.25 cup fresh parsley chopped
- 2 cloves garlic minced
- 1 jar marinara sauce
- salt to taste
- pepper to taste
- olive oil for drizzling
Instructions
Prepare the pasta shells
- Bring a large pot of salted water to a boil. Gently add the 20 jumbo pasta shells and cook until al dente, about 9-11 minutes. Be careful not to overcook them, or they’ll become too soft to stuff. Once cooked, drain the shells and rinse with cold water to stop the cooking process. Set aside on a clean towel to dry.
Make the ricotta filling
- In a large mixing bowl, combine the 15 oz ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 beaten egg, 1/4 cup chopped basil, 1/4 cup chopped parsley, and 2 cloves minced garlic. Add salt and pepper to taste. Mix everything with a spatula until smooth and well combined. This herb ricotta mixture should be creamy and flavorful.
Stuff the shells
- Preheat your oven to 375°F (190°C). Lightly drizzle olive oil in the bottom of your baking dish. Spread a thin layer of marinara sauce to cover the base. Carefully fill each cooked pasta shell with about 2 tablespoons of the ricotta herb mixture. Arrange the stuffed shells in the dish snugly.
Add sauce and cheese
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the tops with the remaining mozzarella and a little extra Parmesan if you like. Drizzle a little olive oil over everything to keep the shells moist and add richness.
Bake to perfection
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden brown. Let the shells rest for 5 minutes before serving.
Equipment
- Large Pot
- Large Mixing Bowl
- Baking dish (9x13 inches recommended)
- Slotted spoon or tongs
- Measuring Cups and Spoons
- Rubber spatula or spoon
Notes
- Do not overcook the pasta shells; they should be al dente to hold the filling well.
- Fresh herbs like basil and parsley elevate the flavor, so use them generously.
- Leftovers store well in the fridge for 3-4 days or freeze up to 2 months for meal prep.