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Homemade Ricotta Stuffed Shells photo

Ricotta Stuffed Shells

Creamy ricotta-filled jumbo shells baked in marinara and topped with melted mozzarella.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 20 jumbo pasta shells about half of a 12-ounce box
  • 3 cups marinara sauce homemade or use a 24-ounce jar
  • 15 ounces ricotta cheese
  • 2/3 cup Parmesan cheese grated
  • 1 large egg
  • 2 tablespoons Italian parsley chopped
  • 1 teaspoon fresh rosemary chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 pinch crushed red pepper
  • 1 cup shredded mozzarella cheese

Equipment

  • 9 x 13-inch baking pan
  • Large Pot
  • Colander
  • Medium mixing bowl
  • Spoon or small spatula
  • Aluminum Foil

Method
 

  1. Lightly oil or spray a 9 x 13-inch baking pan and set aside. Preheat the oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Partially cook the jumbo shells for 4–6 minutes until pliable but not fully tender, then drain in a colander and arrange shells in the prepared pan.
  3. In a medium bowl, combine ricotta, Parmesan, egg, chopped parsley, chopped rosemary, salt, pepper, nutmeg, and crushed red pepper until evenly mixed.
  4. Spoon about 1–2 tablespoons of the ricotta mixture into each shell and place the filled shells in the baking dish.
  5. Spoon marinara sauce on and around the stuffed shells, then sprinkle shredded mozzarella evenly over the top.
  6. Cover the pan tightly with foil and bake at 350°F for about 25 minutes, until bubbly. Remove foil for the last 3–5 minutes if you want a browned cheese top.

Notes

  • To skip boiling, soak shells in hot salted tap water for 20–25 minutes until pliable, then drain and stuff.
  • For homemade marinara, use your preferred tomato sauce recipe.
  • To make in a slow cooker, place stuffed shells in the cooker, cover with sauce and cheese, and cook on low 5–7 hours.
  • Stuffed shells freeze well; bake from frozen for about 50 minutes.