The Best Easy Ricotta Stuffed Shells: A Classic Comfort Food

Introduction

Ricotta Stuffed Shells are a timeless classic, a dish that evokes feelings of warmth, comfort, and home-cooked goodness. This recipe simplifies the process, making it easy to create these delicious pasta shells in your own kitchen. Imagine tender jumbo shells bursting with a creamy ricotta filling, bathed in a rich marinara sauce, and topped with melted mozzarella. It’s a truly satisfying and crowd-pleasing meal.

Anecdotal Story

I remember my grandmother making stuffed shells when I was a child. The aroma of the simmering marinara sauce and the cheesy filling wafting through the kitchen was pure magic. She would let me help stuff the shells, a task I took very seriously. This recipe is inspired by her version, and it brings back those wonderful memories every time I make it.

Ingredient Descriptions

• Jumbo Pasta Shells: These large pasta shells are perfect for holding the generous ricotta filling. They’re readily available in most grocery stores.
• Ricotta Cheese: The star of the filling! Ricotta cheese adds a creamy, slightly sweet flavor and a light, fluffy texture. Use whole milk ricotta for the best flavor and texture.
• Mozzarella Cheese: Adds a melty, stretchy texture and a mild, milky flavor to the filling and the topping. Shredded mozzarella is readily available and easy to use.
• Parmesan Cheese: Adds a salty, nutty flavor to the filling. Freshly grated Parmesan cheese is always preferred for its superior flavor and texture.
• Large Egg: Acts as a binder, helping to hold the ricotta filling together.
• Fresh Parsley: Adds a fresh, herbaceous note to the filling. Fresh parsley is best, but dried parsley can be used in a pinch (use about 1 tablespoon).
• Garlic Powder: Adds a subtle garlic flavor to the filling.
• Salt and Pepper: Essential for seasoning the filling and enhancing the flavors. Adjust the amount to your taste.
• Marinara Sauce: Provides the base for the dish. Use a high-quality marinara sauce for the best flavor. You can also make your own from scratch.
• Dried Basil and Oregano: These dried herbs add a classic Italian flavor to the marinara sauce.
• Optional Toppings: Additional Parmesan cheese and fresh basil leaves for garnish.

Equipment/Tools

• Large Pot: For cooking the pasta shells. Ensure it’s large enough to accommodate the shells and boiling water.
• 9×13-inch Baking Dish: For baking the stuffed shells.
• Mixing Bowl: For mixing the ricotta filling.
• Spoon or Spatula: For stirring the sauce and stuffing the shells.
• Measuring Cups and Spoons: For accurate measurements.

Complete Recipe

Ingredients with Measurements

For the Filling

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Sauce

• 3 cups marinara sauce
• ½ tsp dried basil
• ½ tsp dried oregano

Optional Toppings

• Additional Parmesan cheese
• Fresh basil leaves

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly.
2. Cook pasta shells in salted boiling water 1–2 minutes less than package instructions.
3. Drain, rinse with cold water, and set aside.
4. Mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper in a bowl until smooth.
5. Spread 1 cup marinara sauce in the prepared dish’s bottom.
6. Stuff each shell with a generous tablespoon of the ricotta mixture.
7. Arrange shells seam-side up in the dish.
8. Combine remaining marinara with basil and oregano.
9. Spoon sauce evenly over the shells.
10. Sprinkle remaining mozzarella on top.
11. Cover with foil and bake for 25 minutes.
12. Remove foil and bake 10–15 minutes until cheese is bubbly.
13. Cool for 5 minutes before serving.
14. Garnish with Parmesan and basil if desired.

Troubleshooting Common Problems

• Filling is too runny: Make sure to drain the ricotta cheese well. You can also add a little more Parmesan cheese or breadcrumbs to the filling to thicken it.
• Shells are breaking: Don’t overcook the pasta shells. They should be al dente, not too soft. Be gentle when stuffing and arranging the shells.
• Sauce is too thin: Simmer the marinara sauce for a few more minutes to allow it to reduce and thicken.
• Cheese is not melting: Make sure the cheese is shredded and that the oven is preheated to the correct temperature.

Tips and Variations

• Add meat: Browned ground beef, Italian sausage, or meatballs can be added to the marinara sauce for a heartier dish.
• Add vegetables: Sautéed vegetables like spinach, mushrooms, or bell peppers can be added to the filling or the sauce.
• Spice it up: Add a pinch of crushed red pepper flakes to the sauce for a spicier kick.
• Use different cheese: Try using provolone, mozzarella, or a blend of Italian cheeses for the topping.

Serving Suggestions

• Serve immediately while the pasta and sauce are hot and the cheese is melted and bubbly.
• Garnish with extra Parmesan and fresh basil for a beautiful presentation.
• Offer crusty bread for soaking up the delicious sauce.

Pairing Recommendations

• Drinks: A light-bodied red wine like Chianti or a crisp white wine like Pinot Grigio pairs well with the flavors of this dish.
• Side Dishes: A simple green salad or roasted vegetables would complement this dish nicely.

Nutritional Information (Approximate)

(Nutritional information will vary depending on the specific ingredients used.)

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Comprehensive FAQ

• Can I use frozen spinach? Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before adding it to the filling.
• Can I make this dish ahead of time? You can assemble the stuffed shells ahead of time and bake them when you’re ready to serve. Add about 10-15 minutes to the baking time if baking from cold.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.