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Stuffed Shells with Ricotta, Mozzarella, and Basil Recipe

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4.3 from 58 reviews

Delicious baked stuffed shells filled with a creamy ricotta cheese mixture, seasoned with fresh herbs and garlic, layered in marinara sauce, and topped with melted mozzarella and Parmesan cheese. This comforting Italian-American dish is perfect for a hearty family dinner and serves 6 people.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 8 oz jumbo shells (about 18 shells, plus extras)
  • salt, for pasta cooking water

Ricotta Filling

  • 15 oz whole milk ricotta cheese
  • 1 egg
  • 1 tbsp minced parsley (fresh or dry)
  • 1 tbsp minced basil (fresh or dry)
  • 1 tsp dry oregano
  • 3 garlic cloves (pressed)
  • 8 oz shredded Mozzarella cheese (some for filling, some for topping)
  • 1/2 cup fresh grated Parmesan cheese
  • salt, to taste
  • fresh cracked black pepper, to taste

Assembly

  • 3 cup marinara sauce
  • 1/2-1 cup shredded Mozzarella cheese, for topping
  • 1/2 tsp dry oregano, for topping

Instructions

  1. Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Cook Pasta: Salt the pasta cooking water generously for flavor. Boil the jumbo shells according to package instructions until al dente—slightly undercooked since they will finish baking in the oven. Drain shells carefully and set aside to cool enough to handle.
  3. Make Ricotta Filling: In a mixing bowl, combine the ricotta cheese, egg, minced parsley, minced basil, dry oregano, pressed garlic cloves, shredded mozzarella cheese (reserve some for topping), grated Parmesan cheese, salt, and fresh cracked black pepper. Mix thoroughly with a fork until all ingredients are evenly incorporated.
  4. Assemble the Dish: Spread about 3 cups of marinara sauce evenly across the bottom of the prepared baking dish. Fill each cooked shell with approximately 1.5 to 2 tablespoons of the ricotta filling. Place the stuffed shells seam-side up and in neat rows in the baking dish to avoid leaking.
  5. Top and Bake: Sprinkle the remaining shredded mozzarella cheese and 1/2 teaspoon of dry oregano evenly over the stuffed shells. Bake uncovered in the preheated oven for 20-25 minutes, until the cheese on top is melted and the edges of the sauce are bubbling.

Notes

  • Salting the pasta water well enhances the flavor of the shells.
  • Cook a few extra shells to account for any that break during stuffing.
  • Leaving the shells slightly undercooked prevents them from becoming mushy after baking.
  • Place shells seam side up to keep the filling inside during baking.
  • Use fresh herbs if available for better flavor but dried herbs work well too.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/stuffed-shells-with-ricotta-mozzarella-and-basil-recipe/