Go Back
Print

Classic Stuffed Shells with Ricotta Cheese

Jumbo pasta shells stuffed with a creamy and cheesy Ricotta filling. Who can resist a classic and timeless dish? This pasta dish comes together quickly and it freezes well, making it a family favorite.

Course Casserole, Main Course, Pasta
Cuisine American, Italian
Keyword Baked Pasta, Classic Stuffed Shells, Freezer Friendly, Pasta, Pasta al Forno, Ricotta Filling, Stuffed Pasta, Vegetarian Baked Pasta
Prep Time 30 minutes
Cook Time 35 minutes
Servings 8 servings
Author The Tiny Fairy

Ingredients

Pasta

  • 1 12 oz. package jumbo shells
  • about 4 quarts of water to cook shells (enough water to cover)
  • olive oil and a generous pinch of salt

Marinara Sauce

  • olive oil to coat the pan
  • ½ large onion, grated or finely minced
  • 2 large garlic cloves, grated or finely minced
  • 1 32 oz. jar marinara sauce (your favorite store bought brand)
  • ½ cup red wine
  • 1 Tablespoon basil paste or fresh basil chopped
  • ½ teaspoon Italian seasoning, crushed
  • ¼-½ teaspoon sugar

Ricotta Cheese Filling

  • 32 oz. ricotta cheese (whole milk)
  • ½ cup Parmesan cheese, grated
  • 2 large eggs, room temperature
  • 2 Tablespoons Italian parsley, chopped
  • 1-1½ teaspoons garlic powder
  • ½ teaspoon Italian seasoning, crushed
  • ½ teaspoon kosher salt (prefer Diamond brand)
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon freshly grated nutmeg

Cheese Topping & Garnish

  • 8 oz. bag shredded Mozzarella cheese
  • a few fresh basil leaves, chiffonade (optional)
  • 1 teaspoon Italian parsley, chopped (optional)

Basil Drizzle

  • 2 Tablespoons olive oil
  • 1 Tablespoon basil paste
  • pinch of kosher salt and pepper

Instructions

  1. Preheat oven to 350°F. Butter a 9X13 oven safe dish and set aside.

  2. Fill a stock pot with cold water and bring to a boil. Add olive oil and a generous pinch of salt. Add the pasta, stir well and cook uncovered until pasta is al dente, about 7-8 minutes. Stir occasionally.

  3. While the water comes to a boil, coat a wide skillet with olive oil and saute the onion and garlic for a few minutes over medium heat. Add the marinara sauce, wine, basil paste, Italian seasoning and pinch of sugar. Stir, reduce heat and simmer. Stir occasionally.

    Note: Swirl the wine in the marinara jar to pick up the remaining sauce, then pour in the skillet. Crush the Italian seasoning between your palms over the skillet to release its fragrance. Taste the sauce first for acidity prior to adding sugar. You can always add more, but you can't take out.

  4. As the pasta and sauce cook, make the ricotta filling. Mix together the ricotta cheese, Parmesan cheese, eggs, parsley, garlic powder, Italian seasoning, kosher salt, pepper and nutmeg in a mixing bowl until well combined. Set aside.

  5. To make the basil drizzle, mix the olive oil, basil paste, salt and pepper in a Pyrex mixing cup and set aside.

  6. When pasta is done, use a colander to drain the pasta water. Remove sauce from the heat and create an assembly station with the pasta, ricotta filling and sauce.

  7. Ladle a generous amount of sauce at the bottom of your prepared baking dish.

  8. Fill each shell with an equal amount of ricotta filling and place in the prepared baking dish seam side up, dollop a little marinara sauce over each shell and sprinkle with Parmesan cheese. Repeat process until the filling is gone.

    Tip: Place a shell in the palm of your hand and slightly push the ends together to pop open the shell. Use a soup soon to ladle the filling.

  9. Evenly distribute the mozzarella cheese over the dish and dollop the basil drizzle throughout.

  10. Bake uncovered for 35-40 minutes or until golden brown and bubbly. Allow to rest for 10 minutes. Garnish with basil and parsley.

Recipe Notes

Make Now, Enjoy Later
You can prepare this recipe and refrigerate up to two days. Prepare and layer, but don't add the mozzarella shredded cheese topping or drizzle. Wrap well with plastic wrap. Allow the dish to come to room temperature for even baking, about 20-30 minutes.  Bake according to recipe instructions.
Freeze Up To 3 Months
This recipe freezes well up to three months. You can either freeze as a prepared, unbaked dish (same as above) and wrap tightly in plastic wrap and foil to prevent freezer burn, or freeze the shells individually. To freeze individual shells, space them out on a cookie sheet and freeze for 30 minutes. Remove the shells and store them in freezer Ziploc bags. Assemble shells as needed with sauce and cheese. Remember to thaw frozen food overnight in the refrigerator. Finish assembly prior to baking and bake according to recipe instructions.