Comfort Food Classic: The Best Easy Ricotta Stuffed Shells

Nostalgic Appeal

This dish reminds me of those heartwarming family meals where a simple yet flavorful pasta dish was the star of the show. The combination of tender pasta shells, cheesy filling, and rich marinara sauce is a timeless classic for a reason. It’s a meal that evokes feelings of warmth, comfort, and pure satisfaction.

Homemade Focus

While you could certainly buy pre-made stuffed shells or jarred sauce, there’s something truly special about making these Ricotta Stuffed Shells from scratch. You control the quality of the ingredients, and the process of cooking the pasta, preparing the filling, and assembling the dish is surprisingly simple and rewarding.

Flavor Goal

The flavor profile I’m aiming for is a delightful balance of cheesy, savory, and slightly tangy flavors with a hint of freshness from the parsley. The ricotta filling is creamy and flavorful, the marinara sauce is rich and savory, and the melted mozzarella cheese adds a final touch of cheesy goodness.

Ingredient Insights

Let’s explore the key ingredients that make this dish so special! We start with [jumbo pasta shells, cooked al dente for a perfect texture]. Then comes the [ricotta cheese, the star of the filling, providing a creamy and slightly tangy base]. We also incorporate [shredded mozzarella cheese and grated Parmesan cheese, adding a cheesy richness to the filling and topping]. The [egg, binding the filling ingredients together]. The [fresh parsley, chopped and adding a touch of freshness and color]. The [garlic powder, enhancing the flavor with a hint of garlic]. The [marinara sauce, providing a rich and savory base for the dish]. And finally, the [dried basil and oregano, adding a touch of herbal flavor to the sauce].

Essential Equipment

For this recipe, you’ll need a few key pieces of equipment: a large pot for cooking the pasta, a 9×13 inch baking dish, a mixing bowl for the filling, and measuring spoons.

Ingredients

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 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce:

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

Optional Toppings:

• Additional Parmesan cheese
• Fresh basil leaves

Step-by-Step Instructions

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

Troubleshooting

• Pasta shells are overcooked: Make sure you cook the pasta shells al dente according to package instructions, reducing the cooking time slightly.
• Filling is too runny: Make sure the ricotta cheese is well-drained. You can also add a bit more grated Parmesan cheese to thicken the filling.
• Shells are not cooked through: Make sure the shells are completely submerged in the sauce while baking. You can also add a bit of water to the bottom of the dish to create steam and help the shells cook through.

Tips and Variations

• Use different types of cheese in the filling, such as goat cheese, feta cheese, or a blend of Italian cheeses.
• Add different vegetables to the filling, such as spinach, mushrooms, or artichoke hearts.
• Use different types of pasta shells, such as medium shells or manicotti shells.
• Add a sprinkle of crushed red pepper flakes to the sauce for a touch of heat.

Serving and Pairing Suggestions

These Easy Ricotta Stuffed Shells are delicious on their own, but they also pair well with a side salad and some crusty bread for dipping into the sauce. They’re perfect for a cozy weeknight meal, a potluck, or any time you want a comforting and flavorful dish.

Nutritional Information (Estimated, per serving)

(This information is an estimate based on average values for the ingredients used and a serving size of 3 stuffed shells. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)

• Calories: Approximately 450-500
• Fat: Approximately 25-30g
• Saturated Fat: Approximately 12-14g
• Cholesterol: Approximately 100-120mg
• Protein: Approximately 25-30g
• Carbohydrates: Approximately 40-45g
• Fiber: Approximately 3-4g
• Sugar: Approximately 5-7g
• Sodium: Approximately 800-900mg (may vary depending on the type of marinara sauce and cheese used)

To get more precise nutritional information:

1. Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
2. Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
3. Adjust for variations: If you make substitutions (e.g., different type of cheese), adjust the calculations accordingly.

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Recipe Summary and Q&A

Q: Can I make these stuffed shells ahead of time?

A: Yes! You can assemble the stuffed shells ahead of time and bake them when you’re ready to serve.

Q: Can I freeze these stuffed shells?

A: Yes, you can freeze them. Assemble the shells, but don’t bake them. Freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Q: Can I use a different type of sauce?

A: While marinara sauce is classic for stuffed shells, you can experiment with other sauces, such as Alfredo sauce or pesto sauce.