recipe that use ricotta
The Best recipe that use ricotta
I also appreciate how balanced this recipe is. Ricotta is packed with protein and calcium, which makes it a great way to add nutrition without sacrificing taste. It’s light enough to pair with other ingredients but thick enough to hold its own, so it works in everything from pasta dishes to baked goods. My husband and I both enjoy it in small portions as a snack, and the kids love it in their meals because it’s not overpowering. It’s that kind of ingredient that feels like a secret weapon—something that makes a dish feel complete without needing a lot of extra work. Plus, it’s versatile enough that you can adjust the recipe to fit whatever you’re cooking, whether it’s a quick weeknight meal or a meal for a bigger group.
Ricotta-Stuffed Shells with Tomato Sauce
A comforting dish where tender ricotta-stuffed pasta shells are nestled in a rich tomato sauce, perfect for a cozy weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 48 jumbo pasta shells
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tsp red pepper flakes (optional)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Boil pasta shells in salted water until al dente (about 10–12 minutes). Drain, rinse with cold water, and set aside. -
2
In a bowl, combine ricotta, Parmesan, egg, and red pepper flakes (if using). Mix well until fully integrated. -
3
Preheat a baking sheet with parchment paper. Spread the pasta shells evenly on the sheet, filling each with the ricotta mixture. -
4
Bake for 10 minutes. Remove from oven, then spread the milk and cream mixture in a thin layer over the shells. Return to the oven for 15–20 minutes until bubbly and golden. -
5
While the shells bake, heat tomato sauce with garlic, oregano, salt, and pepper in a saucepan until warm. Stir in the shells and sauce, then bake for another 5 minutes to meld flavors.
🔧Equipment
- Mixing bowls
- Pasta cooker or large pot
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ricotta-Stuffed Shells with Tomato Sauce Works
❓ Frequently Asked Questions About Ricotta-Stuffed Shells with Tomato Sauce
Can I substitute ricotta in this recipe with another cheese?
Yes, you can swap ricotta for other soft, mild cheeses like cottage cheese (drained and blended smooth) or cream cheese. For best results, use a cheese with similar moisture and mild flavor to maintain texture and taste.
How do I know if my ricotta is too runny for this recipe?
Ricotta should be thick enough to hold its shape when scooped but still slightly pourable. If it’s too thin, it may not cling properly to the pasta. For a firmer texture, chill the ricotta briefly before using or strain it through a fine-mesh sieve for a few minutes.
What if I don’t have a fork to mix the ricotta into the sauce?
You can use a spoon or even your fingers to gently fold the ricotta into the sauce. Just be careful not to overmix—stir just until combined to keep the sauce light and airy.
Can I make this recipe ahead of time and reheat it?
Yes, you can prepare the sauce and mix it with the pasta ahead of time. Store it in an airtight container in the fridge for up to 2 days. When reheating, add a splash of pasta water to loosen the sauce before serving.
