ricotta stuffed shells recipe
The Best ricotta stuffed shells recipe
The health benefits of this dish are subtle but real. The shells are made with whole wheat pasta, which adds fiber and keeps things lighter than traditional shells. The ricotta provides protein and calcium, and the tomato sauce adds vitamins without being overly rich. It’s a way to make a dish that feels like a treat without the guilt—something my family and I enjoy regularly, whether it’s a weekend meal or a quick weeknight fix. Plus, it’s always a hit with guests because it’s flavorful, comforting, and easy to customize with extra cheese or fresh herbs if you like.
Classic Ricotta-Stuffed Shells
A comforting dish featuring tender pasta shells stuffed with creamy ricotta, topped with a rich tomato sauce, and baked to golden perfection. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- ½ cup cold water
- 16 oz (450g) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- 2 cups (480ml) marinara sauce
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp garlic powder
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Mix flour, salt, egg, and water in a bowl until a dough forms. Knead lightly, then roll out thinly and cut into shells using a pasta machine. -
2
In a bowl, combine ricotta, egg, Parmesan, salt, and pepper. Stir until smooth. -
3
Boil salted water, cook shells for 2 minutes less than package instructions, drain, and rinse with cold water. -
4
Spread a thin layer of marinara sauce on a baking sheet. Place shells seam-side down, filling each with ricotta mixture. -
5
Top shells with remaining sauce, then bake for 20 minutes. Stir sauce, add heavy cream and milk, and bake 10 more minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pasta machine
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ricotta-Stuffed Shells Works
❓ Frequently Asked Questions About Ricotta-Stuffed Shells
1. What is the best way to prevent ricotta stuffed shells from falling apart during baking?
Use a light hand when filling the shells—pack the ricotta mixture into the shells without overstuffing. Pre-bake the shells for 10 minutes at 375°F (190°C) before adding the sauce to help them hold their shape. If the shells are too loose, slightly chill the ricotta mixture before filling.
2. Can I use a different cheese in the ricotta filling?
While ricotta is traditional, you can substitute it with a mix of cottage cheese and cream cheese for a slightly creamier texture. For a richer filling, add a bit of shredded mozzarella or Parmesan. However, the ricotta’s mild flavor works best in this dish.
3. How long should I bake the stuffed shells for?
Bake stuffed shells at 375°F (190°C) for 20–25 minutes, until the cheese is bubbly and golden on top. If the dish is in a covered dish, check after 15 minutes to avoid overcooking the shells.
4. Do I need to boil the shells before stuffing them?
Yes, boil the shells for 2–3 minutes in salted water to soften them slightly, then drain and rinse. This step helps them hold their shape when stuffed and baked. Overboiling can make them mushy.
