Cheesy Baked Stuffed Shells with Herb Ricotta Recipe
Introduction
Stuffed shells are a comforting and delicious Italian-American classic, perfect for family dinners or gatherings. Jumbo pasta shells are filled with a creamy ricotta mixture, baked in marinara sauce, and topped with melted cheese for a rich, satisfying meal.
Ingredients
- 1/2 tsp. kosher salt, plus more
- 1 (12-oz.) package jumbo shells
- 1 large egg yolk
- 4 cloves garlic, grated
- 1 1/4 lb. whole-milk ricotta
- 1 (8-oz.) pkg. cream cheese, softened
- 1/4 cup chopped fresh parsley
- 2 tbsp. chopped fresh basil
- 2 tbsp. sliced chives
- 1/2 tsp. freshly ground black pepper
- 3 oz. finely grated Pecorino Romano (about 1 1/2 cups), divided
- 3 cups marinara sauce, divided
- 12 oz. mozzarella, shredded
- Fresh basil leaves, for serving
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo shells and cook, stirring occasionally, until very al dente, about 8 minutes. Drain carefully and set aside.
- Step 2: In a medium bowl, combine the egg yolk, grated garlic, ricotta, softened cream cheese, chopped parsley, chopped basil, sliced chives, black pepper, 1 cup of grated Pecorino Romano, and the remaining 1/2 teaspoon kosher salt. Mix well until evenly blended.
- Step 3: Spread half of the marinara sauce evenly in the bottom of a 13″ x 9″ baking dish. Transfer the ricotta mixture into a large piping bag or a resealable plastic bag with a small corner cut off. Hold a cooked shell in your non-dominant hand and pipe the filling into the shell using your dominant hand. Alternatively, you can fill the shells with two spoons. Arrange the filled shells in the baking dish, layering them at an angle. It’s fine if some shells overlap slightly.
- Step 4: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the shredded mozzarella and the remaining 1/2 cup Pecorino Romano evenly over the top, pressing gently around the shell crevices to ensure good coverage.
- Step 5: Bake in the preheated oven for 30 to 40 minutes, or until the edges are golden brown and the cheese is bubbly. Allow the dish to cool for about 10 minutes before serving. Garnish with fresh basil leaves and enjoy.
Tips & Variations
- For a smoother filling, beat the ricotta and cream cheese together before mixing in herbs and seasonings.
- Try adding cooked spinach or sautéed mushrooms to the filling for extra flavor and nutrition.
- If you don’t have a piping bag, a spoon works just as well to fill the shells carefully.
- Use homemade marinara for a fresher taste, or choose your favorite store-bought brand for convenience.
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make stuffed shells ahead of time?
Yes, you can prepare the shells and filling in advance and refrigerate the assembled dish, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
What can I use instead of ricotta?
If you don’t have ricotta, cottage cheese is a good substitute, especially if blended until smooth. For a richer alternative, cream cheese or mascarpone can also work in the filling.
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Cheesy Baked Stuffed Shells with Herb Ricotta Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Classic Italian stuffed shells filled with a creamy ricotta and cream cheese mixture, seasoned with fresh herbs and Pecorino Romano, baked in a rich marinara sauce and topped with melted mozzarella and fresh basil. A comforting and flavorful baked pasta dish perfect for family dinners.
Ingredients
Shells and Cheese Filling
- 1/2 tsp. kosher salt, plus more
- 1 (12-oz.) package jumbo pasta shells
- 1 large egg yolk
- 4 cloves garlic, grated
- 1 1/4 lb. whole-milk ricotta cheese
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup chopped fresh parsley
- 2 tbsp. chopped fresh basil
- 2 tbsp. sliced chives
- 1/2 tsp. freshly ground black pepper
- 3 oz. finely grated Pecorino Romano cheese (about 1 1/2 cups), divided
Sauce and Topping
- 3 cups marinara sauce, divided
- 12 oz. shredded mozzarella cheese
- Fresh basil leaves, for serving
Instructions
- Preheat and Cook Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add jumbo shells and cook, stirring occasionally, until they are very al dente, about 8 minutes. Drain and set aside to cool slightly so they can be handled.
- Prepare Cheese Filling: In a medium bowl, combine the egg yolk, grated garlic, whole-milk ricotta, softened cream cheese, chopped parsley, fresh basil, sliced chives, black pepper, 1 cup of the grated Pecorino Romano, and an additional 1/2 teaspoon kosher salt. Mix thoroughly until all ingredients are well incorporated.
- Fill Shells: Spread half of the marinara sauce evenly on the bottom of a 13 x 9-inch baking dish. Transfer the ricotta mixture into a large piping bag or a resealable plastic bag with a corner cut off. Holding one pasta shell in your non-dominant hand, pipe the filling into each shell using your dominant hand. Alternatively, spoon the filling into each shell. Arrange the filled shells at an angle in the baking dish; it’s okay if they overlap slightly.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the arranged shells. Sprinkle the shredded mozzarella cheese and the remaining 1 1/2 cups (3 oz.) of Pecorino Romano evenly over the top, pressing cheese into the crevices between the shells to ensure good coverage.
- Bake: Place the baking dish in the preheated oven and bake until the edges are golden brown and the cheese is melted and bubbly, about 30 to 40 minutes. Remove from oven and let the dish cool for 10 minutes before serving.
- Serve: Garnish the baked stuffed shells with fresh basil leaves and serve warm.
Notes
- Be sure not to overcook the shells to avoid breaking when filling; cooking until very al dente is best.
- The filling can be prepared a day ahead and refrigerated for convenience.
- Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary.
- For added texture, consider mixing in some finely chopped spinach or cooked mushrooms into the cheese filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated covered in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Keywords: stuffed shells, stuffed pasta shells, ricotta shells, baked pasta, Italian pasta recipe, cheese stuffed shells, baked stuffed shells with marinara
