Ricotta Stuffed Shells: A Hug on a Plate

There’s something about a dish that instantly transports you back to childhood, isn’t there? For me, those moments are often wrapped in the warm embrace of pasta, cheese, and a rich, comforting sauce. Ricotta Stuffed Shells hold a special place in my heart because they remind me of Sunday dinners at my mom’s house, where the aroma would fill the kitchen and anticipation would bubble like the sauce on the stove. Each plump shell, cradling its creamy, cheesy filling, felt like a little treasure waiting to be discovered. This recipe, a harmonious blend of classic techniques and a touch of personal inspiration, is my homage to those cherished memories and a dish I’m thrilled to share with you.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6
• Yield: Approximately 20-24 stuffed shells
• Dietary Type: Vegetarian

Ingredients

For the Shells and Sauce:

• 1 (12-ounce) box jumbo pasta shells
• 2 tablespoons olive oil
• 1/4 cup onion, chopped fine
• 2 garlic cloves, minced
• 1 (15-ounce) can four cheese tomato sauce
• 1 tablespoon parsley, fresh or dried
• 2 teaspoons sugar
• 1 teaspoon basil, dried
• 1 teaspoon oregano, dried
• 1/8 cup grated parmesan cheese (for topping)

For the Filling:

• 8 ounces ricotta cheese
• 4 ounces mozzarella cheese, grated
• 1 tablespoon parsley, fresh or dried
• 1 egg

Equipment Needed

• Large pot for boiling pasta
• Colander
• Medium skillet
• Medium bowl
• 9×13 inch baking pan
• Aluminum foil

Instructions

1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). This will ensure your baking pan is ready to receive the shells as soon as they are prepared.

2. Cook the Pasta Shells: Bring a large pot of generously salted water to a rolling boil. Add the jumbo pasta shells and cook them according to the directions on the box until they are al dente. This is crucial; you want them tender enough to stuff and eat, but still holding their shape. Once cooked, drain the shells thoroughly and, for easier handling and to prevent them from sticking, rinse them with cold water. Set them aside to cool slightly while you prepare the sauce and filling.

3. Prepare the Sauce: In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until they become softened and translucent, about 3-5 minutes. Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. Simmer the Sauce: Pour in the 15-ounce can of four cheese tomato sauce. Stir in the parsley, sugar, dried basil, and dried oregano. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 15 minutes. This simmering period allows the flavors to meld together beautifully, creating a rich and aromatic base for your stuffed shells.

5. Create the Filling: While the sauce is simmering, prepare the filling. In a medium bowl, combine the ricotta cheese, grated mozzarella cheese, parsley, and the egg. Mix everything together thoroughly until well combined. The egg acts as a binder, ensuring your creamy filling stays put within each shell.

6. Assemble the Dish: Now, it’s time for assembly. Pour half of your prepared sauce evenly into the bottom of your 9×13 inch baking pan. This layer of sauce will prevent the shells from sticking to the bottom and will add extra flavor as they bake.

7. Stuff the Shells: Take your cooked and cooled pasta shells. Gently stuff each shell with the ricotta filling. You can use a spoon or even your hands (if they’re clean, of course!) to carefully pack the filling into the opening of each shell. Arrange the stuffed shells in a single layer over the sauce in the baking pan, ensuring the opening side is facing upwards to hold the filling.

8. Cover and Bake: Once all the shells are stuffed and arranged, pour the remaining half of the sauce evenly over the top of the shells, making sure to coat them. Finally, sprinkle the 1/8 cup of grated parmesan cheese over the entire dish. Cover the baking pan tightly with aluminum foil.

9. Bake to Perfection: Place the foil-covered pan into your preheated oven and bake for 45 minutes. The foil traps steam, which helps to cook the shells through and heat the filling thoroughly. After 45 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly, and the sauce is rich and simmering.

10. Rest and Serve: Once baked, remove the dish from the oven and let it rest for about 5-10 minutes before serving. This brief resting period allows the flavors to settle and makes it easier to serve.

Expert Tips & Tricks

• Don’t Overcook the Shells: It’s better to slightly undercook the shells (al dente) before stuffing, as they will continue to cook in the oven. Mushy shells can break apart during stuffing and baking.
• Prevent Sticking: Rinsing the shells with cold water after draining is a simple but effective way to stop the cooking process and prevent them from sticking to each other.
• Sauce Consistency: If your sauce seems a bit too thick from simmering, you can loosen it with a tablespoon or two of water or broth before pouring it over the shells.
• Make-Ahead Magic: You can assemble the stuffed shells up to a day in advance. Cover and refrigerate. When ready to bake, add about 10-15 minutes to the covered baking time.
• Freezing for Later: These stuffed shells freeze beautifully! Assemble them in a freezer-safe baking dish, cover tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time as needed.

Serving & Storage Suggestions

These Ricotta Stuffed Shells are a complete meal on their own, but they also pair wonderfully with a crisp green salad dressed with a light vinaigrette or some crusty garlic bread for soaking up any extra sauce. For an elegant presentation, you can garnish with a few fresh basil leaves or a final dusting of parsley.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm individual portions in the microwave or bake a larger portion in a covered oven-safe dish at 350°F (175°C) until heated through. While delicious as is, I find a small drizzle of olive oil or a sprinkle of fresh parmesan cheese can revive the dish.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	646.4 kcal
Calories from Fat	220 g
Total Fat	24.5 g	37%
Saturated Fat	10.8 g	53%
Cholesterol	108.1 mg	36%
Sodium	860.1 mg	35%
Total Carbohydrate	78.2 g	26%
Dietary Fiber	4.6 g	18%
Sugars	9.2 g	36%
Protein	28.5 g	57%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• For a Heartier Meal: Feel free to add cooked Italian sausage, ground beef, or even chopped spinach to the ricotta filling for an extra layer of flavor and texture. If adding spinach, be sure to squeeze out as much moisture as possible to avoid a watery filling.
• Spice it Up: If you enjoy a bit of heat, add a pinch of red pepper flakes to the sauce while it simmers, or stir a little into the ricotta filling.
• Cheese Lovers’ Dream: Experiment with different cheeses in the filling. A touch of provolone or fontina could add a delightful depth of flavor.
• Gluten-Free Option: Use gluten-free jumbo shells if needed. The filling and sauce ingredients are naturally gluten-free.

FAQs

Q: My ricotta filling seems watery. What did I do wrong?
A: This can happen if your ricotta cheese has excess moisture. It’s best to drain your ricotta in a fine-mesh sieve for at least 30 minutes before using it, or press it gently with paper towels to remove any liquid.

Q: Can I use regular pasta shells instead of jumbo ones?
A: While you can use regular shells, they are not ideal for stuffing. Jumbo shells are specifically designed to hold a generous amount of filling, making the dish more substantial and enjoyable.

Q: My shells broke when I was stuffing them. What’s the best way to avoid this?
A: Ensure your shells are cooked al dente and have been rinsed with cold water. When stuffing, use a gentle touch and don’t overfill them. If a shell does break, you can still use it; just try to position it carefully in the pan.

Q: How long should I bake the shells if I’m not covering them with foil?
A: If you skip the foil, the shells may dry out or burn before the filling is heated through. It’s highly recommended to cover them for the initial baking time as instructed.

Q: Can I make the sauce from scratch instead of using canned?
A: Absolutely! A homemade marinara sauce would be fantastic here. Just ensure it’s a smooth consistency that can be easily poured over the shells.

Final Thoughts

Ricotta Stuffed Shells are more than just a meal; they are an experience. They’re a testament to the comfort and joy that simple, well-prepared food can bring. Whether you’re looking for a satisfying weeknight dinner or a crowd-pleasing dish for a gathering, this recipe is sure to become a staple. So gather your ingredients, put on some music, and let the comforting aroma of baking pasta fill your home. I hope this dish brings as much warmth and happiness to your table as it does to mine. Don’t hesitate to share your creations and any personal twists you add – I always love hearing how these recipes come to life in your kitchens!