Ricotta & Mozzarella Giant Stuffed Shells

Servings: 2 Total Time: 1 hr 15 mins Difficulty: Beginner
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Ricotta & Mozzarella Giant Stuffed Shells

A hearty and comforting Vegetarian dish. These pasta shells are easy-to-make and are perfect for both family dinners and special occasions! 

Print Recipe

Ricotta & Mozzarella Giant Stuffed Shells

Author: Lorraine Cauchi Cooking Method: , Cuisine: Courses: Recipe Keys: Vegetarian
Difficulty: Beginner Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins
Cooking Temp: 190  C Servings: 2

Ingredients

Ricotta Filling:

Topping:

Tomato Sauce:

Method

Ricotta Filling:

  1. Cook pasta shells in salted boiling water but just slightly undercooked. Strain and leave to cool before filling. 

  2. In a bowl, mix the ricotta, herbs, both cheeses, egg and season with  pepper. Fill each shell to the top and set aside.

Tomato Sauce:

  1. In a little olive oil, fry the onions and whole garlic together until the onions start to soften.

  2. Add the tomato puree (passata), oregano, sugar, stem of basil and season with salt and pepper.

  3. Simmer for 15 minutes. Turn off heat, discard garlic and basil.

Assemble & Bake:

  1. Preheat oven 190C/375F.

  2. Pour the tomato sauce in a baking dish. Gently place the stuffed shells, filling side up. Top the shells with shredded mozzarella, parmesan cheese and freshly ground pepper. 

  3. Bake covered with aluminium foil for 30 minutes. Uncover and bake for a further 15 minutes until cheese is melted and golden in colour. 

  4. Serve with freshly chopped basil on top.

  5. Enjoy! 

Note

  • If you are not able to find giant pasta shells, you can also use smaller ones (36 Lumaconi Shells).