Ricotta Stuffed Shells

Servings: 4 Total Time: 1 hr 39 mins Difficulty: Intermediate
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Ricotta Stuffed Shells

Ricotta stuffed pasta shells are large pasta shells filled with creamy ricotta and herbs, baked in marinara sauce for a comforting dish.

Print Recipe

Ricotta Stuffed Shells

Author: Lorraine Cauchi Cooking Method: , Cuisine: Courses: Recipe Keys: Vegetarian
Difficulty: Intermediate Prep Time 40 mins Cook Time 59 mins Total Time 1 hr 39 mins
Cooking Temp: 190  C Servings: 4
Best Season: Suitable throughout the year

Ingredients

Ricotta Filling:

Topping:

Tomato Sauce:

Method

Ricotta Filling:

  1. Cook pasta but not completely. Strain and place on a kitchen towel to cool down completely.

  2. Combine ricotta, egg, herbs, both cheeses and season with pepper in a mixing bowl. Mix everything well and spoon into a piping bag.

  3. Fill each shell 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 juice (passata), oregano, sugar, stem of basil and season with salt and pepper. Simmer for 15 minutes.

  3. Turn off the 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.

  3. Top with shredded mozzarella, parmesan cheese and freshly ground pepper.

  4. Bake in the oven for 30-45 minutes until bubbling and cheese are melted and golden in colour. Serve with freshly chopped basil on top.

  5. Enjoy!