Print Options:

Ricotta Stuffed Shells

[adrotate group="2"] [adrotate group="4"]

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

Cooking Method ,
Cuisine
Courses
Difficulty Intermediate
Time
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:
  • Lumaconi Pasta Shells (36)
  • 500g/17.6oz Ricotta
  • 100/3.5oz Shredded Mozzarella Cheese
  • ¼ Cup Parmesan Cheese
  • ¼ Tsp Ground Nutmeg
  • 1 Tsp Dried Parsley
  • 1 Egg
    • Topping:
  • 100g/3.5oz Shredded Mozzarella Cheese
  • Parmesan Cheese
  • Fresh chopped basil for garnish
    • Tomato Sauce:
  • 2 (400g/14oz) Tins Tomato Puree (passata)
  • 1 Small Onion, finely chopped
  • 4 Whole Garlic Cloves
  • 1 Tsp Oregano
  • 1 Tsp Sugar
  • Fresh Basil Spring
  • Salt & Pepper
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.

    4. Tomato Sauce:

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

  5. Add the tomato juice (passata), oregano, sugar, stem of basil and season with salt and pepper. Simmer for 15 minutes.

  6. Turn off the heat, discard garlic and basil.

    7. Assemble & Bake:

  7. Preheat oven 190C/375F.

  8. Pour the tomato sauce in a baking dish. Gently place the stuffed shells, filling side up.

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

  10. 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.

  11. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/ricotta-stuffed-shells/