This is a classic Ricotta Stuffed Pasta Shells recipe made with flavorful three-cheese ricotta filling and preferred marinara sauce. This recipe is extra cheesy and made with fresh herbs and garlic for extreme and epic Italian flavor!
Our jumbo pasta shells are stuffed with a delicious mixture of ricotta cheese, shredded Mozzarella cheese, and fresh-grated Parmesan cheese. To give the filling some extra flavor, we add fresh herbs including basil, parsley, and oregano. And don’t forget some fresh garlic!
INGREDIENTS:
8 oz jumbo pasta shells (estimate at least 18 shells)
1 teaspoon fresh minced garlic
1/4 cup shredded Mozzarella cheese
1 TBSN finely minced fresh oregano
To make Ricotta filling:
15 oz whole milk Ricotta cheese
8 oz shredded Mozzarella cheese
1/2 cup fresh grated Parmesan cheese
1 egg
1 TBSN minced fresh parsley
1 TBSN minced fresh basil
1 teaspoon minced fresh oregano
1 teaspoon salt
3 garlic cloves, pressed
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Large mixing bowl, cooking spoon, measuring cup, measuring spoons, 9x13” baking dish, aluminum foil
Prep: 15 min Cook: 35 min Ready: 50 min Serves: 4-6
1. Preheat the oven to 350° and lightly grease a 9×13 baking dish.
2. Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. Click here for tips on Perfect Prepared Pasta.
3. Once cooked, strain, and set aside to cool for 10 minutes or when cool enough to be handled.
4. Combine ricotta cheese, egg, herbs, pressed garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a mixing spoon to mix everything well, until all ingredients are thoroughly combined. Set aside about 1/4 cup of shredded Mozzarella for topping.
5. Spread about 1 cup of marinara sauce over the bottom of the 9×13 baking dish and spread evenly.
6. Use a tablespoon to fill each shell with 1 heaping tablespoon of the cheese filling. Gently shell at the long ends to fully open the mouth of each shell.
7. Place them single-layer filling side up in the Baking pan. Sprinkle remaining Mozzarella cheese and oregano over each shell. Cover pan loosely with aluminum foil and bake for about 25 minutes.
8. Serve hot. About 3-5 shells per serving.
1 serving:
Calories 454
Fat 21g
Saturated Fat 12g
Cholesterol 98mg
Sodium 1085mg
Potassium 622mg
Carbohydrates 39g
Fiber 3g
Sugar 6g
Protein 27g
Pasta provides beneficial carbohydrates. A cup of white spaghetti contains 43 grams of total carbohydrates, while an equivalent serving of whole-wheat spaghetti offers 37 grams of total carbs. Carbs serve as a primary source of fuel for your body. Whole-wheat pasta also provides a considerable amount of dietary fiber, a particularly beneficial type of carbohydrate. Fiber helps fight chronic diseases -- including obesity and type 2 diabetes -- and promotes digestive health. A 1-cup serving of whole-wheat pasta contains 6.3 grams of dietary fiber, providing 17 percent of the recommended daily intake for men and 24 percent for women, set by the Institute of Medicine. White pasta is lower in fiber, at 2.5 grams per serving. Both white and whole-wheat pastas serve as excellent sources of selenium, a mineral that activates antioxidant enzymes tasked with protecting your cells from molecular damage. A 1-cup serving of either type of pasta provides roughly two-thirds of your recommended daily intake, determined by the Institute of Medicine. Pasta also contains manganese, a mineral that helps you metabolize carbohydrates and regulate your blood sugar. A serving of whole-wheat pasta boasts 1.9 milligrams of manganese -- more than 100 percent of the daily intake for women and 83 percent for men -- while an equivalent serving of white pasta offers 0.5 milligram. Eat white pasta as a source of folate -- or vitamin B-9 -- or opt for whole-wheat pasta as a source of the carotenoids lutein and zeaxanthin. Folate plays a role in red blood cell development and supports rapid cell growth, while lutein and zeaxanthin support healthy vision. A diet rich in carotenoids, including lutein and zeaxanthin, also reduces the risk of lung cancer, explains the Linus Pauling Institute. A serving of white pasta provides 167 micrograms of vitamin B-9, or 42 percent of the daily recommended folate intake established by the Institute of Medicine. A serving of whole-wheat pasta contains 113 micrograms of lutein and zeaxanthin. Use pasta as a base for healthful dishes rich in veggies, lean proteins and healthy fats.
A white wine with some creaminess to it, like an oak-aged Italian Trebbiano or Chardonnay, is going to create a congruent pairing and highlight the creaminess in the cheese.
Here are a few options:
White: Trebbiano di Lugana, Sicilian Chardonnay, Ribolla Gialla,
Red: Langhe Nebbiolo, Nerello Mascalese, Pinot Noir (or Italian Pinot Nero from Oltrepo Pavese) and Sangiovese.
SPINACH ALFREDO STUFFED SHELLS
Follow the basic recipe adding these ingredients:
One 10 oz package frozen chopped spinach, drained
Replace marinara with Alfredo pasta sauce
1. Follow basic recipe using Alfredo sauce at the bottom of baking dish.
2. Add spinach to ricotta mixture and blend until combined.
3. Continue to follow basic recipe.