Easy Ricotta Stuffed Shells Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese can be more affordable.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella is lower in fat, while processed cheese is often cheaper.

Cook 20 uncooked jumbo pasta shells in salted water according to package instructions until al dente; drain and cool in cold water to stop cooking.

Finely chop 1 medium onion and mince 3 garlic cloves.

In a deep saute pan or Dutch oven over medium-high heat, add 1 tablespoon of olive oil and sauté the onions for 3-5 minutes until softened and golden.

Add minced garlic, 0.5 teaspoon salt, 0.25 teaspoon pepper, and 0.25 teaspoon oregano; sauté for another minute.

Add 3 cups of marinara sauce to the pan, bring to a boil, and simmer for 2 minutes.

Pour the marinara sauce into the bottom of a 13x9 casserole dish and set aside.

In a large mixing bowl, combine 15 ounces of ricotta cheese, 2 cups of shredded mozzarella cheese, 0.33 cup of shredded Parmesan cheese, 1 large egg, 0.5 teaspoon salt, 0.25 teaspoon pepper, and 0.25 cup of finely chopped fresh parsley; mix until well combined.

Stuff the cooked pasta shells with the cheese mixture using a trigger release ice cream scoop and arrange them over the marinara sauce in the casserole dish.

Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the stuffed shells.

Cover the casserole with aluminum foil and bake in a preheated oven at 375°F for 30 minutes.

Remove the foil and broil on high for 2-4 minutes to lightly brown the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens