Herbed Ricotta Stuffed Shells: A Comforting, Flavorful Classic
Description of the Dish
This modern take on lasagna delivers a unique taste experience in every bite. Each shell becomes a savory package that melts in your mouth, thanks to the blend of cheeses and sauce. The preparation is straightforward, and the finished dish always impresses guests.
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20 jumbo pasta shells 15 ounces whole‑milk ricotta 1 cup shredded mozzarella ½ cup grated Parmesan 1 large egg 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh parsley 1 teaspoon garlic powder ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3 cups marinara sauce 1 cup shredded mozzarella (for topping) ¼ cup grated Parmesan (for topping)
Step‑by‑Step Instructions
Preheat the oven: Set to 375°F (190°C). Cook the shells: Boil in salted water, 2 minutes less than package instructions. Drain and lay on an olive‑oil‑coated sheet to prevent sticking. Prepare the filling: In a bowl, mix ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, basil, parsley, garlic powder, salt, and pepper. Stir until smooth. Taste and adjust seasonings if needed. Fill the shells: Spoon about 2 tablespoons of filling into each shell. Arrange on a 9×13 inch baking dish with the seam up. Assemble: Pour 1½ cups marinara over the dish, then arrange shells so they’re surrounded by sauce. Cover with the remaining marinara. Sprinkle mozzarella and Parmesan on top. Bake: Cover with foil and bake 25 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly. Rest 5 minutes before serving.
Helpful Tips and Notes
Under‑cook the shells: They finish in the oven, so avoid fully cooking them in water. Prevent sticking: Olive oil after draining keeps shells separate. Freezing: Assemble the dish, cover tightly, and freeze up to three months. Bake directly from frozen, adding 15–20 minutes to the total time.
Content written by Veronica Lavenia for fancy-meals.com editorial team, AI-assisted.