I love stuffed shells, and this version makes it super easy on the cook. We stuff our shells with a ricotta mixture and use an easy store-bought sauce to bake it all up into one delicious, cozy ricotta stuffed shell casserole.
Ricotta Stuffed Shells
There are tons of methods to make ricotta stuffed shells. You can use this recipe as a method to make lots of different variations. What we love so much about this recipe is how simple it is. Combine the ricotta with an egg, cheese and seasonings, stuff an al dente shell pasta, add it to a casserole dish with the pasta sauce of your choice. That’s it!
Variation ideas:
- Fall: I love Trader Joe’s Autumnal Harvest Pasta Sauce. It’s still got tomato in it, but with the addition of butternut squash and pumpkin. It’s delicious, I stock up on it in the off season because I love it so much! For the ricotta mixture I add in a pinch of nutmeg and dried thyme for a warm Fall flavor.
- Spicy: Add some Calabrian chili peppers to the ricotta mixture, along with your favorite store bought Arrabbiata sauce.
- Hearty Italian Style: Add cooked ground sausage with diced onion and roasted red peppers to the ricotta mixture, along with extra cheese.
- Vegetarian: Add chopped spinach and zucchini to the ricotta mixture.
Ricotta Filling
I love how simply this comes together, and I would rather lick this spoon than a cake batter spoon. I am a savory girl! While the shells are boiling, put together the ricotta mixture. If you really want to go big, make your own ricotta cheese. It is surprisingly easy!
Mix the ricotta cheese, shredded cheese, egg, and seasonings together in a bowl. I like to use a whisk to make sure it’s all fully combined and super smooth. Transfer the ricotta to a piping bag (or use a large plastic bag if you don’t have a piping bag readily available). Cut the tip off with enough space to allow the shredded cheese chunks through.Â
Assembling Casserole with Shells
Boil the shells according to the package directions, make the ricotta, transfer it to a bag, and now it’s time for the magic to happen! Pour about 1 cup of pasta sauce into the bottom of a small (9×13 inch works great) casserole dish. Then, pipe about a tablespoon of ricotta filling to each shell. Place the stuffed shells in the casserole dish as you fill them.
Repeat for however many shells you want. I had about 15 in my dish. You can estimate about 3-5 shells per person.Â
Baked Casserole with Shells
After adding the shells to the pan, I like to mix about a cup of the pasta sauce with about 2 tbsp of water (or cream, if you want a creamy finish!) and then drizzle it on top of the shells. The water makes the sauce a little more malleable, and will help the pasta soak up all of the sauce goodness without absorbing all of it.Â
Top with shredded cheese (Quattro Formaggio from Trader Joe’s is my favorite for any pasta dish), and bake for about 20 minutes. Don’t skip the shredded cheese, it helps lock in the moisture.Â
This recipe is great for make ahead dinners. If you want to make this ahead of time, simply prepare as directed, then store in the refrigerator covered in foil for up to a day ahead of time. Bake as instructed. Easy! If you have leftovers, store them in a lidded container in the refrigerator for up to 3 days. To reheat, microwave in 30 second increments until warmed throughout. Be careful, the ricotta can get hot fast!
More Easy Pasta Recipes
There is something so hearty and comforting about pasta dish for dinner. Here are a few more of our favorite pastas recipes.
- Ground Chicken Pasta
- Feta Pasta (baked)Â
- Spaghetti Casserole
- Taco Pasta
- Butternut Squash and Sausage Pasta
- 20 Minute Lemon Ricotta Pasta
Did you make this recipe? I want to see! Tag us @laughingspatula on Instagram.
Hope you love this recipe as much as I did! I love finding new ways to use our favorite ingredients. – Rachel
Easy Ricotta Stuffed Shells
Equipment
- 1 casserole dish (9x13 or close to)
Ingredients
- 12-20 jumbo pasta shells (estimate 3-5 per person)
- 2 cups pasta sauce
- 1 cup shredded mozzarella
Ricotta Filling
- 2.5 cups ricotta
- 1/2 cup shredded mozzarella
- 1 egg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp granulated garlic
- 1/4 tsp nutmeg
- 1 tsp dried basil
Instructions
- Preheat oven to 350 degrees fahrenheit. Boil jumbo shells according to package instructions. When fully cooked (but slightly al dente), drain in a colander and rinse under cool water. Pat dry with a paper towel and set aside.
- While the jumbo shells boil, mix together ricotta mixture. Combine ricotta, shredded cheese, egg, salt, pepper, basil, granulated garlic and nutmeg. Whisk with a wire whisk for optimal smoothness. Transfer to a piping bag (or a ziplock bag).
- Add 1 cup of sauce of choice to the casserole dish. Set aside.
- Stuff shells with ricotta mixture (about 2 tablespoons per shell) and place in pan coated with sauce. Continue to stuff all shells.
- Combine remaining 1 cup of sauce with about 2 tablespoons of water and stir to combine. Drizzle sauce/water mixture over stuffed shells. Sprinkle 1 cup of remaining cheese over shells in dish.
- Bake for about 15-20 minutes, or until cheese is fully melted. Serve and enjoy!
Leave a Reply