Baked Jumbo Pasta Shells with Ricotta and Tomato Sauce

Baked Jumbo Pasta Shells with Ricotta and Tomato Sauce


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Shells of pasta surround a creamy filling of ricotta cheese mixed with select herbs and spices. Tie the tender shells together with a rich and hearty homemade tomato sauce.

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Serving Size / Yield

6-8 servings


  • 2 Tbs. Olive Oil
  • 3 Garlic Cloves, minced
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Ground Black Pepper
  • 2 14.5 oz. cans Crushed or Diced Tomatoes
  • 1 1/2 C. Low-Fat Ricotta Cheese
  • 1 Large Egg
  • 1/4 C. Grated Parmesan Cheese
  • 4 Sprigs Parsley, chopped
  • 1/8 tsp. Ground Nutmeg
  • 4 oz. Jumbo Pasta Shells, cooked and drained

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Preheat the oven to 350 degrees. Warm up the olive oil in a medium saucepan over medium-high heat, stirring to coat. Add garlic and sauté until fragrant. Stir in oregano, salt, pepper, and tomatoes with juices. Bring sauce a boil, then reduce heat to low. Let sauce simmer for 15 minutes, stirring occasionally. Meanwhile, in a medium-sized mixing bowl, combine the ricotta cheese, egg, parmesan, parsley, and nutmeg. Spread 2 1/2 cups of the tomato sauce across the bottom of a 9x13" baking dish. Use a spoon to scoop even amounts of the cheese filling into each cooked shell. Place stuffed shells in a single layer into the prepared baking dish. Drizzle the shells with the remaining sauce. Bake 25-30 minutes until filling is hot.

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