Ricotta-Stuffed Italian Shells

Ricotta-Stuffed Italian Shells


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Mama mia, are these wonderful shells delicious! Stuffed recipes don't get much better than this. These cheese-filled wonders will turn any weeknight dinner into a special occasion. The mixture of ricotta and Parmesan is simply to die for.

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Chicago, IL

Serving Size / Yield

10-15 shells


  • 4 C. tomato sauce
  • salt
  • 1 pkg. jumbo shells
  • 2 lbs. whole ricotta
  • 1 C. freshly grated parmesan cheese
  • 2 Tbs. chopped fresh parsley
  • 1 egg, lightly beaten
  • black pepper

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Bring 4 qts. water to a boil in a large pot. Add 2 Tbs. salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until pasta is about half-cooked. Drain the pasta and drop it into a large bowl of cold water. Mix together the ricotta, 1/2 C. Parmesan, parsley, egg and salt and pepper to taste.

Preheat oven to 350 degrees. Spoon a thin layer of the sauce into a baking dish. Drain the pasta shells well and pat dry. Stuff shells with cheese mixture and place them side by side in the dish. Spoon on the rest of the sauce. Sprinkle with remaining 1/2 C. cheese. Bake the shells 25-30 minutes until the shells are heated through.

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