The first time I stuffed a pasta shell I was twenty years old. Forty three years ago, you couldn’t buy ricotta cheese in Saint John. A few ill-informed cook books recommended cottage cheese as an acceptable facsimile but trust me when I say, “gag me with a spoon!”
Cheese-Stuffed Pasta Shells: A Classic Made Easy
If there’s one dish that I make often in the winter, it’s ricotta-stuffed pasta shells. This dish is surprisingly simple to prepare, and delicious to eat.
The Secret to Cheese Stuffed Pasta Shell Perfection
The heart of this dish lies in the cheese filling, and it all starts with good ricotta. Fresh, creamy, and slightly sweet ricotta is key to that luxurious texture. To elevate the flavor, mix it with freshly grated Parmesan and a pinch of nutmeg. Want a hint of green? Add some chopped spinach for a healthy twist—it blends beautifully into the filling.
Making the Pasta Shells Sing
Cooking the pasta shells is straightforward, but timing is everything. Boil them in salted water for a minute or two less than the package suggests—they’ll finish cooking in the oven. Drain them gently to avoid tearing, then lay them out on a baking sheet to cool. This little trick keeps them from sticking together.
Assembly: Easier Than It Looks
Once the filling is ready, the fun begins! Using a small spoon or piping bag, stuff each shell generously with the ricotta mixture. Arrange them snugly in a baking dish coated with marinara sauce. Pour more sauce on top, sprinkle with more freshly grated parmesan, and bake until bubbly and golden.
Why You’ll Love Cheese-Filled Shells
This dish isn’t just about the ease of preparation; it’s about the joy it brings to the table. Whether you’re feeding a family or entertaining guests, these ricotta-stuffed pasta shells are a guaranteed crowd-pleaser. Serve with a crisp green salad and garlic bread, and you’ve got a meal to remember.
Who knew comfort food could be so simple?
Thanks for reading.
Ingredients
- 18 jumbo pasta shells
- 15 oz container ricotta cheese, full fat
- 1 ½ cup grated Parmesan cheese, I use Reggiano-Parmigiano
- 1 egg
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ½ cup grated Parmesan, or more to finish
- Marinara sauce
Instructions
- Preheat oven 375*F
- Cook pasta shells 1 minute less than the package directions. The shells will continue to cook in the oven.
- Drain carefully and rinse well with cold water. Lay them on a parchment lined baking sheet.
- In a large mixing bowl, combine the ricotta, freshly grated Parmesan, egg, salt, freshly ground black pepper and freshly ground nutmeg.
- Spread half of the Marinara sauce on the bottom of a 13×9 inch baking dish.
- Spoon or pipe the cheese mixture into the pasta shells and place in the baking dish.
- Place 1 tablespoon of Marinara over each stuffed shell then sprinkle all with ½ cup grated Parmesan.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for another 5-10 minutes or until nicely browned.
Notes
THE LOVE: The simplicity of this dish needs the best Parmesan cheese you can find. Reggiano Parmigiano is the best Parmesan in the world and is readily available in most grocery stores. It’s a splurge that you’ll never regret!
