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To create rich and tasty ricotta stuffed shells, gather these main ingredients: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 2 cups marinara sauce (homemade or store-bought) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients work together to make a creamy filling and a flavorful sauce. The jumbo shells hold all the goodness inside, making each bite a delight. You can boost the dish with these optional ingredients: - Spinach or kale for added greens - Ground meat like beef or sausage for protein - Ricotta flavored with garlic or lemon zest for a twist - Extra herbs like parsley or thyme for freshness Adding any of these options can give the dish a personal touch. Feel free to experiment and find what you love. Having the right tools makes cooking easier. Here are some helpful items for this recipe: - A large pot for boiling pasta - A mixing bowl for the ricotta filling - A spoon or piping bag for filling shells - A 9x13 inch baking dish for baking - Aluminum foil to cover the dish With these tools, you'll have everything you need to make your ricotta stuffed shells a success. Remember, the right equipment can simplify the cooking process. For the full recipe, check the details above. Start by cooking the jumbo pasta shells. Boil a large pot of salted water. Add the shells and cook them until they are al dente, about 8 to 10 minutes. Drain the shells carefully and set them aside to cool. This step is vital as it makes filling much easier. You want the shells soft but firm enough to hold the ricotta filling. Now, let’s prepare the ricotta filling. In a mixing bowl, combine 2 cups of ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese. Add in 1 beaten egg, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Don’t forget to season with salt and pepper, to taste. Mix all the ingredients well until they are fully blended. This filling brings a rich and creamy flavor. Next, it’s time to assemble the dish. Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Then, take each pasta shell and fill it with the ricotta mixture. Place the filled shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the stuffed shells. Make sure they are well coated. Finally, sprinkle the rest of the mozzarella and Parmesan cheese on top. Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for an additional 10 to 15 minutes. You want the cheese to become bubbly and golden brown. Once done, let it cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your flavorful dinner with this full recipe! To cook pasta shells, start with a large pot. Fill it with water and add salt. Bring the water to a boil. Add the jumbo shells and cook them until they are al dente. This usually takes about 10-12 minutes. Stir gently to prevent them from sticking. After cooking, drain the shells and let them cool slightly. This helps keep them from tearing when you fill them. Ricotta cheese is the star here, but you can mix it up! Try adding other cheeses to boost flavor. For a creamy touch, add mascarpone or cream cheese. Want a sharper taste? Use feta or goat cheese. Mixing different cheeses gives your ricotta stuffed shells a unique twist. Don’t forget the mozzarella! It melts beautifully and adds a delicious gooeyness. Garnishing can make your dish shine! Fresh basil leaves are a must for color and flavor. You can also sprinkle some extra Parmesan cheese on top. A drizzle of olive oil adds richness. For a kick, a pinch of red pepper flakes can work wonders. Serve the stuffed shells on individual plates for a lovely presentation. Enjoy your meal with a side salad for a complete dinner! For the complete recipe, don’t forget to check the Full Recipe. {{image_2}} For a meat lovers version of ricotta stuffed shells, add cooked meat to the filling. You can use ground beef, sausage, or even shredded chicken. Cook the meat in a pan until browned. Mix it into the ricotta filling before stuffing the shells. This addition gives a hearty twist and makes the dish even more filling. If you want a vegetarian option, consider adding spinach or zucchini to the ricotta filling. Cook fresh spinach until wilted, then squeeze out excess water before mixing it in. For zucchini, shred it and sauté lightly. Both options add color and nutrition to your meal without losing flavor. While marinara sauce is a classic choice, you can try different sauces for a new taste. Alfredo sauce offers a rich and creamy alternative. For a lighter option, use a simple tomato sauce with fresh herbs. You can even use pesto for a burst of flavor. Each sauce changes the dish's profile, making it exciting every time you prepare it. For more ideas, check out the Full Recipe. After you enjoy your Ricotta Stuffed Shells, store any leftovers right away. Place them in an airtight container. Make sure the lid seals tightly to keep them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To freeze your stuffed shells, let them cool first. After cooling, place them in a freezer-safe container. You can also wrap them in plastic wrap and then foil for added protection. Label the container with the date. Frozen stuffed shells can last up to three months. When you’re ready to eat, just thaw them in the fridge overnight. For the best taste when reheating, use the oven. Preheat it to 350°F (175°C). Place the shells in a baking dish and cover with foil. This keeps them moist. Heat for about 20-25 minutes. If you want to add a little crisp, remove the foil for the last 5 minutes. You can also use the microwave, but they may not stay as creamy. Just heat in short bursts to avoid drying them out. Enjoy your meal again just like the first time! Yes, you can make Ricotta Stuffed Shells ahead of time. Prepare the stuffed shells and place them in the baking dish. Cover them tightly with plastic wrap or foil. Store them in the fridge for up to two days. When you're ready to bake, remove the cover and add a bit more marinara sauce. Bake as usual, but add a few extra minutes to the cooking time. Making homemade marinara sauce is simple. You need a few basic ingredients. Here’s how you can do it: - Ingredients: - 2 tablespoons olive oil - 1 small onion, chopped - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste 1. Heat olive oil in a pot over medium heat. 2. Add the chopped onion. Cook until soft. 3. Stir in minced garlic and cook for 1 minute. 4. Add crushed tomatoes, basil, oregano, salt, and pepper. 5. Simmer for 20-30 minutes, stirring occasionally. This sauce pairs perfectly with your Ricotta Stuffed Shells. If you need a substitute for ricotta cheese, use cottage cheese. Blend it until smooth for a similar texture. Cream cheese also works, but it will taste richer. For a dairy-free option, try blended tofu with a bit of lemon juice. Each substitute will offer a unique twist to your Ricotta Stuffed Shells. In this post, we explored how to make delicious ricotta stuffed shells. We covered the key ingredients, mixing the filling, and assembling the dish. I shared tips for perfect pasta and tasty cheese options. You learned about variations for meat lovers and vegetarians. We also discussed storage and reheating tips for leftovers. Enjoy making your own stuffed shells. It's fun and tasty! Experiment with flavors to find your favorite. Happy cooking!

Ricotta Stuffed Shells

Indulge in the ultimate comfort food with these Cheesy Delight Ricotta Stuffed Shells! This easy recipe combines creamy ricotta, melty mozzarella, and zesty marinara for a flavorful dish everyone will love. Perfect for family dinners or special occasions, these stuffed shells are sure to impress. Get ready to savor every bite!
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, beaten

2 cups marinara sauce (homemade or store-bought)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Boil a large pot of salted water. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.

      In a mixing bowl, combine ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, the beaten egg, dried basil, dried oregano, salt, and pepper. Mix well until all ingredients are fully incorporated.

        Take each cooked pasta shell and carefully fill it with the ricotta mixture using a spoon or piping bag.

          Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer on top of the sauce.

            Pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated. Sprinkle the remaining mozzarella and Parmesan cheese on top.

              Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                      Presentation Tips: Serve the stuffed shells on individual plates, garnished with a sprinkle of extra Parmesan cheese and fresh basil for a beautiful touch. Enjoy your cheesy, comforting dish!