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- 20 large pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish - Additional mozzarella cheese for topping - 1 tablespoon fresh basil, finely chopped - 1 teaspoon Italian seasoning blend - 2 cups marinara sauce - Salt and freshly ground black pepper The right ingredients make all the difference in stuffed shells. First, choose large pasta shells. They hold the creamy filling well. You’ll need ricotta cheese, a key player in this dish. It adds a rich, smooth texture. Mozzarella cheese brings a stretchy, gooey factor. Parmesan cheese adds a sharp flavor that rounds it all out. For extra flavor, I love using fresh basil. It gives a lovely aroma and taste. You can also add more mozzarella on top for a cheesy crust. Marinara sauce is a must. It ties everything together. Use a good quality sauce for the best taste. Season with salt and black pepper to enhance all the flavors. Feel free to experiment with herbs and spices. You can adjust them to fit your taste. This flexibility allows you to create your perfect dish. For the full recipe, check out the detailed instructions. Enjoy making these delightful ricotta stuffed shells! - Preheat the oven to 375°F (190°C). - Cook the pasta shells in boiling salted water until al dente. First, I always make sure my oven is preheated. This helps the shells bake evenly. Next, I boil the pasta shells. I add salt to the water for flavor. Cook them just a little underdone, as they will bake more later. Drain them well and spread them out on a baking sheet. This keeps them from sticking together. - Combine ricotta, mozzarella, Parmesan, and seasonings. - Mix until creamy and well incorporated. In a large bowl, I mix the ricotta, mozzarella, and Parmesan. I add a large egg for binding. Then, I sprinkle in some fresh basil and Italian seasoning. A pinch of salt and pepper adds flavor. I stir it all together until it’s creamy and smooth. This filling brings a rich taste to the shells. - Fill each pasta shell with the ricotta mixture. - Layer marinara sauce in the baking dish. Now comes the fun part! I take a spoon and fill each shell with the ricotta mix. I make sure they are packed well. Then, I spread some marinara sauce on the bottom of the baking dish. This keeps the shells moist. After that, I place each stuffed shell seam-side up in the dish. Finally, I pour more marinara sauce over the top. - Bake covered with aluminum foil for the first 25 minutes. - Uncover and bake for an additional 10 minutes. I cover the dish with aluminum foil to trap the steam. This helps the shells cook through. After 25 minutes, I remove the foil and bake for another 10 minutes. The cheese should bubble and turn golden brown. The smell is amazing! Once done, I let the dish rest for a few minutes. This makes serving easier and helps the flavors settle. For the full recipe, be sure to check the details above. To make great stuffed shells, cook your pasta to al dente. This means the pasta should be firm when bitten. If you overcook the shells, they may break when you fill them. Use boiling salted water for cooking. This adds flavor to the pasta. To avoid a stuffing mess-up, use a spoon or a piping bag. A piping bag makes filling the shells easy and clean. Fill each shell generously, but don’t overstuff. Place them seam-side up in the dish. For a tasty homemade marinara sauce, start with fresh tomatoes. Crush them and cook on low heat with garlic and olive oil. Add salt, pepper, and basil for extra flavor. When it comes to cheese flavors that complement ricotta, try mixing in some mozzarella or Parmesan. These cheeses add creaminess and depth to your dish. You can even sprinkle them on top for a cheesy crust. For an appealing dish, serve the shells straight from the baking dish. This gives a rustic look. You can also plate them individually. Drizzle with extra marinara sauce for a beautiful finish. Recommended sides to pair with stuffed shells include a simple green salad or garlic bread. These sides balance the richness of the dish and add freshness. For the full recipe, check out the instructions above. Enjoy! {{image_4}} You can make the ricotta stuffed shells even better by adding veggies. Spinach is a great choice. Just sauté it first to remove excess water. Mushrooms also work well. They add a nice, earthy flavor. You can even mix various cheeses. Try goat cheese for a tangy twist or use a blend of mozzarella and Parmesan. For those who want a heartier meal, add cooked ground beef or sausage. Just brown the meat before mixing it in with your ricotta filling. You can also use chicken or turkey. Shredded rotisserie chicken makes this process quick and easy. If you need gluten-free options, look for gluten-free pasta shells. Many brands offer good choices that hold up well. For vegan substitutes, use a plant-based ricotta. You can make it from blended tofu, nutritional yeast, and lemon juice. This way, everyone can enjoy these stuffed shells! For the full recipe, check out the main section. To store leftover ricotta stuffed shells, place them in an airtight container. This helps keep them fresh. Store them in the fridge and eat them within three days for best taste. For reheating, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover with foil and heat for about 20 minutes until warm. You can also microwave them in a microwave-safe dish. Heat for two to three minutes, checking to avoid overheating. You can freeze stuffed shells either before or after baking. If you freeze them raw, assemble the dish and cover tightly with foil. This keeps air out and preserves flavor. They can last up to three months in the freezer. To freeze baked shells, let them cool completely. Then, place them in a suitable container and freeze. When you’re ready to eat them, thaw in the fridge overnight. To cook frozen shells, preheat your oven to 375°F (190°C). Bake covered for 40 minutes. After that, remove the foil and bake for an additional 10 minutes until hot and bubbly. Enjoy your delicious meal! It takes about 20 minutes to prep and 40 minutes to cook. So, the total time is roughly 1 hour. This time gives you a warm, cheesy dish ready to enjoy. Yes, you can! Prepare the stuffed shells a day in advance. Store them in the fridge before baking. Just cover your dish tightly with plastic wrap or foil. When you're ready to bake, remove the cover and adjust the cooking time as needed. If you need a substitute for ricotta, try cottage cheese. You can also use cream cheese for a rich taste. For a dairy-free option, consider using tofu blended with a bit of lemon juice. These work well in your stuffed shells. Yes, there are gluten-free pasta shells available. Look for brands that use rice or corn. These gluten-free options taste great and work well in this dish. Absolutely! Just pick a high-quality marinara sauce. Look for options with simple, fresh ingredients. This can save time and still give your stuffed shells a great flavor. If you want, you can even add some herbs to enhance the taste. For the full recipe, check out the details above. Ricotta stuffed shells are a tasty and easy dish. We covered key ingredients and steps to prepare them. You learned how to make a creamy filling and layer the dish for the oven. Remember the tips for cooking pasta and enhancing flavors. Variations allow everyone to enjoy this dish, plus good storage info keeps it fresh. Now, gather your ingredients and give it a try. Enjoying a homemade meal can bring joy. Happy cooking!

The Best Easy Ricotta Stuffed Shells

Indulge in the creamy goodness of Cheesy Delight Ricotta Stuffed Shells! This delicious recipe combines rich ricotta, mozzarella, and Parmesan for a perfect pasta dish your family will love. With simple ingredients and easy steps, you'll create a cheesy masterpiece in no time. Click through to discover the full recipe and impress your dinner guests with this comforting favorite that’s sure to become a household staple!
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Ingredients
  

20 large pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

2 cups marinara sauce (preferably homemade or high-quality store-bought)

1 tablespoon fresh basil, finely chopped

1 teaspoon Italian seasoning blend

Salt and freshly ground black pepper to taste

1 tablespoon extra virgin olive oil

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C), ensuring it’s ready for baking.

    In a large pot of salted boiling water, cook the pasta shells according to the package instructions. Aim for an al dente texture, then drain the shells. Spread them on a baking sheet to cool slightly and avoid them sticking together.

      In a spacious mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, the egg, finely chopped basil, Italian seasoning, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated and create a creamy filling.

        To prevent the shells from sticking, spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish, creating a nice base for the pasta.

          Using a spoon or a piping bag, carefully fill each pasta shell with the ricotta filling, ensuring they are generously packed. Place each filled shell seam-side up in the prepared baking dish.

            Once all the shells are nestled in the dish, pour the remaining marinara sauce over the stuffed shells. Ensure they are well coated for maximum flavor and moisture.

              For a delicious cheesy crust, drizzle olive oil over the top and sprinkle some extra mozzarella cheese if desired.

                Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 25 minutes. After this time, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

                  Allow the dish to rest for about 5 minutes after removing it from the oven. This slight cooling period will make serving easier.

                    Finally, garnish the Cheesy Delight Ricotta Stuffed Shells with fresh basil leaves just before serving for a burst of color and freshness.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6

                        - Presentation Tips: Serve the shells in the baking dish for a rustic look or plate individually, and drizzle with extra marinara for an attractive presentation. Add a sprinkle of Parmesan on top and a few fresh basil leaves for an enticing finish. Enjoy your dish!