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To make the best easy ricotta stuffed shells, gather these simple ingredients: - 20 large pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 egg - 2 cups marinara sauce - 1 tablespoon fresh basil, chopped - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 tablespoon olive oil - Fresh basil leaves for garnish These ingredients create a rich and creamy filling. The cheeses blend well, giving a nice flavor. The egg helps hold everything together. Marinara sauce adds a tasty layer on top. Fresh basil gives a pop of color and flavor. You can use homemade sauce, or a good store-bought one works too. Make sure the pasta shells are large enough to hold the filling. This recipe serves 4 to 6 people, making it great for family dinners. For the full recipe, check the section below! 1. Preheat the oven to 375°F (190°C). This step warms up the oven for baking. 2. Cook pasta shells until al dente. Follow the package instructions carefully. This usually takes about 8-10 minutes. You want them firm but not hard. 3. Drain and cool the shells. After cooking, pour them into a colander. Rinse with cold water to stop the cooking process. Set them aside on a baking sheet to cool slightly. 1. Mix ricotta, mozzarella, Parmesan, egg, basil, seasoning, salt, and pepper. In a large bowl, add 2 cups of ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan. Crack in 1 egg. Add 1 tablespoon of chopped fresh basil, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Stir until everything is well blended and creamy. 1. Layer marinara sauce in the baking dish. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. This helps prevent the shells from sticking. 2. Fill the shells with the ricotta mixture. Use a spoon to carefully scoop the filling into each pasta shell. Place them seam-side up in the baking dish. 3. Pour remaining sauce and drizzle with olive oil. Once all the shells are filled, cover them with the rest of the marinara sauce. Drizzle 1 tablespoon of olive oil on top for extra flavor. 1. Cover and bake. Use aluminum foil to cover the dish. Bake for 25 minutes. This steams the shells and makes them tender. 2. Remove foil and finish baking. After 25 minutes, take off the foil. Bake for an additional 10 minutes until the cheese is bubbly and golden. These steps ensure that your ricotta stuffed shells turn out delicious and satisfying. For the full recipe, check out the details provided earlier. To make your ricotta filling shine, adjust the seasoning to suit your taste. I often start with a pinch of salt and pepper, then add more if needed. The balance of flavors is key. Using room temperature ingredients helps mix everything evenly. If your ricotta is cold, it may clump up. Let it sit out for about 30 minutes before you start. Cooking the shells just right is crucial. They should be al dente, so they hold the filling well. Follow the package instructions, but check them a minute or two early. To avoid a watery filling, drain your ricotta well. If it seems too wet, you can also add a bit of grated Parmesan. This will help absorb extra moisture. For a complete meal, pair your stuffed shells with a fresh salad. A simple green salad with lemon vinaigrette works great. Garnishing your dish can make it pop. Add fresh basil leaves on top for color and flavor. You can also sprinkle extra cheese before serving for a cheesy finish. For the full recipe, check out the detailed instructions provided. {{image_2}} You can make stuffed shells even heartier by adding meat. Ground beef or sausage works great. Just cook the meat first, then mix it with the ricotta filling. This adds a rich flavor that many love. You can also use chicken or turkey. Cook the meat, shred it, and fold it into the ricotta. This gives a lighter option while still being filling. For a veggie twist, add spinach or mushrooms. Spinach brings a nice color and flavor. Simply sauté the spinach and mix it into the cheese. Mushrooms add a great earthy taste. Just chop them finely and cook before mixing with the ricotta. You can also change the cheese. Try goat cheese or feta for a different flavor. These swaps make the dish fit various dietary needs. The sauce plays a big role in flavor. Instead of marinara, you might try a creamy white sauce. This gives a rich, smooth taste that pairs well with the shells. If you want some heat, go for a spicy arrabbiata. It adds a nice kick and can wake up your taste buds. Both options work well with the stuffed shells and let you customize the dish. For the full recipe, check out the link provided. After enjoying your ricotta stuffed shells, store any leftovers right away. Place them in an airtight container. Make sure to cover them with marinara sauce to keep them moist. Refrigerating is best. They will stay fresh for about three to four days. When reheating, I suggest using an oven. Preheat it to 350°F (175°C). Place the shells in a baking dish, cover them with foil, and heat for about 15 to 20 minutes. This keeps the cheese soft and the shells from drying out. You can also add a splash of marinara sauce before reheating for extra moisture. You can freeze ricotta stuffed shells for later! Start by letting the cooked shells cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the shells to a freezer-safe bag or container. They can last up to three months in the freezer. To thaw, move the shells to the fridge the night before you plan to eat them. Reheat them in the oven at 350°F (175°C) for about 30 to 35 minutes. Cover with foil to avoid drying out. If you’re in a hurry, you can reheat them directly from frozen. Just add a little extra time to ensure they are heated through. For more details on making these delicious shells, check out the Full Recipe. Stuffed shells take about 35 minutes to bake. I first cover them with foil for 25 minutes. After that, I remove the foil and bake them for another 10 minutes. This step makes the cheese all bubbly and golden. Yes, you can prepare ricotta stuffed shells in advance. You can assemble them a day before. Just cover the dish and store it in the fridge. When you're ready to bake, just add a few extra minutes to the cooking time. If you need a substitute for ricotta, try cottage cheese or cream cheese. Blend them until smooth for a similar texture. You can also use goat cheese for a tangy flavor. To make gluten-free stuffed shells, use gluten-free pasta shells. Many brands offer great options now. Just check the package for cooking times, as they may vary. The best way to reheat stuffed shells is in the oven. Preheat to 350°F (175°C) and cover the dish with foil. Bake for about 20 minutes or until heated through. This keeps them juicy and tasty. This article guides you through making delicious ricotta stuffed shells. We explored the key ingredients, easy steps, and helpful tips for perfecting the dish. You can even customize it to fit your taste with different meats or sauces. Remember, storing leftovers properly keeps them fresh and tasty. Now you can impress others with this delightful meal. Cooking should be fun, so dive in and enjoy every bite!

The Best Easy Ricotta Stuffed Shells

Indulge in a comforting plate of Cheesy Delight Ricotta Stuffed Shells that are perfect for any meal! With creamy ricotta, melty mozzarella, and homemade marinara, this recipe combines rich flavors and satisfying textures that everyone will love. In just an hour, you can create a delightful dish that feels gourmet yet simple. Click through to discover the full recipe and impress your family and friends with this cheesy delight!
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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 egg

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

1 tablespoon fresh basil, chopped

1 teaspoon Italian seasoning

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the pasta shells according to package instructions until al dente. Drain and set them aside on a baking sheet to cool slightly.

      In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, chopped basil, Italian seasoning, salt, and pepper. Mix well until blended.

        Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.

          Using a spoon, carefully fill each pasta shell with the ricotta mixture and place them seam-side up in the baking dish.

            Once all shells are in place, pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated.

              Drizzle with olive oil and sprinkle with extra mozzarella if desired for a cheesy topping.

                Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

                  Let them cool for 5 minutes before serving. Garnish with fresh basil leaves.

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