Cheesy Baked Stuffed Shells with Ricotta and Basil Recipe
Delicious and creamy stuffed shells filled with a savory ricotta and cream cheese mixture, layered with marinara sauce and melted mozzarella cheese, baked to golden perfection. This classic Italian-American dish makes for a comforting and satisfying meal that’s perfect for family dinners or special gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Shells & Cheese Filling
- 1/2 tsp kosher salt, plus more
- 1 (12-oz.) package jumbo shells
- 1 large egg yolk
- 4 cloves garlic, grated
- 1 1/4 lb whole-milk ricotta cheese
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 2 tbsp sliced chives
- 1/2 tsp freshly ground black pepper
- 3 oz finely grated Pecorino Romano cheese (about 1 1/2 cups), divided
Sauce & Topping
- 3 cups marinara sauce, divided
- 12 oz shredded mozzarella cheese
- Fresh basil leaves, for serving
Instructions
- Preheat and Cook Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, then add the jumbo shells. Cook them, stirring occasionally, until they are very al dente, about 8 minutes. Drain and set aside to cool slightly.
- Prepare Filling Mixture: In a medium bowl, combine the egg yolk, grated garlic, whole-milk ricotta, softened cream cheese, chopped fresh parsley, chopped basil, sliced chives, freshly ground black pepper, 1 cup of the grated Pecorino Romano, and an additional 1/2 teaspoon of kosher salt. Mix thoroughly until well combined and smooth.
- Stuff the Shells: Spread half of the marinara sauce evenly on the bottom of a 13″ x 9″ baking dish. Fill a large piping bag or resealable plastic bag with the ricotta cheese mixture. Cut a small hole in the corner of the bag, and carefully pipe the filling into each shell while holding it in your non-dominant hand. Alternatively, you can use two spoons to fill each shell. Arrange the stuffed shells in the baking dish on an angle; overlapping slightly is okay.
- Add Sauce and Cheese Toppings: Pour the remaining marinara sauce over the stuffed shells evenly. Sprinkle the shredded mozzarella cheese and the remaining 1 1/2 cups (3 oz) of Pecorino Romano cheese on top. Make sure to push cheese down around the crevices of the shells to ensure good coverage and flavor.
- Bake and Serve: Bake the stuffed shells in the preheated oven for 30 to 40 minutes, or until the edges are golden brown and the cheese is bubbly and melted. Let the dish cool for about 10 minutes before serving. Garnish with fresh basil leaves for a beautiful and aromatic finish.
Notes
- Be careful not to overcook the pasta shells; very al dente ensures they hold their shape during baking.
- Using a piping bag makes filling the shells easier and neater but spoons work fine in a pinch.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat covered in the oven to maintain moisture.
- For a lower fat version, use part-skim ricotta and reduce the cream cheese amount.
- Fresh herbs add brightness; feel free to adjust parsley, basil, and chives amounts to your taste.
Keywords: stuffed shells, ricotta stuffed pasta, baked pasta shells, Italian stuffed shells, Italian comfort food, baked ricotta shells
