Looking for a comforting, cheesy pasta dish? These Ricotta Stuffed Shells are the perfect blend of creamy ricotta, mozzarella, and Grana Padano, baked to perfection in a buttery tomato sauce. It’s a crowd-pleaser that’s simple to make and absolutely delicious!
Ingredients
Pasta:
- 1 bag of large pasta shells
Cheese Filling:
- 200 g mozzarella cheese, grated (approx. 1 cup)
- 50 g Grana Padano, finely grated (approx. ½ cup)
- 2x 475g ricotta cheese
- 2 eggs, separated
- 1 ½ tsp kosher salt
- 1 pinch nutmeg (optional)
- 8-10 fresh basil leaves, finely chopped (or 1 large handful of parsley leaves)
- Pepper to taste
Tomato Butter Sauce:
- 1 can high-quality tomatoes (San Marzano recommended)
- 1 cooking onion, finely chopped
- 4 tbsp. butter
- Salt, to taste
- Reserve 1 ½ cups of pasta water for the sauce
Instructions
Prepare the Filling:
- Grate and mix the mozzarella and Grana Padano. Divide the cheese mixture in half.
- One half goes into the ricotta filling, and the other half is reserved to top the shells.
- In a large bowl, combine:
- Ricotta, mozzarella, Grana Padano, egg yolks, lemon zest, salt, pepper, nutmeg, and your choice of fresh parsley or basil.
- Whip the egg whites until they are light and foamy, then gently fold them into the cheese mixture.
- Refrigerate the filling until you’re ready to use.
Prepare the Pasta:
- Cook the shells in salted, boiling water, but only for half the time recommended on the package.
- The shells should be undercooked but pliable.
- Tip: Reserve 1 ½ cups of pasta water for the tomato sauce.
Make the Tomato Butter Sauce:
- In a saucepan, tomato puree, onion, butter and salt
- Simmer until the sauce thickens slightly.
- Add the reserved pasta water to thin out the sauce.
Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Spread ¾ of the tomato butter sauce in the bottom of an oven-proof baking dish.
- Fill each pasta shell with the ricotta mixture and place them on top of the sauce.
- Drizzle the remaining sauce over and around the shells.
- Top with the reserved mozzarella/Grana Padano mixture.
- Bake in the preheated oven until the cheese is melted and golden, and the sauce is bubbling (about 25-30 minutes).
Tips for the Best Stuffed Shells:
- Undercook your pasta: This ensures the shells won’t be mushy after baking.
- Use high-quality tomatoes for a richer sauce. San Marzano tomatoes are a great choice. We love Mutti Tomatoes
- Don’t skip the pasta water! It adds flavor and helps the sauce cling to the shells.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! Assemble the shells, cover them, and refrigerate for up to 24 hours before baking. You may need to increase the baking time by 5-10 minutes if baking straight from the fridge.
Can I freeze stuffed shells?
Definitely! Assemble the shells and freeze them unbaked. When ready to bake, thaw in the fridge overnight and bake as instructed.
Pairing Suggestions
These Three Cheese Stuffed Shells pair perfectly with our Caesar salad and garlic bread. For dessert, try our Bailey’s & Coffee Tiramisu Cooking Class to keep the Italian theme going.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
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The Culinary Studio is an wonderful online chef duo!You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!Several recipes from the Culinary Studio are in our regular rotation!Excited to keep cooking with you Kirstie and Jody!
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