Ricotta Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells that are perfect for stuffing with a variety of fillings.

Ricotta cheese: A creamy, mild cheese that forms the base of the filling, providing a rich texture.

Mozzarella cheese: A soft, stretchy cheese that melts beautifully, adding a gooey texture to the dish.

Parmesan cheese: A hard, aged cheese that adds a sharp, nutty flavor to the filling.

Egg: Used to bind the filling ingredients together, ensuring a cohesive texture.

Marinara sauce: A tomato-based sauce that adds moisture and flavor to the baked dish.

Dried basil: An herb that adds a sweet, aromatic flavor to the filling.

Dried oregano: An herb that provides a slightly bitter, earthy flavor, complementing the other ingredients.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the filling.

When preparing ricotta stuffed shells, ensure the pasta shells are cooked al dente. This means they should be firm to the bite, as they will continue to cook in the oven. Overcooking the shells initially can lead to a mushy texture in the final dish. To prevent the shells from sticking together after cooking, toss them gently with a bit of olive oil. When filling the shells with the ricotta mixture, use a piping bag or a small spoon for precision and ease. This will help you evenly distribute the filling and avoid overstuffing, which can cause the shells to tear. For an extra layer of flavor, consider adding a pinch of nutmeg to the ricotta mixture, as it complements the cheese beautifully.

• Jumbo pasta shells - Substitute with manicotti: Manicotti can be used as they are also large pasta tubes that can be stuffed similarly to shells.

• Ricotta cheese - Substitute with cottage cheese: Cottage cheese provides a similar creamy texture and mild flavor, making it a suitable alternative.

• Mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor, making it a good substitute for mozzarella.

• Parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar hard texture and salty flavor, which can mimic parmesan in recipes.

• Large egg - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water can replace an egg as a binding agent.

• Marinara sauce - Substitute with tomato sauce with Italian seasoning: Tomato sauce with added Italian herbs like basil and oregano can replicate the flavor of marinara.

• Dried basil - Substitute with fresh basil: Fresh basil can be used in a larger quantity to provide a similar aromatic flavor.

• Dried oregano - Substitute with fresh oregano: Fresh oregano can be used in a larger quantity to offer a similar pungent flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a hint of umami, enhancing the dish's taste.

• Pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different but complementary flavor profile.

• To keep your ricotta stuffed shells fresh and delightful, allow them to cool completely after baking. This prevents condensation from forming, which can make the shells soggy.

• Once cooled, transfer the stuffed shells to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to prevent sticking.

• Store the container in the refrigerator if you plan to enjoy your stuffed shells within 3 to 4 days. This ensures they remain flavorful and safe to eat.

• For longer storage, consider freezing. Arrange the stuffed shells in a single layer on a baking sheet and place them in the freezer until they are firm. This step prevents them from sticking together.

• Once frozen, transfer the stuffed shells to a freezer-safe bag or container. Be sure to label it with the date to keep track of freshness.

• When you're ready to indulge in your stuffed shells, thaw them overnight in the refrigerator. This gradual thawing helps maintain their texture and taste.

• To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish, cover with foil, and bake for about 20-25 minutes, or until heated through.

• If you're in a hurry, you can also reheat individual portions in the microwave. Cover the stuffed shells with a microwave-safe lid or wrap and heat on medium power to avoid drying them out.

• For an extra burst of flavor, sprinkle some additional mozzarella cheese on top before reheating. This will create a delightful cheesy crust that complements the creamy ricotta filling perfectly.

• Preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish, cover with foil to prevent drying out, and bake for about 20-25 minutes until heated through. This method ensures the cheeses melt beautifully and the marinara sauce remains luscious.

• For a quicker option, use the microwave. Place the stuffed shells on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap to trap moisture, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating. This method is convenient but may not retain the same texture as oven reheating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the stuffed shells in the basket, ensuring they don't overlap. Heat for about 8-10 minutes. This method gives a slightly crispy edge to the pasta while keeping the inside creamy.

• For stovetop reheating, place the stuffed shells in a skillet with a lid. Add a splash of water or extra marinara sauce to the pan to create steam, cover, and heat over medium-low heat for about 10 minutes. This method keeps the shells moist and prevents them from drying out.

• Oven: Used to bake the stuffed shells at the required temperature to ensure they are cooked through and the cheese is melted.

• Pot: Utilized for boiling water and cooking the jumbo pasta shells until they are al dente.

• Colander: Helps in draining the cooked pasta shells after boiling.

• Mixing bowl: Essential for combining the ricotta, mozzarella, parmesan, egg, and seasonings into a smooth filling.

• Spoon: Handy for filling each pasta shell with the ricotta mixture.

• Baking dish: Serves as the vessel for arranging the stuffed shells and baking them in the oven.

• Aluminum foil: Used to cover the baking dish during the initial baking period to prevent the shells from drying out.

• Measuring cups: Necessary for accurately measuring the ricotta, mozzarella, parmesan, and marinara sauce.

• Measuring spoons: Used to measure the dried basil, oregano, salt, and pepper for precise seasoning.