Creamy Ricotta & Herb Stuffed Shells

Ultimate Creamy Ricotta & Herb Stuffed Shells: Your New Favorite Comfort Food

Dive head-first into the cozy world of baked pasta with our Ultimate Creamy Ricotta & Herb Stuffed Shells, a dish guaranteed to satisfy your cravings and impress at any gathering. If you’re in the mood for something that feels like a warm hug served on a plate, this recipe is tailor-made for you.

Comfy Italian Inspiration!

This recipe is inspired by the classic comfort and simplicity of Italian cooking, but with a personal twist that brings out even more flavor and heartiness. Combining the rich, creamy texture of ricotta with the aromatic freshness of herbs, these stuffed shells are not just food; they are a story of culinary love, crafted to bring people together around the dinner table.

Why You’ll Love It

• Rich and Creamy: Each shell is packed with a velvety ricotta and herb filling, enveloped in a smooth, homemade cream sauce.
• Visually Impressive: These beautifully stuffed shells make a stunning presentation that promises to wow your guests.
• Comforting Yet Elegant: Perfect for a family dinner yet sophisticated enough for a festive gathering.
• Customizable: Easily adaptable with various fillings and sauces to suit everyone’s taste.

Quick Grocery List

For the Ricotta & Herb Filling:

• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Fresh parsley
• Fresh basil

For the Shells:

• Jumbo pasta shells

For the Creamy Sauce:

• Butter
• Flour
• Milk
• Heavy cream

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Total 1 hour
• Equipment Checklist: Large pot, saucepan, 9×13″ baking dish, mixing bowls, whisk, foil
• Dietary Adjustments: Options for gluten-free and lighter sauce variations
• Serving Size: Serves 6 people generously
• General Notes: Ensuring that the pasta is al dente and the sauce is thick enough will greatly improve the final texture.

Easy Creamy Ricotta & Herb Stuffed Shells Recipe | Best Baked Pasta with Cheese Filling

DifficultyEasy

Servings6

Prep time25 minutes

Cook time35 minutes

Total time1 hour

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Ingredients:

For the Ricotta & Herb Filling:

• 2 cups whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large Egg
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoons fresh basil, finely chopped (or 1 tsp dried)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Shells:

• 20 jumbo pasta shells, (cook a few extra in case of breakage)
• Water and salt, (for boiling shells)

For the Creamy Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon white pepper
• ¼ teaspoon ground nutmeg
• ½ cup grated Parmesan cheese

For Topping:

• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• extra chopped parsley or basil for garnish, Optional

Instructions:

• 1

  Cook the Pasta Shells

  • Bring a large pot of salted water to a boil.

  • Add jumbo shells and cook until just al dente (about 8–9 minutes).

  • Drain and rinse with cold water. Set aside on a tray to prevent sticking.

• 2

  Prepare the Ricotta Filling

  • In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, basil, garlic powder, onion powder, salt, and pepper.

  • Mix until well blended. Set aside.

• 3

  Make the Creamy Sauce

  • In a saucepan over medium heat, melt butter.

  • Add flour and whisk constantly for 1–2 minutes to form a roux.

  • Gradually whisk in milk and cream. Cook for 4–5 minutes, stirring constantly, until thickened.

  • Stir in salt, white pepper, nutmeg, and Parmesan. Remove from heat.

• 4

  Assemble the Dish

  • Preheat oven to 375°F (190°C).

  • Spread about 1 cup of the creamy sauce on the bottom of a 9×13″ baking dish.

  • Fill each shell with 1–2 tablespoons of ricotta filling and place seam-side up in the dish.

  • Pour remaining sauce evenly over the shells.

  • Sprinkle mozzarella and Parmesan over the top.

• 5

  Bake

  • Cover with foil and bake for 25 minutes.

  • Remove foil and bake for an additional 10 minutes until golden and bubbly.

  • Optional: Broil for 2–3 minutes for a browned top.

  • Garnish with fresh herbs and serve hot.

Equipment Used:

• Large pot (for boiling pasta)
• Saucepan (for cream sauce)
• Mixing bowls
• 9x13" baking dish
• Whisk
• Measuring cups & spoons
• Foil
• Oven

Nutrition

Calories	435
Carbohydrates	35g
Cholesterol	70mg
Fat	24g
Fiber	2g
Protein	21g
Saturated Fat	13g
Sodium	620mg
Sugar	5g
Trans Fat	0g
Unsaturated Fat	9g

Substitutions

• Cheese: Cottage cheese or goat cheese can be used instead of ricotta for different flavor profiles.
• Milk: Opt for all whole milk instead of using cream if you prefer a lighter sauce.
• Gluten-Free: Use gluten-free pasta shells and flour to cater to dietary restrictions.

Variations

• Meat Lover’s Delight: Incorporate cooked Italian sausage or ground beef into the ricotta mixture for added protein.
• Spinach Infused: Mix in sautéed spinach to the filling for an extra touch of greens.
• Tomato Twist: Substitute the creamy sauce with a hearty marinara for a classic Italian feel.

Let’s Get Cooking

Pro Tips for Success:

• Filling Shells: Use a Ziploc bag with a corner cut off to pipe the filling into the shells neatly and efficiently.
• Sauce Consistency: Allow the sauce to thicken on the stove to the point where it can coat a spoon for the best coverage in the baking dish.
• Assembly: Be careful not to overfill the shells to avoid spillage during baking.

Art Of

Mastering the art of stuffed shells involves balancing the texture of the pasta with the richness of the filling and sauce. The key is in not overcooking the shells before baking and achieving a sauce consistency that’s neither too thick nor too runny.

Tips and Variations

• Sauce Flavoring: Enhance the cream sauce with a pinch of cayenne for a subtle kick.
• Cheese Varieties: Experiment with different cheeses in the filling for new flavors, such as swapping mozzarella for provolone.

Nutrition Breakdown (Per Serving)

• Calories: 435 – Just right for a hearty main course.
• Carbohydrates: 35g – Provides energy through complex carbs from the pasta.
• Cholesterol: 70mg – Monitor if maintaining a low-cholesterol diet.
• Fat: 24g – Richness comes from high-quality cheeses and cream.
• Fiber: 2g – Aids in digestion, though modest in fiber.
• Protein: 21g – Excellent source from the cheeses, ideal for muscle repair.
• Saturated Fat: 13g – Keep an eye on this if watching saturated fat intake.
• Sodium: 620mg – Reasonable amount, consider low-sodium cheese options if needed.
• Sugar: 5g – Low sugar content, naturally occurring from the milk.
• Trans Fat: 0g – Free from trans fats, supporting heart health.
• Unsaturated Fat: 9g – These healthier fats come mainly from the olive oil.

Storing and Reheating

• Fridge: Keep leftovers in an airtight container for up to 4 days.
• Freezer: Assemble and freeze the dish before baking for up to 2 months; bake from frozen when ready.
• Reheat: Oven-reheat at 350°F covered, or microwave individual portions for convenience.

Frequently Asked Questions (FAQ)

Q: Can I prepare these stuffed shells ahead of time?
A: Yes, assemble the dish the day before and keep refrigerated until ready to bake.

Q: Is there a vegan option for this recipe?
A: Yes, substitute the cheeses with vegan alternatives and use plant-based milk and cream for the sauce.

Q: How can I ensure the shells don’t tear?
A: Cook them until just before al dente, and handle with care when filling.

Engage and Share!

Hope you love this recipe for Easy Creamy Ricotta & Herb Stuffed Shells as much as we do! Don’t forget to leave a comment, rate the recipe, or share pictures of your culinary creation. Have you tried any of the variations we suggested, or did you come up with your own twist? Let us know!

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