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Satisfy your pasta craving with this simple and classic dish. Kids and adults love Ricotta Stuffed Pasta Shells served with saute vegetables or baked fish. You can always add Spinach, roasted peppers or eggplant to the stuffing mix for more of a Mediterranean flavor.
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Ricotta Stuffed Pasta Shells
Ricotta Stuffed Pasta Shells
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
small servings
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
small servings
Instructions
  1. Preheat the oven to 375 F degrees.
  2. Pre cook pasta to al dente, drain and set aside.
  3. Heat the olive oil in a large skillet over medium heat.Add the garlic and cook about a minute or two. Add the marinara sauce and cook in medium heat for 5 minutes. Add shredded basil and reserve.
  4. In a mixing bowl, stir together ricotta, mozzarella, parmesan, egg, salt and pepper until thoroughly combined.
  5. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the ricotta mixture and place in the baking dish.
  6. Cover with the remaining sauce and bake for 10 minutes. Serve warm with a dusting of Parmesan.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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