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The Real Food Academy
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(786) 395-0355
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(786) 953-8585
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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.

Ricotta Stuffed Pasta Shells

Course Side dishes
Cuisine International
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 small servings
Author Chef Maria Cummins

Ingredients

  • 20 each jumbo pasta shells
  • 1-1/2 tbsp olive oil
  • 2 tsp garlic minced
  • 1 1/2 cups skim-milk ricotta cheese
  • 1 cup shredded skim-milk mozzarella cheese
  • 1/2 cup Parmesan cheese grated
  • 1 tbs large egg or 1flaxmeal mixed with 2water
  • 1 tbsp fresh basil finely chopped
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1-1/4 cups marinara sauce

Instructions

  • Preheat the oven to 375 F degrees.
  • Pre cook pasta to al dente, drain and set aside.
  • 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.
  • In a mixing bowl, stir together ricotta, mozzarella, parmesan, egg, salt and pepper until thoroughly combined.
  • 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.
  • Cover with the remaining sauce and bake for 10 minutes. Serve warm with a dusting of Parmesan.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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