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Ricotta Stuffed Pasta Shells

Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Side dishes
Cuisine: International
Servings: 8 small servings
Author: Chef Maria Cummins


  • 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


  • 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.