Ricotta Stuffed Shells: The Ultimate Comfort Food Recipe

Ricotta Stuffed Shells: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine plump, perfectly cooked pasta shells, each cradling a creamy, dreamy filling of ricotta cheese, herbs, and spices. Baked to golden perfection in a rich tomato sauce, this dish is the epitome of comfort food elevated to an art form.

Stuffed shells, particularly those featuring ricotta, have a rich history rooted in Italian-American cuisine. They represent the ingenuity of immigrants who adapted traditional Italian recipes to the ingredients available in their new home. While the exact origins are debated, the dish gained popularity in the mid-20th century, becoming a staple in Italian-American households and restaurants alike. It’s a dish that speaks of family gatherings, shared meals, and the warmth of home.

What makes ricotta stuffed shells so irresistible? It’s the delightful contrast of textures – the slight chew of the pasta against the smooth, velvety ricotta filling. The flavors are equally captivating, with the tangy tomato sauce complementing the creamy, slightly sweet cheese. Beyond the taste, this dish is incredibly versatile and satisfying. It’s perfect for a weeknight dinner, a potluck gathering, or a special occasion. Plus, it can be easily prepared ahead of time, making it a convenient option for busy cooks. So, let’s dive in and create a batch of these delectable shells that will undoubtedly become a family favorite!

this Recipe

Ingredients:

• 1 (12 ounce) package jumbo pasta shells
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1/4 teaspoon ground nutmeg
• 8 ounces mozzarella cheese, shredded

Preparing the Shells and Sauce:

1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions, but reduce the cooking time by 2 minutes. You want them to be al dente, as they will continue to cook in the oven. Gently drain the shells and rinse them with cold water to stop the cooking process. This prevents them from sticking together. Lay them out on a baking sheet lined with parchment paper to dry slightly while you prepare the sauce and filling.
2. Prepare the tomato sauce: While the pasta is cooking, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be patient and don’t let them brown too much.
3. Add garlic and aromatics: Add the minced garlic to the saucepan and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Simmer the sauce: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together. Taste and adjust seasonings as needed. If the sauce is too acidic, you can add a pinch of sugar.

Making the Ricotta Filling:

1. Combine ricotta and Parmesan: In a large bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, and chopped fresh parsley. Make sure the ricotta is smooth and creamy before adding the other ingredients.
2. Add egg and nutmeg: Add the lightly beaten egg and ground nutmeg to the ricotta mixture. The egg will help bind the filling together. The nutmeg adds a subtle warmth and depth of flavor.
3. Season the filling: Season the ricotta filling with salt and freshly ground black pepper to taste. Be generous with the seasoning, as the ricotta can be a bit bland on its own. Mix well to combine all the ingredients thoroughly.

Stuffing and Assembling the Shells:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the baking dish: Spread a thin layer of the tomato sauce (about 1 cup) evenly over the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add flavor to the bottom.
3. Stuff the shells: Using a spoon or a piping bag, carefully stuff each cooked jumbo shell with the ricotta filling. Be generous with the filling, but don’t overstuff them to the point where they burst.
4. Arrange the shells: Arrange the stuffed shells in a single layer in the prepared baking dish, with the open side facing up. Pack them closely together, but don’t overcrowd the dish.
5. Top with sauce and cheese: Pour the remaining tomato sauce evenly over the stuffed shells, making sure to cover them completely. Sprinkle the shredded mozzarella cheese and additional grated Parmesan cheese over the top. The amount of cheese you use is up to you – feel free to add more if you like a cheesier dish!

Baking the Stuffed Shells:

1. Cover and bake: Cover the baking dish with aluminum foil. This will help to keep the shells moist and prevent the cheese from browning too quickly. Bake for 25 minutes.
2. Uncover and bake: Remove the aluminum foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on them to prevent burning.
3. Let rest: Remove the baking dish from the oven and let the stuffed shells rest for 5-10 minutes before serving. This will allow the filling to set slightly and make them easier to serve.
4. Serve: Garnish with fresh parsley, if desired, and serve hot. These ricotta stuffed shells are delicious on their own or with a side salad and some crusty bread for dipping in the sauce.

Tips and Variations:

• Meat Sauce: For a heartier dish, add cooked ground beef, Italian sausage, or turkey to the tomato sauce. Brown the meat in the same pan before adding the onions and garlic.
• Vegetarian Option: Add chopped vegetables like spinach, mushrooms, or zucchini to the ricotta filling for extra flavor and nutrients. Sauté the vegetables before adding them to the filling to remove excess moisture.
• Cheese Variations: Use a combination of different cheeses in the filling, such as provolone, fontina, or Asiago.
• Herbs: Experiment with different herbs in the sauce and filling, such as fresh basil, oregano, thyme, or rosemary.
• Make Ahead: The stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
• Freezing: Baked stuffed shells can be frozen for up to 2 months. Let them cool completely before wrapping them tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before reheating in the oven.
• Spice it up: Add more red pepper flakes to the sauce or filling for a spicier dish.
• Garlic Lovers: If you love garlic, add an extra clove or two to the sauce.
• Sweetness: A pinch of sugar in the sauce can balance the acidity of the tomatoes.

Serving Suggestions:

• Serve with a side salad and garlic bread.
• Top with extra Parmesan cheese and fresh parsley.
• Pair with a glass of red wine.
• Serve as a main course for a family dinner or a potluck.
• Leftovers can be reheated in the microwave or oven.

Enjoy!

Conclusion:

So, there you have it! These Ricotta Stuffed Shells are more than just a meal; they’re an experience. From the creamy, dreamy ricotta filling to the perfectly al dente pasta shells, and the tangy, vibrant tomato sauce, every element works in harmony to create a dish that’s both comforting and impressive. I truly believe this recipe is a must-try for anyone who loves Italian food, or anyone looking for a satisfying and relatively easy dish to impress family and friends.

Why is this recipe a must-try? Well, beyond the incredible flavor, it’s incredibly versatile. It’s perfect for a weeknight dinner, a special occasion, or even a potluck. Plus, it’s a fantastic way to use up any leftover ricotta you might have lurking in the fridge. The combination of textures and flavors is simply divine, and the aroma that fills your kitchen while it’s baking is enough to make anyone’s mouth water. I’ve made this dish countless times, and it’s always a hit. It’s a guaranteed crowd-pleaser, and I’m confident that you’ll love it just as much as I do.

Serving Suggestions and Variations:

Now, let’s talk about serving suggestions and variations, because the possibilities are endless! For a classic presentation, serve these Ricotta Stuffed Shells with a simple side salad dressed with a light vinaigrette. A crusty loaf of bread for soaking up all that delicious sauce is also a must! If you’re feeling fancy, you could garnish the shells with fresh basil leaves or a sprinkle of grated Parmesan cheese.

But don’t be afraid to get creative! Here are a few variations you might want to try:

• Add some meat: Brown some ground beef, Italian sausage, or even shredded chicken and mix it into the ricotta filling for a heartier dish.
• Spice it up: Add a pinch of red pepper flakes to the ricotta filling or the tomato sauce for a little kick.
• Vegetarian delight: Incorporate chopped spinach, mushrooms, or zucchini into the ricotta filling for a boost of nutrients and flavor.
• Cheese lover’s dream: Add a layer of mozzarella cheese on top of the shells before baking for an extra cheesy and gooey experience.
• Different sauce: While I love the classic tomato sauce, you could also try using a pesto sauce, a creamy Alfredo sauce, or even a roasted red pepper sauce.

I encourage you to experiment and find what works best for you. This recipe is a great starting point, but feel free to adapt it to your own tastes and preferences. Don’t be afraid to get creative in the kitchen!

I truly hope you’ll give this recipe a try. I’m confident that you’ll be amazed by how easy it is to make and how delicious it tastes. It’s a dish that’s sure to become a family favorite. Once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments with me – I can’t wait to see what you create!

So, grab your ingredients, preheat your oven, and get ready to embark on a culinary adventure. These Ricotta Stuffed Shells are waiting to be discovered, and I know you won’t be disappointed. Happy cooking!