Ricotta Stuffed Shells

Ricotta Stuffed Shells


loosely adapted from Recipe Stuffed Shells III, By:Renee. Video at link ➡ allrecipes , however, I did make some changes. I did not mix cheese into sauce, I put remaining cheese that I set aside from ricotta mixture and sprinkled on top after spooning sauce over shells. I don’t measure, I eyeball it and TASTE for seasoning. It makes enough for 2 dishes, but I saved half of filling for lasagna…in next 2 days. I did not use mushrooms. Next time I will make a protein to go with it, like meatballs or fried chicken cutlets 😉 I find this recipe to be a good base or starter point; Actually it would be good even if followed. I have to say though, the way I made it was so good that we will be making this one of our regular go-to dishes. 😁🍝🍅🍴💞☮

This recipe is easy and forgiving. Easily change Parmesan with Parmigiano-Reggiano, Grana Padano, Pecorino Romano, or Asiago.

Stuffed Shells III


  • 1 (12 ounce) package jumbo pasta shells
  • 2 eggs, beaten
  • 1 (32 ounce) container ricotta cheese
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces grated Parmesan cheese, divided
  • 1 tablespoon dried parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (28 ounce) jar pasta sauce
  • 8 ounces sliced fresh mushrooms


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.
  4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

creamy lemon vinaigrette ♡

One comment

Comments are closed.