Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. I’m one to change a recipe to my taste. Thanks for the recipe!!! I increased the mozzarella to a cup and a half also. The fat and calories could be reduced by using low fat cheeses and next time I make it I'll only use half the box of shells since there wasn't enough stuffing for the entire pound. Add the shells and cook for 1 minute shy of the directions on the box. This link was E-mailed to me by a coworker, so I haven’t tried it yet, but it looks good. I laughed way too hard because I care way too much about food. I just edited to read correctly now. SO GOOD! Yes, you can freeze the stuffed shells at the step before baking. Stuffed shells … I especially love anything that I can make ahead of time and just pop in the oven when I need it. I found I had to gently keep shells moving so they wouldn’t stick to pan bottom while boiling. Some old lasagna and baked pasta recipes suggest you can skip boiling (or soaking) the pasta altogether, by adding 1 cup of water to the baking dish with dried pasta. ABSOLUTELY DELICIIOUS!!! Read my disclosure and copyright policy. Thanks for coming back to let me know, Penny. Both of my kids loved them! Yet this humble dish delivers big impact on the dinner table! (See no-boil instructions in notes.). Loved the simplicity of your recipe. Everyone would love these! I must try it! Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Add comma separated list of ingredients to exclude from recipe. So glad you enjoyed the recipe. And not hard to make. Yea… it was a cruise, no rare local seafood. Then wrap and freeze them (unbaked) for another night. Love this recipe, Easy and everyone loved it! It made plenty for my big family. Note: click on times in the instructions to start a kitchen timer while cooking. I didn’t use quite as much garlic as the recipe called for and added a cup of cottage cheese to the mixture. A comforting dish you'll serve again and again! Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking! I really appreciate it! oh no! The 2nd time I made it I added browned ground beef, it was also fabulous. Just hard to not use it up before making the shells by slathering it on bread! As in everything Italian; it’s all about the sauce when flavor is what your pallet is going for. My kids love to chip in and fill the pasta shells for me as I whip up fresh marinara sauce. I’ve edited to read correctly. Such a great dinner idea too. I appreciate the 5 stars. Add the pasta Made this dish for dinner and it was great! Will use this recipe again! The classic name for stuffed shells is conchiglie which is comes from conchiglia which is the Italian word for shells. NEW! I’d bet money even your pickiest eaters will ask for seconds. I was generous with the garlic and mixed in some extra mozz to tone down the texture of the ricotta which my fiance dislikes and he ended up loving it! Going to try this recipe today! So easy to make and there were no leftovers. Read my disclosure policy. Ricotta Stuffed Shells with an easy homemade marinara sauce and garlicky ricotta filling in just 30 minutes. And this recipe for Stuffed Shells is the epitome of cheesy pasta. Drain and crumble. Like this recipe? Yum these look and sound great, thanks for the recipe. My husband, who grew up in Baltimore, said it tasted just like what you get in little Italy. I’m sorry that happened but yes, if you make it again feel free to cook longer. To a large bowl add the eggs, ricotta, garlic the mozzarella and half the parmesan cheese, parsley, basil, oregano, salt and pepper. Delicious - plus they make wonderful leftovers and keep well frozen! Making Ricotta Stuffed Shells is so easy. We love them and I finally wanted to share the classic version with you all after the Philly Cheesesteak Stuffed Shells, Cheesy Taco Stuffed Shells, and Chicken Bacon Ranch Stuffed Shells. They remind me of good home cookin'. Then Like us on Facebook! This was just GREAT! I don’t recommend trying this with stuffed shells. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Ricotta Stuffed Shells with an easy homemade marinara sauce and garlicky ricotta filling in just 30 minutes. In need of some classic comfort food like this!! This is a great simple recipe except for one problem I used a box of Barilla Jumbo Shells 12oz size and there was not nearly enough filling for them only filled 1/2 of them. Then drain the pasta shells before filling. Great recipe for sure fire results!!! It has lots of time I will try a different stuffing to switch it up I think brocolli Rabe with black olives and sausage would be delish or sundried tomatoes with spinach and pepperoni. Bring a large pot of lightly salted water to a boil. I guess I was expecting more cheese shells by the name these should be called spinach shells with a little cheese, Congrats! Partially cook the pasta shells in water, 4-6 minutes. So glad you enjoyed it, Julie. I haven't made them in so long…I will have to correct this and try your recipe! BOOM. I'm here to help you make mealtime memorable, and life a little spicy! Like this recipe? Dinner Recipes Main Course Most Popular Pastas Recipe Vegetarian, Your email address will not be published. My family thought they were awesome! Fill each shell with 1-2 tablespoons of the cheese mixture. When your ready to use them, you can thaw and bake each dish for 25-30 minutes, or place the frozen dish in the oven and bake for 50-60 minutes. Amount is based on available nutrient data. Spoon the sauce on and around the shells. My daughter doesn’t like gluten-free pasta, so I’ll have to cook two dishes, one regular and one gluten-free. Thanks anyway Kimber. Spoon the mixture into the shells and put them in a 9x13 inch baking dish. So glad you enjoyed it even though that happened. Plus, crockpot instructions. The only thing I did differently was to omit the sausage. I have seen other recipes that recommend cooking for AN HOUR. Thanks for a great recipe! Preheat oven to 350 degrees and bring a pot of water to a boil. Yield: 6 servings, Amount per serving: 615 calories, Calories: 615g, Carbohydrates: 54g, Protein: 34g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 106mg, Sodium: 1394mg, Potassium: 719mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1455g, Vitamin C: 8.6g, Calcium: 531g, Iron: 2.8g.