Ricotta Stuffed Shells

5 from 83 votes

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Tender pasta shells are stuffed with a lemony ricotta filling, topped with both a rich marinara sauce and a creamy Italian bechamel sauce. The aroma of these cheese-stuffed shells baking in the oven is irresistible!

Prep Time30

Cook Time50

Total Time1 20

Servings: people

Author: Marcellina

Equipment

1 9 x 13 inch (23 x 33cm) baking dish
1 disposable piping pag optional
1 medium saucepan
1 Skillet
1 whisk
measuring cups and spoons (or scales)
Wooden spoon and/or rubber spatula

Ingredients

For the pasta shells

8 ounces (250 grams) giant pasta shells
Salt for the cooking water

For the Italian béchamel sauce

2 tablespoons (30 grams) salted butter
2 tablespoons all purpose flour
1 ½ cups (354mls) whole milk
½ teaspoon salt (or to taste)
¼ teaspoon ground nutmeg (optional)

For the marinara sauce

4 cloves garlic (minced or crushed)
¼ cup extra virgin olive oil
3 cups tomato puree (passata or pureed canned tomatoes)
1 teaspoon dried oregano
½ teaspoon salt (or to taste)

For the filling

1 pound (450 grams) whole milk ricotta
1 cup grated mozzarella cheese
4 ounces (120 grams) grated Parmigiano Reggiano cheese (Parmesan cheese)
⅓ cup chopped parsley
Finely grated zest of one lemon
1 teaspoon salt (or to taste)
½ teaspoon ground black pepper

To assemble

2 cups grated mozzarella cheese
2 ounces (60 grams) grated Parmigiano Reggiano cheese (Parmesan cheese)

Instructions

In a large pot, with boiling salted water, cook the giant pasta shells for 3 minutes less than the cooking instructions on the packet. Drain and cool on a baking sheet that has been lined with a kitchen towel.

Italian béchamel sauce

Melt butter in a saucepan.
Add flour while whisking and continue whisking until smooth.
Pour the milk into the butter and flour paste while whisking. Continue whisking until the sauce has thickened.
Season with salt and nutmeg. Allow to simmer on low for 5 minutes and then turn off the heat. It may seem thin but it's perfect for this recipe. Set aside.

Marinara sauce

In a skillet or frying pan, fry the garlic in olive oil until the garlic begins to become fragrant.
Add tomato puree to the pan. Season with oregano and salt. If the tomato puree is very thick you may want to add some water to thin it - ⅓-½ cup of water should be enough.
Allow the sauce to cook over medium low heat for 10 minutes and then turn off the heat. The sauce shouldn't reduce by much. Set aside.

Filling

In a large bowl, combine all the filling ingredients until well mixed. Set aside.

Assembly and baking

Preheat oven to 350ºF (180ºC) and have ready a 9 x 13 inch (23 x 33cm) baking dish.
Filling a disposable piping bag with half of the filling mixture. Snip off the end and fill each pasta shell abundantly with the ricotta cheese stuffing. Alternatively use a spoon to fill the pasta shells.
Cover a baking dish with ⅔ of the marinara sauce followed by dollops of the Italian béchamel sauce using about ⅔ of it as well. Arrange the stuffed pasta shells on top of the sauces in the baking dish. Cover with remaining marinara sauce and dollops of the Italian béchamel sauce.
Sprinkle over grated mozzarella and Parmigiano Reggiano (Parmesan) cheese.
Cover the baking dish with greased aluminum foil or I like to first place a sheet of parchment over the top and then the foil. Place into a preheated oven for 30 minutes
When there are 10 minutes left of cooking time, remove the aluminum foil from the baking dish and return to the oven to brown a little.

Notes

Tips for Success

Cook the pasta shells for 3 minutes less than the suggested cooking time on the package.
Drain and cool the pasta shells on a kitchen towel.
For the béchamel, use a whisk to combine the milk into the butter and flour mixture. This helps to prevent a lumpy béchamel sauce.
Be sure to simmer the béchamel sauce once it has thickened so that the sauce doesn't taste "floury".
If you'd like an extra brown surface on the cheesy pasta shells, pop the dish under the broiler or oven grill for a few minutes when cooked. Take care that it doesn’t burn!

Nutrition