I have been making this for a couple of years now and it is still a family favorite! It is so simple and delicious. Even my little picky eaters will lick their plates clean!
Serves: 8 people
Easy Ricotta Stuffed Shells Recipe
These stuffed shells are so simple and delicious. Even my little picky eaters will lick their plates clean!
Ingredients
- 12 ounces jumbo pasta shells
- 2 eggs beaten
- 15 ounces low-fat ricotta cheese
- 16 ounces low-fat cottage cheese
- 16 ounces shredded Mozzarella cheese divided
- 8 ounces grated parmesan cheese divided
- 1 Tablespoon Italian seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 28 ounces pasta sauce
- 8 ounces fresh mushrooms sliced
Instructions
- Preheat oven to 350 degrees.
- 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.
- In a large bowl, mix eggs, ricotta, cottage cheese, half the mozzarella, half the Parmesan, Italian Seasoning, salt and pepper until well combined.
- Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved Parmesan. Pour over stuffed shells. Then sprinkle the rest of the mozzarella cheese on top.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly.
Nutrition
Calories: 612 kcal · Carbohydrates: 45 g · Protein: 46 g · Fat: 28 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 129 mg · Sodium: 2207 mg · Potassium: 734 mg · Fiber: 3 g · Sugar: 9 g · Vitamin A: 1357 IU · Vitamin C: 8 mg · Calcium: 820 mg · Iron: 3 mg
Recipe Details
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Looks great, except I'd leave the mushrooms out haha.
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I love ricotta!! These look so tasty! I love that you're all sisters keeping up with each other, so sweet <3. Thanks for your friend request on FoodBuzz, I'm enjoying reading your blog, and I hope you'll enjoy mine too!
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I have been stocking my freezer with your recipes and so I'm preparing a lot at a time. Thank you! A time saver with this one was to dump all of the filling ingredients into a gallon bag, mix it around, and them pipe it into the shells just like a pastry bag.
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This item was posted on your 50 freezer meals post. How would you make this a freezer meal? Would you just store the stuffed pasta and sauce separately or freeze them together and then reheat?
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Comparing this to the Mexican stuffed shells, it appears you cook this one, then freeze, but freeze the mexican stuffed shells before cooking. Is this correct? Why are they different; they seem like similar recipes?
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Jenny, Did you ever try this recipe as directed and then freeze? I am curious if the reheating step does anything different as you pointed out with the other Mexican Stuffed Shells. I am a full time student with 5 kids and would appreciate any help with that question you had last year. Thanks ahead of time :~)
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