Name: Easy Ricotta Stuffed Shells Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
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)

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!

Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

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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

Course: Main Course

Cuisine: American

Questions & Reviews

Danielle-Marie says:

Looks great, except I'd leave the mushrooms out haha.

The Cooking Actress says:

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!

Elise says:

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.

Tiffany Khyla says:

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?

Cyd says:

Make the entire recipe, then just thaw and reheat.

jenny says:

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?

Gail says:

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 :~)

Join The Discussion

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Danielle-Marie says:

Looks great, except I'd leave the mushrooms out haha.
The Cooking Actress says:

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!
Elise says:

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.
Tiffany Khyla says:

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?
Cyd says:

Make the entire recipe, then just thaw and reheat.
jenny says:

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?
Gail says:

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 :~)

Easy Ricotta Stuffed Shells Recipe