Easy Ricotta Stuffed Shells Recipe

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Easy Ricotta Stuffed Shells Recipe

These stuffed shells are so simple and delicious. Even my little picky eaters will lick their plates clean!

Prep Time25

Cook Time45

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Easy Pasta Recipe, ricotta, ricotta stuffed shells, stuffed shells

Servings: people

Calories: 612kcal

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.

Notes

Freezer Meal Instructions:

You can freeze these after assembling them – I like to put them in an aluminum foil pan and then freeze them. Pull them out and cook them from frozen. You might have to add a few minutes to the cooking time to make sure they are cooked all the way through.

Nutrition