Ricotta Cheese Stuffed Shells Recipe - Allrecipes.com
Ricotta Cheese Stuffed Shells Recipe
  • READY IN 1 hr

Ricotta Cheese Stuffed Shells

Recipe by  

"Pasta shells stuffed with a creamy blend of ricotta and mozzarella cheeses are baked in a luxurious tomato sauce, then topped with more cheese."

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Original recipe makes 8 servings Change Servings

Directions

  1. Cook pasta according to package directions; drain. Meanwhile, cook onion, in oil in large skillet until tender. Stir in undrained tomatoes, tomato sauce, tomato paste and broth. Season to taste with salt and pepper, if desired.
  2. Combine eggs, ricotta cheese, and 1 cup mozzarella cheese. Spoon filling into shells. Arrange in 3-quart baking dish. Spoon sauce over shells.
  3. Bake, covered, at 375 degrees F, 20 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 5 minutes more until heated through and cheese is melted.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2010

I loved this recipe...I used a small ziploc freezer bag with a hole cut in one corner to squeez the stuffing into the shells more easily. I did read other reviews that the sauce was a bit bland so I added-chopped garlic and green pepper (which I actually used a food processor to mince after pan frying so my kids wouldn't know they were in the sauce) and ground meat. I also added olive oil, basil, garlic powder, italian seasoning, red pepper flakes, Mrs. Dash and a tiny bit of sugar. My kids and husband loved it!

 
Most Helpful Critical Review
Sep 17, 2011

I think this recipe has potential, but does need some tweaking. We really enjoyed the cheesy stuffing , but it was a bit bland spice-wise. Next time I'm going to try adding some fresh garlic and Italian seasoning, and maybe a pinch of cayenne to give it a little zip. But there will be a next time.

 

13 Ratings

Jun 04, 2010

This was a GREAT meal, thanks for sharing... only change I made was adding some spinach into cheese mixture!! thanks agian

 
Jun 17, 2010

Just made this tonight for dinner. Like others I made a few changes (: Instead of Ricotta, I used our fresh made goat cheese and put some garlic pesto in with the cheese mixture. It smelled wonderful when baking, It's hot right now i'm not sure what it tastes like yet, but I tasted while I was making it. I'm sure it will be wonderful. I made a salad to go with and a loaf of bread. Thanks for this I'm sure we'll make it again!

 
Sep 21, 2011

These were ok, if not a little bland. Def need some spices to make it really pop.

 
Apr 22, 2010

This was delicious. I scaled this down to 4 servings (12 shells). I really liked the fresh light flavor of the sauce. I made my sauce first and then let it simmer while the pasta was cooking and I was fixing the filling. My tomatoes though didn't have any seasoning already added, so I used a tsp of Italian seasoning in the sauce, some garlic salt, a little fresh ground black pepper and added about 1/2 tsp Italian seasoning to the cheese filling. I left the egg out. My husband wasn't as impressed with this dish as I was, he thought it needed meat in the filling. He said the filling was bland. I thought it was fine, but a bit grainy from the ricotta. We voted to keep this one and fix it again.

 
Jun 28, 2010

This dish was just okay. It was simple to make, but even though I added some extra ingredients in with the ricotta cheese - I added some minced garlic, chopped parsley and a little pesto..the filling still came out tasting kind of bland :( I will probably try to make this again sometime, and see if it comes out better the second time around. Happy cooking! :)

 
Jun 09, 2010

Great recipe, very easy

 

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Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 785 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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