Ricotta Stuffed Pasta Shells

Ricotta Stuffed Pasta Shells

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756 people made this

I love this recipe, pasta shells stuffed with ricotta, Parmesan and mozzarella cheese and baked. Comfort food!


Serves: 10 

  • 350g jumbo pasta shells
  • 2 eggs, beaten
  • 1 kg ricotta cheese
  • 450g grated mozzarella cheese, divided
  • 220g grated Parmesan cheese, divided
  • 1 tablespoon dried parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (800g) jar pasta sauce
  • 220g sliced fresh mushrooms

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 180 degrees C.
  2. 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.
  3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 20x30cm baking dish.
  4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

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