Ricotta Stuffed Pasta Shells

    1 hour 30 minutes

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

    763 people made this

    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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    Reviews and Ratings
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    Reviews in English (736)


    This is the third time i've made this and I love it. I discovered if I make the filling first and put it in the fridge for a while while preping my other items, it becomes firmer and SO much easier and neater to stuff the shells.  -  03 Jun 2006  (Review from Allrecipes USA and Canada)


    Restaurant quality! Believe it or not, I was able to reduce the fat, and it still came out delicious. I bought lowfat ricotta cheese, used only 3/4 cup mozzarella + 1/2 cup parmesan in the filling (added 1/4 tsp. salt and 1/4 tsp pepper, and would do that again), and left off the cheese in the sauce, just sprinkling a bit of parmesan after baking so it looked pretty. It made two 13x9x2 pans, and I wish I had used 2 jars of sauce instead of 1. The sauce dried out after baking, so next time, I will cover with aluminum foil first, and remove it the last 10 minutes or so. Thanks so much for the recipe - will definitely be making it again!  -  05 May 2005  (Review from Allrecipes USA and Canada)


    My family loves this recipe! My 3 year old eats shell after shell!! We're not a mushroom family, so I leave those out. I scoop the filling into a big ziploc bag, close the top up, make a small cut in one of the bottom corners and squeeze into the shells - no mess! I also divide this recipe into two 9x13 pans. We eat one and the other goes into the freezer for later. Freezes really well!  -  23 Oct 2004  (Review from Allrecipes USA and Canada)