Go Back
–+ servings
Lemon-Ricotta Stuffed Shells

Lemon-Ricotta Stuffed Shells

Brighten up your Italian comfort food with these Lemon-Ricotta Stuffed Shells!
No ratings yet
Print Recipe
Hide
Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Italian
Servings 6 people
Calories 450 kcal

Equipment

  • Large pasta pot

Ingredients
  

  • 1 package 12 oz jumbo pasta shells
  • 32 oz whole milk ricotta cheese
  • 2 large organic lemons zest and juice
  • 2 large eggs
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup fresh basil chopped
  • 3 cloves garlic minced
  • 2 cups marinara sauce
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • Fresh herbs for garnish optional

Instructions
 

  • Cook the pasta: Boil the shells in salted water until slightly undercooked. Shock them in ice water and drain.
  • Prepare the filling: Strain the ricotta and combine with lemon zest, juice, eggs, Parmesan, basil, and garlic. Season to taste.
  • Stuff the shells: Use a piping bag or spoon to carefully fill each pasta shell with the ricotta mixture.
  • Assemble and bake: Spread marinara sauce in a baking dish, arrange the stuffed shells, top with a mixture of cream and butter, and bake at 375°F for 25-30 minutes.
  • Optional: Broil for 2-3 minutes to get a golden top.

Notes

  • Variations: Add spinach to the ricotta mixture for extra nutrition or swap the marinara for a creamy Alfredo sauce.
  • Freezing: You can freeze the unbaked shells for up to 3 months. Just bake them from frozen, adding a few extra minutes to the baking time.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 20gFiber: 3g
Keyword comfort food, Italian Comfort Food, Italian Recipe, Lemon Ricotta Stuffed Shells, Pasta Dish, Lemon Pasta, Ricotta Recipes, Vegetarian Pasta
Tried this recipe?Let us know how it was!