Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian
Ingredients
Ricotta Filling:
- 36 Lumaconi Pasta Shells
- 500g (17.6oz) Ricotta
- 100g (3.5oz) Shredded Mozzarella Cheese
- 1/4 Cup Parmesan Cheese
- 1/4 Tsp Ground Nutmeg
- 1 Tsp Dried Parsley
- 1 Egg
Topping:
- 100g (3.5oz) Shredded Mozzarella Cheese
- Parmesan Cheese
- Fresh chopped basil for garnish
Tomato Sauce:
- 2 (400g/14oz) Tins Tomato Puree (Passata)
- 1 Small Onion, finely chopped
- 4 Whole Garlic Cloves
- 1 Tsp Oregano
- 1 Tsp Sugar
- Fresh Basil Sprig
- Salt and Pepper
Method
Ricotta Filling:
- Cook pasta shells until al dente, strain, and place on a kitchen towel to cool down completely.
- In a mixing bowl, combine ricotta, egg, dried parsley, nutmeg, both cheeses, and season with pepper. Mix well.
- Spoon the mixture into a piping bag and fill each pasta shell. Set aside.
Tomato Sauce:
- In a pan, heat a little olive oil and fry the onions and garlic until onions soften.
- Add tomato puree, oregano, sugar, basil sprig, salt, and pepper. Simmer for 15 minutes.
- Turn off the heat and discard the garlic and basil.
Assemble & Bake:
- Preheat the oven to 190°C (375°F).
- Pour the tomato sauce into a baking dish.
- Place the stuffed shells on the sauce, filling side up.
- Top with shredded mozzarella, Parmesan cheese, and freshly ground pepper.
- Bake for 30-45 minutes until the cheese is melted and golden.
- Serve with freshly chopped basil on top.
Enjoy this heartwarming, cheesy Ricotta Stuffed Shells, a perfect dish for family dinners or special occasions!
We’d love to hear about your experience making these! Share your stories, photos, or any variations you tried in the comments below. Happy cooking.