Ricotta Stuffed Shells
These little parcels of cheesy ricotta and a tangy marinara are the perfect vegetarian meal!
- 16 jumbo pasta shells prepared according to box instructions
- 24 oz marinara
- 15 oz ricotta
- 1 egg
- 1 tbsp chopped parsley
- 1 tsp salt
- 1/3 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes
- 1.5 cups mozarella shredded
- 1/2 cup parmesan grated
Preheat your oven to 380 F
In a medium bowl mix together the ricotta, egg and all the seasonings. Fold in the parmesan and 1/2 cup mozzarella.
Spread a layer of sauce in the bottom of your baking dish.
Fill each pasta shell with a teaspoon of marinara and a tablespoon of ricotta filling. Then place side by side in your baking dish. Spoon over a little sauce on each shell, then sprinkl eover the remaining mozzarella.
Bake for 20-25 minutes, or until the cheese has started turning golden brown and the sauce is bubbling. Serve warm.
Variations. You can add vegetables to the ricotta filling. Spinach is a great option, although I've added roasted egg plant and zucchini and it was phenomenal. Roasted peppers and sun dried tomatoes are a good options as well.
Substitutions. Th parsley can be replaced with chopped basil. You can use dried herbs as well if you don't have fresh herbs.