Name: Lemon Herb Ricotta Stuffed Shells
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 12 oz jumbo pasta shells (about 30-36 shells); 24 oz ricotta cheese (whole milk preferred); 0.5 cup parmesan cheese (grated, plus more for topping); 1 pcs egg (large); 0.25 cup fresh parsley (chopped); 2 tbsp fresh basil (chopped); 1 tsp lemon zest (from one large lemon); 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 24 oz marinara sauce (good quality); 1 cup mozzarella cheese (shredded)

Lemon Herb Ricotta Stuffed Shells - Image 1

Jumbo pasta shells are generously filled with a creamy, bright mixture of fresh ricotta cheese, lemon zest, and a medley of aromatic herbs, then nestled into a vibrant marinara sauce. This comforting pasta bake is then baked until the shells are tender, the filling is warm and bubbly, and the cheese is beautifully melted and lightly golden. The delightful contrast between the smooth, herbaceous filling and the rich, tangy tomato sauce creates an elegant and satisfying meal that is perfect for family dinners or entertaining guests. The refreshing hint of lemon elevates this dish beyond a typical baked pasta, making each bite a harmonious blend of flavors and textures.

Preparation time: 30 min
Cooking time: 35 min
Total time: 1 hr 5 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2Cook the jumbo pasta shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
3In a large bowl, combine the ricotta cheese, grated parmesan cheese, egg, chopped fresh parsley, chopped fresh basil, lemon zest, garlic powder, salt, and black pepper. Mix until all ingredients are well combined.

Assembly and Baking

1Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
2Carefully stuff each cooked pasta shell with the ricotta mixture. You can use a small spoon or a piping bag for easier filling. Arrange the stuffed shells in a single layer in the baking dish over the marinara sauce.
3Pour the remaining marinara sauce over the stuffed shells, ensuring most of the shells are covered. Sprinkle the shredded mozzarella cheese and a little extra grated parmesan cheese on top.
4Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
5Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh parsley or basil, if desired.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2Cook the jumbo pasta shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
3In a large bowl, combine the ricotta cheese, grated parmesan cheese, egg, chopped fresh parsley, chopped fresh basil, lemon zest, garlic powder, salt, and black pepper. Mix until all ingredients are well combined.

Assembly and Baking

1Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
2Carefully stuff each cooked pasta shell with the ricotta mixture. You can use a small spoon or a piping bag for easier filling. Arrange the stuffed shells in a single layer in the baking dish over the marinara sauce.
3Pour the remaining marinara sauce over the stuffed shells, ensuring most of the shells are covered. Sprinkle the shredded mozzarella cheese and a little extra grated parmesan cheese on top.
4Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
5Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh parsley or basil, if desired.

Nutrition Information

Calories: 551 kcal
Protein: 25 g
Fat: 28 g
Carbs: 56 g

Nutrient	Per serving
Calories	551 kcal
Protein	25 g
Fat	28 g
Carbs	56 g

Tips

For a richer flavor, consider adding a pinch of freshly grated nutmeg to the ricotta filling. It complements cream and cheese beautifully.
Serve these stuffed shells with a simple green salad and garlic bread to complete your Italian-inspired meal.