Imagine lasagna being turned inside out to form cute pockets stuffed with creamy, garlicky ricotta and cream cheese, which are then slathered in tomato sauce for an impressive dinner with friends or family. That’s the beauty of stuffed shells. It’s got the simplicity of a one-pan baked dinner while also adding a little sophistication to your table. We know you’ll fall in love with this recipe that’s as great or a family dinner as it is for a date night. Read on for our tips for making you stuffed shells the best they can be:
Contents
Ingredients
- 1/2 tsp.kosher salt, plus more
- 1(12-oz. package) jumbo shells
- 1large egg yolk
- 4cloves garlic, grated
- 1 1/4 lb.whole-milk ricotta
- 1(8-oz.) block cream cheese, room temperature
- 1/4 c.chopped fresh parsley
- 2 tbsp.chopped fresh basil
- 2 tbsp.sliced chives
- 1/2 tsp.freshly ground black pepper
- 1 1/2 oz.finely grated Pecorino Romano (about 1 1/2 c.), divided
- 3 c.marinara sauce, divided
- 12 oz.mozzarella, shredded
- Fresh basil leaves, for serving
Directions
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- Step 1
Preheat oven to 375°. In a large pot of boiling salted water, cook shells, stirring occasionally, until very al dente, about 8 minutes. Drain.
- Step 2In a medium bowl, mix egg yolk, garlic, ricotta, cream cheese, parsley, basil, chives, pepper, 1 cup Pecorino, and remaining 1/2 teaspoon salt until well combined.
- Step 3Spread bottom of a 13″x9″ baking dish with half of sauce. Fill a large piping or resealable bag with ricotta mixture. Cut a small hole in the corner. Using your non-dominant hand, hold shell and pipe in filling with your dominant hand (alternatively, fill shells with 2 spoons). Layer shells on an angle in prepared pan; it’s okay if a few overlap.
- Step 4Pour remaining sauce on top. Sprinkle with mozzarella and remaining 1/2 cup Pecorino, pushing down around shell crevices to ensure coverage.
- Step 5Bake stuffed shells until golden brown around the edges, 30 to 40 minutes. Let cool 10 minutes. Top with basil before serving.
- Step 1
