Fresh herb and ricotta stuffed shells

This make-ahead recipe for herb and ricotta stuffed shells will make the whole family happy.

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( 90 ratings )

Preparation time:
18 minutes
Cooking time:
13 minutes
Baking time:
35 minutes
6 Servings
Ryan Szulc

Ryan Szulc


  • 1 8.8oz box jumbo pasta shells
  • 3 tbsp olive oil, divided
  • 8oz white mushrooms, chopped (about 3 cups)
  • 1 tbsp chopped garlic
  • 2 cups ricotta cheese
  • 1  large egg, beaten
  • 3 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • 1/4 tsp grated lemon zest
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cup store-bought tomato sauce
  • 1/2 cup grated mozzarella cheese


  • Preheat oven to 350°F.
  • Cook pasta in boiling salted water for 8 min or until al dente. Drain, toss with 1 tbsp oil (to keep shells from sticking together) and pour out on a baking sheet. Reserve.
  • Heat remaining 2 tbsp oil in a skillet over high. Add mushrooms and cook for 2 min or until juicy. Add garlic and sauté for 1 min longer. Remove from heat. Reserve.
  • Combine ricotta, egg, parsley, basil, lemon zest, Parmesan, salt and pepper in a bowl and stir until mixed. Add reserved mushroom mixture and stir to combine. Divide filling between 30 shells. Spread 1 cup of tomato sauce in the bottom of a 9 x 13-in. casserole dish. Place stuffed shells in dish in neat rows. Spoon remaining ½ cup sauce over shells and sprinkle with cheese. Bake for 35 min or until sauce is bubbling and cheese is melted.

The Warm-Up

Freeze assembled but unbaked in casserole. Defrost fully and bake at 350°F for 35 min before serving.

Nutrition (per Serving)

22 g
35 g
24 g
802 mg

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