Shell Pasta Stuffed with Ricotta Cheese

Kenneth just got home from spending a week and a half supporting the fire-fighting efforts in the middle of the state. Usually when he gets home from military work I make steak or ribs for him, but this time I decided to welcome him home with something a little different, but still delicious.

This is a surprisingly easy recipe to make, it’s not terribly expensive (your biggest “investment” will be the cheese), and the best part is that it looks like you put a ton of effort into it, when you really just shoved some cheesy-mixture into pasta and covered it with some sauce.

*Cooking Tips*

Stuffed shells are usually served with a red sauce, but since Kenneth isn’t a red fan, I tried it with white and it turned out really well! I think I like it more with a white sauce because it complements the creamy ricotta filling.

Shell Pasta Stuffed with Ricotta Cheese


  • 6 ounces (uncooked) shell pasta
  • 1 container ricotta cheese (about 15 ounces)
  • 1 tablespoon Italian seasonings
  • 2 eggs
  • 3 cloves garlic (I LOVE garlic so I used 6 cloves)
  • Salt and pepper to taste
  • 1 bottle pasta sauce
  • Parmesan cheese (optional)



  • Preheat oven to 350 degrees
    Cook the pasta according to the directions on the box, drain, and let cool
  • In a small bowl, combine the ricotta cheese, Italian seasonings, eggs, garlic, salt, and pepper
  • Using a small spoon or spatula scoop the ricotta cheese mixture into the cooked shellsimage9
  • Place the stuffed shells in a baking dish (I sprayed non-stick cooking spray in
    the bottom of mine)
  • After all the shells are stuffed and in the baking dish spread pasta sauce on top
  • Cover the baking dish with tinfoil and bake for 10 minutes, remove tin foil and
    bake for another 5-10 minutes (depending on how hot you want the cheese and sauce)
  • I recommend serving the shells topped with Parmesan cheese, a fresh salad, and if you’re feeling classy, a glass of Pinot Grigio

Buan appetito!



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