Ricotta Stuffed Pasta Shells Recipe

Ingredients

Pasta

• 20 jumbo shells (6-7 ounces), you'll need 16 but some may fall apart

Filling

• 1 tablespoon olive oil, plus more for brushing
• 1 cup onion, diced
• 4 cloves garlic, roughly chopped
• 1 tablespoon fresh oregano, chopped (or 2 teaspoons dried oregano)
• 1 teaspoon fennel seeds
• 0.25 teaspoon red chili flakes
• 8 ounces mushrooms, chopped into small dice
• 2 tablespoons sundried tomatoes in oil, finely chopped (optional)
• 3 ounces fresh spinach, chopped (or 1.5 cups frozen)
• 0.5 teaspoon salt
• 0.5 teaspoon pepper

Cheese Mixture

• 1.5 cups ricotta cheese (full-fat)
• 0.67 cup shredded mozzarella cheese, plus more for topping
• 0.33 cup pecorino cheese
• 1 egg (optional, for binding)
• 0.5 cup fresh basil, chopped
• 1 teaspoon lemon zest
• generous pinch of nutmeg

Sauce and Garnish

• 24 ounces marinara sauce
• fresh Italian parsley, for garnish
• pecorino cheese, for garnish

Instructions

Cook the Pasta

1. Cook pasta shells in salted boiling water according to package directions until al dente. Drain and set aside.

Prepare the Filling

1. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic, stir for 2-3 minutes until fragrant.
2. Add chili flakes, oregano, and fennel seeds. Saute for one minute.
3. Add chopped mushrooms and saute until they release their liquid, lowering heat if necessary. Season with salt and pepper.
4. Add the sundried tomatoes (if using) and spinach. Wilt the spinach and cook off any liquid.
5. Transfer the filling to a bowl and let it cool (placing in the freezer for 10 minutes speeds this up).

Make the Cheese Mixture

1. In a medium bowl, whisk the optional egg. Add ricotta cheese, mozzarella, pecorino cheese, lemon zest, nutmeg, and fresh basil. Mix well.
2. Fold in the cooled mushroom filling until evenly combined.

Assemble and Bake

1. Preheat oven to 375°F (190°C).
2. Spread marinara sauce in the bottom of a 9x13-inch baking dish.
3. Stuff 16 shells with 2-3 tablespoons of filling each and arrange over the sauce.
4. Brush any exposed pasta with olive oil and add a few twists of black pepper.
5. Cover tightly with foil and bake for 25 minutes until bubbling.
6. Remove foil, sprinkle with additional pecorino and mozzarella if desired, and bake uncovered for 5 more minutes.
7. Garnish with fresh Italian parsley and finely grated pecorino before serving.

Notes

• For a meat version, substitute 8 ounces of Italian sausage for the mushrooms.
• Full-fat ricotta gives the best texture and flavor.
• Cool the mushroom filling completely before mixing with cheese to prevent the cheese from melting.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.