Ricotta Stuffed Shells

Ingredients

Ricotta Filling:

Lumaconi Pasta Shells (36)

500g/17.6oz Ricotta

100/3.5oz Shredded Mozzarella Cheese

1/4 Cup Parmesan Cheese

1/4 Tsp Ground Nutmeg

1 Tsp Dried Parsley

1 Egg

Topping:

100g/3.5oz Shredded Mozzarella Cheese

Parmesan Cheese

Fresh chopped basil for garnish

Tomato Sauce:

2 (400g/14oz) Tins Tomato Puree (Passata)

1 Small Onion, finely chopped

4 Whole Garlic Cloves

1 Tsp Oregano

1 Tsp Sugar

Fresh Basil Spring

Salt and Pepper

Instructions:

Ricotta Filling

Cook pasta but not completely.

Strain and place on a kitchen towel to cool down completely.

Combine ricotta, egg, herbs, both cheeses and season with pepper in a mixing bowl.

Mix everything well and spoon into a piping bag.

Fill each shell and set aside.

Tomato Sauce

In a little olive oil, fry the onions and whole garlic together until the onions start to soften.

Add the tomato juice (passata), oregano, sugar, stem of basil and season with salt and pepper.

Simmer for 15 minutes.

Turn off heat, discard garlic and basil.

Assemble & Bake

Preheat oven 190C/375F.

Pour the tomato sauce in a baking dish.

Gently place the stuffed shells, filling side up.

Top with shredded mozzarella, parmesan cheese and freshly ground pepper.

Bake in oven for 30-45 minutes until bubbling and cheese is melted and golden in colour.

Serve with freshly chopped basil on top.

Enjoy!

Notes:

Ricotta Filling:

Pasta Preparation: Cook the lumaconi pasta shells al dente (firm to the bite) to prevent them from becoming too soft during baking.

Cooling Pasta: After cooking, ensure the pasta shells are completely cooled and dried on a kitchen towel to prevent excess moisture in the filling.

Filling Preparation: Combine ricotta, shredded mozzarella, parmesan cheese, ground nutmeg, dried parsley, and an egg in a mixing bowl. Season with pepper for flavor.

Filling Shells: Use a piping bag to neatly fill each pasta shell with the ricotta mixture. This ensures even distribution of the filling.

Tomato Sauce:

Onion and Garlic Base: Start the tomato sauce by sautéing finely chopped onion and whole garlic cloves in olive oil until softened and fragrant.

Flavor Infusion: Add tomato puree (passata), oregano, sugar, and a stem of fresh basil to the sautéed onions and garlic. Season with salt and pepper for taste.

Simmering: Allow the tomato sauce to simmer for 15 minutes to develop flavors. Discard the garlic and basil stem before assembling.

Assemble & Bake:

Preheat Oven: Ensure the oven is preheated to 190°C/375°F for baking.

Sauce Base: Spread a layer of tomato sauce in a baking dish to provide a flavorful base for the stuffed shells.

Filling Shells: Arrange the filled lumaconi shells in the baking dish, filling side up, nestled in the tomato sauce.

Cheese Topping: Generously top the stuffed shells with shredded mozzarella and parmesan cheese for a gooey, golden-brown crust.

Baking: Bake the assembled dish in the preheated oven for 30-45 minutes, or until the sauce is bubbling and the cheese is melted and golden.

Garnish: Finish the dish with freshly chopped basil for a vibrant and aromatic garnish.

Serving Suggestions:

Presentation: Serve the Ricotta Stuffed Shells directly from the baking dish, garnished with fresh basil.

Pairing: Enjoy this comforting dish with a side salad or garlic bread for a complete meal.

Storage: Store any leftovers in an airtight container in the refrigerator for up to a few days, reheating gently before serving.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Yes, if lumaconi pasta shells are not available, you can use large pasta shells (conchiglioni) or jumbo pasta shells as a substitute.

Can I make this recipe ahead of time?

Yes, you can assemble the stuffed shells and prepare the tomato sauce ahead of time.

Keep them refrigerated separately until ready to bake.

Add toppings just before baking.

Can I freeze the stuffed shells for later use?

Yes, you can freeze the assembled but unbaked stuffed shells.

Place them in a freezer-safe dish, cover tightly, and freeze.

When ready to bake, thaw overnight in the refrigerator before baking as directed.

What can I substitute for ground nutmeg in the ricotta filling?

You can omit ground nutmeg or substitute it with a pinch of ground cinnamon for a different flavor profile.

Can I use fresh herbs instead of dried parsley in the ricotta filling?

Yes, you can use fresh parsley instead of dried.

Use a larger quantity of fresh parsley (about 1 tablespoon chopped) for equivalent flavor.

How can I make the tomato sauce less sweet?

Adjust the sweetness of the tomato sauce by reducing or omitting the sugar.

Taste and adjust seasonings according to your preference.

What can I serve with Ricotta Stuffed Shells for a complete meal?

Serve the stuffed shells with a side salad, garlic bread, or steamed vegetables for a well-rounded dinner.

Can I use cottage cheese instead of ricotta cheese in the filling?

Yes, you can substitute cottage cheese for ricotta cheese if desired.

The texture may be slightly different, but it will still work well.

How long should I bake the stuffed shells if using a convection oven?

Reduce the baking time slightly (about 25-35 minutes) when using a convection oven to ensure the shells cook evenly and the cheese melts perfectly.

Can I make this recipe vegetarian?

Absolutely! Skip the egg in the ricotta filling or use a plant-based egg substitute to make the recipe vegetarian.

Ensure the tomato puree (passata) is vegetarian-friendly.