Cheesy Ricotta Stuffed Shells

Cheesy Ricotta Stuffed Shells is a pasta recipe built around olive oil, chopped onion and garlic cloves. Plan on 8 Servings and about 90 minutes.

• Yield 8 Servings
• Ready in 90 minutes
• Prep 20 minutes
• Cook 70 minutes

Ingredients

Sauce

• 1 tablespoon olive oil
• ½ cup chopped onion
• 2 garlic cloves , finely minced
• ½ cup chopped celery
• ½ cup chopped carrots
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon brown sugar

Ricotta Filling

• 2 cups homemade or store-bought ricotta cheese
• 1 large egg
• Pinch of salt and pepper
• ¼ cup chopped fresh parsley
• ½ cup ( 57 g ) grated Parmesan cheese
• 1 cup ( 114 g ) shredded mozzarella cheese

Shells and Basil

• 20 jumbo pasta shells
• Fresh basil for topping , optional

Instructions

1. For the sauce, in a 4-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onion, garlic, celery, carrots, salt and pepper. Cook for 7-10 minutes, stirring occasionally, until the vegetables start to soften.
2. Stir in the crushed tomatoes, tomato sauce, dried basil, dried oregano, bay leaf and brown sugar. Simmer, covered, for 20 minutes until the vegetables are tender. Puree with an immersion blender or carefully in batches in a blender. Set aside.
3. Cook the pasta shells in lightly salted boiling water for 9-10 minutes (make good use of time and do this while the sauce simmers). Drain and separate into a single layer on parchment paper (or other nonstick surface).
4. In a medium bowl, combine the ricotta, egg, salt, pepper, and parsley, Whisk (or beat with an electric mixer) until well-combined and the mixture is light and fluffy. Stir in the Parmesan and mozzarella cheeses.
5. Preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking dish.
6. Spread half of the pasta sauce in the prepared dish. Fill each shell with a couple tablespoons of the cheesy mixture (I use my #40 medium cookie scoop for super easy scooping and filling) until all the shells are filled evenly.
7. Place the filled shells side-by-side in the pan. Cover with the remaining sauce.
8. Bake uncovered for 30-40 minutes until the edges are bubbling and the filling is hot. Sprinkle with fresh basil torn into pieces, if desired. Let sit 5-10 minutes before serving.

Give it a minute off the heat, then serve it while it is still hot.