Whipped Ricotta Stuffed Shells
No one’s ever been mad to sit down to a big, glowing plate of stuffed shells: the classics are the classics for a reason. We bring lemon zest and fresh herbs to the party to add some brightness to this ultra-warm and cozy dish.
The classics are the classics for a reason. Our take adds lemon zest and fresh herbs to bring some brightness to this ultra-warm and cozy dish.
Prep Time: 20 minutes
Cook Time: 40 minutes
Shells and Filling:
- 12 oz large pasta shells
- 2 cups of whole-milk ricotta cheese
- 1⁄2 cup grated parmesan cheese
- 1 egg
- Fresh herbs (basil, parsley, thyme), finely chopped
- 2 cloves of garlic, minced
- 1 lemon, zested
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup of passata or marinara sauce
- 1⁄2 cup of shredded mozzarella cheese
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- Practice your knife skills and prep your ingredients: Mincing Garlic: Peel the garlic cloves and use the flat side of your knife to crush them. Finely mince the crushed garlic for the filling. Chiffonade Basil: Stack the basil leaves, roll them tightly, and slice into thin
ribbons. Fine Dice: Use your knife to finely dice the carrot, celery, and onion to create a consistent and tiny dice for the sauce.
- Make the sauce: In a skillet, heat olive oil over medium heat. Add the finely diced carrot, celery, and onion, and sautéuntil they are soft and translucent. Stir in the marinara sauce to the vegetable mixture and simmer for 10 minutes. Taste and adjust seasoning.
- Prep the shells: Cook the pasta shells according to package instructions until al dente. Drain and set aside. In a bowl, combine ricotta, Parmesan, egg, minced garlic, lemon zest, and half of the chopped herbs. Season with salt and pepper, then whip the mixture until smooth and airy.
- Assemble: Preheat your oven to 375°F (190°C). Spread a thin layer of the sauce on the bottom of a large baking dish. Fill each pasta shell with the whipped ricotta mixture using a spoon or a piping bag. Place the stuffed shells on top of the sauce in the baking dish. Spoon the remaining sauce over the shells and sprinkle with shredded mozzarella.
- Bake: Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
- Serve: Garnish with the remaining chopped herbs before serving.