Stuffed Shells Two Ways with Ricotta: A Flavorful Twist on a Classic Dish

Stuffed shells are one of those classic comfort foods that never fail to please. But sometimes, even the most beloved dishes can benefit from a little twist. That’s where this recipe for stuffed shells two ways with ricotta comes in. By preparing two distinct ricotta fillings, this dish offers a delightful variation that adds both complexity and a touch of elegance to the table.

What I love most about this recipe is its versatility. It’s perfect for a cozy family dinner or for impressing guests at a gathering. Plus, it’s a great way to use up that extra ricotta you might have sitting in the fridge. With a combination of familiar flavors and a few unexpected ingredients, these stuffed shells are both comforting and exciting.

Ingredients for Stuffed Shells Two Ways with Ricotta

To make this dish, you’ll need a few key ingredients divided into different sections for easy preparation. Let’s break it down:

Pasta & Sauce:

• 20 jumbo pasta shells
• 2 cups marinara sauce (store-bought or homemade)
• 2 tablespoons olive oil (for cooking shells)

Filling #1: Spinach & Garlic Ricotta

• 1 ½ cups ricotta cheese
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 large egg (optional for added richness)

Filling #2: Sun-Dried Tomato & Basil Ricotta

• 1 ½ cups ricotta cheese
• ½ cup sun-dried tomatoes, finely chopped
• ¼ cup fresh basil, chopped
• ½ cup shredded mozzarella cheese
• Salt and pepper to taste

Topping:

• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley for garnish

Step-by-Step Instructions

Step 1: Prepare the Fillings

I usually start by making the two different fillings. This way, the process feels organized, and it allows the flavors to meld while I work on the pasta.

1. For the Spinach & Garlic Ricotta Filling:
   • Begin by heating a small pan over medium heat with a drizzle of olive oil. Add the chopped spinach and garlic, cooking until the spinach is wilted and the garlic is fragrant, about 3-4 minutes.
   • In a mixing bowl, combine the cooked spinach, garlic, ricotta cheese, Parmesan cheese, salt, pepper, and the egg (if using). Mix until well incorporated. Set aside.
2. For the Sun-Dried Tomato & Basil Ricotta Filling:
   • In another mixing bowl, combine the ricotta cheese, chopped sun-dried tomatoes, fresh basil, shredded mozzarella, salt, and pepper. Stir until everything is evenly mixed. Set this aside as well.

Step 2: Cook the Shells

Cooking the pasta shells al dente is crucial for this dish. You want them firm enough to hold the filling but tender enough to be perfectly cooked after baking.

1. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions, usually around 9-12 minutes.
2. Once cooked, drain the shells and gently toss them with a bit of olive oil to prevent sticking. Let them cool slightly so they’re easier to handle when stuffing.

Step 3: Assemble the Shells

Now comes the fun part: filling the shells! Here’s how I do it:

1. Preheat your oven to 375°F (190°C).
2. Spread about 1 cup of marinara sauce over the bottom of a large baking dish.
3. Take one shell and fill it with the spinach and garlic ricotta mixture using a spoon or a piping bag for a neater result.
4. Take the next shell and fill it with the sun-dried tomato and basil ricotta mixture.
5. Place the filled shells in the baking dish, arranging them in rows. Alternate between the two fillings for a beautiful and visually appealing presentation.

Step 4: Layer and Bake

With the shells assembled, it’s time to bake them to gooey perfection.

1. Pour the remaining marinara sauce over the stuffed shells, making sure they are evenly coated.
2. Sprinkle the top with shredded mozzarella and grated Parmesan.
3. Cover the dish with aluminum foil and bake for 25 minutes.
4. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

Step 5: Rest and Serve

Once the shells are out of the oven, I recommend letting them rest for about 5 minutes before serving. This allows the fillings to set slightly, making them easier to serve and even more delicious.

1. Garnish with fresh basil or parsley for a pop of color and freshness.
2. Serve hot with a side salad or garlic bread, and enjoy the compliments from your family or guests.

Tips and Variations

Make-Ahead and Freezing Tips:

• You can prepare the stuffed shells up to the baking step and then cover and refrigerate them for up to 24 hours before baking.
• If you’re looking to freeze the dish, assemble the shells as directed, cover them tightly with plastic wrap and then foil, and freeze. When you’re ready to bake, let the dish thaw in the fridge overnight and bake as instructed.

Alternative Fillings:

• Meat Lovers: Add some cooked Italian sausage or ground beef to one of the ricotta mixtures for a heartier option.
• Vegetarian Delight: Try adding roasted vegetables like zucchini, mushrooms, or bell peppers to the ricotta fillings.
• Cheese Lovers: Mix in different cheeses like feta, gouda, or provolone for a different flavor profile.

Different Sauces:

• White Sauce: Substitute the marinara with a béchamel or Alfredo sauce for a rich, creamy version.
• Pesto: Use a basil pesto sauce instead of marinara for a vibrant and herbaceous twist.

Recipe Card: Stuffed Shells Two Ways with Ricotta

Here’s a handy recipe card to make it easy to reference while you cook. You can print it out or just keep it open on your device in the kitchen.

Stuffed Shells Two Ways with Ricotta
Servings: 4-6 | Prep Time: 25 minutes | Cook Time: 40 minutes

Ingredients:

• Pasta & Sauce:
  • 20 jumbo pasta shells
  • 2 cups marinara sauce
  • 2 tablespoons olive oil
• Spinach & Garlic Ricotta Filling:
  • 1 ½ cups ricotta cheese
  • 1 cup fresh spinach, chopped
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 large egg (optional)
• Sun-Dried Tomato & Basil Ricotta Filling:
  • 1 ½ cups ricotta cheese
  • ½ cup sun-dried tomatoes, finely chopped
  • ¼ cup fresh basil, chopped
  • ½ cup shredded mozzarella cheese
  • Salt and pepper to taste
• Topping:
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the spinach & garlic ricotta filling by sautéing spinach and garlic, then mixing with ricotta, Parmesan, and seasoning.
3. Prepare the sun-dried tomato & basil ricotta filling by mixing ricotta, sun-dried tomatoes, basil, mozzarella, and seasoning.
4. Cook the pasta shells al dente and drain.
5. Spread 1 cup of marinara sauce in the bottom of a baking dish.
6. Fill the shells with the two ricotta mixtures and arrange them in the dish.
7. Pour remaining marinara sauce over the shells and top with mozzarella and Parmesan.
8. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10-15 minutes.
9. Let rest for 5 minutes, garnish with fresh herbs, and serve hot.

FAQs

1. Can I use a different type of cheese instead of ricotta?
Absolutely! Cottage cheese can be a great substitute for ricotta if you’re looking for a similar texture but with a bit more protein. You can also try using mascarpone for a richer, creamier filling.

2. What can I serve with stuffed shells?
Stuffed shells are pretty filling on their own, but they pair wonderfully with a simple green salad, garlic bread, or steamed vegetables. If you’re serving it to guests, a nice glass of red wine like Chianti or Sangiovese complements the flavors well.

3. Can I add meat to the filling?
Yes, adding meat is a great way to make the dish heartier. Cooked Italian sausage, ground beef, or even shredded chicken can be mixed into the ricotta filling for a delicious twist.

4. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.