Stuffed Shells with Ricotta Cheese YUM!

Stuffed Shells with Ricotta Cheese YUM!


Most of the time I love to blog about Greek food but there are some dishes that I just love and I have to share them with you, my readers. Even though stuffed shells are a favorite among many food lovers and stuffed shells have been written to an exhausting point I still find the urge to share my well – prepared stuffed shells with ricotta cheese. You can basically stuff your large pasta shells with almost anything, minced meat, spinach, even a mixture of vegetables but my family and I prefer them stuffed with ricotta cheese in my homemade marinara sauce, absolutely delicious! This dish can also be categorized as a make ahead and bake when you want a quick meal. I usually make 3 pans one for the day and refrigerate the other two for a later time. Not to mention if you have unexpected company, pop that pan from the refrigerator into the oven and impress your guests!Although this is a fulfilling dish all on its own my kids love their jumbo stuffed shells to be served with chicken nuggets. I must say a savory, easy and versatile dish. I am also hoping my picture makes it look mouthwatering enough, so you can make it a.s.a.p.

When I make this dish my pan never needs cleaning ūüėČ


Homemade Marinara Sauce:

2 large onion

4 garlic cloves minced

2 large tomato (don’t blanch)

2 big basil leaves

1/2 teaspoon oregano

1/3 cup of olive oil

a pinch of ground nutmeg

4 cloves

salt & pepper to taste


32 0z Pollyo Ricotta cheese  ( I love Pollyo)

2 whole eggs

2 – 3 tablespoons of parsley

a pinch of pepper

1 tablespoon parmesan cheese

1 basil leaf


Marinara Sauce:

Dice your onions and garlic. ¬†Heat oil in a pan, add your diced onions and garlic, saute for about 5 minutes add diced tomato, saute for another 4 minutes add salt and pepper. Add 4 cups of water allow to boil until it’s ready to simmer. When it’s ready to simmer add 1 cup of water, tomato paste, nutmeg, cloves and chopped basil leaf. ¬†Taste to see if salt & pepper is needed, season to your liking. Allow to simmer, if you want a smoother sauce add in the¬†blender and smooth.

Jumbo Stuffed Shells

Boil Shells according to package instructions.

Mix ¬†Pollyo¬†Ricotta Cheese, parmesan cheese, eggs, chopped basil leaf, salt and pepper. ¬†Coat bottom of pan¬†with the marinara sauce. ¬†Use a small teaspoon to stuff shells. Lay each shell on the¬†bed of sauce. Add Sauce on top of shells, sprinkle some parsley cover with parchment paper. Bake in a preheated oven of 350 F, lower heat to half cook for about ¬†25 minutes and it’s ready to eat!

















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