Baked Ricotta-Stuffed Shells with Tomato Basil Sauce

A comforting baked pasta dish featuring homemade cheese-stuffed shells simmered in a fresh tomato sauce.

Cuisine: Italian

Category: Pasta

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 12 jumbo pasta shells
• 1 cup whole milk ricotta cheese
• 1/4 cup fresh basil leaves
• 2 garlic cloves
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 2 tbsp fresh parsley
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil, add 12 jumbo pasta shells, and cook for 8 minutes until al dente; drain and set aside.
2. Step 2: In a small bowl, mix 1 cup whole milk ricotta cheese, 1/4 cup fresh basil leaves (chopped), 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Step 3: Spoon 2 tbsp ricotta mixture into each shell, arranging them in a greased 9x13-inch baking dish. Top with 1 can diced tomatoes, 1 tsp dried oregano, and 2 tbsp fresh parsley; dot with 1/2 cup shredded mozzarella cheese.
4. Step 4: Bake uncovered for 25 minutes until bubbly and cheese is golden; let rest 10 minutes before serving.