Half-Batch Lemon Ricotta Stuffed Shells
Cheesy pasta shells filled with a light, creamy ricotta mixture and baked in a rich tomato sauce—perfect for a crowd-pleasing dinner. This italian-inspired pasta ready in about 50 minutes pairs jumbo pasta shells, whole milk ricotta cheese, chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 415 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 jumbo pasta shells
- 1 cup whole milk ricotta cheese
- 2 tbsp chopped fresh basil
- 1 tsp lemon zest
- 1/2 cup shredded mozzarella cheese
- 2 cups marinara sauce
- 1 egg
- 1 clove minced garlic
- 1 tsp olive oil
- 2 tbsp grated parmesan cheese
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 375°F. Boil 12 jumbo pasta shells in salted water for 8 minutes until al dente, then drain and rinse under cold water to stop cooking.
- Step 2: In a bowl, combine ricotta cheese, 2 tbsp chopped basil, lemon zest, minced garlic, 1 egg, and 1/4 tsp sea salt. Mix until smooth and well combined.
- Step 3: Spoon the ricotta mixture into each pasta shell using a spoon or piping bag, filling each about 3/4 full.
- Step 4: Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange stuffed shells in a single layer in the dish.
- Step 5: Pour remaining 1.5 cups marinara sauce over the shells, then sprinkle with 1/2 cup shredded mozzarella and 2 tbsp grated parmesan.
- Step 6: Bake for 25-30 minutes until cheese is melted and bubbly, and sauce is hot. Let rest for 10 minutes before serving with extra basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Batch Lemon Ricotta Stuffed Shells take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Batch Lemon Ricotta Stuffed Shells?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jumbo pasta shells from drying out.
Can I substitute ingredients in Half-Batch Lemon Ricotta Stuffed Shells?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Batch Lemon Ricotta Stuffed Shells for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Batch Lemon Ricotta Stuffed Shells?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
My whole family loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
