Best-Of-The-Best Lemon Ricotta Stuffed Shells
A creamy, tangy filling of ricotta and lemon in tender pasta shells, baked until bubbly and golden. A crowd-pleaser that feels like a special occasion. This italian-inspired pasta ready in about 45 minutes pairs large (4 oz package) pasta shells, ricotta cheese, large lemon lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 large (4 oz package) pasta shells
- 1 cup ricotta cheese
- 1 large lemon lemon zest
- 2 tbsp finely chopped fresh basil
- 1 large egg
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F. Cook 12 large pasta shells according to package directions until al dente, then drain and rinse under cold water to stop cooking.
- Step 2: In a bowl, mix 1 cup ricotta cheese, lemon zest from 1 large lemon, 2 tbsp chopped fresh basil, and 1 large egg until smooth and well combined.
- Step 3: Fill each cooked pasta shell with 1/4 cup ricotta mixture using a spoon, then arrange seam-side down in a greased 9x13-inch baking dish.
- Step 4: Pour 2 cups marinara sauce evenly over the shells, then sprinkle 1/2 cup shredded mozzarella and 2 tbsp grated parmesan cheese over the top.
- Step 5: Bake uncovered for 25-30 minutes until the sauce is bubbling around the edges and cheese is melted and golden in spots.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Of-The-Best Lemon Ricotta Stuffed Shells take to make?
Total time is about 45 minutes (20 min prep + 25 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 Best-Of-The-Best 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 ricotta cheese from drying out.
Can I substitute ingredients in Best-Of-The-Best 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 Best-Of-The-Best 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 Best-Of-The-Best 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
- ★★★★★
The flavors in this best-of-the-best are incredible.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
