True Parmesan-Ricotta Stuffed Shells

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A dish where every ingredient is the authentic version: real Parmigiano-Reggiano, fresh ricotta, and heirloom tomatoes for an undeniably true Italian experience. This Italian-inspired one-pot recipe, ready in about 55 minutes, pairs jumbo pasta shells, ricotta cheese, Parmigiano-Reggiano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 30 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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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 rinse under cold water to prevent sticking.
  2. Step 2: In a bowl, combine 1 cup ricotta cheese, 1/2 cup grated Parmigiano-Reggiano, 1 egg, 1/4 cup chopped fresh basil, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until smooth and well combined.
  3. Step 3: Fill each cooked pasta shell with 2 tablespoons of the cheese mixture using a spoon, then arrange them seam-side down in a 9x13-inch baking dish.
  4. Step 4: Pour 2 cups tomato sauce evenly over the filled shells, then sprinkle 1/2 cup shredded mozzarella cheese on top. Drizzle with 1 tbsp olive oil.
  5. Step 5: Bake uncovered for 25 minutes until cheese is golden and sauce is bubbling around the edges.
  6. Step 6: Remove from oven, let rest for 5 minutes, then garnish with 2 tbsp chopped fresh parsley before serving.

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