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 drafted and published.

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 one-pot recipe, ready in about 55 minutes, pairs jumbo pasta shells, ricotta cheese, and Parmigiano-Reggiano for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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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