Ricotta-Stuffed Shells with Tomato Sauce and Basil
Soft, pillowy pasta shells stuffed with ricotta and drenched in a bright, chunky tomato sauce. This dish is a one-pan wonder, making it perfect for weeknights or lazy weekends. Plus, it's super customizable, so you can add your favorite veggies, herbs, or even different types of cheese. What's not to love?
The stuffed pasta shell is a classic Italian dish that dates back to the Renaissance. It is believed to have originated in Naples, where it was known as "conchiglioni ripieni" (stuffed seashells). The dish was originally made with large pasta shells that were stuffed with a mixture of ricotta cheese, herbs, and meat. Over time, the dish evolved, and different regions of Italy began to develop their own variations. Today, stuffed pasta shells can be found all over Italy, and each region has its own unique take on the dish. Our version is a simple but flavorful take on the classic, featuring a creamy ricotta filling and a chunky tomato sauce. It's perfect for a weeknight meal or a casual weekend lunch.
Ricotta-Stuffed Shells with Tomato Sauce and Basil Ricotta-Stuffed Shells with Tomato Sauce and Basil Ricotta-Stuffed Shells with Tomato Sauce and Basil Ricotta-Stuffed Shells with Tomato Sauce and Basil
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • Jumbo pasta shells
  • Fresh ricotta cheese
  • Fresh basil
  • Crushed tomatoes
  • Garlic
  • Olive oil
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook pasta shells according to package directions.
  3. While the pasta is cooking, mix together the ricotta cheese, chopped basil, salt, and pepper in a bowl.
  4. Drain the pasta shells and stuff them with the ricotta mixture.
  5. In a large saucepan, heat the olive oil over medium heat.
  6. Add the crushed tomatoes and garlic to the saucepan, and season with salt and pepper to taste.
  7. Bring the sauce to a simmer and cook for 15 minutes, or until the sauce has thickened.
  8. Spread the tomato sauce in a 9x13 inch baking dish.
  9. Arrange the stuffed pasta shells in the baking dish.
  10. Bake for 20 minutes, or until the shells are heated through and the sauce is bubbly.
  11. Garnish with fresh basil.
Why It Works
  • The large pasta shells provide a sturdy base for the filling, and they cook evenly in the oven.
  • The ricotta cheese filling is light and fluffy, and it pairs perfectly with the tangy tomato sauce.
  • The chunky tomato sauce is made with crushed tomatoes, which gives it a rustic texture and a rich flavor.
  • The addition of fresh basil adds a bright, herbaceous note to the dish.