📝 About This Recipe
This classic Italian-American comfort dish features jumbo pasta shells overflowing with a velvety, herb-flecked ricotta filling. Baked to golden perfection in a vibrant, homemade marinara sauce, these shells offer a sophisticated yet cozy dining experience that adheres to Kosher dairy traditions. The secret lies in the balance of creamy whole-milk ricotta, sharp Pecorino Romano, and the bright lift of fresh lemon zest.
🥗 Ingredients
The Pasta
- 12 ounces Jumbo Pasta Shells (approximately 25-30 shells)
- 2 tablespoons Kosher Salt (for the pasta water)
The Cheese Filling
- 32 ounces Whole Milk Ricotta Cheese (drained of excess moisture)
- 2 cups Shredded Mozzarella Cheese (divided; 1.5 cups for filling, 0.5 cups for topping)
- 1/2 cup Grated Pecorino Romano (plus extra for garnish)
- 1 Large Egg (lightly beaten to bind the filling)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Lemon Zest (adds a bright, fresh note)
- 1/8 teaspoon Nutmeg (freshly grated)
The Sauce and Topping
- 3 cups Marinara Sauce (high-quality store-bought or homemade)
- 6-8 pieces Fresh Basil Leaves (torn or chiffonade)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
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2
Bring a large pot of water to a rolling boil and add 2 tablespoons of kosher salt. Cook the jumbo shells for 2 minutes less than the package directions suggest for 'al dente'. They should be pliable but still slightly firm to hold their shape during stuffing and baking.
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3
Drain the shells and immediately rinse them under cold water to stop the cooking process. Gently toss them with a drizzle of olive oil to prevent them from sticking together while you prepare the filling.
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4
In a large mixing bowl, combine the drained ricotta, 1.5 cups of mozzarella, Pecorino Romano, the beaten egg, minced garlic, parsley, lemon zest, and nutmeg.
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5
Season the cheese mixture with a pinch of salt and freshly cracked black pepper. Mix thoroughly until the herbs and egg are evenly distributed.
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6
Spread about 1.5 cups of the marinara sauce evenly across the bottom of the prepared baking dish. This creates a flavorful bed for the shells and prevents sticking.
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7
Using a spoon or a piping bag with a large open tip, generously fill each cooked shell with approximately 2 tablespoons of the ricotta mixture.
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8
Arrange the stuffed shells in the baking dish, seam-side up, in neat rows. They should be snug but not crushed.
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9
Spoon the remaining marinara sauce over the center of each shell, leaving the edges slightly exposed so they can get slightly crispy in the oven.
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10
Sprinkle the remaining 0.5 cups of mozzarella and a little extra Pecorino Romano over the top of the shells.
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11
Cover the dish tightly with aluminum foil. If your sauce is very high in the dish, lightly spray the underside of the foil with oil to prevent the cheese from sticking.
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12
Bake for 20 minutes covered. Then, remove the foil and bake for an additional 15-20 minutes until the sauce is bubbling and the cheese is melted and beginning to brown in spots.
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13
For a truly golden finish, you can turn on the broiler for the last 2 minutes of cooking, watching very closely to avoid burning.
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14
Remove from the oven and let the dish rest for 5-10 minutes. This allows the cheese filling to set slightly, making it easier to serve.
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15
Garnish with fresh basil and red pepper flakes before serving warm to your delighted guests.
💡 Chef's Tips
Always drain your ricotta in a fine-mesh sieve for 30 minutes if it looks watery; this prevents a soggy filling. Don't overcook the pasta! Undercooking by 2 minutes ensures the shells don't fall apart when you stuff them. For a flavor boost, add 1/2 cup of finely chopped sautéed spinach (squeezed dry) to the cheese mixture. If you have extra filling, it makes a great spread for crostini or can be dolloped onto a pizza. Avoid using pre-shredded mozzarella if possible; freshly grated cheese melts much more smoothly.
🍽️ Serving Suggestions
Serve with a crisp, bitter green salad like Arugula with a lemon-shallot vinaigrette to cut through the richness. Pair with warm, garlic-infused focaccia or crusty sourdough bread for mopping up the extra sauce. A chilled glass of Chardonnay or a light Pinot Grigio complements the creamy dairy notes perfectly. Roasted broccoli rabe with garlic and lemon makes for an excellent, slightly bitter side dish. For a complete meal, serve alongside a platter of roasted Mediterranean vegetables like zucchini and bell peppers.