Ricotta Cheese Stuffed Shells {A Meatless Monday Recipe

Ricotta Cheese Stuffed Shells {A Meatless Monday Recipe

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I pulled down my old posting for ricotta cheese stuffed shells and decided to redo the posting and revisit the recipe to share with you.

Using both a homemade sauce and ricotta cheese, this Meatless Monday recipe is pure comfort food and will make you forget about meat. It may seem like this would be hard to make, but you’ll be surprised just how easy it is to make stuffed shells.

Here, let me show you how I make the ricotta cheese stuffed shells:

Using both homemade sauce and ricotta cheese, this Meatless Monday ricotta cheese stuffed shells recipe is pure comfort food. You'll forget it's meatless! | TheMeatlessMonday.com

Add the olive oil, herbs, and garlic to a medium saucepan over medium-high heat. Stir and warm until fragrant, about 1 to 2 minutes. Add in tomato paste and allow it to brown. Pour in diced tomatoes and juice as well as the tomato sauce. Stir and season with salt and pepper to taste. Simmer, covered, on low for at least 30 minutes. Stir occasionally.

Preheat oven to 350 degrees F.

Heavily salt a pot of water and cook pasta shells per package instructions. Drain well and allow the shells to cool enough to touch.

In a medium bowl, combine, ricotta, parmesan, and parsley. Mix well with a fork or whisk.

Pour about ½ of the sauce into a 2-quart, 2-inch deep baking dish. Use a spoon, if needed, to ensure the bottom of the dish is completely covered with sauce.

Spoon 1 tablespoon of the cheese mixture into each pasta shell.

Using both homemade sauce and ricotta cheese, this Meatless Monday ricotta cheese stuffed shells recipe is pure comfort food. You'll forget it's meatless! | TheMeatlessMonday.com

Close up the shell and arrange them, seam side up, in one prepared dish. Repeat until all of the cheese mixture is gone.

You may have extra shells if there were no fails during cooking and draining.

Using both homemade sauce and ricotta cheese, this Meatless Monday ricotta cheese stuffed shells recipe is pure comfort food. You'll forget it's meatless! | TheMeatlessMonday.com

Spoon the remaining sauce over the shells. Top with freshly grated Parmesan cheese and bake uncovered for 30 minutes or until cheese is melted and starting to brown.

Using both homemade sauce and ricotta cheese, this Meatless Monday ricotta cheese stuffed shells recipe is pure comfort food. You'll forget it's meatless! | TheMeatlessMonday.com

Allow the shells to cool about 5 minutes before serving. Garnish with fresh basil and extra cheese if desired.

Using both homemade sauce and ricotta cheese, this Meatless Monday ricotta cheese stuffed shells recipe is pure comfort food. You'll forget it's meatless! | TheMeatlessMonday.com

Sorry, here I go again…

You MUST make your own cheese. I cannot stress how good it is.

There are only 4 ingredients.

Yes, 4 ingredients.

YOU HAVE TO MAKE IT!

Once you make your own ricotta, you will never buy it from the store again. I haven’t.

(Insert eye roll here)

My Signature

Using both homemade sauce and ricotta cheese, this Meatless Monday ricotta cheese stuffed shells recipe is pure comfort food. You'll forget it's meatless! | TheMeatlessMonday.com
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Ricotta Cheese Stuffed Shells

Using both a homemade sauce and ricotta cheese, this Meatless Monday ricotta cheese stuffed shells recipe is pure comfort food. You'll forget it's meatless!
Course Main Course
Cuisine Italian, Meatless Monday, Vegetarian
Keyword Pasta, Ricotta Cheese, Stuffed Shells
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4
Calories 451kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 15 ounce canned tomato sauce
  • 15 ounce canned diced tomatoes
  • Kosher salt and freshly cracked black pepper to taste
  • 1 cup fresh ricotta cheese
  • ½ cup parmesan cheese grated, + extra for serving
  • 1 teaspoon fresh parsley chopped
  • ½ pound jumbo pasta shells about 15 shells (add a few extra in case some split)
  • Kosher salt for pasta water
  • Basil julienned for garnish (optional)

Instructions

  • Add the olive oil, herbs, and garlic to a medium saucepan over medium-high heat. Stir and warm until fragrant, about 1 to 2 minutes. Add in tomato paste and allow it to brown. Pour in diced tomatoes and juice as well as the tomato sauce. Stir and season with salt and pepper to taste. Simmer on low for at least 30 minutes.
  • Preheat oven to 350 degrees F.
  • Heavily salt a pot of water and cook pasta shells per package instructions. Drain well and allow the shells to cool to touch.
  • In a medium bowl, combine, ricotta, parmesan, and parsley. Mix well with a fork or whisk.
  • Pour about ½ of the sauce mixture into a 2-quart, 2-inch deep baking dish. Use a spoon, if needed, to ensure the bottom of the dish is completely covered with sauce.
  • Spoon 1 tablespoon of the cheese mixture into each pasta shell. Arrange the stuffed shells, seam side up, in one prepared dish. Repeat until all of the cheese mixture is gone. (You may have extra shells if there were no fails during cooking and draining). Pour the remaining sauce over the shells.
  • Top with freshly grated Parmesan cheese and bake uncovered for 30 minutes or until cheese is melting and starting to brown.
  • Allow the shells to cool about 5 minutes before serving.
  • Garnish with fresh basil and extra cheese if desired.

Nutrition

Calories: 451kcal | Carbohydrates: 57g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 1028mg | Potassium: 844mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1080IU | Vitamin C: 19.1mg | Calcium: 350mg | Iron: 3.8mg
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