These jumbo stuffed pasta shells are set in tomato basil sauce, stuffed with a creamy citrusy herbaceous lemon basil whipped ricotta, and baked to crispy bubbly golden brown. This is the ultimate comfort food that's great for picky kids or feeding a crowd.
Is it just me or are pasta shells super nostalgic?
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I generally don't gravitate towards them in the grocery store, nor do I see them in Italian restaurants in New York City. But when I was a kid or tween? Eff me up on these! Somehow it's 10x more entertaining!
These shells are filled with a whipped ricotta with lemon and basil to make this a hearty, comforting dish. The shells get ever so crispy on the edges with a bit of bubbly ooey mozzarella.
Making the Ricotta Filling
Why Whip the Ricotta?
Whipping the ricotta not only lends a fluffy texture inside the pasta shells but seamlessly combines the basil, lemon zest, and nutmeg to make it flavorful.
How to Make the Filling
Making the filling is as simple as adding the ricotta, basil, lemon zest, and nutmeg into a food processor and running it on medium speed until it's smooth and fluffy when scooped up with a spoon. It should be able to hold its structure once fully whipped. Transfer the ricotta to a Ziploc, decorating bag, or squeeze bottle and set it aside while prepping other items.
Other Additions to the Filling
This is 100% a convenient space to add some vegetables! Maybe trick your kids into eating their vegetables. For example, you can blend in spinach in addition or in lieu of basil. Choose something low moisture if you're blending it into the ricotta. You can also sauté diced vegetables of your choosing, like eggplants and zucchini, and add it over the ricotta filling before adding mozzarella and baking.
For another recipe with whipped ricotta, try out this Whipped Ricotta Toast!
Prepping and Baking the Pasta
Prepping the Pasta
While the food processor is running with the ricotta, start boiling the jumbo shells in salty as the sea water making sure to stir because they're easy to stick together. Cook them according to package instructions.
In a large 15 x 9 baker, spread out a tomato basil sauce of your choice. You can make the sauce yourself or opt for store-bought. I think a sauce with basil compliments the filling best.
Once the shells are al dente, remove them from the water and nestle them into the sauce. Cut the tip of the piping bag with the whipped ricotta filling and squeeze about a tablespoon into the opening of each shell. Add a healthy sprinkle (I say measure this with your heart) of shredded mozzarella over the top of each shell.
Baking the Pasta
Preheat the oven to 350°F. Once the pasta is prepped, pop the baker into the oven for about 10 minutes. You're looking for a light melt on the cheese and the edges of the shells to start crisping up before turning the oven to a high broil setting for 2 minutes. This will get that bubbly browned mozzarella that is uber satisfying.
How to Serve
One full serving is about 6 jumbo shells. Carefully spoon out each shell into a pasta bowl and top with the extra tomato basil sauce. Cut a few leaves of basil into strips and sprinkle over the pasta and serve. Extra cheese is acceptable here as well.
Tips for the Perfect Jumbo Shells
- Boil the pasta to al dente or a minute or two before. This way they're not floppy and have some structure when setting them in the baker and will continue to cook in the oven. This also helps get the crispy edges.
- Use skim ricotta and mozzarella if you're trying to save calories.
- Shred your own mozzarella so that it's easier to melt and gets bubbly.
- You can prep this dish a day before and keep it in the fridge or freezer covered in foil. Bake when ready. Add an extra 10-15 minutes if it's chilled beforehand.
More Pasta Recipes to try
Recipe
Jumbo Stuffed Pasta Shells with Lemon Basil Whipped Ricotta
Ingredients
- 1 cup ricotta
- handful of basil
- ½ tsp lemon zest
- ⅛ tsp nutmeg
- ½ lb jumbo pasta shells
- 24 oz tomato basil sauce
- ½ cup shredded mozzarella
Instructions
- Preheat the oven to 350°F. Add the ricotta, basil, lemon zest, and nutmeg into a food processor and run it for 3-5 minutes on medium speed until the ricotta is smooth and fluffy. Transfer the ricotta to a piping bag or Ziploc. Set aside.
- In the meantime, bring a large pot of salted water to a boil. Pour in the pasta shells and cook according to the boxed instructions.
- While the pasta is boiling, pour the tomato basil sauce into a 15 x 9 baker. Once the pasta is done boiling, carefully transfer the shells opening side up and nestle them into the sauce.
- Cut an inch from the tip of the piping bag filled with the ricotta and pipe about a tablespoon of the ricotta into each shell. Top each shell with a healthy sprinkle of shredded mozzarella.
- Put the baker in the oven for 10 minutes until the cheese is gooey, and then switch the oven to a high broil so the cheese is browned and bubbly. Remove the baker from the oven. Chiffonade basil into strips and sprinkle over the pasta and serve.
Video
Notes
- You can prep this dish a day before and keep it in the fridge or freezer covered in foil. Bake when ready. Add an extra 10-15 minutes if it's chilled beforehand.
- Freeze the stuffed shells, pre-baked, in a covered metal tray for up to 3 months. Keep it in the fridge post-bake for up to 5 days covered.
NUTRITION
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