Jumbo Stuffed Pasta Shells with Lemon Basil Whipped Ricotta
These jumbo stuffed pasta shells are set in tomato basil sauce and stuffed with a perfect lemon basil whipped ricotta, baked to crispy bubbly golden brown. This is the ultimate comfort food that's great for picky kids or feeding a crowd.
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.
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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.