Ricotta Stuffed Shells


  • 1 box of Jumbo Shells
  • 1 jar of good quality pasta sauce
  • 15 oz Ricotta cheese
  • 8 oz Mozzarella cheese
  • 4 oz grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp parsley
  • 1 tbsp Italian Seasoning
  • Pinch of garlic powder and/or garlic salt
  • Salt and Pepper to taste


  1. Preheat the oven to 400°F
  2. Put a large pot of salted water on the stovetop on high heat. While you wait for the water to come to a boil, prepare the filling.
  3. In a medium sized bowl, mix the ricotta with 6oz mozzarella, 3oz parmesan and all the herbs/seasoning and salt and pepper.
  4. Once the water is boiling, add the shells and cook as directed.
  5. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.
  6. In a large casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish.
  7. Fill each shell evenly with the ricotta cheese mixture and arrange one row at a time over the sauce.
  8. Ladle the remaining sauce over the shells.
  9. Sprinkle the remaining 2 oz of mozzarella on top of the shells and sauce.
  10. Sprinkle the remaining 1oz parmesan cheese evenly over the top.
  11. Cover the pan with aluminum foil, tented slightly so it doesn’t touch the noodles or sauce.
  12. Bake for 25 minutes.
  13. Uncover and bake for another 10 minutes.
  14. Allow to cool at least 10 min before serving.