Description
Skillet Ricotta-Stuffed Shells in Tomato Herb Sauce is a hearty and comforting vegetarian dish made with jumbo pasta shells filled with creamy ricotta and cooked in a savory tomato herb sauce, all in one skillet for convenience.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1 cup shredded mozzarella cheese
Instructions
- Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in crushed tomatoes, dried basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- In a medium bowl, mix ricotta cheese, Parmesan, egg, parsley, salt, and pepper until well combined.
- Fill each cooked shell with the ricotta mixture using a spoon or piping bag.
- Spread half of the tomato herb sauce over the bottom of the skillet. Arrange the filled shells on top of the sauce in a single layer.
- Spoon the remaining sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
- Cover the skillet and cook on low heat for 10–15 minutes, until the cheese is melted and the dish is heated through.
- Garnish with additional chopped parsley before serving.
Notes
- Can be made ahead and stored in the refrigerator before reheating.
- Add sautéed spinach or mushrooms to the ricotta mixture for variation.
- Use store-bought marinara if you’re short on time.
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 430
- Sugar: 7g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 80mg