Stuff it! Ever Tried Stuffed Shells? Divine!

It was time to make fresh ricotta and I hadn’t really planned how I was going to use it. My husband told me to “stuff it”, and I assumed he meant stuffed pasta. He could have meant something else entirely, but thought I’d go with stuffed pasta for the sake of our marriage. 


What some of you might not know is that my dear hubby has been my ever so faithful caretaker and sous chef for the last two months while I’m recouping from a back injury. Since he has several more months of “duty” with back surgery in my near future, it’s okay with me if he needs to voice occasional words of frustration. My problem is I take a conversation and gestures, and relate it to food, so he has to be careful in his choice of words.

Just realized that I posted a similar recipe a little over a month ago. I must have been asked to “stuff it” then too. 😉  

Luckily dinner was great, everyone survived, and marriage still intact!

Serves 4

Stuffed Pasta Shells

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  • 1 1/2 cup ricotta (store bought or fresh homemade)
  • 1 cup parmesan cheese grated and divide in half
  • 1 cup mozzarella shredded and divide in half
  • 1-2 tablespoons fresh parsley chopped
  • Salt and pepper
  • dash nutmeg
  • 1/2 package of large pasta shells (approx. 16)
  • 1 jar pasta sauce or a couple of cups of homemade sauce


  1. Cook shells in boiling salted water according to package directions - about 8-9 minutes.
  2. Drain and cool noodles.
  3. Stuffing MixtureMix ricotta, 1/2 parmesan and 1/2 mozzarella cheeses together. Add chopped parsley, salt and pepper and dash of nutmeg. Incorporate together.
  4. Stuff each shell with 1-2 tablespoons of mixture.
  5. Place stuffed shells into baking dish sprayed with cooking spray. I add a few tablespoons of sauce in the bottom of the pan before adding the stuffed shells.
  6. Lay the shells out - don't stack the shells if you have the space.
  7. Add more sauce after pan is filled with shells.
  8. Top with the rest of the parmesan and mozzarella.
  9. Cook in pre-heated oven at 350-375 degrees for about 45 minutes.


You can add dried oregano or other Italian spices to the cheese mixture if you like a little more "Italian" flavor. Sometimes the sauce is enough to bring out those flavors.


Calories: 403 cal
Carbohydrates: 13 g
Fat: 26 g
Sodium: 795 g
Cholesterol: 92 g
Protein: 28 g
Fiber: 1 g

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