Creamy Ricotta and Lemon Zest Stuffed Shells

Ingredients

- 8 ounces jumbo pasta shells
- 1 cup all-purpose flour (for dusting)
- 1 cup Parmigiano-Reggiano cheese, freshly grated
- 1 tablespoon lemon zest
- 2 cups whole milk ricotta cheese
- 1 large egg
- 2 tablespoons unsalted butter
- 3 cups marinara sauce
- Salt and black pepper, to taste

Instructions

1. Prepare the Pasta Shells
Cook 8 ounces of jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

2. Make the Ricotta Filling
In a medium bowl, combine 2 cups of whole milk ricotta cheese, 1 cup of freshly grated Parmigiano-Reggiano cheese, 1 tablespoon of lemon zest, and 1 large egg. Mix well until ingredients are fully incorporated. Season with salt and black pepper to taste.

3. Stuff the Shells
Gently fill each cooked pasta shell with the ricotta mixture using a teaspoon. Be careful not to overfill or break the shells.

4. Prepare the Marinara Base
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 3 cups of marinara sauce and bring to a gentle simmer.

5. Cook the Stuffed Shells on the Stove
Once the sauce is simmering, carefully nestle the stuffed shells into the skillet with the marinara sauce. Cover the skillet with a lid, and allow the shells to cook for approximately 10 minutes, or until the cheese filling is hot and bubbly.

6. Final Touches
Remove the skillet from heat. Sprinkle any remaining Parmigiano-Reggiano cheese over the top and allow the dish to rest for a few minutes before serving.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT25M
25 minutes

Total Time

- PT45M
45 minutes

Type of Dish

- Dinner

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 1,560

Keywords

- Stuffed shells
- Ricotta cheese
- Parmigiano-Reggiano
- Lemon zest
- Marinara sauce
- Italian dinner
- Pasta dish
- Comfort food
- Stove cooking
- Easy gourmet

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