Next, preheat your oven to 375°F (190°C) while you start assembling your dish. Spread about a cup of marinara sauce on the bottom of a 9×13-inch baking dish—this will keep the shells from sticking. Now, take a shell and carefully fill it with that luscious ricotta mixture. I like using a spoon to stuff each shell generously; the more filling, the better! Place the stuffed shells in the baking dish, seam side up, and repeat until all your shells are filled. Once they’re all snug in the dish, pour the remaining marinara sauce over the top, making sure each shell is coated.
Now, for the best part: we’ll cover the dish with aluminum foil and pop it into the preheated oven for about 25 minutes. This allows everything to meld together beautifully. After that, remove the foil and sprinkle some additional mozzarella on top of the shells; then return them to the oven for another 10-15 minutes until the cheese is melted and bubbly. Oh, the anticipation as you watch the cheese turn golden brown and the aroma fills your kitchen is simply perfect!
Pro Tips for Best Results
I’ve made these Ricotta Stuffed Shells a few times, and I’ve learned a thing or two along the way. First, make sure not to overcook the pasta. You want that al dente texture so the shells hold their shape when stuffed. If they’re too soft, they’ll fall apart during assembly, and no one wants that!
Another tip is to use freshly grated cheeses when possible. The quality really makes a difference; fresh mozzarella melts beautifully and creates that gooey, stretchy cheese effect we love. In fact, I tested this three ways, and you can definitely taste the difference between freshly grated and pre-packaged.
Lastly, don’t skimp on the sauce! A flavorful marinara ties the whole dish together, so I always opt for a brand with simple, quality ingredients or you can make your own if you have the time. It’s well worth it, I promise.
Common Mistakes to Avoid
One common mistake I’ve made is not allowing the cooked shells to cool before stuffing. If you try to fill hot shells, they can become mushy, and you’ll end up with a sticky mess. Trust me; I learned this the hard way, and it can truly be a pasta disaster! (See the next page below to continue…)