Equipment
Ingredients
Pasta
- 250 g jumbo pasta shells, dry
Ricotta Filling
- 450 g whole milk ricotta cheese, drained if watery
- 100 g low-moisture mozzarella cheese, shredded
- 50 g parmesan cheese, freshly grated
- 1 egg, lightly beaten
- 15 g fresh parsley, finely chopped
- 2 garlic, minced
- 4 g fine sea salt
- 2 g black pepper, freshly ground
Sauce and Topping
- 700 g marinara sauce, smooth or chunky based on preference
- 100 g low-moisture mozzarella cheese, shredded
Nutrition (per serving)
Method
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Spread about 200g of the marinara sauce evenly across the bottom of the 9x13 inch baking dish.
Bring a large pot of generously salted water to a rolling boil. Add the jumbo pasta shells and cook for 9 minutes, or about 2 minutes less than the package directs for al dente. They should remain slightly firm so they hold their shape.
Carefully drain the shells in a colander and immediately rinse them gently under cold water to stop the cooking process and prevent them from sticking together. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, 100g of shredded mozzarella, parmesan, beaten egg, fresh parsley, minced garlic, salt, and black pepper. Stir until the mixture is fully incorporated and uniform.
Take a cooled pasta shell and spoon about 20g of the ricotta mixture into the center. Place the filled shell open-side up in the prepared baking dish. Repeat until all shells are filled and arranged snugly in a single layer.
Pour the remaining 500g of marinara sauce over the filled shells, attempting to cover any exposed pasta edges to prevent them from drying out. Sprinkle the remaining 100g of mozzarella cheese evenly over the top.
Cover the baking dish tightly with aluminum foil. Bake in the preheated 190 degree Celsius (375 degree Fahrenheit) oven for 20 minutes.
Remove the foil and continue to bake uncovered for an additional 10 minutes, allowing the cheese to melt fully and the sauce to bubble.
Remove the dish from the oven and let it rest for 10 minutes before serving. This allows the hot ricotta filling to set, preventing it from running when plated.
Chef's Notes
- To save time and mess during assembly, transfer the ricotta mixture into a large zip-top bag, snip off one corner, and pipe the filling into the shells.
- Do not skip undercooking the pasta. The shells will continue to absorb moisture from the marinara sauce and ricotta while baking; fully cooking them initially will lead to mushy pasta.
- For an extra layer of flavor, consider adding a pinch of freshly grated nutmeg or lemon zest to the ricotta mixture to brighten the heavy dairy profile.
- Letting the dish rest out of the oven is crucial. Cutting into it immediately will cause the molten cheese filling to spill out entirely.
- If preparing this dish ahead of time, assemble everything completely but do not bake. Cover tightly and refrigerate for up to 24 hours, adding 10 minutes to the covered baking time when ready.
Storage
Refrigerator: 4 days — Store in an airtight container. The pasta will absorb more sauce as it sits.
Freezer: 2 months — Freeze unbaked or baked in a freezer-safe dish tightly wrapped in plastic and foil.
Reheating: Reheat covered in a 175 C oven until warmed through, or microwave individual portions with a splash of water to prevent drying out.
