Baked Pasta Shells With Ricotta-Real Simple

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“This can be made in advance by assembling the shells then put in the refrigerator unbaked for up to 24 hours. Bake for an additional 20 minutes covered.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
  2. Preheat oven to 375°F.
  3. Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
  4. Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
  5. Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
  6. Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
  7. Pour the rest of the sauce over the shells.
  8. Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
  9. Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
  10. Let stand for 5 minutes before serving.

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