Eggless Ricotta Stuffed Shells

These Eggless Ricotta Stuffed Shells are not only simple, but they are delicious! Jumbo pasta shells stuffed with tons of cheese, topped with marinara and baked to bubbly goodness. This vegetarian dinner is ready in 45 minutes or less!

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (5 stuffed shell per serving)

Calories 701kcal

Author Oriana Romero

Equipment

Ingredients

25 - 30 jumbo pasta shells (about 1 box of 12 oz – 340 g) (see notes)
2 tablespoons (30 ml) olive oil
3 cups (26 oz – 750 g) whole milk ricotta cheese
2 cups (228 g) mozzarella cheese, shredded (divided)
2 garlic cloves, minced
½ cup (60 g) Pecorino Romano or Parmesan cheese, grated (see notes)
2 tablespoons (20 g) all-purpose flour
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3- 4 cups (about 700 g - 950 g) Marinara Sauce
2 tablespoons fresh basil chopped (optional)

Instructions

Preheat oven to 350º F (180º C).
Cook pasta shells according to package directions (do not overcook - cook just until al dente). Drain, rinse with cold water, and then drizzle with a little extra virgin olive oil. Set aside.
Place the ricotta, 1 cup mozzarella cheese, garlic, pecorino or parmesan, flour, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.
Pour the marinara sauce on the bottom of a 9x13 baking dish. Note: you can also add half of the marinara sauce on the bottom of the dish and the other half over the stuffed shells.
Fill each shell with the ricotta mixture. Arrange shells in baking dishes. Sprinkle the remaining cup of mozzarella cheese on top.
Cover with aluminum foil and bake for 25 - 30 minutes. Remove foil and broil for 2-4 minutes until cheese is lightly browned and bubbly. Remove from the oven and garnish with fresh basil to serve.

Notes

Jumbo Shells: A 12 oz box of jumbo pasta shells contains approximately 25-30 shells.; depends on the brand you are using.

What pasta brand does not contain eggs?

My favorite egg-free pasta brands are 365 Whole Foods, Colavita, and DeCecco. Walmart and Wegman's brands generally do not contain eggs either; however, I highly recommend checking labels all the time because, once in a while, they’re in a shared facility. For this recipe, I used Wegman's Jumbo Pasta Shells.

Spinach: If desired, can add 2 cups of fresh or frozen spinach to the ricotta filling. If using fresh, steam or sauté just until wilted, squeeze dry with paper towels and chop. If using frozen, thaw it out first and drain, then dab dry with paper towels and add it to the ricotta mixture.

To store leftovers, tightly cover the shells in the refrigerator for up to three days.

To Freeze, simply cook the shells and stuff them. Do not cover in marinara! Place the complete shells on a tray and freeze completely. Once completely frozen, place the shells in a large zip-top freezer bag and freeze for up to two months. Don’t forget to label your freezer bag with the date you froze the shells and what is in it!

Ready to eat your frozen pasta shells? Add your marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired. Bake at 375º F, covered with aluminum foil for 30 minutes. Then remove the foil and bake until the cheese is lightly browned and bubbly.

To Reheat: Warm small portions in the microwave or oven until it's heated and the cheese melts.

Quick Tips for Eggless Ricotta Stuffed Shells

Depending on the brand, a 12oz box of jumbo pasta shells contains approximately 25-30 shells. Cook a couple of extra shells in case a few shells break or tear while the pasta cooks.
Once shells are cooked to al dente, drain the hot water, then fill the pot with cold water. This stops the cooking process and keeps the pasta from sticking together.
To easily stuff the cooked pasta shells, Place the cheese stuffing mixture in a large zip-top bag or a piping bag, cut the tip of the bag off, and then stuff the cheese into your shells — It couldn't be easier or more mess-free!
If desired, add spinach (about two cups) to the ricotta filling for extra nutrition. See the recipe notes above for details.
To save some time, you can use store-bought marinara sauce. But if you have a homemade sauce that your family loves, that works just as well!

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition