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Skillet Ricotta‑Stuffed Shells in Tomato Herb Sauce

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Skillet Ricotta-Stuffed Shells in Tomato Herb Sauce is a hearty and comforting vegetarian dish made with jumbo pasta shells filled with creamy ricotta and cooked in a savory tomato herb sauce, all in one skillet for convenience.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tablespoon chopped fresh parsley
  • 1 cup shredded mozzarella cheese

Instructions

  1. Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside.
  2. Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  3. Stir in crushed tomatoes, dried basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
  4. In a medium bowl, mix ricotta cheese, Parmesan, egg, parsley, salt, and pepper until well combined.
  5. Fill each cooked shell with the ricotta mixture using a spoon or piping bag.
  6. Spread half of the tomato herb sauce over the bottom of the skillet. Arrange the filled shells on top of the sauce in a single layer.
  7. Spoon the remaining sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
  8. Cover the skillet and cook on low heat for 10–15 minutes, until the cheese is melted and the dish is heated through.
  9. Garnish with additional chopped parsley before serving.

Notes

  • Can be made ahead and stored in the refrigerator before reheating.
  • Add sautéed spinach or mushrooms to the ricotta mixture for variation.
  • Use store-bought marinara if you’re short on time.

Nutrition

Find it online: https://tastyera.com/skillet-ricotta%e2%80%91stuffed-shells-in-tomato-herb-sauce-2/