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Skillet Ricotta‑Stuffed Shells in Tomato Herb Sauce

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A hearty and comforting dish featuring jumbo pasta shells stuffed with creamy ricotta cheese, all simmered in a flavorful tomato herb sauce—cooked conveniently in one skillet.

Ingredients

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

Instructions

  1. Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside.
  2. In a large oven-safe skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
  3. Add crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes to develop flavor.
  4. In a bowl, mix ricotta cheese, mozzarella, Parmesan, egg, and parsley until well combined.
  5. Fill each cooked shell with the cheese mixture.
  6. Arrange stuffed shells over the tomato herb sauce in the skillet.
  7. Cover and simmer on low heat for 10 minutes, or until heated through and cheese is melted.
  8. Garnish with additional parsley before serving.

Notes

  • You can use store-bought marinara sauce to save time.
  • Top with extra mozzarella and broil for 2-3 minutes for a golden top.
  • Great for meal prep—leftovers reheat well.

Nutrition

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