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By: Oriana Romero/Published: /2 Comments
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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!
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1.Eggless Ricotta Stuffed Shells: A Culinary Hug in Every Bite!
2.Why I Love This Recipe
3.Ingredients You’ll Need
4.Step By Step Recipe Photo Tutorial
5.Quick Tips for Eggless Ricotta Stuffed Shells
7.Frequently Asked Questions
8.More Recipes You’ll Love!
9.Recipe Card 📖
Eggless Ricotta Stuffed Shells: A Culinary Hug in Every Bite!
Regarding family favorite meals, Italian dishes are often at the top of the list. Eggless Ricotta Stuffed Shells are no exception. My eggless version of this classic dish is easy, cheesy, and so delicious!
How does this sound? Jumbo pasta shells stuffed with ricotta, mozzarella, and parmesan cheese. Topped with homemade marinara and baked until tender and gooey. Served with fresh basil! We love it so much that I also have a fall version…check out myEggless Pumpkin Ricotta Stuffed Shells!
This dish is sure to be a hit at your dinner table, too.
Why I Love This Recipe
- Easy & Quick: When it comes to weeknight dinners, the easier, the better, am I right? Most of us don’t have hours to spend creating gourmet meals that, let’s be honest, our kids probably will only pick at. And this dinner is ready in 45 minutes or less
- Vegetarian: For our plant-based food enthusiasts, rejoice! This recipe is entirely vegetarian, proving that you don’t need meat to create a dish that’s rich in taste and satisfaction.
- Make-Ahead Friendly: Eggless Ricotta Stuffed Shells are not only simple, but they are also a great make-ahead meal! You can prepare it and put it in the refrigerator until you’re ready to finish it, or you can even freeze it sans the sauce for a hectic night. Keep reading to find out exactly how to do either of these options.
- Simple Ingredients: Gather around pantry staples and a few fresh ingredients, and you’re all set! The simplicity of this recipe doesn’t compromise on flavor. It’s a testament to the beauty of uncomplicated, quality components coming together in harmony.
- Satisfying: Craving a hearty, satisfying meal? Look no further. These stuffed shells are a culinary hug on a plate. Perfect for weeknight dinners or when you need a comforting dish to lift your spirits.
- Kids-Friendly: Say goodbye to dinner dilemmas! These Eggless Ricotta Stuffed Shells are not just a treat for adults but a hit with the little ones, too. The pasta shells act as cozy blankets for the cheesy goodness inside, making it a family-friendly favorite that even the pickiest eaters won’t be able to resist.
Ingredients You’ll Need
Scroll down to the complete recipe for the full list of amounts needed for Eggless Ricotta Stuffed Shells. You’ll need:
- Jumbo pasta shells (about 1 box of 12 oz – 340 g)
- Olive oil
- Whole milk ricotta cheese
- Mozzarella cheese
- Garlic
- Pecorino romano or parmesan cheese
- All-purpose flour
- Dried parsley
- Dried basil
- Dried oregano
- Kosher salt
- Black pepper
- Marinara sauce
- Fresh basil chopped (optional)
Step By Step Recipe Photo Tutorial
1 – Cook the jumbo pasta shells until al dente
Cook pasta shells according to package directions. Drain and drizzle with a little extra virgin olive oil.
2 – Combine the eggless ricotta cheese filling
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.
3 –Stuff your cooked shells with the cheese filling
To simplify this process, try piping it in rather than stuffing it by hand. Scroll down to the quick tips for more details.
4 –Assemble & Bake
- Pour the marinara sauce on the bottom.
- Fill each shell with the ricotta mixture.
- Arrange shells in baking dishes.
- Sprinkle the remaining mozzarella cheese on top, cover with foil, and bake!
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!
- Add spinach (about two cups) to the ricotta filling for extra nutrition if desired. See recipe notes 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!
Storing & Freezing Instructions
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 roll-ups are heated and the cheese melts.
Frequently Asked Questions
What pasta brand does not contain eggs?
My favorite egg-free pasta brands are 365Whole Foods,Colavita, andDeCecco. Walmart and Wegman’s brands generallydo 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.
How can I reheat leftovers?
I recommend using the microwave for a small portion, or the oven if you are reheating the whole casserole.
What goes with stuffed pasta shells?
I like to serve this dish with a simple green salad with maple vinaigrette and homemade eggless dinner rolls.
Can I prepare the filling in advance?
Certainly! Mix up the ricotta filling a day ahead and refrigerate until ready to use.
Can I use gluten-free pasta?
Absolutely! Choose your favorite gluten-free pasta to make this recipe suitable for those with dietary restrictions.
More Recipes You’ll Love!
- Easy Eggless Cheese Manicotti
- Eggless Pumpkin Ricotta Stuffed Shells
- BEST Eggless Italian Meatballs
- Super Creamy Baked Mac and Cheese (Easy)
- One-Pot Creamy Alfredo Pasta with Bacon and Peas
- Cheesy Gnocchi Casserole
- More easy dinner recipes…
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Recipe Card 📖
Eggless Ricotta Stuffed Shells
Oriana Romero
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!
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 6 servings (5 stuffed shell per serving)
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 9×13 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.
Oriana’s 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 365Whole Foods,Colavita, andDeCecco. 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!
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 701kcalCarbohydrates: 57gProtein: 38gFat: 36gSaturated Fat: 20gCholesterol: 112mgSodium: 1528mgPotassium: 742mgFiber: 4gSugar: 8gVitamin A: 1561IUVitamin C: 9mgCalcium: 637mgIron: 3mg
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Course Main Course
Cuisine Italian
Calories 701
Keyword dinner easy eggfree Eggless pasta ricotta stuffedshells
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
Caryn says
Made these last night for dinner and they were to die for! My husband, who is not a fan of Ricotta just loved them! I made enough for leftovers. Used my own homemade sauce and this recipe I will make again and again! The tip about using a pastry or plastic bag was the key to my success it made the shells easy to fill. Sooooo good!Reply
- Oriana Romero says
Hello Caryn! So happy you and your family enjoyed this recipe. This became a family favorite =) Thanks so much for trying my recipe and taking the time to come back and let me know!
Reply
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