Cheesy Ricotta Stuffed Shells

Updated at: Sun, 21 Jan 2024 13:05:52 GMT

Step 1

Start by finely mincing the shallot and garlic. Heat a medium sauce pan on medium heat with a drizzle of olive oil.

Step 2

Once heated, add the pancetta and cook for 4-5 minutes until slightly browned.

Step 3

Meanwhile crush the plum tomatoes with your hand in a bowl and set aside.

Step 4

Add the garlic and shallot to the pan and stir.

Step 5

Add the hand crushed plum tomatoes to the pot along with salt & pepper, balsamic vinegar, sugar, and listed seasonings. Stir and adjust heat to low. Cook the sauce for roughly 45 minutes making sure to stir occasionally.

Step 6

While the sauce cooks make the ricotta filling by mixing the ricotta, parmesan, minced basil and parsley, lemon zest, salt & pepper, and red pepper flakes together.

Step 7

Next boil the jumbo shells in a large pot of salted water. Follow package directions but remove 2-3 minutes early. The shells should still be slightly undercooked.

Step 8

Preheat the oven to 375.

Step 9

Start assembly by adding a layer of the marinara sauce to a 9x13 baking dish. Then fill each of the jumbo shells with about a tsp of the ricotta mixture, and place on top of the sauce. Spoon the remaining marinara on top of the shells, and add the grated mozzarella and parmesan on top.

Step 10

Cover the baking dish with tin foil and bake covered for 20 minutes. Remove tin foil and bake another 10 minutes uncovered. Tip: if you want a golden brown top, broil for the last 2 minutes.

Step 11

Top with more fresh basil, parsley, and red pepper flakes and enjoy!

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