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 my Eggless Pumpkin Ricotta Stuffed Shells! This dish is sure to be a hit at your dinner table, too.
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!
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.
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