Baked Pasta Shells With Ricotta-Real Simple |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This can be made in advance by assembling the shells then put in the refrigerator unbaked for up to 24 hours. Bake for an additional 20 minutes covered. Ingredients:
20 large pasta shells |
1 1/2 cups fresh ricotta |
2 egg yolks |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper, divided |
1/4 cup parmesan cheese, grated |
2 teaspoons fresh sage or 2 teaspoons rosemary, finely chopped |
1 tablespoon olive oil |
24 -26 ounces marinara sauce |
2 tablespoons unsalted butter |
Directions:
1. Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
2. Preheat oven to 375°F.
3. Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
4. Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
5. Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
6. Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
7. Pour the rest of the sauce over the shells.
8. Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
9. Cover with foil and bake for 20 minutes-sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
10. Let stand for 5 minutes before serving.
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