Easy Ricotta Stuffed Shells

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These easy ricotta stuffed shells are a new addition to our family dinners. Stuffed with three different cheeses, these stuffed shells are easy to make and freezer friendly. 

Are you struggling with easy dinner meals? I hear you. It is hard to come up with new dinner ideas that are quick and easy. These stuffed shells are not only delicious, but easy to make and they get bonus points for being freezer friendly. They can be made ahead of time and then popped in the oven right before dinner.

Freezer Friendly

With the anticipation of baby #3, I’m testing out recipes that can easily be frozen. Before our two boys, I spent some time in the kitchen prepping meals so when those newborn zombie nights hit, I could stumble to the freezer and still have a nice dinner.

I’ll just go ahead and say this recipe makes a lot of shells. Pictured is only half of the recipe. I used the other half to create another set and freeze them. I debated on cutting the recipe down, but I figured there isn’t any additional work so why not have more for less work? I would recommend getting an aluminium pan if you want to freeze the rest, or you could eat them all in one night…no one is judging here.

How to Make the Stuffed Shells

Step 1: Boil the shells until al dente (almost done) and let them cool.

Step 2: Add a layer of marinara sauce to the bottom of the pan. You can use homemade or store bought. I used a good quality store bought to speed up the dinner.

Step 3: Mix the cheeses, lemon, egg, salt and pepper, spinach and basil.

Step 4: Spoon the cheese mixture into the shells.

Step 5: Add the stuffed shells into the sauce.

Step 6: Add the remaining sauce in between the shells and top with more cheese.

3 Cheese Stuffed Shells

These stuffed shells have three cheeses: ricotta, parmesan and mozzarella. Living in the Netherlands, I feel like we live in the land of cheese. The Dutch love their “kaas” (cheese) and I love having a selection of good cheeses. If you can splurge for good cheese, go for it. Once you give up bagged cheese, you won’t ever go back. I swear my kids can hear the cheese grater and come running to grab fresh grated cheese.

This is first time I have used burrata mozzarella. Burrata cheese comes in a pouch filled with soft creamy fresh mozzerella. I love that this dish is so versatile. You can switch it up and add beef, chicken or more spinach to the stuffing or sauce.

Supplies

Here are a few items I used to complete this recipe:

• 9×13 inch baking pan
• Microplaner or zester

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