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Fresh Lemon Ricotta Stuffed Shells Recipe Easy Homemade Basil Pasta

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Creamy ricotta and bright lemon zest combine with fresh basil in jumbo pasta shells for a quick, comforting, and flavorful baked pasta dish perfect for weeknights or entertaining.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1½ cups whole-milk ricotta cheese (about 350g)
  • Zest and juice of 1 large lemon
  • ¼ cup chopped fresh basil leaves (loosely packed)
  • ½ cup grated Parmesan cheese, plus extra for topping
  • 1 large egg, lightly beaten
  • 1 clove garlic, minced (optional)
  • 1 cup shredded whole milk mozzarella cheese
  • 2 cups marinara sauce (homemade or store-bought)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional for subtle heat)

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package instructions, about 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain shells in a colander and rinse briefly with cool water to stop cooking. Lay shells on a clean towel to dry slightly.
  3. In a large mixing bowl, combine ricotta cheese, grated Parmesan, lemon zest and juice, chopped basil, beaten egg, minced garlic, salt, and pepper. Mix gently until smooth and creamy.
  4. Preheat oven to 375°F (190°C).
  5. Spread about 1 cup of marinara sauce evenly in a 9×13 inch baking dish.
  6. Using a spoon or small ice cream scoop, fill each cooked shell with the ricotta mixture and place them open side up in the baking dish.
  7. Spoon remaining marinara sauce over the stuffed shells.
  8. Sprinkle shredded mozzarella and an extra 2 tablespoons Parmesan cheese over the top.
  9. Bake uncovered for 25-30 minutes until cheese is melted, bubbly, and edges are slightly golden.
  10. Let the dish rest for about 5 minutes before serving. Garnish with fresh basil leaves.

Notes

Do not overcook pasta shells to prevent them from becoming mushy. Rinse shells after boiling to stop cooking and prevent sticking. Let the dish rest after baking to help the filling set. Whole-milk ricotta is recommended for creaminess. Fresh lemon zest is key for bright flavor. The ricotta mixture can be prepared ahead and refrigerated. For gluten-free, substitute pasta shells with gluten-free alternatives. Optional red pepper flakes add subtle heat.

Nutrition

Keywords: lemon ricotta stuffed shells, baked pasta, basil pasta, easy pasta recipe, creamy ricotta pasta, lemon pasta, vegetarian pasta

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