Stuffed Shells
Prep time
Cook time
Total time
Serves: 6
  • ¼ cup extra virgin olive oil, plus more for the baking dish
  • 1 tsp crushed red pepper flakes
  • ¾ tsp fine grain sea salt
  • 6 cloves garlic, minced
  • 28 oz can crushed tomatoes with Italian herbs
  • 15 oz can tomato sauce
  • ½ tsp oregano
  • ½ tsp basil
  • 15 oz container ricotta cheese
  • 1 egg, beaten
  • ¼ tsp fine grain sea salt
  • ½ tsp nutmeg
  • 1½ cup shredded mozzarella cheese
  • 1 bunch chives, minced
  • 20-25 jumbo dried pasta shells
  1. Oil a 13x9 baking pan and set aside. Get a big pot of water boiling & preheat your oven to 350 degrees.
  2. When water comes to a boil, add in the shells & cook until al dente (about 8-10 minutes).
  3. Combine the olive oil, crushed red pepper flakes, sea salt & garlic in a saucepan over medium-high heat. Sauté for a minute or two- just until everything is fragrant (don’t let the garlic brown).
  4. Stir in the crushed tomatoes, tomato sauce, basil & oregano and bring the sauce to a boil. Reduce heat to low & simmer sauce for about 10 minutes.
  5. To make the filling- combine the ricotta, egg, salt & nutmeg in a medium size bowl. Mix until combined & then stir in the mozzarella cheese and minced chives.
  6. Spread ⅓ of the sauce across the bottom of your oiled baking pan.
  7. Fill each shell with the ricotta mixture (about a heaping tablespoon for each shell) and assemble in a single layer in the baking pan. Pour the remaining sauce over the shells.
  8. Cover with foil & bake for 30 minutes. Uncover & bake for an additional 15 minutes until the shells are cooked through. Sprinkle with leftover minced chives & serve hot.
Recipe by Grey Stripes & Denim at