Eggless Lemon-Basil Stuffed Shells
Bright, herby, and deeply satisfying, this baked pasta dish is the kind of comfort food that feels a little fancy without requiring much effort. The filling is built around whole-milk ricotta blended with fresh basil, lemon zest, and a squeeze of lemon juice, giving every bite a creamy, citrusy lift that sets it apart from the usual heavy stuffed shells. Many classic versions of this dish rely on eggs to bind the filling, but the ricotta here holds together beautifully on its own — no binder needed, no compromise on texture. The shells get nestled into marinara, covered in foil, and baked until everything is tender and saucy, then uncovered so the mozzarella and Parmesan on top can turn golden at the edges. It comes together in one baking dish, serves four, and reheats like a dream the next day. Whether you're cooking for someone with an egg allergy or just working with what's in the fridge, this is the kind of weeknight dinner that earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells (about 8 oz)
- 1 tbsp olive oil
For the filling
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- ½ cup fresh basil leaves, finely chopped
- 1 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the sauce
- 2 cups marinara sauce
- ¼ cup water
For serving
- fresh basil leaves, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook for 2 minutes less than the package directions indicate, until just barely pliable but still firm — they will finish cooking in the oven. Drain in a colander, toss with 1 tbsp olive oil to prevent sticking, and spread in a single layer on a clean surface to cool slightly.
- 2
In a large mixing bowl, combine the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the chopped basil, lemon zest, lemon juice, salt, black pepper, and red pepper flakes, if using. Stir until evenly combined.
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