Lemon Ricotta Stuffed Shells Recipe

August 22, 2023

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Lemon & Herb Ricotta Sauce: An elevated dinner featuring stuff shells and a bright & creamy sauce. Summer is a state of mind. Makes 4 servings.


  • 1 jar Sonoma Gourmet Lemon & Herb Ricotta sauce
  • 8 oz jumbo shells
  • 1 tsp garlic powder
  • 15 oz whole milk ricotta cheese
  • 1 cup Parmesan cheese, split in half
  • 1 egg
  • 1 tsp dry oregano
  • salt and pepper


  1. Preheat the oven to 350° and lightly grease a 9×13 baking dish.
  2. Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. Once cooked, strain, and set aside to cool down.
  3. While pasta is cooking, combine ricotta cheese, egg, herbs, ½ cup of parmesan cheese, salt and pepper in a mixing bowl. Mix well until all ingredients are evenly incorporated throughout.
  4. Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the baking dish.
  5. Pour Sonoma Gourmet Lemon & Herb Ricotta sauce on top until all shells are fully covered.
  6. Sprinkle some parmesan and bake for 10 minutes covered with aluminum foil.
  7. Uncover and bake another 20-25 minutes.
  8. Serve warm and enjoy!
Lemon ricotta stuffed shells made with Sonoma Gourmet's

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