Ricotta Filled Lumaconi with Tomato and Leek Sauce

  • Prep Time: 15 mins
  • Cook Time: 24 mins
  • Total Time: 39 mins
  • Yield: 4-6 1x
  • Category: Dinner



  • 1 package of HemisFares Lumaconi pasta
  • 15 oz. ricotta cheese
  • 1 1/2 cup mozzarella, divided
  • ¼ cup parmesan cheese
  • 1 tsp salt
  • 1 ½ tsp Italian seasoning
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 jar HemisFares Tomato and Leek Pasta Sauce


  1. Preheat oven to 350 degrees.
  2. Bring a large pot of well salted water to a boil. Gently add in one package of HemisFares Lumaconi. Stir gently and occasionally until the pasta has cooked for 9-10 minutes. (This is slightly less than the package states)
  3. Drain pasta and rinse with cool water.
  4. While pasta is cooking, add ricotta, parmesan, ¾ cup mozzarella, salt, garlic powder, black pepper, Italian seasoning and an egg to a bowl and either whisk by hand or with an electric mixer.
  5. When ricotta mixture is creamy, spoon it into a plastic sandwich bag (or piping bag) and nip the end off the corner with scissors.
  6. Spray the bottom of a 8×8 or 9×9 casserole dish to prevent sticking. Spoon a small amount of pasta sauce into the bottom of the pan and spread it evenly.
  7. Pipe cheese mixture into each cooked shell. And set each shell into the casserole dish. Top with the remaining mozzarella.
  8. When the dish is full, cover it loosely with foil and cook for 16 minutes. Remove the foil and continue cooking for an additional 8 minutes or until sauce is bubbly and the cheese is melted.
  9. Serve pasta immediately and enjoy!