There's something undeniably comforting about a warm dish of ricotta stuffed shells fresh out of the oven. The delicate pasta cradles a creamy ricotta filling, perfectly seasoned and topped with a generous layer of rich marinara sauce and melted cheese. It's the kind of meal that feels like a big hug on a plate.
I first fell in love with ricotta stuffed shells at a family gathering where my aunt served them with her signature marinara sauce. Since then, it’s become my go-to recipe for special occasions or when I want to treat my loved ones to a hearty, satisfying dinner. Let’s dive into what makes this dish so special.
Why You'll Love This Ricotta Stuffed Shells Recipe
Get ready to add a new favorite to your dinner rotation. Ricotta stuffed shells are not only delicious but also incredibly easy to prepare, making them perfect for busy weeknights or leisurely weekend dinners.
First, these shells are a crowd-pleaser. From kids to adults, everyone loves the cheesy, savory filling and the bubbly, golden cheese on top. It's a dish that can bring everyone to the table without complaints.
Another reason to love this recipe is its make-ahead convenience. You can assemble the shells in advance, store them in the fridge, and pop them in the oven when you're ready to bake. This is a lifesaver for entertaining or meal prepping.
The recipe is also wonderfully versatile. Whether you want to keep it vegetarian or add some cooked sausage or spinach to the filling, there’s room to customize the dish to suit your taste.
Finally, it's an affordable option for feeding a crowd. The ingredients are simple, and the recipe stretches to feed a family with ease. Plus, leftovers are just as delicious the next day!
Ingredients Notes

The magic of this recipe lies in its simple yet high-quality ingredients. Each one works together to create a perfect balance of flavors and textures.
The jumbo pasta shells are the backbone of the dish. Be sure to cook them just until al dente, as they'll continue to cook in the oven. Overcooking can make them too soft and difficult to handle during stuffing.
The star of the filling is creamy ricotta cheese. For the best results, choose whole milk ricotta for a rich, luscious texture. If your ricotta is a bit watery, drain it using cheesecloth or a fine-mesh sieve to avoid a runny filling.
Freshly grated Parmesan cheese adds a savory, nutty flavor to the filling. While pre-grated Parmesan is convenient, grating your own ensures maximum flavor and better melting.
The sauce brings it all together. A good-quality store-bought marinara works well, but if you have time to make your own, the flavors will truly shine. Look for a sauce that's robust and well-seasoned.
Don't forget the mozzarella cheese for the topping. Shredded mozzarella melts beautifully, creating a bubbly, golden layer that makes the dish irresistible.
You’ll also need basic pantry staples like garlic, eggs, and Italian seasoning to enhance the flavor of the filling. A large baking dish is essential for assembling and baking the shells.
How To Make Ricotta Stuffed Shells

Creating these delicious stuffed shells is easier than you might think. Here’s how to make them step-by-step.
Start by preheating your oven to 375°F and bringing a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions, but be sure to leave them slightly undercooked. Drain the shells and rinse them with cool water to stop the cooking process.
While the shells cool, prepare the filling. In a large mixing bowl, combine ricotta cheese, grated Parmesan, minced garlic, Italian seasoning, and a beaten egg. Mix until smooth, then season with salt and pepper to taste.
Spread a layer of marinara sauce across the bottom of your baking dish to prevent sticking and add extra flavor. Using a small spoon or piping bag, fill each shell with the ricotta mixture and nestle them into the prepared dish.
Once all the shells are stuffed and arranged, pour the remaining marinara sauce over the top, making sure each shell is covered. Sprinkle generously with shredded mozzarella cheese and a bit more Parmesan if desired.
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. For a golden finish, broil the dish for 2-3 minutes, keeping a close eye to prevent burning.
Let the shells rest for a few minutes before serving. Garnish with fresh basil or parsley for a pop of color and flavor.
Storage Options
Ricotta stuffed shells store beautifully, making them an excellent choice for meal prep or leftovers.
To refrigerate, transfer the cooled shells to an airtight container and store them for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through.
For freezing, assemble the shells in a freezer-safe baking dish without baking. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed, adding 10-15 minutes to the baking time.
Leftover baked shells can also be frozen. Allow them to cool completely before transferring to an airtight container or freezer bag. Reheat from frozen in a covered dish at 350°F until warmed through.
Variations and Substitutions
This recipe is a canvas for creativity, so don’t hesitate to make it your own.
For a heartier dish, add cooked and crumbled Italian sausage or ground beef to the marinara sauce. It adds a robust, savory flavor that pairs perfectly with the creamy filling.
If you want to sneak in some vegetables, mix sautéed spinach, kale, or finely chopped mushrooms into the ricotta filling. It’s an easy way to add nutrients without compromising flavor.
For a different cheese profile, substitute some of the ricotta with mascarpone or cottage cheese. Each brings a unique texture and taste to the filling.
Gluten-free jumbo shells are available for those with dietary restrictions. Pair them with a gluten-free marinara sauce for a meal everyone can enjoy.
If you're feeling adventurous, try swapping the marinara sauce for a creamy Alfredo or pesto sauce. The flavor transformation is incredible!
Ricotta stuffed shells are a joy to make and even better to eat. Whether you stick to the classic recipe or put your own spin on it, this dish is bound to become a family favorite.
PrintRicotta Stuffed Shells Recipe
Discover the ultimate ricotta stuffed shells recipe, featuring tender pasta shells filled with creamy ricotta and baked in marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- ¼ cup fresh parsley (chopped)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted water until al dente; drain and set aside.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper.
- Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
- Stuff each shell with the ricotta mixture and place in the dish.
- Top with remaining marinara sauce and extra mozzarella, if desired.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for 10 more minutes or until bubbly. Serve warm.
Notes
- You can add spinach or cooked ground meat to the ricotta mixture for added flavor.
- Freeze any leftovers in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
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