Ricotta Stuffed Shells Recipe

There's nothing quite as comforting as a warm, cheesy pasta dish fresh from the oven. These Ricotta Stuffed Shells are the perfect combination of creamy ricotta, tangy marinara sauce, and perfectly cooked pasta shells, all baked to bubbly perfection.

I first made this dish for a family gathering, hoping to impress my Italian in-laws. One bite in, and I knew I had a winner—silky ricotta, fragrant garlic, and just the right amount of seasoning made every bite irresistible. Now, it's a go-to for weeknight dinners and special occasions alike.

If you're looking for an easy, crowd-pleasing meal, you’re in the right place. Let’s dive in!

Why You'll Love These Ricotta Stuffed Shells

Get ready to fall in love with a classic Italian favorite. These Ricotta Stuffed Shells are simple to make, yet taste like something from your favorite Italian restaurant.

First, they’re incredibly easy to prepare. The hardest part is boiling the pasta! After that, it’s just a matter of mixing up the creamy ricotta filling and stuffing the shells.

They’re also perfect for meal prep. You can assemble them ahead of time, refrigerate, and pop them in the oven when you’re ready to eat. They even freeze beautifully for busy weeknights.

And let’s talk about that irresistible cheese factor. The combination of creamy ricotta, gooey mozzarella, and a sprinkle of Parmesan creates a rich, satisfying bite every time.

Best of all, this recipe is customizable. Want to add some spinach? Go for it. Craving a little spice? A pinch of red pepper flakes does wonders. Keep reading for even more delicious variations!

Ingredients Notes

This dish comes together with simple, wholesome ingredients that create big flavors. Here’s what you’ll need:

Jumbo Pasta Shells

These large shells are the perfect shape for holding the creamy ricotta filling. Be sure to cook them just until al dente, as they will continue cooking in the oven.

Ricotta Cheese

The star of the show! Whole milk ricotta is best for a rich, creamy texture. If you prefer a lighter option, part-skim works too, but it won’t be as luscious.

Mozzarella Cheese

For that irresistible melty, gooey topping. Use freshly shredded mozzarella if possible—it melts much better than pre-shredded.

Parmesan Cheese

A little grated Parmesan adds depth and a salty, nutty flavor to the filling. It also helps thicken the mixture.

Egg

A single egg binds the ricotta mixture together, ensuring it holds up well during baking.

Marinara Sauce

Use your favorite jarred marinara for convenience, or make a simple homemade sauce with crushed tomatoes, garlic, and herbs.

Garlic & Italian Seasoning

These add a boost of flavor to the filling, making every bite taste like a bite of Italy.

Fresh Basil or Parsley

A little fresh basil or parsley on top makes a big difference in freshness and color.

Special Equipment

• A 9x13-inch baking dish for layering the shells
• A piping bag or spoon to fill the shells easily
• A cheese grater if you're using fresh mozzarella or Parmesan

How to Make Ricotta Stuffed Shells

Making Ricotta Stuffed Shells is easier than you think! Follow these steps for a foolproof dish every time.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Drain and rinse under cold water to stop the cooking process. This also makes them easier to handle when stuffing.

Step 2: Make the Ricotta Filling

In a mixing bowl, combine ricotta, shredded mozzarella, Parmesan, egg, garlic, and Italian seasoning. Mix until well blended. If you like, add chopped spinach for extra flavor and nutrients.

Step 3: Fill the Shells

Using a spoon or piping bag, stuff each shell with about 2 tablespoons of ricotta filling. Be generous, but don’t overfill, as they need to stay intact while baking.

Step 4: Assemble the Dish

Spread 1 cup of marinara sauce over the bottom of a greased 9x13-inch baking dish. Arrange the stuffed shells in a single layer, then top with the remaining marinara sauce and extra mozzarella cheese.

Step 5: Bake Until Bubbly

Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.

Step 6: Garnish and Serve

Let the dish rest for 5 minutes, then sprinkle with fresh basil or parsley before serving. Enjoy with garlic bread and a crisp green salad!

Storage Options

These Ricotta Stuffed Shells are perfect for leftovers and meal prep! Here’s how to store them:

Refrigerator

Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.

Freezer

For longer storage, freeze the assembled, unbaked shells. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw overnight in the fridge, then bake as directed.

Reheating Tips

For best results, reheat leftovers covered with foil in a 350°F oven for 15-20 minutes. This keeps them from drying out.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize! Here are some fun ways to change it up:

Spinach and Ricotta Stuffed Shells

Stir 1 cup of chopped spinach into the ricotta filling for an extra burst of flavor and nutrients.

Meaty Stuffed Shells

Add cooked ground beef or Italian sausage to the ricotta mixture for a heartier dish.

Alfredo Stuffed Shells

Swap the marinara sauce for a creamy Alfredo sauce for a rich, indulgent version.

Spicy Arrabbiata Style

Use spicy arrabbiata sauce instead of marinara and add a pinch of red pepper flakes for heat.

Gluten-Free Option

Use gluten-free pasta shells to make this recipe gluten-free without sacrificing flavor.

No matter how you make them, these stuffed shells are guaranteed to be a hit. Try a variation and make it your own!

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