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!
PrintRicotta Stuffed Shells Recipe
Ricotta stuffed shells are a classic Italian dish featuring jumbo pasta shells filled with a creamy ricotta cheese mixture, baked in marinara sauce, and topped with melted mozzarella. This easy-to-make comfort food is perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 serving 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 egg
- 2 cups marinara sauce
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh basil, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions; drain and set aside.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the ricotta mixture and place in the dish.
- Pour remaining marinara sauce over the shells and sprinkle with additional mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly.
- Garnish with fresh basil and serve warm.
Notes
- Use whole milk ricotta for a richer flavor.
- Add cooked spinach or ground beef to the filling for variety.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 620 MG
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