There's something magical about pulling a bubbling pan of Ricotta Stuffed Shells out of the oven. The combination of creamy ricotta filling, tender pasta, and rich marinara sauce creates a dish that's equal parts comforting and impressive.

I first discovered stuffed shells when searching for a dish that could feed a crowd without requiring hours in the kitchen. This recipe quickly became a go-to for family dinners, holidays, and even weeknight meals. Trust me, once you’ve tried it, you’ll keep coming back for more.
Why You'll Love These Ricotta Stuffed Shells
Get ready to fall in love with your new favorite baked pasta recipe. Ricotta Stuffed Shells offer the perfect balance of rich, creamy, and hearty flavors that’ll leave everyone at the table satisfied.
First off, this dish is incredibly easy to prepare. With just a little assembly, you can create a meal that looks like it came straight from a fancy Italian restaurant. The ingredients are straightforward, making it accessible even for beginner cooks.
Another reason to love this recipe? It’s perfect for meal prep. You can assemble the shells in advance, refrigerate, and pop them in the oven when you’re ready to serve. It’s a lifesaver for busy days or when hosting a dinner party.
And let’s not forget its versatility! Whether you want to add vegetables, switch up the cheese, or include some protein, these stuffed shells adapt beautifully to your preferences.
Finally, they’re a hit with all ages. From picky kids to seasoned pasta lovers, everyone will be coming back for seconds.
Ingredients Notes

The beauty of this dish lies in its simple ingredients, each contributing to the perfect balance of flavors. Let’s break it down:
- Jumbo Pasta Shells: These are the foundation of the recipe. Be sure to cook them al dente so they hold their shape when stuffed.
- Ricotta Cheese: The star of the filling! Look for whole-milk ricotta for a creamy, rich texture, though part-skim works in a pinch.
- Mozzarella Cheese: Shredded mozzarella is mixed into the filling and sprinkled on top for a gooey, melty finish.
- Parmesan Cheese: Adds a salty, nutty depth to the filling. Freshly grated is best for maximum flavor.
- Eggs: These help bind the ricotta mixture, ensuring it holds together beautifully when baked.
- Marinara Sauce: Use your favorite store-bought brand or homemade marinara for a rich and flavorful base.
- Fresh Herbs: Parsley and basil bring a bright, fresh note to the creamy filling and sauce.
If you’re a fan of kitchen gadgets, a piping bag (or even a plastic bag with the corner snipped off) makes filling the shells a breeze!
How To Make Ricotta Stuffed Shells

Making Ricotta Stuffed Shells is easier than you think. Let me guide you through the process step by step.
- Cook the Shells
Begin by boiling your jumbo pasta shells in a large pot of salted water. Cook them al dente, as they’ll finish cooking in the oven. Drain and rinse them with cold water to stop the cooking process and make them easier to handle. - Prepare the Ricotta Filling
In a large bowl, combine ricotta cheese, 1 cup mozzarella, ½ cup Parmesan, eggs, chopped parsley, and a pinch of salt and pepper. Mix until smooth and well blended. - Stuff the Shells
Spoon or pipe the ricotta mixture into each shell, filling them generously but not overstuffing. - Assemble the Dish
Spread a layer of marinara sauce over the bottom of a baking dish. Nestle the stuffed shells into the sauce, open side up. Pour more marinara over the shells and sprinkle with the remaining mozzarella and Parmesan. - Bake to Perfection
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbling.
This entire process takes about 45 minutes from start to finish, leaving you with a dish that tastes like hours of effort.
Storage Options
One of the best things about this recipe is how well it stores. Here’s how to keep those shells tasting fresh:
- Refrigerator: Place leftover shells in an airtight container and store for up to 4 days.
- Freezer: To freeze, assemble the shells but don’t bake them. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Reheating: Warm the shells in a 350°F oven for about 20 minutes, or until heated through. For quicker reheating, a microwave works in a pinch.
Variations and Substitutions
This recipe is incredibly versatile, allowing you to customize it to your liking:
- Add Protein: Mix cooked Italian sausage, ground beef, or shredded chicken into the ricotta filling for a heartier dish.
- Make It Veggie: Add sautéed spinach, mushrooms, or roasted red peppers to the filling for extra veggies and flavor.
- Switch Up the Sauce: Use Alfredo sauce or a vodka sauce instead of marinara for a creamy twist.
- Try Different Cheeses: Swap in mascarpone or cottage cheese for the ricotta, or use pecorino in place of Parmesan for a sharper flavor.
- Gluten-Free Option: Use gluten-free pasta shells to make the recipe suitable for those with gluten sensitivities.
Experimenting with these variations can lead to exciting new versions of this classic dish!
Nothing beats the satisfaction of serving up a pan of piping-hot Ricotta Stuffed Shells to family and friends. It’s a dish that combines simplicity with indulgence, creating a meal everyone will love. Whether you’re preparing it for a dinner party or a cozy night at home, this recipe is sure to be a hit!
PrintRicotta Stuffed Shells Recipe
Ricotta stuffed shells are a classic Italian comfort dish featuring jumbo pasta shells filled with a creamy ricotta cheese mixture, topped with marinara sauce, and baked to perfection.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
- Fill each cooked pasta shell with the ricotta mixture and arrange them in the dish over the marinara sauce.
- Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish with fresh basil if desired and serve warm.
Notes
- You can prepare the stuffed shells ahead of time and refrigerate them until ready to bake.
- For extra flavor, add a pinch of red pepper flakes to the ricotta mixture.
Nutrition
- Serving Size: 5 shells
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
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