Ricotta Stuffed Shells
Stuffed pasta shells are one of those dishes that make you feel like a kitchen superstar—even if all you did was scoop cheese into pasta!
This recipe combines the creamy goodness of ricotta with a hint of garlic and herbs, all baked in a luscious marinara sauce.
Whether it’s a weeknight dinner or a special gathering, these shells are guaranteed to wow your guests without breaking a sweat.
So, grab your apron, and let’s make magic happen.
How to Make It
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
Cook the pasta shells
Boil jumbo pasta shells until just al dente—firm enough to hold the filling but soft enough to eat. Drain and set aside.
Prepare the ricotta filling
Mix ricotta cheese with shredded mozzarella, Parmesan, a beaten egg, garlic, parsley, and Italian seasoning. This creamy mixture will be the heart of your dish.
Fill the shells
Using a small spoon or piping bag, stuff the pasta shells generously with the ricotta mixture.
Assemble the dish
Spread marinara sauce on the bottom of a baking dish, arrange the stuffed shells on top, and cover with more sauce and shredded mozzarella.
Bake to perfection
Bake the dish in a preheated oven until the cheese is melted and bubbly, with golden spots on top.
Pro Tips
- Perfect Pasta: Slightly undercook the pasta during boiling, as it will soften more while baking.
- Easy Filling Hack: Use a piping bag (or a zip-top bag with the corner cut) to make filling the shells quicker and cleaner.
- Customize the Flavor: Add spinach, cooked sausage, or even a pinch of red pepper flakes to the filling for extra variety.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Assemble the dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
- Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions.
Ricotta Stuffed Shells
Description
Ricotta stuffed shells are the perfect blend of cheesy goodness and rich tomato flavors baked to perfection. With jumbo pasta shells filled with a creamy ricotta mixture and topped with bubbling mozzarella, this dish is as satisfying as it is comforting.
It's an easy-to-make recipe that’s perfect for cozy weeknight dinners or impressing guests at a gathering. Pair it with a crisp green salad and garlic bread for a complete meal everyone will love!
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta, ½ cup mozzarella, Parmesan, egg, garlic, parsley, and Italian seasoning. Mix until smooth.
- Spread 1 cup marinara sauce on the bottom of a baking dish.
- Stuff each shell with the ricotta mixture and place in the dish.
- Cover with remaining marinara sauce and sprinkle with the remaining mozzarella.
- Bake uncovered for 30-35 minutes or until cheese is bubbly and golden.
- Garnish with parsley and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 50g17%
- Dietary Fiber 4g16%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Swap ricotta for cottage cheese for a lighter version.
- Use homemade marinara for an extra special touch.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
