Ricotta Stuffed Shells

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.