Easy Ricotta Stuffed Shells Recipe for Comfort Food Fans

Nothing beats the comforting embrace of cheesy, baked pasta on a cozy night. This easy ricotta stuffed shells recipe delivers creamy, flavorful bites that everyone will love around your dinner table. You’ll find it simple to prepare and perfect for making ahead or feeding a crowd.

this Recipe

Whether you’re new to Italian cooking or just want a reliable classic, these ricotta stuffed shells are a crowd-pleaser. The combination of tender pasta, rich ricotta filling, and vibrant marinara sauce makes this dish a true comfort food favorite.

Why You’ll Love This Recipe

• Quick and straightforward preparation with simple ingredients.
• Creamy ricotta filling with a blend of Italian herbs for bold flavor.
• Make-ahead friendly, great for busy weeknights or entertaining.
• Freezer-friendly for easy future meals.
• Kid-friendly and customizable with your favorite cheeses or veggies.

Ingredients

Gather these ingredients to make rich and delicious ricotta stuffed shells that bake up creamy and perfect every time.

• 20 jumbo pasta shells (uncooked)
• 15 ounces ricotta cheese (whole milk preferred)
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg, beaten
• 2 cups marinara sauce, store-bought or homemade
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/4 cup chopped fresh parsley (optional)
• Salt and freshly ground black pepper to taste
• Olive oil for greasing the baking dish

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 420 per serving

How to Make Easy Ricotta Stuffed Shells

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Cook the jumbo pasta shells in salted boiling water according to package instructions until al dente, about 10-12 minutes. Drain and rinse with cold water to stop cooking, then set aside.
3. In a medium bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup Parmesan, beaten egg, minced garlic, Italian seasoning, chopped parsley, and salt and pepper to taste. Mix until smooth and well combined.
4. Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Carefully stuff each cooked shell with about 2 tablespoons of the ricotta mixture and place them open-side up in the baking dish.
5. Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese on top.
6. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
7. Let the shells rest for 5 minutes before serving to allow the filling to set slightly. Garnish with extra chopped parsley if desired.

Tips for the Best Results

• Don’t overcook the pasta shells; they should be firm to hold the filling without breaking.
• Use whole milk ricotta for creamier texture and richer flavor.
• Feel free to add sautéed spinach or mushrooms to the ricotta mixture for extra nutrition.
• Let the dish rest a few minutes before serving to avoid rushed, runny filling.
• Use fresh herbs like basil or oregano to brighten the flavor if you have them on hand.

Storage and Reheating

Store leftover ricotta stuffed shells in an airtight container in the refrigerator for up to 3 days. They reheat well in the oven at 350°F for 15-20 minutes covered with foil to maintain moisture.

If you want to freeze, let the shells cool completely, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating thoroughly in the oven.

Frequently Asked Questions

Can I prepare ricotta stuffed shells ahead of time?

Yes! You can assemble the shells a day in advance and keep them covered in the refrigerator. Bake them fresh when you’re ready to serve for best texture and flavor.

What kind of ricotta cheese should I use?

Whole milk ricotta is best for a creamy and rich filling, but part-skim works fine if you prefer a lighter option. Avoid watery or low-quality ricotta to prevent runny filling.

Can I add other cheeses or fillings?

Absolutely! Feel free to mix in shredded provolone, fontina, or even finely chopped cooked spinach or mushrooms to customize your ricotta stuffed shells.

How do I prevent the shells from sticking to the dish?

Grease your baking dish well with olive oil before arranging the stuffed shells, and spoon marinara sauce beneath and on top of them to keep everything moist and prevent sticking.