There's something so comforting about a bubbling tray of Ricotta Stuffed Shells fresh out of the oven. The sight of perfectly cooked pasta shells brimming with creamy ricotta filling, all nestled in a blanket of tangy marinara sauce, is enough to make anyone's mouth water.

This recipe holds a special place in my heart; it was one of the first dishes I learned to make for my family. It’s easy enough for weeknights yet impressive enough to serve when hosting guests. Let me show you how to make this Italian favorite that's sure to become a go-to in your home too.
Why You'll Love This Ricotta Stuffed Shells Recipe
Get ready to embrace your new favorite dinner recipe. These Ricotta Stuffed Shells are the perfect combination of flavor, simplicity, and versatility.
First, this dish is incredibly easy to prepare. Even if you're new to cooking, you'll find the step-by-step process straightforward and manageable. Plus, most of the prep work can be done ahead of time, making it a lifesaver for busy evenings.
Second, it’s a crowd-pleaser. With its creamy ricotta filling and perfectly seasoned marinara sauce, even the pickiest eaters will be asking for seconds. Pair it with a crisp green salad and some garlic bread, and you’ve got a complete meal.
Lastly, this recipe is highly adaptable. Whether you want to sneak in some extra veggies or use a meat-based sauce, the possibilities are endless. Keep reading for all my favorite variations and tips.
Ingredients Notes

The magic of Ricotta Stuffed Shells lies in its fresh, simple ingredients. Each element works in harmony to create a flavorful and satisfying dish. Here's what you'll need:
Jumbo Pasta Shells
These are the star of the show. Look for jumbo shells that are sturdy enough to hold the filling without breaking. You'll need about 20-25 shells for this recipe, so grab a box with a little extra, just in case.
Ricotta Cheese
The creamy, slightly sweet filling begins with ricotta cheese. Look for whole milk ricotta for the richest flavor and texture. If you're watching calories, part-skim ricotta works too, but the filling won't be as luscious.
Mozzarella and Parmesan Cheeses
A combination of shredded mozzarella and freshly grated Parmesan adds that irresistible gooey, cheesy factor. The mozzarella melts beautifully, while the Parmesan adds a nutty, salty depth.
Egg
A single egg helps bind the filling together, ensuring it stays creamy and cohesive as it bakes.
Marinara Sauce
Use your favorite marinara sauce, whether store-bought or homemade. If you're buying it, look for one with simple ingredients and no added sugar for the best flavor.
Herbs and Seasonings
Fresh basil and parsley, along with a pinch of garlic powder, add brightness and flavor to the filling. Don’t forget to season with salt and pepper to taste!
Special Equipment
You’ll need a large baking dish to assemble the shells and a piping bag or zip-top bag for easy filling. A ladle also comes in handy for spreading the sauce evenly.
How To Make Ricotta Stuffed Shells

Making Ricotta Stuffed Shells is a breeze, especially when you break it down into simple steps. Here’s how it’s done:
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until just al dente. Drain and rinse them under cold water to stop the cooking process and prevent sticking. Lay the shells out on a baking sheet to cool.
2. Prepare the Ricotta Filling
In a large bowl, mix together ricotta cheese, shredded mozzarella, Parmesan, a lightly beaten egg, and chopped fresh herbs like basil and parsley. Add a pinch of garlic powder, salt, and pepper, then stir until well combined.
3. Fill the Shells
Transfer the ricotta mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into each cooled shell, being careful not to overfill them.
4. Assemble the Dish
Spread a generous layer of marinara sauce on the bottom of your baking dish. Arrange the stuffed shells in a single layer, open side up, over the sauce. Spoon additional marinara over the top and sprinkle with more mozzarella and Parmesan.
5. Bake to Perfection
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve
Sprinkle with extra chopped basil or parsley before serving. Pair with crusty bread or a side salad, and enjoy!
Storage Options
Ricotta Stuffed Shells are just as delicious the next day, making them a great option for meal prep. Here’s how to store them:
Refrigerator
Place leftovers in an airtight container and store them in the fridge for up to 4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warmed through.
Freezer
To freeze, assemble the dish but stop before baking. Cover the baking dish tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed, adding a few extra minutes to the cook time.
Make-Ahead Option
You can assemble the shells up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve.
Variations and Substitutions
This recipe is incredibly versatile. Here are a few ideas to make it your own:
Add Veggies
Stir sautéed spinach, kale, or finely chopped mushrooms into the ricotta mixture for added nutrition and flavor.
Make It Meaty
Add cooked, crumbled sausage or ground beef to the marinara sauce for a heartier dish.
Try a Different Sauce
Swap the marinara for a creamy Alfredo sauce or a zesty arrabbiata for a new twist on the classic.
Use a Dairy-Free Ricotta
For a plant-based option, use almond-based ricotta and vegan cheese. Pair with a dairy-free marinara sauce.
Experiment with Cheeses
Mix in some goat cheese or fontina for a richer filling, or use pecorino Romano in place of Parmesan for a sharper taste.
Ricotta Stuffed Shells Recipe
Ricotta stuffed shells recipe features jumbo pasta shells stuffed with creamy ricotta, mozzarella, and parmesan, baked in marinara sauce for a comforting Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 serving 1x
- Category: dinner
- Method: baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ¼ cup chopped fresh parsley (optional for garnish)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Boil the jumbo pasta shells according to package instructions. Drain and let cool.
- In a large bowl, mix ricotta, mozzarella, parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
- Spread 1 cup of marinara sauce evenly in a 9x13-inch baking dish.
- Stuff each shell with the ricotta mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with extra mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Garnish with fresh parsley and serve warm.
Notes
- You can make this dish ahead of time and refrigerate before baking.
- Substitute marinara sauce with your favorite pasta sauce for a different flavor profile.
- For extra protein, add cooked ground beef or Italian sausage to the marinara sauce.
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
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