There's nothing quite like a warm, cheesy plate of ricotta stuffed shells fresh out of the oven. The combination of tender pasta shells, creamy ricotta filling, and rich marinara sauce creates the ultimate comfort food that’s both indulgent and satisfying.
I first made this dish on a chilly Sunday evening when I was craving something cozy yet easy to prepare. Since then, it's become a go-to for family dinners, meal prep, and even special occasions. With just a few simple ingredients, you’ll have a restaurant-quality dish right at home.
Why You'll Love This Ricotta Stuffed Shells Recipe
Get ready to fall in love with a classic Italian favorite! This ricotta stuffed shells recipe is the perfect blend of creamy, cheesy goodness and tangy tomato sauce.
First off, it’s incredibly easy to make. Even if you're new to cooking, stuffing pasta shells is simple, and the whole dish comes together with minimal effort.
It’s also a great make-ahead meal. You can assemble the shells in advance and bake them later, making it perfect for busy weeknights or entertaining guests.
Not to mention, it’s completely customizable. Want to add spinach for extra greens? Prefer a little spice with some red pepper flakes? This recipe adapts beautifully to your preferences.
And of course, it’s pure comfort food. Every bite is rich, cheesy, and packed with flavor—exactly what you need when craving something warm and satisfying.
Ingredients Notes

The magic of ricotta stuffed shells lies in its simple yet flavorful ingredients. Each one plays a crucial role in creating the perfect balance of taste and texture.
Jumbo Pasta Shells are the base of this dish. Be sure to cook them al dente so they hold their shape when baked. Overcooked shells can become too soft and difficult to fill.
Ricotta Cheese is the star of the filling. It’s creamy, mild, and pairs beautifully with Italian flavors. For an extra rich texture, opt for whole milk ricotta rather than part-skim.
Mozzarella and Parmesan Cheese add that gooey, melty goodness. Mozzarella provides stretch, while Parmesan brings a nutty, salty bite. Using fresh mozzarella will make this dish even more decadent.
Eggs help bind the filling together, ensuring a smooth and cohesive texture inside the shells.
Garlic, Italian Seasoning, and Fresh Basil bring an aromatic depth to the dish. Fresh herbs take the flavor to the next level, but dried seasonings work well in a pinch.
Marinara Sauce ties everything together. Use your favorite store-bought sauce for convenience or make a homemade batch for an extra special touch. A well-seasoned marinara is key to balancing the richness of the cheese filling.
You’ll also need a baking dish to assemble and bake the shells, plus a piping bag or spoon to help fill them easily.
How To Make This Ricotta Stuffed Shells Recipe

Making ricotta stuffed shells is easier than you might think! Follow these simple steps for a delicious, foolproof meal.
Start by cooking the jumbo pasta shells in a large pot of salted boiling water. Cook them just until al dente, then drain and lay them out on a baking sheet to prevent sticking.
While the pasta is cooking, prepare the filling. In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, eggs, minced garlic, Italian seasoning, salt, and pepper. Stir until well blended, then mix in some freshly chopped basil for extra flavor.
Next, fill the shells. Using a spoon or piping bag, carefully stuff each shell with a generous amount of the ricotta mixture. Arrange them in a baking dish with a layer of marinara sauce at the bottom to prevent sticking.
Once all the shells are stuffed and placed in the dish, pour the remaining marinara sauce over the top. Sprinkle extra mozzarella and Parmesan for that irresistible cheesy crust.
Cover the dish with foil and bake at 375°F (190°C) for about 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
Let the stuffed shells rest for a few minutes before serving. This allows the cheese to set slightly, making each bite perfect.
Storage Options
Ricotta stuffed shells are fantastic for meal prep and leftovers! Here’s how to store them properly.
Refrigerate: Store any leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for a quick meal.
Freeze Before Baking: Assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as usual.
Freeze After Baking: Let the baked shells cool completely, then store them in a freezer-safe container. Reheat directly from frozen at 350°F (175°C) for about 30-40 minutes.
Variations and Substitutions
One of the best things about this ricotta stuffed shells recipe is how versatile it is! Here are some creative twists to try.
Add Spinach: Stir finely chopped sautéed spinach into the ricotta mixture for extra greens and flavor.
Make It Meaty: Add cooked ground beef, Italian sausage, or shredded chicken to the sauce for a heartier dish.
Use Different Cheeses: Swap in ricotta alternatives like cottage cheese or mascarpone for a unique texture and taste.
Spice It Up: Add red pepper flakes to the ricotta mixture or use a spicy marinara sauce for a kick.
Go Low-Carb: Instead of pasta shells, try stuffing the ricotta mixture into zucchini boats for a lighter, keto-friendly option.
No matter how you customize this dish, it’s sure to become a favorite in your household. So go ahead, grab those ingredients, and treat yourself to the ultimate comfort food tonight!
PrintRicotta Stuffed Shells Recipe
Ricotta stuffed shells are a classic Italian dish filled with creamy ricotta cheese, herbs, and parmesan, then baked in a flavorful tomato sauce with melted mozzarella. This comforting and easy-to-make recipe is perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo shells according to package instructions; drain and set aside.
- In a mixing bowl, combine ricotta, ½ cup mozzarella, parmesan, egg, garlic, oregano, basil, salt, and pepper.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Fill each shell with the ricotta mixture and place them in the dish.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Use whole milk ricotta for a creamier texture.
- Add spinach or cooked ground beef for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
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