Ricotta Stuffed Shells Recipe

There's nothing quite like a warm, bubbling dish of Ricotta Stuffed Shells fresh out of the oven. The combination of tender pasta shells filled with creamy ricotta, parmesan, and herbs, all smothered in rich marinara sauce, is pure comfort food at its best.

this Recipe

I first made this dish for a family gathering, and it instantly became a favorite. The cheesy filling, paired with the tangy tomato sauce, is an irresistible match. Whether you're feeding a crowd or meal-prepping for the week, this recipe is a surefire winner.

Why You'll Love This Ricotta Stuffed Shells Recipe

Get ready to add a new go-to dinner to your rotation. These Ricotta Stuffed Shells are everything you want in a baked pasta dish—rich, cheesy, and full of flavor.

First, it's incredibly easy to make. Even if you’re new to stuffing pasta shells, this recipe is straightforward and forgiving. You can have it prepped and in the oven in under 20 minutes!

It's also perfect for meal prep. Assemble everything ahead of time, refrigerate, and pop it in the oven when you’re ready. It’s an ideal make-ahead dish for busy weeknights or special occasions.

Not to mention, this recipe is great for feeding a crowd. The hearty portion sizes make it an excellent choice for potlucks, family dinners, or casual gatherings. Plus, it’s a hit with kids and adults alike!

And let’s not forget—you can customize it easily. Whether you want to add spinach, swap in different cheeses, or make it meaty with sausage, the possibilities are endless.

Ingredients Notes

The beauty of Ricotta Stuffed Shells lies in its simple yet flavorful ingredients. Here’s what you’ll need to make the magic happen:

• Jumbo pasta shells – These large shells are perfect for holding the cheesy filling. Be sure to cook them al dente so they don’t fall apart while stuffing.
• Ricotta cheese – The heart of the filling! Use whole milk ricotta for the creamiest, richest texture. If it’s too watery, you can drain it slightly before mixing.
• Parmesan cheese – Adds a sharp, salty bite to balance the mild ricotta. Freshly grated Parmesan will melt better and enhance the overall flavor.
• Mozzarella cheese – This goes into the filling and on top for that irresistible gooey, melted goodness.
• Egg – Helps bind the filling together, ensuring it stays creamy yet firm.
• Garlic and Italian seasoning – Essential for adding depth and a classic Italian flair. You can also throw in fresh basil or parsley for extra freshness.
• Marinara sauce – A good-quality jarred sauce works well, but if you have a homemade favorite, use that for an extra special touch.
• Olive oil – Used to coat the baking dish and prevent the shells from sticking.

You’ll also need a 9x13 baking dish to assemble and bake the shells. A piping bag or spoon can help make stuffing the shells easier.

How to Make Ricotta Stuffed Shells

Making these Ricotta Stuffed Shells is easier than you think. Here’s a step-by-step guide to perfecting this cheesy, comforting dish:

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. You want them slightly firm since they’ll continue cooking in the oven. Drain and rinse under cool water to stop the cooking process.

2. Prepare the Ricotta Filling

In a large bowl, mix together ricotta, Parmesan, half of the mozzarella, egg, minced garlic, and Italian seasoning. Stir until everything is well combined. If you like a little extra flavor, add fresh basil or a pinch of red pepper flakes.

3. Fill the Shells

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish with olive oil and spread a thin layer of marinara sauce at the bottom. Using a spoon or a piping bag, carefully fill each pasta shell with the ricotta mixture and place them in the dish, open side up.

4. Add Sauce and Cheese

Once all the shells are stuffed and arranged, pour the remaining marinara sauce over them. Sprinkle the rest of the mozzarella and Parmesan cheese on top for that perfect cheesy crust.

5. Bake to Perfection

Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is melted and slightly golden. Let it rest for a few minutes before serving.

Storage Options

One of the best things about Ricotta Stuffed Shells is how well they store. Whether you’re making them ahead or saving leftovers, here’s how to keep them fresh:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
• Freezer (Unbaked): Assemble the shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
• Freezer (Baked): Leftover baked shells can also be frozen. Let them cool completely, then store in a freezer-safe container for up to 2 months. Reheat in the oven for best results.

Variations and Substitutions

One of the best things about this recipe is how versatile it is! Here are a few delicious ways to change things up:

• Add Spinach: Stir chopped, sautéed spinach into the ricotta filling for an extra boost of greens.
• Make It Meaty: Add cooked ground beef, sausage, or shredded chicken to the marinara sauce for a heartier version.
• Try Different Cheeses: Swap out Parmesan for pecorino Romano, or add a little provolone for extra depth.
• Make It Spicy: A sprinkle of red pepper flakes in the filling or sauce gives it a nice kick.
• Use Alfredo Sauce: For a creamier, richer twist, replace the marinara with Alfredo sauce.

No matter how you customize it, these Ricotta Stuffed Shells are sure to be a hit. Try it out for your next family dinner, and let me know how you like it!

Enjoy! ❤️

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