There’s something incredibly satisfying about a dish that’s both simple to make and irresistibly comforting. Easy ricotta stuffed shells combine creamy cheese, tender pasta, and warm tomato sauce to create a meal that feels like a big, cozy hug. Whether you’re cooking for family or friends, this recipe will quickly become a favorite.
You’ll love how the ricotta stuffed shells come together with minimal effort but deliver maximum flavor, making it an ideal choice for busy weeknights or relaxed weekend dinners. Plus, it’s versatile enough to customize with your favorite herbs and cheeses.
Why You'll Love This Recipe
- Rich and creamy ricotta filling with parmesan and mozzarella
- Easy to prepare with straightforward ingredients
- Perfect for make-ahead meals and freezing
- Comfort food that’s satisfying and family-friendly
- Customizable with fresh herbs or spinach for extra nutrition
Ingredients
Gather these simple ingredients to make a delicious batch of ricotta stuffed shells that everyone will enjoy.
- 20 jumbo pasta shells, uncooked
- 2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cups marinara sauce, store-bought or homemade
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: Approximately 420 per serving
How to Make Easy Ricotta Stuffed Shells
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
- Cook the jumbo pasta shells in boiling salted water according to package instructions until al dente, about 10 minutes. Drain carefully and rinse with cold water to stop cooking and prevent sticking.
- In a large bowl, combine the ricotta cheese, ½ cup of mozzarella, Parmesan, beaten egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
- Spoon about 1 cup of marinara sauce evenly into the bottom of the prepared baking dish. Stuff each cooked shell with about 2 tablespoons of the ricotta mixture and place them open-side up in the dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle the remaining ½ cup mozzarella cheese on top.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Let the shells rest for 5 minutes before serving. Garnish with extra chopped parsley or fresh basil if desired.
Tips for the Best Results
- Don’t overcook the pasta shells to avoid mushy texture; they should be just tender enough to fill.
- Use whole milk ricotta for creamier filling and richer flavor.
- If you prefer, add sautéed spinach or mushrooms to the cheese mixture for extra veggies.
- Make the dish ahead and refrigerate before baking to save time on busy days.
- Cover tightly with foil while baking to keep the cheese moist and prevent burning.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes until heated through.
You can also freeze the stuffed shells before baking. Place the stuffed shells in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Bake from frozen by adding 15-20 minutes to the baking time, keeping the foil on until near the end.
Frequently Asked Questions
Can I use frozen spinach in the ricotta filling?
Yes, you can add frozen spinach, but be sure to thaw and squeeze out all excess water before mixing it into the ricotta. This prevents the filling from becoming watery.
What can I substitute for ricotta cheese?
If you don’t have ricotta, cottage cheese is a good alternative. For a smoother texture, blend it briefly in a food processor before mixing with other ingredients.
How do I make this recipe gluten-free?
Use gluten-free jumbo pasta shells available at most grocery stores. Follow the package directions for cooking times, as they may differ from regular pasta.
Can I prepare this dish vegan?
To make a vegan version, substitute ricotta with a tofu or cashew-based cheese alternative and use vegan mozzarella. Check that your marinara sauce contains no animal products.