Get ready to fall in love with the ultimate comfort food: classic Ricotta Stuffed Shells. This recipe is your ticket to a restaurant-quality Italian-American dinner, right in your own kitchen. We’re talking tender jumbo pasta shells cradling a rich, creamy ricotta filling, all baked in a savory marinara sauce and blanketed with bubbly, golden-brown mozzarella cheese. It’s a guaranteed family favorite that’s perfect for a cozy weeknight dinner yet impressive enough for a special occasion.
We’ve perfected this recipe to ensure it’s not just delicious but also incredibly easy to assemble. Forget complicated steps or a watery filling; our guide ensures perfect, cheesy results every single time. This is the only Ricotta Stuffed Shells recipe you’ll ever need.
Why You’ll Love This Ricotta Stuffed Shells Recipe
- Incredibly Flavorful: The combination of creamy ricotta, savory Parmesan, fresh herbs, and rich marinara sauce is simply irresistible.
- Perfectly Creamy Filling: We use whole milk ricotta and an egg to create a filling that is rich and luscious, never grainy or watery.
- Make-Ahead Friendly: You can assemble the entire dish ahead of time, making it the perfect stress-free meal for busy weeknights or entertaining.
- Crowd-Pleasing Classic: It’s a comforting, satisfying dish that brings everyone to the table. Even the pickiest eaters love these cheesy shells!
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a truly spectacular dish. Here’s what you’ll need to gather.
For the Shells & Sauce
- Jumbo Pasta Shells: You’ll need one (12-ounce) box. Cook them just until al dente, as they will finish cooking in the oven.
- Marinara Sauce: A good quality store-bought marinara sauce works wonderfully to save time. Choose your favorite!
- Mozzarella Cheese: Freshly shredded whole milk mozzarella will give you that glorious, cheesy pull.
For the Creamy Ricotta Filling
- Whole Milk Ricotta Cheese: This is the star of the show. Whole milk ricotta provides the creamiest, richest texture.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty depth of flavor.
- Egg: One large egg acts as a binder, helping the filling set beautifully as it bakes.
- Fresh Parsley: Finely chopped parsley adds a touch of freshness and color.
- Garlic Powder & Onion Powder: These provide a savory base of flavor that complements the cheeses perfectly.
- Salt & Black Pepper: To taste, to make all the flavors pop.
How to Make Ricotta Stuffed Shells Step-by-Step
Making these stuffed shells is easier than you think. Just follow these simple steps for a perfect bake every time.
Step 1: Cook the Shells
First, bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to package directions, aiming for al dente. You want them pliable but firm enough to hold their shape. Once cooked, drain the shells carefully and rinse with cool water to stop the cooking process. Set them aside.
Step 2: Prepare the Ricotta Filling
In a large bowl, combine the whole milk ricotta cheese, grated Parmesan cheese, egg, chopped fresh parsley, garlic powder, onion powder, salt, and pepper. Mix everything together until it’s smooth and well-combined. This creamy mixture is the heart of your Ricotta Stuffed Shells.
Step 3: Assemble the Dish
Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce (about 1.5 cups) evenly over the bottom of a 9×13-inch baking dish. Now, it’s time to fill the shells. You can use a small spoon or a piping bag to fill each cooked pasta shell with a generous amount of the ricotta mixture. As you fill each shell, arrange it snugly in the baking dish on top of the sauce.
Step 4: Bake to Perfection
Once all the shells are filled and arranged, top them with the remaining marinara sauce. Sprinkle the shredded mozzarella cheese evenly over the top. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. Let the dish rest for a few minutes before serving to allow the flavors to meld.
Tips for the Best Stuffed Shells
- Don’t Overcook the Pasta: Boiling the shells to al dente is key. They will continue to cook in the oven, and this prevents them from becoming mushy.
- Use Whole Milk Ricotta: For the creamiest, most luxurious filling, whole milk ricotta is a must. Skim ricotta can result in a drier, grainier texture.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly. Shredding your own mozzarella and Parmesan will yield a much better result.
- Piping Bag for Filling: For a faster and cleaner process, transfer the ricotta filling to a large zip-top bag, snip off a corner, and use it to pipe the filling directly into the shells.
Delicious Variations to Try
While this classic recipe is fantastic on its own, it’s also a great base for experimentation. Here are a few ideas:
- Spinach and Ricotta: Add 1 cup of thawed and well-drained frozen chopped spinach to the ricotta mixture for a classic flavor combination.
- Add Meat: Brown 1 pound of ground beef, Italian sausage, or turkey and add it to your marinara sauce for a heartier, richer dish. Our Bacon Cheeseburger Lasagna is another meaty favorite!
- Three-Cheese Blend: Mix in some shredded provolone or asiago with the mozzarella for an even more complex cheesy flavor.
- Make it Spicy: Add a pinch of red pepper flakes to the ricotta filling or the marinara sauce to give your shells a little kick. For another spicy and cheesy favorite, try these Creole Steak and Shrimp Quesadillas.
What to Serve with Stuffed Shells
Ricotta Stuffed Shells are a hearty main course that pairs well with a variety of simple sides. A crisp garden salad with a simple vinaigrette is a perfect fresh contrast. Garlic bread or warm, crusty bread is a must for soaking up any extra sauce. For a vegetable side, consider roasted broccoli, asparagus, or our popular Honey Garlic Butter Roasted Carrots.
Storing, Freezing, and Reheating
This dish is a fantastic make-ahead meal. Here’s how to handle leftovers or prepare it in advance.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze (Unbaked): Assemble the entire dish as directed, but do not bake. Cover it tightly with a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the covered baking time.
- To Reheat: Reheat individual portions in the microwave or place the baking dish back in a 350°F oven until warmed through.
Frequently Asked Questions
Absolutely! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if it’s going into the oven straight from the fridge.
To prevent watery stuffed shells, use whole milk ricotta cheese, which has a lower moisture content than skim. Also, ensure your cooked pasta shells are well-drained before you begin filling them.
Typically, you’ll bake them at 375°F (190°C) for about 40 minutes total. The first 25 minutes should be covered with foil to cook through, and the final 10-15 minutes uncovered to get the cheese golden and bubbly.
You can enhance the filling by adding thawed, well-drained chopped spinach, sautéed mushrooms, or a pinch of nutmeg or red pepper flakes. Some people also enjoy adding a bit of shredded mozzarella directly into the filling.
For a fast and clean method, transfer the ricotta filling to a large zip-top bag and snip off one of the bottom corners. You can then easily pipe the filling directly into each shell without the mess of using a spoon.
More Delicious Dinner Ideas
If you loved these stuffed shells, you’ll adore some of our other easy and comforting dinner recipes. Try our creamy White Chicken Lasagna Soup for a cozy night in, or our savory Italian Sausage Pasta Bake for another family-pleasing casserole.
Get the Recipe!
Ricotta Stuffed Shells (The Easiest, Cheesiest Recipe!)
Ingredients
Equipment
Method
- Cook the jumbo shells in a large pot of salted, boiling water according to package directions until al dente. Drain well and set aside.
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the ricotta cheese, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper until well combined.
- Spread about 1.5 cups of the marinara sauce in the bottom of a 9x13-inch baking dish.
- Fill each cooked shell with the ricotta mixture and arrange them in the baking dish.
- Top the shells with the remaining marinara sauce, then sprinkle the shredded mozzarella cheese over the top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let rest for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.
Notes
Tip 2: Don't overcook the pasta shells initially, as they will continue to cook in the oven. Aim for al dente for the best texture.
Tip 3: For the best flavor and melt, use freshly grated Parmesan and whole milk mozzarella cheese.
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We hope you love this easy Ricotta Stuffed Shells recipe as much as we do! It’s a true classic for a reason. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest so you can always find it!
