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A close-up overhead view of baked ricotta stuffed shells in a casserole dish, showing the bubbly mozzarella and rich marinara sauce.

Ricotta Stuffed Shells (The Easiest, Cheesiest Recipe!)

The ultimate Ricotta Stuffed Shells recipe! Tender jumbo shells are filled with a creamy, flavorful ricotta cheese mixture and baked in marinara with bubbly mozzarella. A perfect make-ahead comfort food dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Shells and Assembly
  • 12 oz jumbo pasta shells
  • 24 oz marinara sauce use your favorite brand
  • 2 cups shredded whole milk mozzarella cheese
For the Ricotta Filling
  • 32 oz whole milk ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 9x13 inch baking dish
  • 1 Large pot
  • 1 Large Mixing Bowl

Method
 

  1. Cook the jumbo shells in a large pot of salted, boiling water according to package directions until al dente. Drain well and set aside.
  2. Preheat your oven to 375°F (190°C).
  3. In a large bowl, mix together the ricotta cheese, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper until well combined.
  4. Spread about 1.5 cups of the marinara sauce in the bottom of a 9x13-inch baking dish.
  5. Fill each cooked shell with the ricotta mixture and arrange them in the baking dish.
  6. Top the shells with the remaining marinara sauce, then sprinkle the shredded mozzarella cheese over the top.
  7. 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.
  8. Let rest for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.

Notes

Tip 1: Use a piping bag (or a zip-top bag with the corner snipped off) for a fast and mess-free way to fill the pasta shells.
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.