There's nothing quite as comforting as a warm plate of ricotta stuffed shells fresh out of the oven. These pasta shells, filled with creamy ricotta and smothered in marinara sauce, make for a hearty, satisfying meal the whole family will love. Whether you're serving this as a main course or as part of a special dinner spread, it’s always a crowd-pleaser.
I first tried this recipe at a family gathering, and it was an instant hit. The rich, cheesy filling paired with the bright tomato sauce felt like a warm hug on a plate. Now, it’s one of my go-to recipes for any occasion. Let’s dive into why this dish deserves a spot in your recipe rotation.
Why You'll Love This Ricotta Stuffed Shells Recipe
Get ready to fall in love with one of the most versatile and comforting Italian-inspired dishes out there. These ricotta stuffed shells are guaranteed to become a favorite in your household.
First, they’re incredibly easy to make. Despite their elegant appearance, these stuffed shells come together with minimal effort, making them perfect for busy weeknights or a stress-free dinner party.
They’re also freezer-friendly, which means you can prep them ahead of time and bake them when needed. Whether you're meal-prepping or planning for a special occasion, this recipe fits right into your schedule.
Another reason to love this dish is its affordability. With simple, everyday ingredients like ricotta cheese, pasta shells, and marinara sauce, you can whip up a restaurant-quality meal without breaking the bank.
Best of all, the recipe is endlessly customizable. Whether you’re adding spinach, swapping out cheeses, or sneaking in some protein, these shells adapt beautifully to your preferences.
Ingredients Notes

The beauty of ricotta stuffed shells lies in their simplicity. Here’s a breakdown of the ingredients you’ll need and why they matter.
Jumbo Pasta Shells are the star of the show. Their large size makes them perfect for holding a generous amount of creamy filling. Be sure to cook them al dente to avoid overcooking when baked.
Ricotta Cheese forms the creamy base of the filling. Look for high-quality ricotta with a smooth texture to achieve the best results. If you prefer a firmer filling, you can drain the ricotta before mixing it.
Mozzarella and Parmesan Cheeses add gooey texture and a savory depth to the dish. Shred your own mozzarella for a meltier, creamier topping, and don’t skimp on the freshly grated Parmesan for its nutty flavor.
Spinach (Optional) is a fantastic addition to the filling, adding a pop of color and a boost of nutrition. Use fresh spinach sautéed until wilted or frozen spinach that’s been thawed and drained.
Marinara Sauce is your trusty companion here. Whether you use homemade or store-bought, choose a sauce with a bright, tangy flavor to balance the richness of the cheese.
If you have a large baking dish, grab it—it’s essential for arranging and baking the shells evenly. A piping bag or zip-top bag is also handy for filling the shells with ease.
How To Make This Ricotta Stuffed Shells Recipe

Creating this delightful dish is easier than you might think. Follow these steps to achieve perfection.
Start by cooking the jumbo pasta shells in a large pot of salted water. Cook them just shy of al dente, as they’ll finish cooking in the oven. Drain and rinse the shells with cool water to stop the cooking process.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and your optional spinach. Season the mixture with a pinch of salt, pepper, and a sprinkle of Italian seasoning for extra flavor. Mix everything until well combined.
Prepare your baking dish by spreading a thin layer of marinara sauce across the bottom. This prevents the shells from sticking and ensures every bite is saucy.
Using a spoon or piping bag, fill each cooked shell with the cheese mixture. Arrange the stuffed shells in the baking dish in a single layer.
Pour the remaining marinara sauce over the shells, ensuring each one is coated. Sprinkle the rest of the mozzarella cheese over the top for a bubbly, golden finish.
Bake the dish in a preheated 375°F (190°C) oven for about 25-30 minutes, or until the cheese is melted and the sauce is bubbling. Let the shells rest for a few minutes before serving.
Storage Options
Leftovers? No problem! These ricotta stuffed shells store beautifully and are just as delicious the next day.
For refrigeration, place the cooled shells in an airtight container and store them for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.
To freeze, arrange the stuffed shells in a single layer in a freezer-safe container before adding the sauce. Cover tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed, adding an extra 10 minutes if needed.
Variations and Substitutions
The versatility of this recipe makes it easy to adapt to your tastes. Here are a few ideas to get you started.
Add cooked Italian sausage or ground beef to the marinara sauce for a heartier dish.
Swap the spinach for sautéed mushrooms or roasted red peppers for a different flavor profile.
Use cottage cheese instead of ricotta for a lighter filling, or mix in cream cheese for an ultra-creamy texture.
For a vegan version, opt for dairy-free ricotta and mozzarella alternatives, and use your favorite plant-based marinara sauce.
Experiment with fresh herbs like basil or parsley in the filling for an extra burst of flavor.
No matter how you customize these ricotta stuffed shells, they’re sure to become a beloved dish in your recipe repertoire. Serve them alongside a fresh salad and garlic bread for a complete meal that’s as comforting as it is delicious.
Print
Ricotta Stuffed Shells Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This ricotta stuffed shells recipe is a classic Italian comfort dish filled with creamy ricotta cheese, covered in marinara sauce, and baked to perfection.
Ingredients
- 12 oz jumbo pasta shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 tsp Italian seasoning
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cook the jumbo shells according to package directions until al dente. Drain and let cool.
- In a large bowl, mix ricotta cheese, 1 cup mozzarella, Parmesan, egg, Italian seasoning, minced garlic, salt, and pepper.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff each shell with the ricotta mixture and place in the baking 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 an additional 10 minutes until bubbly.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add spinach or cooked ground meat to the ricotta mixture for extra flavor.
- Use homemade marinara sauce for a more authentic taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: ¼ of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 880mg
Leave a Reply