Pasta

Stuffed Shells with Ricotta

Name: Stuffed Shells with Ricotta
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 20 jumbo 20–25 pasta shells; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped; ½ tsp garlic powder; Salt & freshly ground black pepper, to taste; 2 cups marinara sauce; 1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; ½ tsp dried basil; ½ tsp dried oregano; Salt & pepper, to taste; 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; Fresh basil or parsley for garnish

September 12, 2025

Servings: 6 Total Time: 55 mins Difficulty: Beginner

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Introduction

Stuffed Shells with Ricotta is a classic Italian-American comfort dish featuring jumbo pasta shells filled with creamy ricotta cheese, layered in a rich tomato sauce, and baked until golden and bubbly. The combination of tender pasta, velvety cheese, and savory tomato sauce creates a hearty and satisfying meal that is perfect for family dinners, holiday meals, or potlucks.

This dish is both elegant and comforting. It’s easy to prepare but looks impressive on the table, making it perfect for special occasions or a cozy weekend dinner.

Why I Love This Recipe

I love this recipe because it’s the ultimate comfort food. Every bite has a perfect balance of creamy ricotta, tender pasta, and flavorful tomato sauce. The baked cheese on top adds a golden, slightly crispy texture that contrasts beautifully with the soft, cheesy filling.

It’s also versatile—you can make it vegetarian, add spinach or herbs, or incorporate Italian sausage or ground beef for extra heartiness. It’s a dish that always impresses both in flavor and presentation.

Why It’s a Must-Try Dish

Classic Italian-American comfort food.
Creamy, cheesy, and hearty, yet not overly complicated.
Perfect for family dinners or entertaining.
Make-ahead friendly—assemble in advance and bake when ready.
Customizable with herbs, vegetables, or proteins.

Time & Servings

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: ~480 kcal per serving (varies depending on cheese and sauce)

Cuisine & Course

Cuisine: Italian-American
Course: Main Course, Pasta

Ingredients

For the Pasta and Filling:

20–25 jumbo pasta shells
1 lb (450 g) ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 tbsp fresh parsley, chopped
½ tsp garlic powder
Salt & freshly ground black pepper, to taste

For the Sauce:

2 cups marinara sauce (store-bought or homemade)
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ tsp dried basil
½ tsp dried oregano
Salt & pepper, to taste

For Topping:

1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil or parsley for garnish

Simple Cooking Directions

Cook jumbo pasta shells until al dente.
Prepare ricotta filling by mixing cheeses, egg, and seasonings.
Sauté onion and garlic, add marinara sauce and seasonings.
Fill pasta shells with ricotta mixture.
Layer sauce in a baking dish, place stuffed shells, top with cheese.
Bake until bubbly and golden.

Step-by-Step Preparation Method

Cook Pasta Shells – Bring a large pot of salted water to a boil. Cook jumbo shells according to package instructions until al dente. Drain and cool slightly to prevent sticking.
Prepare Ricotta Filling – In a bowl, combine ricotta cheese, 1 cup mozzarella, ½ cup Parmesan, egg, parsley, garlic powder, salt, and pepper. Mix until smooth and creamy.
Prepare Sauce – In a skillet, heat olive oil over medium heat. Sauté onions until translucent. Add garlic and cook 1 minute. Stir in marinara sauce, dried basil, oregano, salt, and pepper. Simmer for 5 minutes.
Fill Shells – Spoon the ricotta mixture into each cooked shell.
Assemble in Baking Dish – Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a greased 9×13-inch baking dish. Place stuffed shells in a single layer. Pour remaining sauce over the shells.
Top with Cheese – Sprinkle remaining mozzarella and Parmesan over the top.
Bake – Bake uncovered for 25–30 minutes until cheese is melted and golden.
Garnish & Serve – Sprinkle with fresh basil or parsley. Serve hot.

How to Serve

Serve in a large casserole dish or plate individually.
Pair with garlic bread or a fresh green salad.
Optional: drizzle with extra virgin olive oil for added richness.

Additional Recipe Tips

Prevent sticking: Lightly brush cooked shells with olive oil before filling.
Make Ahead: Assemble and refrigerate for up to 24 hours before baking.
Extra Creamy: Stir a little heavy cream into the ricotta mixture.
Cheese Variation: Add provolone or Fontina for extra richness.
Vegetables: Add sautéed spinach, mushrooms, or zucchini to the filling.

Variations

Vegetarian: Add chopped spinach, roasted zucchini, or mushrooms.
Meat Lovers: Mix in cooked Italian sausage or ground beef with the ricotta filling.
Spicy: Add red pepper flakes to the filling or sauce.
Gluten-Free: Use gluten-free jumbo shells.

Freezing & Storage

Fridge Storage: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven or microwave.
Freezing: Assemble but do not bake. Freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.

Special Equipment Needed

Large pot for pasta
Skillet for sauce
9×13-inch baking dish
Spoon or piping bag for filling shells

Conclusion

Stuffed Shells with Ricotta is a comforting, cheesy, and hearty pasta dish that’s perfect for family dinners or special occasions. With tender pasta, creamy ricotta filling, and rich tomato sauce, it’s a guaranteed crowd-pleaser. Easy to make ahead, versatile, and endlessly delicious, this classic Italian-American favorite is a must-try recipe that combines simplicity with elegance.

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