Creamy Tomato Ricotta Shells
If you’re searching for a comforting, crowd-pleasing meal that’s both simple and indulgent, these Creamy Tomato Ricotta Shells are your new go-to dinner. This recipe takes jumbo pasta shells and fills them with a luscious blend of ricotta, mozzarella, and Parmesan cheeses, seasoned with herbs and spices that bring every bite to life. Bathed in a savory marinara sauce and baked to bubbly perfection, these shells embody everything you want in a cozy Italian-inspired dish. Whether you’re cooking for your family or preparing something special for guests, this recipe delivers creamy, cheesy goodness with minimal fuss.
Why You’ll Keep Making It
This dish checks all the boxes for an easy weeknight dinner or a make-ahead meal for busy days. Here’s why Creamy Tomato Ricotta Shells will quickly become a staple in your kitchen:
- Simple Ingredients: With pantry staples like pasta, cheese, and marinara sauce, it’s a recipe you can make anytime.
- Make-Ahead Friendly: Assemble in advance and bake when ready, perfect for planning ahead.
- Comfort Food Classic: Creamy, cheesy filling paired with tangy tomato sauce hits the comfort food sweet spot.
- Family-Friendly: Kids and adults alike will love the cheesy filling and familiar flavors.
- Customizable: Add spinach, mushrooms, or ground meat for extra heartiness.
What’s in the Bowl
- 12 jumbo pasta shells: The perfect vessel for holding the creamy cheese filling.
- 1 cup ricotta cheese: Creamy and mild, the heart of the filling.
- 1 cup shredded mozzarella cheese: Melts beautifully to add gooey texture.
- 1 cup marinara sauce: Choose your favorite jarred or homemade sauce for a rich tomato base.
- 1/2 cup grated Parmesan cheese: Adds sharp, nutty flavor to the mixture.
- 1 large egg: Binds the filling together for perfect texture.
- 1 teaspoon dried oregano: Classic herb flavor that pairs with tomato and cheese.
- 1 teaspoon garlic powder: Adds subtle savory depth.
- 1/2 teaspoon salt: Enhances all the flavors.
- 1/4 teaspoon black pepper: Just a hint of warmth and spice.
- 2 tablespoons fresh basil, chopped: Bright, fresh notes to awaken the dish.
- 1 tablespoon olive oil: For drizzling and adding a silky finish.
Cook’s Kit
- Large pot: To boil the jumbo pasta shells.
- Colander: For draining the pasta shells.
- Mixing bowl: To combine the cheese filling ingredients.
- Baking dish: An 8×8 inch or similar size works well for baking the stuffed shells.
- Spoon or small scoop: To fill each pasta shell evenly.
- Aluminum foil: To cover the dish while baking to keep it moist.
Stepwise Method: Creamy Tomato Ricotta Shells
Step 1: Prepare the pasta shells
Fill a large pot with salted water and bring it to a boil. Add the jumbo pasta shells and cook according to package directions until al dente—usually around 9 to 11 minutes. Be careful not to overcook, as the shells will finish cooking in the oven. Once done, drain the shells and rinse briefly under cold water to stop the cooking process. Set aside to cool.
Step 2: Mix the creamy filling
In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, dried oregano, garlic powder, salt, and black pepper. Mix well until all ingredients are fully incorporated and smooth. Fold in the chopped fresh basil for that burst of herbal freshness.
Step 3: Stuff the shells
Preheat your oven to 375°F (190°C). Take each cooled jumbo shell and gently spoon the ricotta cheese mixture inside. Be generous but careful not to overstuff so the shells don’t break. Place the stuffed shells seam side up in a lightly greased baking dish.
Step 4: Add marinara and olive oil
Pour the marinara sauce evenly over the arranged shells in the baking dish. Drizzle the top with olive oil to add richness and help the cheese brown slightly during baking.
Step 5: Bake to perfection
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the top get bubbly and golden. Once baked, let it rest for 5 minutes before serving.
International Equivalents
- Italy: Known as “Conchiglioni Ripieni,” stuffed pasta shells are a popular traditional dish often filled with ricotta and spinach.
- France: Similar dishes use large pasta shapes such as cannelloni filled with cheese and baked in béchamel sauce.
- Mexico: Though not pasta-based, stuffed chiles or enchiladas share the same comforting, cheesy, saucy concept.
- Middle East: Stuffed grape leaves offer a variation on savory stuffed dishes, showcasing regional herbs and spices.
Cook’s Commentary
One of the best parts about these Creamy Tomato Ricotta Shells is how adaptable they are. Feel free to swap out herbs or add finely chopped spinach to the filling for extra nutrients and color. For a meatier option, cooked ground turkey or beef can be mixed into the cheese blend without overpowering the delicate flavors. If you’re a fan of a little heat, sprinkle red pepper flakes into the marinara sauce or directly on top before baking.
Pairing this dish with a crisp green salad or roasted veggies makes for a well-rounded meal. And if you want to round out your dinner lineup, consider serving alongside some Easy Garlic Bread—the buttery, garlicky slices are perfect for mopping up every last bit of sauce.
For a different but equally satisfying pasta experience, try the creamy, herb-infused Creamy Tomato Basil Tortelloni recipe. It’s a wonderful companion dish or a next-level alternative when you want something a little lighter but still indulgent.
Best Ways to Store
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil to retain moisture.
- Freezing: You can freeze the assembled but unbaked shells in a freezer-safe dish. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. Bake from frozen by adding extra time and keeping them covered initially.
- Reheating: For best results, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving as it may cause the shells to become tough or dry out.
Creamy Tomato Ricotta Shells FAQs
Can I make these shells ahead of time?
Absolutely! You can prepare and stuff the shells a day in advance, cover them tightly, and refrigerate until you’re ready to bake. This makes meal prep easy and stress-free.
What can I substitute for ricotta cheese if I can’t find it?
Ricotta has a unique creamy texture, but you can substitute with cottage cheese that’s been drained and blended smooth or use a mixture of cream cheese and plain yogurt for a similar consistency.
Is it possible to make this recipe vegan?
To veganize this dish, use plant-based ricotta and mozzarella alternatives, and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Also, select a marinara sauce free from animal products.
What side dishes pair well with Creamy Tomato Ricotta Shells?
A fresh green salad, roasted vegetables, or a loaf of Easy Garlic Bread complement this dish beautifully, balancing the richness with crispness and texture.
Next Up in Your Queue
- Creamy Tomato Basil Tortelloni – Another creamy, tomato-based pasta dish that’s perfect for dinner nights.
- Easy Garlic Bread – A quick and flavorful side that pairs perfectly with any Italian-inspired meal.
- Roasted Vegetable Mediterranean Salad – Fresh, vibrant, and a great way to add veggies to your plate.
- Classic Spaghetti Carbonara – A simple yet indulgent pasta recipe for those craving something rich and satisfying.
Let’s Eat
There’s something undeniably comforting about the combination of warm marinara sauce and melted cheeses nestled inside tender jumbo shells. These Creamy Tomato Ricotta Shells deliver that cozy feeling in every bite. Serve them fresh from the oven with a sprinkle of extra Parmesan and a few basil leaves for garnish. Whether it’s a weeknight dinner or a weekend gathering, this recipe will bring smiles to your table and a little extra joy to your day. So grab your fork, dig in, and enjoy every creamy, cheesy, tomato-filled mouthful!
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Creamy Tomato Ricotta Shells
Ingredients
Equipment
Method
- Fill a large pot with salted water and bring it to a boil. Add the jumbo pasta shells and cook according to package directions until al dente, about 9 to 11 minutes. Drain and rinse briefly under cold water to stop cooking. Set aside to cool.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, dried oregano, garlic powder, salt, and black pepper. Mix well until smooth. Fold in the chopped fresh basil.
- Preheat oven to 375°F (190°C). Spoon the cheese mixture into each cooled pasta shell carefully, then place the stuffed shells seam side up in a lightly greased baking dish.
- Pour marinara sauce evenly over the shells and drizzle with olive oil.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden. Let rest for 5 minutes before serving.
Notes
- Prepare and stuff the shells a day ahead; refrigerate covered until baking for easy meal prep.
- Freeze unbaked assembled shells for up to 2 months; bake from frozen, adding extra time.
- Reheat leftovers in the oven covered with foil to keep shells moist; avoid microwaving.
