Ricotta stuffed shells are a comforting and satisfying dish that brings a touch of Italy right into your kitchen. With their large, tubular shape, these pasta shells are perfect for stuffing with a creamy ricotta mixture and smothering in rich marinara sauce. Whether you’re cooking for a crowd or just looking for a hearty meal to enjoy, this recipe is sure to impress. Follow along as we explore how to make these delicious ricotta stuffed shells that are bursting with flavor.

Why This Recipe Is Reliable

This ricotta stuffed shells recipe is not only simple but also versatile. The ingredients are easy to find, and the steps are straightforward, making it perfect for both novice cooks and seasoned chefs. The combination of creamy ricotta, savory herbs, and tangy marinara creates a dish that is rich in flavor and comforting. Plus, it can be made ahead of time and reheated for an even easier weeknight dinner.

What We’re Using

12 ounces jumbo pasta shells: These large shells are perfect for holding the ricotta filling.
2 1/4 cups ricotta cheese: The star of the filling, providing creaminess and a rich texture.
1 large egg: Helps bind the filling together.
1 tablespoon lemon juice: Adds a bright, fresh note to the filling.
1 1/2 teaspoons salt: Enhances the flavors of the dish.
1 teaspoon garlic powder: Adds a savory depth to the filling.
1/2 teaspoon onion powder: Complements the garlic flavor.
1/2 teaspoon dried basil: Infuses the filling with an aromatic, herbal flavor.
1/2 teaspoon dried oregano: Another herb that adds warmth and complexity.
1/4 teaspoon black pepper: A touch of heat to balance the flavors.
2 1/2 cups marinara sauce: The perfect sauce to smother our stuffed shells.
1 1/2 cups mozzarella cheese, shredded: For that gooey, melty topping.
Minced parsley (optional garnish): Adds a fresh touch and color.

Equipment Breakdown

Large pot: For boiling the pasta shells.
Mixing bowl: To combine the ricotta filling ingredients.
9×13 inch baking dish: The perfect size for baking the stuffed shells.
Spoon or spatula: For stuffing the shells and spreading the sauce.
Oven: To bake the dish to perfection.

The Method for Ricotta Stuffed Shells

Step 1: Cook the Pasta

Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the shells and set them aside to cool slightly.

Step 2: Prepare the Filling

In a large mixing bowl, combine the ricotta cheese, egg, lemon juice, salt, garlic powder, onion powder, dried basil, dried oregano, and black pepper. Mix until everything is well incorporated and creamy.

Step 3: Preheat the Oven

While you’re preparing the filling, preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

Step 4: Assemble the Stuffed Shells

Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Using a spoon, carefully stuff each jumbo shell with the ricotta mixture. Place the stuffed shells in the baking dish, open side up.

Step 5: Add More Sauce and Cheese

Once all the shells are stuffed, pour the remaining marinara sauce over the top of the shells. Sprinkle the shredded mozzarella cheese generously over the sauce.

Step 6: Bake

Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 7: Garnish and Serve

Remove the ricotta stuffed shells from the oven and let them sit for a few minutes. Garnish with minced parsley if desired, then serve warm and enjoy the delightful flavors!

Fresh Seasonal Changes

Spring: Add fresh spinach or kale to the ricotta filling for a burst of color and nutrients.
Summer: Incorporate diced tomatoes or zucchini into the marinara sauce for a refreshing twist.
Fall: Mix in some pumpkin puree with the ricotta for a seasonal flair.
Winter: Serve with a side of roasted vegetables for a hearty, warming meal.

Cook’s Notes

For a creamier filling, you can mix in some cream cheese with the ricotta.
If you prefer a little heat, add red pepper flakes to the marinara sauce.
Feel free to substitute the mozzarella with other cheeses like cheddar or provolone for different flavor profiles.
This recipe can easily be doubled for larger gatherings or meal prep.

Keep It Fresh: Storage Guide

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the stuffed shells in the oven at 350°F (175°C) until heated through. You can also freeze the unbaked stuffed shells for up to 3 months. Just cover the dish tightly with foil and freeze. When ready to bake, thaw in the refrigerator overnight and then bake as directed.

Reader Questions

Can I use different types of cheese for the filling?

Absolutely! Feel free to mix in cheeses like cottage cheese, cream cheese, or even feta for a unique flavor.

What can I serve with ricotta stuffed shells?

These stuffed shells pair wonderfully with a side salad, garlic bread, or steamed vegetables for a complete meal.

Can I make this recipe vegetarian?

Yes, this recipe is naturally vegetarian since it does not contain meat. You can enhance it with vegetables if desired.

How do I know when the shells are done baking?

The stuffed shells are done when the cheese is melted and bubbly, and the edges of the sauce are starting to brown slightly.

Time to Try It

Now that you have all the details, it’s time to roll up your sleeves and make these delectable ricotta stuffed shells. This dish is not just about filling pasta; it’s about creating a meal that brings comfort and joy to your family and friends. Gather your ingredients, follow the steps, and enjoy every cheesy, flavorful bite. Happy cooking!