I’m sharing my Ricotta Stuffed Shells Recipe, featuring creamy ricotta-filled pasta shells baked in savory marinara and topped with melted cheese, ideal for a satisfying weeknight or a crowd-pleasing dinner.

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I love a dish that looks fancy but is stupid easy to make. My Best Easy Ricotta Stuffed Shells are exactly that.

I stuff tender jumbo pasta shells with creamy ricotta cheese and nest them in bright marinara sauce for a bake that disappears fast. It’s the kind of Marinara Stuffed Shells that makes you want to double the batch but sometimes I dont, and then regret it.

Folks call it a Ricotta Stuffed Shells Recipe for weeknight dinners or for impressing guests, but really it’s just comfort with a little attitude. Try it the first time you’ll see.

Ingredients

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Ricotta: Creamy, protein rich, mild tang, makes filling light and tender.
Mozzarella: Melty, adds stretch and richness, mostly fat and calcium.
Parmesan: Salted, nutty, boosts savory flavor and gives umami punch.
Pasta shells: Carby pasta shells soak sauce, provide comforting texture and carbs.
Marinara sauce: Tomato based, provides acidity, vitamin C and bright tomato flavor.
Spinach: Leafy green adds fiber iron and freshness, sneaks into filling.
Garlic: Pungent, small amount lifts dish with savory aromatic punch.
Egg: Binds filling, adds protein and a richer creaminess to mixture.
Olive oil: Optional, adds silkiness, healthy fats and subtle fruity note.
Parsley: Bright herb, freshens flavors and adds a little green color.

Ingredient Quantities

20 to 24 jumbo pasta shells (about one 12 ounce box)

2 cups (16 ounces) whole milk ricotta cheese, well drained

1 large egg, beaten

2 cups shredded mozzarella cheese, divided, plus extra for topping if you like

1/2 cup grated Parmesan cheese, plus extra for sprinkling

2 tablespoons chopped fresh parsley, plus more for garnish if wanted

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

3 cups marinara sauce (about a 24 ounce jar), store bought or homemade

2 cups packed fresh spinach, chopped and squeezed dry, optional

1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil, optional

1 tablespoon olive oil, optional

How to Make this

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1. Preheat oven to 375F. Bring a large pot of salted water to a boil and cook 20 to 24 jumbo shells until just al dente, about 9 to 11 minutes; drain, rinse under cold water so they stop cooking and dont stick, then lay them flat on a clean towel.

2. While shells cook, drain the ricotta very well: put it in a fine mesh sieve or bowl lined with cheesecloth or paper towels over a bowl for 15 to 30 minutes, or press gently with more paper towels to remove excess moisture.

3. If using spinach and olive oil, heat 1 tablespoon olive oil in a skillet over medium, add 2 cloves minced garlic and saute 30 seconds, add 2 cups chopped spinach and cook until wilted, then squeeze out all the liquid and chop finely. If skipping spinach, mince the garlic and add raw to the filling if you like a stronger garlic punch.

4. Make the filling: in a large bowl combine drained ricotta, 1 large beaten egg, 1 1/2 cups shredded mozzarella (reserve about 1/2 cup for topping), 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, the cooked or raw garlic, the chopped spinach if using, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat, plus 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil. Mix until smooth and taste to adjust salt and pepper.

5. Spread about 1 cup of the 3 cups marinara sauce on the bottom of a 9×13 baking dish so the shells wont stick and get a saucy base.

6. Stuff each shell with roughly 1 to 2 tablespoons of the ricotta mixture, place them seam side up in the sauce in a single layer. Dont cram them, leave a little space so sauce flows around them.

7. Pour the remaining marinara over the stuffed shells, try to cover most shells, then sprinkle the reserved mozzarella and a little extra Parmesan on top.

8. Cover the dish tightly with foil (spray or brush the underside with a little olive oil so melted cheese wont stick) and bake for 25 minutes, then remove foil and bake another 5 to 10 minutes until cheese is melted and lightly browned and sauce is bubbling.

9. Let the shells rest 5 to 10 minutes before serving so they set up a bit. Garnish with extra chopped parsley, a sprinkle of Parmesan and a drizzle of olive oil if you want. Serve warm and enjoy.

Equipment Needed

1. Oven (preheat to 375F) — you’ll need it ready before baking.
2. Large pot for boiling shells and a colander to drain them.
3. Fine mesh sieve or bowl lined with cheesecloth/paper towels to drain the ricotta well.
4. Skillet for sautéing spinach and garlic, or just for warming olive oil if you skip the spinach.
5. Large mixing bowl and a spoon or spatula to combine the filling.
6. 9×13 baking dish plus aluminum foil (brush or spray the underside with a little oil so cheese wont stick).
7. Measuring cups and spoons for cheeses, sauce and seasonings.
8. Small spoon or 1-tablespoon cookie scoop for stuffing shells, and a clean kitchen towel to lay shells flat so they dont stick.

FAQ

How do I stop the ricotta filling from being runny? Drain it well by putting ricotta in a fine mesh sieve or cheesecloth over a bowl for 20 to 30 minutes, or press gently between paper towels; squeezing out extra moisture is key so the shells don't get soggy.

Can I make these ahead or freeze them? Yes — assemble and refrigerate covered up to 24 hours before baking. To freeze, fill shells, arrange in the baking dish, cover tightly and freeze up to 3 months; bake from frozen, adding about 15 to 20 minutes to the bake time and remove cover for the last 10 minutes.

No jumbo shells, what can I use instead? Use manicotti tubes, cannelloni, or roll cooked lasagna noodles around the filling; cooking times may change a little so watch for bubbling cheese and hot center.

Do I have to use the egg in the filling? The egg helps bind the filling, but you can omit it if needed; expect a looser filling. For a binder substitute try 1 to 2 tablespoons cornstarch mixed with a little water or 1/4 cup plain Greek yogurt.

How do I prevent soggy shells after baking? Don’t overcook the pasta, spread just a thin layer of sauce on the pan bottom, and avoid drowning the shells in sauce; bake uncovered the last 10 minutes so extra moisture evaporates.

Can I add meat or spinach to the filling? Yes, cooked and drained sausage, ground beef, shredded chicken or chopped spinach all work great; make sure any vegetable is squeezed dry and meat is fully cooked before folding into the ricotta mixture.

The Best Easy Ricotta Stuffed Shells Recipe Substitutions and Variations

Ricotta: swap with mascarpone 1 to 1 for a richer, silkier filling, or use well drained cottage cheese blended smooth 1 to 1. For a dairy free option use silken tofu blended with 1 tbsp lemon juice and a pinch of salt.
Mozzarella: use provolone or fontina shredded 1 to 1 for good melt and flavor, or part skim mozzarella to cut fat. For vegan, try a plant based mozzarella shred, same amount.
Parmesan: substitute Pecorino Romano or Grana Padano 1 to 1, but taste first since Pecorino is saltier so you might want to reduce the added salt.
Fresh spinach: replace with frozen chopped spinach, thawed and very well squeezed dry, using about 1 cup thawed for every 2 cups fresh, or use blanched baby kale finely chopped.

Pro Tips

1) Drain the ricotta like your life depends on it, seriously. Put it in cheesecloth or a fine sieve over a bowl and press or weigh it down for 15 to 30 minutes. If it stays wet the filling will be runny and the shells will get soggy, don’t skip this. A potato ricer or even squeezing with paper towels works fast if you’re in a hurry.

2) Don’t overcook the shells and don’t cram them. Cook them just shy of done so they won’t fall apart when you stuff ’em, then lay them flat on a towel so they don’t stick. Use about 1 to 2 tablespoons filling per shell, if you overfill they burst and make a mess while baking.

3) Taste and fix the filling before stuffing. Ricotta is kind of bland so add salt, pepper, a bit more Parmesan or fresh basil if it needs life. For a silkier texture fold in a spoonful of mascarpone or a splash of cream, or use the raw garlic for a punch and sautéed garlic for something milder depending on what you like.

4) Make-ahead and finishing hacks: assemble ahead and refrigerate for up to 24 hours, or freeze in the dish for longer. If frozen, bake covered longer then uncover to brown. For a golden top give it a quick broil at the end but watch it every 20 seconds so it doesn’t burn.

The Best Easy Ricotta Stuffed Shells Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

393

kcal

Equipment: 1. Oven (preheat to 375F) — you’ll need it ready before baking.
2. Large pot for boiling shells and a colander to drain them.
3. Fine mesh sieve or bowl lined with cheesecloth/paper towels to drain the ricotta well.
4. Skillet for sautéing spinach and garlic, or just for warming olive oil if you skip the spinach.
5. Large mixing bowl and a spoon or spatula to combine the filling.
6. 9×13 baking dish plus aluminum foil (brush or spray the underside with a little oil so cheese wont stick).
7. Measuring cups and spoons for cheeses, sauce and seasonings.
8. Small spoon or 1-tablespoon cookie scoop for stuffing shells, and a clean kitchen towel to lay shells flat so they dont stick.

Ingredients

20 to 24 jumbo pasta shells (about one 12 ounce box)
2 cups (16 ounces) whole milk ricotta cheese, well drained
1 large egg, beaten
2 cups shredded mozzarella cheese, divided, plus extra for topping if you like
1/2 cup grated Parmesan cheese, plus extra for sprinkling
2 tablespoons chopped fresh parsley, plus more for garnish if wanted
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
3 cups marinara sauce (about a 24 ounce jar), store bought or homemade
2 cups packed fresh spinach, chopped and squeezed dry, optional
1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil, optional
1 tablespoon olive oil, optional

Directions

Preheat oven to 375F. Bring a large pot of salted water to a boil and cook 20 to 24 jumbo shells until just al dente, about 9 to 11 minutes; drain, rinse under cold water so they stop cooking and dont stick, then lay them flat on a clean towel.
While shells cook, drain the ricotta very well: put it in a fine mesh sieve or bowl lined with cheesecloth or paper towels over a bowl for 15 to 30 minutes, or press gently with more paper towels to remove excess moisture.
If using spinach and olive oil, heat 1 tablespoon olive oil in a skillet over medium, add 2 cloves minced garlic and saute 30 seconds, add 2 cups chopped spinach and cook until wilted, then squeeze out all the liquid and chop finely. If skipping spinach, mince the garlic and add raw to the filling if you like a stronger garlic punch.
Make the filling: in a large bowl combine drained ricotta, 1 large beaten egg, 1 1/2 cups shredded mozzarella (reserve about 1/2 cup for topping), 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, the cooked or raw garlic, the chopped spinach if using, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat, plus 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil. Mix until smooth and taste to adjust salt and pepper.
Spread about 1 cup of the 3 cups marinara sauce on the bottom of a 9×13 baking dish so the shells wont stick and get a saucy base.
Stuff each shell with roughly 1 to 2 tablespoons of the ricotta mixture, place them seam side up in the sauce in a single layer. Dont cram them, leave a little space so sauce flows around them.
Pour the remaining marinara over the stuffed shells, try to cover most shells, then sprinkle the reserved mozzarella and a little extra Parmesan on top.
Cover the dish tightly with foil (spray or brush the underside with a little olive oil so melted cheese wont stick) and bake for 25 minutes, then remove foil and bake another 5 to 10 minutes until cheese is melted and lightly browned and sauce is bubbling.
Let the shells rest 5 to 10 minutes before serving so they set up a bit. Garnish with extra chopped parsley, a sprinkle of Parmesan and a drizzle of olive oil if you want. Serve warm and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.