Ricotta stuffed shells are a classic Italian-American dish that combines creamy ricotta cheese, savory marinara sauce, and tender pasta shells for a comforting meal that’s perfect for any occasion. Whether you’re cooking for a family dinner or hosting guests, this recipe is sure to impress with its rich flavors and appealing presentation.
Ingredients
- Jumbo pasta shells: 12–16 large shells (plus extras in case some break during boiling)
- Ricotta cheese: 2 cups
- Mozzarella cheese: 2 cups, shredded
- Parmesan cheese: ½ cup, grated
- Egg: 1 large
- Spinach (optional): 1 cup, cooked and finely chopped
- Garlic powder: 1 teaspoon
- Italian seasoning: 1 teaspoon
- Salt and pepper: to taste
- Marinara sauce: 3 cups (store-bought or homemade)
- Fresh basil: for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with oil or cooking spray.
- Cook the pasta shells: Boil the shells according to the package instructions until al dente. Drain and rinse with cool water to stop cooking. Set aside.
- Prepare the filling: In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, the egg, chopped spinach (if using), garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
- Stuff the shells: Use a spoon or piping bag to fill each pasta shell with the ricotta mixture. Be generous but avoid overstuffing to prevent tearing the shells.
- Assemble the dish: Spread 1 cup of marinara sauce on the bottom of the baking dish. Arrange the stuffed shells in the dish in a single layer. Spoon the remaining marinara sauce over the shells, ensuring they’re fully covered. Sprinkle the remaining shredded mozzarella over the top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbling.
- Garnish and serve: Remove from the oven, let the dish cool slightly, and garnish with fresh basil before serving.
Serving and Storage Tips
- Serving: Serve the ricotta stuffed shells with a side of garlic bread or a fresh garden salad for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, assemble the dish but do not bake it. Cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
1. Can I make ricotta stuffed shells ahead of time?
Yes, you can assemble the dish up to 24 hours in advance. Cover and store it in the refrigerator until ready to bake.
2. Can I use cottage cheese instead of ricotta?
Yes, cottage cheese can be used as a substitute for ricotta. Blend it in a food processor for a smoother texture.
3. How do I prevent the pasta shells from tearing?
Cook the shells until al dente, rinse them in cool water to stop the cooking, and handle them gently when filling.
4. Can I add meat to the filling?
Absolutely! Cooked ground beef, sausage, or turkey can be mixed into the ricotta filling for a heartier dish.
Ricotta Stuffed Shells
Ricotta Stuffed Shells are a classic Italian-American dish featuring jumbo pasta shells filled with a creamy ricotta mixture, baked in marinara sauce, and topped with melted mozzarella. This comforting meal is perfect for family dinners and gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
- Pasta:
- 20 jumbo pasta shells (plus a few extra in case of breakage)
- Filling:
- 15 oz (425g) whole-milk ricotta cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, finely chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Sauce and Topping:
- 3 cups (720ml) marinara sauce
- 1 cup (100g) shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the jumbo pasta shells and cook until al dente, following package instructions.
- Drain and rinse with cold water to stop the cooking process.
- Place the shells on a lightly oiled baking sheet to prevent sticking.
- Prepare the Filling:
- In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, minced garlic, basil, parsley, oregano, salt, and pepper.
- Mix until all ingredients are thoroughly incorporated.
- Preheat the Oven:
- Set the oven to 375°F (190°C).
- Assemble the Dish:
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Fill each pasta shell with approximately 2 tablespoons of the ricotta mixture.
- Place the stuffed shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the shells, ensuring they are well-covered.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the additional 1 cup of mozzarella cheese over the top, and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Once done, remove from the oven and let it sit for a few minutes.
- Garnish with fresh basil or parsley if desired.
- Serve warm.
Notes
- For added flavor, consider mixing sautéed spinach into the ricotta filling.
- To make ahead, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.