Ricotta Stuffed Shells have been my go-to comfort dish since I first learned to cook in my grandmother’s kitchen. There’s something magical about the way the creamy ricotta filling embraces those perfectly cooked pasta shells, all blanketed in a rich tomato sauce that bubbles and caramelizes around the edges. I still remember the way my kitchen filled with that intoxicating aroma of garlic, herbs, and tomatoes the first time I made this dish for my college roommates. They’ve been requesting it at every reunion since! This classic Italian-American dish strikes the perfect balance between simple preparation and impressive presentation, making it ideal for both weeknight dinners and special occasions. Let’s dive into this beloved recipe from my collection.
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Delicious Ricotta Stuffed Shells Recipe | Easy Baked Pasta Dish
Ricotta Stuffed Shells are creamy, cheesy, and baked to bubbly perfection. Jumbo pasta shells are filled with a rich ricotta mixture, nestled in marinara sauce, and topped with melty cheese for an easy, comforting baked pasta dish that’s perfect for family dinners.
- Total Time: 1 hour
- Yield: 4 servings
Ingredients
20 jumbo pasta shells
1 tbsp olive oil
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper, to taste
2 cups marinara sauce
Optional add-ins:
Fresh spinach, chopped
Fresh basil or parsley
Instructions
1. Preheat oven to 190°C (375°F) and lightly grease a baking dish.
2. Cook jumbo shells according to package instructions until al dente. Drain and cool slightly.
3. In a bowl, mix ricotta, mozzarella, parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
4. Spread 1 cup marinara sauce evenly in the bottom of the baking dish.
5. Stuff each shell generously with the ricotta mixture and arrange in the dish.
6. Pour remaining marinara sauce over the shells.
7. Sprinkle additional mozzarella or parmesan on top if desired.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
10. Let rest 5 minutes before serving.
Notes
• Add spinach to the filling for extra greens.
• Use whole-milk ricotta for the creamiest texture.
• Freezes well before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Pasta
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Why You’ll Love These Ricotta Stuffed Shells
A Crowd-Pleasing Classic
There’s a reason this dish has stood the test of time in Italian-American households. The combination of tender pasta shells cradling a creamy, herb-flecked ricotta mixture creates the perfect bite every time. I’ve served these at countless dinner parties, and the way conversation stops momentarily as everyone takes their first bite is truly a chef’s delight. The beauty lies in its simplicity – quality ingredients allowed to shine without fuss or complication. The slight chew of the pasta gives way to that cloud-like ricotta filling, all complemented by the bright acidity of tomato sauce. It’s comfort food that manages to feel special every single time.
Make-Ahead Convenience
As someone who juggles work, family, and social commitments, I deeply appreciate meals I can prepare in advance. These stuffed shells are my secret weapon for stress-free entertaining. I often assemble the entire dish the day before, cover it tightly, and refrigerate overnight. All that’s left is to pop it in the oven about 45 minutes before dinner. The flavors actually develop beautifully during that rest time, making the dish even more delicious. I’ve even frozen fully assembled (but unbaked) trays for up to three months with excellent results. Just thaw in the refrigerator overnight before baking. This flexibility has saved countless dinner parties and family gatherings over the years.
Essential Tips & Tricks
Perfecting Your Pasta
The foundation of exceptional stuffed shells begins with properly cooked pasta. I’ve learned through trial and error to cook the shells just shy of al dente – about 2 minutes less than the package instructions suggest. They’ll continue cooking in the oven, and this prevents them from becoming mushy. After draining, I immediately lay them out on a baking sheet lined with parchment paper, being careful not to let them touch. This prevents sticking and tearing when you’re ready to fill them. A quick drizzle of olive oil over the shells adds flavor and further prevents sticking. Trust me, taking these extra steps makes the assembly process so much smoother and results in the perfect texture in your finished dish.
Creating the Ultimate Filling
The ricotta filling is where you can truly make this dish your own. Start with high-quality whole milk ricotta – the extra fat creates a creamier, more luxurious filling. Drain excess moisture by placing the ricotta in a fine-mesh sieve lined with cheesecloth for about 30 minutes before mixing your filling. This prevents a watery final dish. When mixing, incorporate a combination of Parmesan and mozzarella for depth of flavor, and don’t skimp on fresh herbs – basil, parsley, and a touch of oregano bring brightness. One egg per pound of ricotta helps bind everything together. My secret ingredient? A tiny pinch of nutmeg that adds warmth without being detectable. Taste and adjust seasonings before filling your shells.
Serving Ideas & Creative Variations
Perfect Pairings
These ricotta stuffed shells deserve worthy companions on your table. I love serving them with a crisp Caesar salad with homemade dressing – the bright acidity cuts through the richness of the pasta beautifully. A loaf of garlic bread with plenty of butter and fresh herbs makes the meal complete. For wine pairings, reach for something with good acidity like a Chianti or Sangiovese that can stand up to the tomato sauce. If you’re serving this for a special occasion, consider starting with a light antipasto platter featuring marinated vegetables, olives, and thin slices of prosciutto. The contrast between the cold appetizers and the hot, bubbling main dish creates a restaurant-worthy dining experience at home.
Delicious Twists on the Classic
While traditional ricotta stuffed shells are divine, I love experimenting with variations that keep this classic feeling fresh. Try incorporating wilted spinach or sautéed mushrooms into your ricotta mixture for added nutrition and flavor. For a more decadent version, add crumbled Italian sausage that’s been browned and drained. You can also play with the sauce – a creamy alfredo or rosé sauce (half tomato, half cream) offers a luxurious alternative to traditional marinara. For a show-stopping presentation, try arranging the shells in concentric circles in a round baking dish, or create individual servings in ramekins for an elegant dinner party. These simple twists keep a beloved recipe exciting without losing what makes it special in the first place.
Storage & Troubleshooting Guide
Proper Storage Techniques
Leftover ricotta stuffed shells are almost better the next day once the flavors have had time to meld. Allow the dish to cool completely before transferring leftovers to an airtight container. They’ll keep beautifully in the refrigerator for up to 4 days. For reheating, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. The microwave works in a pinch, but tends to make the pasta a bit rubbery. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. I like to line containers with parchment paper for easy removal. Thaw overnight in the refrigerator before reheating. Sprinkle with fresh Parmesan and herbs after reheating to revive the flavors.
Common Issues & Solutions
Even experienced cooks encounter challenges with stuffed shells. If your shells tear during filling, don’t despair! Simply layer the broken pieces with filling and sauce lasagna-style in a corner of your baking dish – it will taste just as delicious. If your sauce seems too watery after baking, let the dish rest for 15 minutes before serving to allow everything to set. For shells that stick to the pan, next time be sure to generously coat the bottom with sauce before arranging your filled shells.
If your filling seems bland, remember that cold foods need more seasoning – taste and adjust before filling. And if your top layer of cheese browns too quickly, simply cover with foil for part of the baking time, removing for the last 10 minutes to achieve that perfect golden finish.
Frequently Asked Questions
Can I make ricotta stuffed shells without eggs?
Absolutely! You can omit the egg and add 2-3 tablespoons of breadcrumbs to help bind the filling. The texture will be slightly different but still delicious. For a vegan version, substitute plant-based ricotta and cheeses.
How do I prevent my shells from tearing?
Cook pasta just shy of al dente and handle gently. Lay shells out separately to cool rather than leaving them in the colander where they can stick together. A light coating of olive oil helps too.
What’s the best cheese combination for ricotta stuffed shells?
I recommend a mixture of whole milk ricotta, shredded mozzarella for stretch and melt, and freshly grated Parmesan or Pecorino Romano for sharpness and depth. This trio creates the perfect balance.
Can I prepare this dish for someone who doesn’t eat meat?
This dish is naturally vegetarian! Just ensure your sauce doesn’t contain meat. For extra protein, consider adding spinach, chopped broccoli, or a blend of sautéed mushrooms to the ricotta filling.
How full should I stuff each pasta shell?
Fill each shell with about 1½-2 tablespoons of ricotta mixture. They should be generously filled but not overflowing, which can cause the filling to leak out during baking.
Final Thoughts
These ricotta stuffed shells represent everything I love about cooking – simple ingredients transformed into something truly special through care and attention to detail. The way the shells cradle that herb-flecked ricotta filling, all embraced by bubbling tomato sauce and melted cheese, creates a dish that’s both comforting and impressive. Whether you’re cooking for family on a weeknight or hosting a special celebration, this recipe delivers that perfect combination of ease and impact. I hope you’ll share your creations with me over on Pinterest – I’m always inspired by how others make this classic their own. Happy cooking!