Ricotta-Stuffed Shells – Cozy, Creamy, and Crowd-Pleasing
Ricotta-stuffed shells are the kind of meal that makes a weeknight feel special without a lot of fuss. Tender pasta shells are filled with a creamy ricotta mixture, tucked into a simple marinara, and baked until bubbling. It’s comforting, familiar, and always a hit with kids and adults alike.
You can assemble it ahead, bake it when you’re ready, and serve it with a salad and bread for an easy dinner. If you love lasagna but want something a bit lighter and quicker, this is your answer.
Ricotta-Stuffed Shells – Cozy, Creamy, and Crowd-Pleasing
Ingredients
Method
- Preheat the oven: Set your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Cook the shells: Bring a large pot of salted water to a boil. Cook the jumbo shells until just shy of al dente, usually 1–2 minutes less than the box suggests.Drain and rinse briefly under cool water to stop cooking. Drizzle with a little olive oil and spread on a tray to prevent sticking.
- Prepare the filling: In a large bowl, mix ricotta, 1 1/2 cups mozzarella, Parmesan, egg, garlic, herbs, Italian seasoning, and nutmeg if using. Add 1/2 teaspoon salt and a few grinds of pepper.Fold in the spinach if you’re using it. The mixture should be thick but creamy.
- Taste and adjust: Cook a small teaspoon of the filling in a skillet or microwave for a few seconds to taste for salt and seasoning. Adjust as needed.
- Layer the sauce: Spread 1 to 1 1/2 cups of marinara in the bottom of the baking dish.You want a thin, even layer to prevent sticking and keep the shells moist.
- Fill the shells: Spoon about 2 tablespoons of filling into each shell. Nestle the filled shells open-side up into the sauced dish. Keep them snug but not crowded.
- Top with sauce and cheese: Spoon the remaining marinara over the shells, leaving a few edges exposed.Sprinkle the remaining 1/2 cup mozzarella over the top, plus a little extra Parmesan if you like.
- Bake covered, then uncovered: Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the sauce is bubbling and the cheese is lightly golden.
- Rest and finish: Let the shells rest for 5–10 minutes so they set and become easier to serve. Finish with a drizzle of olive oil and extra chopped basil or parsley.
- Serve: Spoon two to three shells per person, with extra sauce from the pan.Add a simple salad and crusty bread if you’re making it a meal.
What Makes This Special
This recipe leans into simplicity: a smooth ricotta filling, a good jarred or homemade marinara, and a quick bake. You get the cozy, cheesy payoff without the heavy prep of layered pasta.
The flavors are clean and balanced, with bright tomato sauce cutting the richness of the cheese. It’s also flexible. You can sneak in spinach or herbs, swap in different cheeses, or use a meat sauce if you like.
The shells look impressive on the table but are surprisingly easy to fill and arrange.
What You’ll Need
- Jumbo pasta shells: About 20–24 shells (cook a few extra in case of breaks).
- Ricotta cheese: 15 ounces (whole milk for best texture).
- Mozzarella cheese: 2 cups shredded, divided (for the filling and topping).
- Parmesan cheese: 1/2 cup finely grated, plus extra for serving.
- Egg: 1 large, to bind the filling.
- Garlic: 2 cloves, minced.
- Fresh spinach (optional): 2 cups chopped and wilted, well-squeezed dry.
- Fresh basil or parsley: 1/4 cup chopped.
- Italian seasoning: 1 teaspoon (or a mix of dried oregano and basil).
- Nutmeg (optional): A small pinch for warmth.
- Kosher salt and black pepper: To taste.
- Marinara sauce: 3 cups (homemade or your favorite jarred).
- Olive oil: 1 tablespoon, plus more for drizzling.
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the shells: Bring a large pot of salted water to a boil. Cook the jumbo shells until just shy of al dente, usually 1–2 minutes less than the box suggests.Drain and rinse briefly under cool water to stop cooking. Drizzle with a little olive oil and spread on a tray to prevent sticking.
- Prepare the filling: In a large bowl, mix ricotta, 1 1/2 cups mozzarella, Parmesan, egg, garlic, herbs, Italian seasoning, and nutmeg if using. Add 1/2 teaspoon salt and a few grinds of pepper.Fold in the spinach if you’re using it. The mixture should be thick but creamy.
- Taste and adjust: Cook a small teaspoon of the filling in a skillet or microwave for a few seconds to taste for salt and seasoning. Adjust as needed.
- Layer the sauce: Spread 1 to 1 1/2 cups of marinara in the bottom of the baking dish.You want a thin, even layer to prevent sticking and keep the shells moist.
- Fill the shells: Spoon about 2 tablespoons of filling into each shell. Nestle the filled shells open-side up into the sauced dish. Keep them snug but not crowded.
- Top with sauce and cheese: Spoon the remaining marinara over the shells, leaving a few edges exposed.Sprinkle the remaining 1/2 cup mozzarella over the top, plus a little extra Parmesan if you like.
- Bake covered, then uncovered: Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the sauce is bubbling and the cheese is lightly golden.
- Rest and finish: Let the shells rest for 5–10 minutes so they set and become easier to serve. Finish with a drizzle of olive oil and extra chopped basil or parsley.
- Serve: Spoon two to three shells per person, with extra sauce from the pan.Add a simple salad and crusty bread if you’re making it a meal.
Keeping It Fresh
Leftovers keep well for 3–4 days in the fridge. Store them in an airtight container, and reheat gently in the oven or microwave with a splash of water or extra sauce to keep things saucy. You can assemble the dish up to 24 hours ahead.
Cover and refrigerate, then bake straight from the fridge, adding 5–10 extra minutes. For longer storage, freeze the assembled, unbaked shells for up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen with extra time and foil to protect the top.
Why This is Good for You
Ricotta-stuffed shells offer a nice balance of protein and carbs, especially if you pair them with a salad or roasted vegetables.
Whole-milk ricotta brings calcium and a creamy texture without feeling heavy like some baked pasta dishes. Spinach adds fiber, iron, and a little color without overpowering the flavor. Using a quality marinara means you’re getting tomato’s lycopene and natural sweetness.
If you want to lighten things up, you can use part-skim ricotta and add extra herbs and vegetables to boost volume while keeping the dish satisfying.
What Not to Do
- Don’t overcook the shells. They’ll soften more in the oven. Overcooking makes them tear when you fill them.
- Don’t skip draining the spinach. If using, squeeze it dry. Excess moisture will water down the filling.
- Don’t drown the dish in sauce. You want enough to keep things moist, but too much can make it soupy and hide the filling.
- Don’t forget to season the filling. Bland cheese equals bland shells.Taste and tweak before you stuff.
- Don’t bake uncovered the whole time. Cover first to steam and set the filling, then uncover to brown.
Alternatives
- Greens and herbs: Swap spinach for chopped kale (blanched), Swiss chard, or finely chopped sautéed zucchini. Fresh mint or thyme adds a nice twist.
- Cheese blends: Mix in pecorino for a sharper bite, or use part-skim ricotta for a lighter texture. A touch of provolone or fontina on top melts beautifully.
- Meat sauce: Brown Italian sausage or ground beef and simmer with marinara.Spoon it under and over the shells for a heartier dish.
- Vegetarian boost: Add roasted mushrooms, caramelized onions, or diced roasted peppers to the sauce for extra depth.
- Gluten-free: Use gluten-free jumbo shells and check your marinara label to ensure it’s gluten-free.
- No shells on hand? Use the filling to make stuffed manicotti, layer it in a quick lasagna, or dollop into zucchini boats.
FAQ
Can I make ricotta-stuffed shells without eggs?
Yes. The egg helps bind the filling, but you can skip it. Add an extra 1/4 cup grated Parmesan and chill the filling for 15 minutes so it’s slightly firmer before stuffing.
How do I keep the shells from tearing?
Undercook them slightly, rinse briefly in cool water, and toss with a little oil.
Work gently and use a small spoon or piping bag for filling. Cooking a few extra shells gives you insurance against breakage.
Which marinara should I use?
Use one you’d happily eat with a spoon. Look for simple ingredients: tomatoes, olive oil, garlic, onion, salt, and herbs.
If it tastes flat, brighten it with a pinch of salt, a splash of olive oil, or a little fresh basil.
Can I add more vegetables?
Absolutely. Finely chopped sautéed mushrooms, onions, or spinach fold in well. Just cook off moisture first so the filling stays creamy, not watery.
How do I reheat leftovers?
Cover and warm in a 325°F (165°C) oven for about 15–20 minutes, or microwave in short bursts with a spoonful of extra sauce.
A little moisture prevents drying.
What’s the best way to freeze them?
Assemble in a freezer-safe dish without baking. Wrap tightly with plastic and foil. Freeze up to 2 months.
Bake from frozen, covered, at 375°F (190°C) for 45–55 minutes, then uncover to brown.
Can I use cottage cheese instead of ricotta?
You can. For a smoother texture, blend the cottage cheese briefly and drain off any excess liquid. Add a bit more Parmesan to boost flavor.
Wrapping Up
Ricotta-stuffed shells bring big comfort with minimal effort.
They’re flexible, forgiving, and easy to tailor to your taste, whether you keep them classic or switch up the sauce and add-ins. Make them ahead for a weeknight, or bake a big pan for company. Either way, you’ll get a satisfying, saucy, cheese-tucked pasta that feels special every time.
