Classic Ricotta Stuffed Shells with Marinara
Ricotta stuffed shells are the ultimate comfort food. This dish combines tender jumbo pasta shells with a creamy, cheesy filling, all baked in a rich tomato sauce. It is a classic Italian-American dinner that feels special enough for Sunday family meals but is easy enough for a weeknight. The balance of warm marinara and cool, savory ricotta creates a perfect bite every time. If you are looking for a hearty, meatless meal that satisfies everyone at the table, this is the recipe you need.
Why You Will Love This Recipe
- Easy to Make Ahead: You can assemble the entire dish in the morning or the night before and just bake it when you are ready to eat.
- Freezer Friendly: This meal freezes beautifully, making it a great option for meal prepping or bringing to a friend in need.
- Vegetarian Comfort Food: It is hearty and filling without needing any meat, though you can easily add some if you prefer.
- Crowd Pleaser: Even picky eaters usually love the combination of pasta, cheese, and red sauce.
Ingredients List
For the Pasta and Sauce
- Jumbo Pasta Shells: You will need one 12-ounce box. Buy a little extra in case some break during boiling.
- Marinara Sauce: Use 24 to 32 ounces of your favorite jarred sauce or homemade marinara.
- Mozzarella Cheese: 2 cups shredded. Freshly shredded melts better than pre-shredded bags.
- Parmesan Cheese: 1/2 cup grated for the topping.
For the Ricotta Filling
- Ricotta Cheese: 15 ounces (approx 2 cups). Whole milk ricotta provides the creamist texture.
- Egg: 1 large egg. This acts as a binder so the cheese filling doesn’t run out.
- Garlic: 1 or 2 cloves, minced (or 1 teaspoon garlic powder).
- Parsley: 2 tablespoons fresh, chopped (or 1 tablespoon dried).
- Seasoning: 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning.
Tools Used in Cooking
- Large pot for boiling water
- Colander for draining pasta
- Medium mixing bowl
- 9×13 inch baking dish
- Spoon or piping bag (for filling shells)
- Aluminum foil
Step-by-Step Instructions
- Prep the Oven and Dish: Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce across the bottom of your 9×13 baking dish to prevent sticking.
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook them for 2 or 3 minutes less than the package directions state. You want them “al dente” (firm to the bite) because they will finish cooking in the oven.
- Cool the Shells: Drain the shells and rinse them gently with cold water to stop the cooking process. Drizzle with a little olive oil or lay them out on a baking sheet so they don’t stick together.
- Make the Filling: In a mixing bowl, combine the ricotta cheese, beaten egg, 1 cup of the mozzarella cheese, parmesan, garlic, parsley, salt, pepper, and Italian seasoning. Stir until smooth.
- Stuff the Shells: Spoon about 1.5 to 2 tablespoons of the cheese mixture into each cooked shell. Arrange them seam-side up in the baking dish.
- Top and Bake: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1 cup of mozzarella cheese on top. Cover the dish with foil.
- Bake: Bake covered for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly browned.
Nutrition Facts
| Nutrient | Amount per Serving |
| Calories | 420 kcal |
| Protein | 22g |
| Carbohydrates | 45g |
| Fat | 18g |
| Saturated Fat | 9g |
| Fiber | 3g |
| Sugar | 6g |
(Values are estimates based on a standard serving size of 3 shells)
Helpful Tips
- Don’t Overcook the Pasta: This is the most important rule. If you boil the shells until they are soft, they will tear when you fill them and become mushy in the oven.
- Use a Piping Bag: To fill the shells quickly and cleanly, put the ricotta mixture into a large zip-top bag, snip off the corner, and pipe the filling into the shells.
- Room Temperature Ingredients: If your egg and cheese are at room temperature, they will mix together more easily and smoothly.
- Prevent Watery Filling: If your ricotta seems very wet, strain it through a cheesecloth or fine mesh sieve for 30 minutes before mixing.
Variations
- Add Spinach: Thaw frozen spinach, squeeze out all the water, and mix it into the ricotta filling for extra nutrients.
- Meat Lovers: Brown some ground beef or Italian sausage and mix it into your marinara sauce for a bolognese-style version.
- Three Cheese Blend: Add provolone or asiago to the mozzarella topping for a sharper cheese flavor.
- Spicy Kick: Add a teaspoon of red pepper flakes to the sauce if you like a little heat.
How to Serve
Since this dish is rich and heavy on carbs and dairy, lighter sides work best.
- Green Salad: A simple garden salad with Italian dressing cuts through the richness of the cheese.
- Garlic Bread: Perfect for soaking up the extra marinara sauce on the plate.
- Roasted Vegetables: Roasted broccoli or asparagus adds a nice crunch and color to the meal.
Storage Instructions
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Freezer (Unbaked): Assemble the dish completely but do not bake it. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking (you may need to add 10 minutes to the baking time).
Reheating: Reheat individual portions in the microwave. For larger portions, cover with foil and warm in the oven at 350°F until heated through.
FAQs
Can I use cottage cheese instead of ricotta?
Yes, you can. Cottage cheese is a common substitute that lowers the fat content.5 For the best texture, blend the cottage cheese in a food processor first so it is smooth like ricotta.
Why did my shells turn out watery?
This usually happens if the pasta was not drained well or if the ricotta had too much moisture. Make sure to rinse and drain the pasta thoroughly, and use whole milk ricotta which tends to be thicker.
Do I have to use an egg in the filling?
The egg helps bind the cheese so it stays inside the shell when you cut into it. If you have an egg allergy, you can skip it, but the filling will be looser and creamier.
Conclusion
Ricotta stuffed shells are a timeless recipe that delivers big flavor with simple ingredients. By following these steps, you will create a bubbling, cheesy dinner that tastes just like it came from an Italian restaurant. Whether you are cooking for a special occasion or just a hungry family, this pasta dish is guaranteed to succeed.
