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Stuffed Shells with Ricotta

Baking

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This baked pasta dish brings together jumbo pasta shells, a three-cheese filling, and a jarred marinara sauce. It takes about an hour from start to finish, with most of the active time spent boiling the pasta and spooning the cheese mixture into the shells.

Jumbo pasta shells are filled with a ricotta and mozzarella mixture, covered in marinara sauce, and baked until bubbling.

Baked stuffed shells covered in melted cheese and red sauce.
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It works well for a weeknight meal or a weekend dinner when you want something warm and filling. The recipe relies on standard grocery store ingredients and yields enough to feed six people, leaving you with leftovers that reheat nicely the next day.

Why this works

  • Rinsing the cooked pasta under cold water stops the cooking process and prevents the shells from tearing while you stuff them.
  • Using a mix of ricotta, mozzarella, and Parmesan creates a balanced filling that melts evenly inside the pasta.
  • A layer of marinara sauce on the bottom of the baking dish keeps the shells from sticking and drying out in the oven.

Ingredients you'll need

Ingredients for stuffed shells arranged on a wooden board.
Gather the jumbo shells, ricotta, mozzarella, marinara sauce, and fresh parsley.
  • Jumbo pasta shells: Look for a 12-ounce box. You will have a few broken shells in the box, which is normal. Cook them all so you have enough whole ones to fill.
  • Ricotta cheese: Whole milk ricotta provides a richer texture than part-skim versions, making the filling smoother.
  • Mozzarella cheese: Buy a block and shred it yourself for better melting, or use a bag of pre-shredded mozzarella to save time.
  • Marinara sauce: A standard 24-ounce jar works well. Choose a brand you like the flavor of since it makes up a large part of the dish.
  • Fresh parsley: Flat-leaf Italian parsley adds a mild, fresh note to the heavy cheese filling.

Exact quantities are in the recipe card below.

How to make it

Step 1: Boil the pasta

Cook the jumbo shells in salted water until they are just tender. Drain them and rinse with cold water so you can hold them without burning your hands.

Step 2: Mix the cheese filling

Combine the ricotta, most of the mozzarella, parsley, salt, and pepper in a bowl. Stir everything together until it forms a thick paste.

Jumbo pasta shells filled with ricotta cheese sitting in a baking dish.
Spoon the ricotta mixture into the cooled pasta shells and arrange them in the dish.

Step 3: Stuff and assemble

Spread a layer of marinara sauce in your baking dish. Spoon the ricotta mixture into each shell and arrange them in the dish with the open side facing up.

Step 4: Top and bake

Cover the shells with the rest of the marinara sauce and sprinkle with the remaining mozzarella and Parmesan. Bake until the cheese melts and the sauce bubbles.

Baked stuffed shells covered in melted cheese and red sauce.
Bake until the mozzarella is melted and the marinara sauce is bubbling around the edges.

Serve it with

Serve this baked pasta with a green salad tossed in vinaigrette and a side of garlic bread to soak up the extra marinara sauce.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place the dish in a 350°F (175°C) oven covered with foil until warmed through. You can also freeze the baked and cooled shells for up to 2 months.

FAQ

Can I make this ahead of time?

Yes, you can assemble the stuffed shells in the baking dish, cover tightly with foil, and keep them in the refrigerator for up to 12 hours before baking.

Do I have to use a piping bag to fill the shells?

A piping bag or a zip-top bag with the corner snipped off is very fast, but a regular teaspoon works just fine.

Why did my shells tear while cooking?

Boiling them at too high of a rolling boil can cause them to bump into each other and break. Keep the water at a gentle boil and stir the pot gently.

What to Serve With Stuffed Shells with Ricotta

Stuffed Shells with Ricotta

Jumbo pasta shells are filled with a ricotta and mozzarella mixture, covered in marinara sauce, and baked until bubbling.

Author Marcus Vance· cozyandtaste.com

Baked stuffed shells covered in melted cheese and red sauce.
Prep
20 min
Cook
40 min
Total
1 hr
Servings
6
Course: Main CourseCuisine: AmericanMethod: BakingDifficulty: Easy
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Ingredients

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Cook the jumbo pasta shells according to the package directions until al dente. Drain the pasta and briefly rinse under cold water so the shells are cool enough to handle.
  3. In a large bowl, mix the ricotta cheese, 2 cups of the shredded mozzarella, the chopped parsley, salt, and black pepper. Stir until the mixture is well combined.
  4. Spread 1 cup of the marinara sauce evenly across the bottom of a 9x13-inch baking dish.
  5. Fill each cooked pasta shell with about 1 heaping tablespoon of the ricotta mixture. Place the stuffed shells open-side up in the baking dish in an even layer.
  6. Pour the remaining marinara sauce over the stuffed shells. Sprinkle the top evenly with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.
  7. Bake uncovered for 30 minutes, or until the cheese melts and the sauce bubbles around the edges. Let the dish rest for 5 minutes before serving.

Notes

  • You will likely have a few broken shells in the box. Cook them anyway to ensure you have around 24 to 30 intact shells to stuff.
  • If you want to save time, use a zip-top plastic bag to pipe the cheese mixture into the shells. Just fill the bag, snip off one corner, and squeeze the filling directly into the pasta.
  • The saltiness of this dish can vary based on the brands of cheese and marinara sauce you buy. Taste the ricotta mixture before stuffing the shells and add a pinch more salt if needed.

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