Stuffed Shells with Ricotta

Make these cheesy Stuffed Shells with Ricotta for dinner tonight! Jumbo pasta shells are stuffed with a gooey ricotta cheese filling, then topped with a homemade marinara sauce. This easy homemade meal is the perfect addition to your menu!

This classic recipe can be made with any store-bought marinara sauce. But if you have a little more time and want the absolute best stuffed shells, try making my Easy Marinara Sauce included in this post. It’s absolutely delicious and easier than you think!

I love to make this meal when I’ve got guests to feed. It’s easy to make ahead of time and bake or reheat right before serving, so it’s a great way to feed a hungry crowd!

Ingredients for Stuffed Shells with Ricotta Cheese

I always buy the jumbo shells as they are easiest to fill. Here’s everything else you need for this recipe:

For the Marinara Sauce

Olive oil

Minced onion

Minced garlic

Tomato puree

Freshly chopped basil

Sugar

Kosher salt

Oregano

Ground black pepper

Red pepper flakes

Apple cider vinegar (or fresh lemon juice)

Ricotta Cheese Filling

Large egg

Ricotta cheese

Shredded mozzarella

Grated Parmesan cheese

Dried parsley

I’ve included a detailed ingredient list in the printable recipe card below, so make sure to pin or print it for later!

How to Make Ricotta Stuffed Shells

Marinara Sauce

First, in a large saucepan or large skillet, I heat some olive oil over medium heat. I add the minced onions and garlic and let it cook until fragrant, about two minutes.

Next, I add the tomato puree, basil, sugar, salt, oregano, black pepper, and red pepper flakes. I stir this together and bring it to a boil, then reduce the heat to a simmer and let it cook for about 30 minutes, stirring occasionally.

I finish the sauce by adding the apple cider vinegar and stir it well to incorporate. I pour the sauce in the bottom of a 9×13-inch baking dish sprayed with cooking spray. You can reserve a third of it and pour it over the shells before covering with foil, if you’d like.

Shells

Now that it’s time to make the shells, I preheat the oven to 350 degrees F.

Then I cook the shells in a large pot of boiling water according to the package directions for al dente, then drain the liquid using a strainer and let them sit for a few minutes to remove excess moisture.

Ricotta Filling

In a large mixing bowl, I beat one large egg, then add the ricotta cheese, one cup of mozzarella cheese, the Parmesan cheese, and the dried parsley. I mix this together until well-combined.

I start stuffing each shell with the ricotta mixture using a large spoon, though you could also pipe it in by transferring the filling to a Ziploc bag or piping bag and snip off the corner. Then I place each filled shell into the prepared baking dish.

I cover the pan with aluminum foil and bake it for 30 minutes. Then I remove the foil, sprinkle the additional cup of mozzarella cheese over the pan, and bake for another 5-10 minutes until the cheese melts.

Recipe Variations

You can add chopped basil, oregano or other herbs to either the marinara sauce or to your cheese filling.

Use extra cheese to make these even more cheesy! Add more parmesan to the filling or sprinkle more mozzarella on top.

Use lemon juice if you don’t have any apple cider vinegar, and garlic powder will work in a pinch if you don’t have any fresh garlic on hand.

FAQs

Can I make Stuffed Shells with Ricotta ahead of time?

Yes, this recipe is great for meal prep! Once you get the shells filled and transferred to the baking dish, cover the dish tightly with foil and place it in the fridge. You can bake it anytime in the next 24 hours!

What do I serve with these Ricotta Shells?

When serving stuffed shells, you can add all sorts of delicious sides! I always include a Strawberry Spinach Salad or Winter Salad and, of course, Grandma’s Italian Bread!

How do I store these Stuffed Shells with Ricotta Cheese?

I store my stuffed shells in an airtight container (or I wrap the top of the dish with plastic wrap) in the refrigerator for 2-3 days. Reheat in the oven or in the microwave.

Can you freeze Stuffed Shells?

Yes! I freeze them for 3-4 months in the pan, or individual servings in a freezer bag. Reheat from frozen in a 350°F oven until warm and bubbly throughout.

More Ways to Stuff Your Shells

If you adore Baked Stuffed Shells, then you need to try ALL the varieties of these pasta dishes here on the blog:

Spinach and Ricotta Stuffed Shells make an excellent meal that will satisfy your whole family! Jumbo shells are stuffed with a creamy ricotta and fresh spinach filling and baked in a simple homemade marinara sauce.

If you’re looking for an easy Mexican-inspired dish to include on your menu this week, Taco Stuffed Shells are a great choice! Jumbo pasta shells are stuffed with a hearty taco filling, covered with salsa, then smothered in melty cheese.

Looking for a great weeknight dinner? These scrumptious Chicken Stuffed Shells are filled to the brim with shredded chicken, three kinds of cheese, and topped with your favorite pasta sauce.

Make these Easy Stuffed Shells with Cottage Cheese for dinner tonight! Jumbo pasta shells are stuffed with a creamy cottage cheese mixture, topped with a savory ground beef pasta sauce, then topped with plenty of gooey melted mozzarella! This recipe is perfect for people who don’t like the slight bitterness of the ricotta.

These Chicken Alfredo Stuffed Shells are impossible to resist! This pasta recipe combines the richness of a creamy Alfredo sauce with succulent shredded chicken and jumbo pasta shells. Baked with tangy ricotta cheese, a garlicky sauce, and plenty of Parmesan, this chicken dinner will become a regular on your meal plan.

Have you tried Stuffed Shells with Ricotta? Let me know how yours turned out in the comments below!

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