Why You’ll Love This Recipe
I like how this recipe comes together with just a few staple ingredients yet tastes like something from a cozy Italian restaurant. The ricotta makes the filling light and creamy, while the mozzarella adds that irresistible gooeyness. I also love that it’s make-ahead friendly—it’s easy to assemble earlier in the day and bake right before dinner. It’s a perfect option for family dinners, potlucks, or Sunday meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 large pasta shells
1 cup ricotta cheese
1 cup shredded whole milk mozzarella cheese
½ cup freshly grated Parmesan cheese
2 cups marinara sauce
¼ cup fresh basil, chopped
1 large egg
Salt and pepper, to taste
Directions
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I preheat the oven to 375°F (190°C). I bring a pot of salted water to a boil, cook the pasta shells until al dente, then drain and set them aside.
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In a large bowl, I mix the ricotta, half of the mozzarella, Parmesan, egg, basil, salt, and pepper until smooth and well combined.
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I fill each cooked shell with about a tablespoon of the cheese mixture and place them seam-side down in a baking dish.
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I spread half of the marinara sauce evenly over the shells and sprinkle the remaining mozzarella on top.
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I cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10–15 minutes, until the cheese is golden and bubbly.
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I let the dish rest for a few minutes before serving to allow the filling to set slightly.
Servings and timing
This recipe makes about 6 servings. It takes 20 minutes to prepare and 40 minutes to cook, for a total of 1 hour.
Variations
Sometimes I add chopped spinach or kale to the ricotta mixture for extra flavor and nutrition. For a heartier version, I mix in cooked Italian sausage or ground turkey. I also enjoy using a blend of cheeses like fontina or provolone for a deeper, creamier taste. If I want extra freshness, I top the finished dish with a sprinkle of chopped basil or parsley before serving.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the shells with foil and warm them in the oven at 350°F (175°C) until hot. If I need a quicker option, I microwave individual portions with a little extra sauce to keep them moist. These shells also freeze beautifully—either baked or unbaked—for up to 2 months.
FAQs
Can I use cottage cheese instead of ricotta?
Yes, I sometimes use whipped cottage cheese for a lighter texture—it still tastes delicious.
Can I make this dish ahead of time?
Yes, I often assemble the shells earlier in the day, cover them, and refrigerate until I’m ready to bake.
Can I add vegetables to the filling?
Absolutely. I like adding spinach, roasted zucchini, or finely chopped mushrooms for extra flavor.
What’s the best sauce to use?
I usually go with classic marinara, but homemade tomato sauce or even a creamy Alfredo can be delicious alternatives.
Can I freeze stuffed shells?
Yes, I freeze them before or after baking. When reheating from frozen, I bake covered with foil at 350°F until hot throughout.
Conclusion
These delicious stuffed shells with ricotta are the perfect mix of creamy, cheesy, and comforting. I love how simple they are to make yet how satisfying they taste every time. Whether I’m cooking for my family or bringing a dish to share, these baked shells always deliver that warm, homemade comfort that everyone enjoys.
Print
Delicious Stuffed Shells with Ricotta
- Total Time: 1 hour
- Yield: Makes about 6 servings
- Diet: Vegetarian
Description
Tender pasta shells filled with creamy ricotta, fresh basil, and melty cheeses, baked in marinara for a cozy, crowd-pleasing Italian dinner.
Ingredients
12 large pasta shells
1 cup ricotta cheese
1 cup shredded whole milk mozzarella cheese
½ cup freshly grated Parmesan cheese
2 cups marinara sauce
¼ cup fresh basil, chopped
1 large egg
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C).
Boil salted water and cook pasta shells until al dente. Drain and set aside.
In a medium bowl, mix ricotta, half the mozzarella, Parmesan, egg, basil, salt, and pepper until smooth and combined.
Fill each shell with about 1 tablespoon of the cheese filling.
Place stuffed shells seam-side down in a baking dish.
Spread half the marinara sauce over the shells, then sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10–15 minutes until cheese is melted and golden.
Serve warm and enjoy!
Notes
Add a pinch of red pepper flakes for a little kick.
For extra flavor, use a homemade marinara sauce.
Can be prepped ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
