Name: Stuffed Shells with Ricotta and Marinara Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 24 jumbo pasta shells, cooked according to package directions; 15 ounces ricotta cheese; 1 1/2 cups shredded mozzarella cheese; 2 teaspoons Italian seasoning; Salt and pepper to taste; 1 egg; 1/2 cup grated parmesan cheese; 3 cups marinara sauce, divided use; 1 1/2 cups shredded mozzarella cheese; 2 tablespoons chopped parsley; Cooking spray

If you’re on the hunt for comfort food that feels like a warm hug, you have to try my Stuffed Shells with Ricotta and Marinara Recipe. It’s one of those dishes I love making when I want something cheesy, cozy, and just downright satisfying. This recipe is super approachable, yet delivers that classic Italian-American flavor that everyone in my family goes crazy for. Plus, there’s a little secret I’ll share to make sure your shells come out perfectly every time. Ready to dive in? Let me guide you through every delicious step.

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Why You’ll Love This Recipe

Perfectly Cheesy: The ricotta and mozzarella combo creates a creamy, melty filling that feels indulgent without being heavy.
Easy to Make Ahead: You can prep everything in advance, making dinner night a breeze on busy days.
Family Favorite: My loved ones request this dish regularly thanks to its dreamy, comforting flavors.
Great for Entertaining: This recipe scales well and looks beautiful coming straight out of the oven.

The image shows a close-up of pasta shells baked in a white dish. Each pasta shell is filled with a layer of meat inside, visible beneath the top layer. The shells are topped with bright red tomato sauce and a layer of melted cheese that is browned in spots, giving a slightly bubbly texture. The dish is sprinkled with small bits of green herbs, adding color contrast. A silver spoon lifts one pasta shell, showing the layers and cheddar melting slightly from the bottom. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Shells with Ricotta and Marinara, cheesy stuffed shells recipe, Italian stuffed shells, baked stuffed shells, easy Italian pasta dishes

Ingredients You’ll Need

Each ingredient works together to create harmony in this dish, from the tender jumbo pasta shells to the savory marinara sauce. When shopping, aim for fresh cheeses and good-quality marinara—it makes a noticeable difference.

Flat lay of a handful of large, pale yellow jumbo pasta shells arranged neatly, a small mound of creamy white ricotta cheese, a small pile of shredded mozzarella cheese with soft white and pale yellow strands, a small heap of finely grated parmesan cheese with a sandy texture, a single whole brown egg with a clean shell, a few fresh bright green parsley sprigs, a small white ceramic bowl filled with vibrant red marinara sauce, and a small white bowl containing a blend of dried Italian seasoning herbs — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Stuffed Shells with Ricotta and Marinara, cheesy stuffed shells recipe, Italian stuffed shells, baked stuffed shells, easy Italian pasta dishes

Jumbo pasta shells: These’re the perfect vessel for the cheesy filling; don’t skip the jumbo size!
Ricotta cheese: Whole milk ricotta adds creaminess; I prefer it over part-skim for richness, but either works.
Mozzarella cheese: Shredded, but I always grate my own to ensure a better melt and no fillers.
Italian seasoning: A blend of herbs that gives the filling that classic herbal touch.
Egg: Helps bind the filling ingredients together so they hold inside the shells perfectly.
Parmesan cheese: Adds a salty, nutty depth to the filling—don’t skip it if you want extra flavor.
Marinara sauce: Use your favorite brand or homemade; a flavorful sauce is key here.
Parsley: Fresh chopped, for a bright garnish that cuts through the richness.
Salt and pepper: To taste—season carefully as cheese adds saltiness.
Cooking spray: For greasing the baking dish so nothing sticks.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve customized this Stuffed Shells with Ricotta and Marinara Recipe in a bunch of ways to suit different moods and dietary needs, and I encourage you to make it your own. It’s a forgiving recipe that shines with small tweaks.

Spinach and Herb: I love folding a handful of fresh or thawed spinach into the ricotta filling for extra color and nutrition – it’s an easy way to sneak in greens.
Meaty Marvel: Adding cooked Italian sausage or ground beef to the filling amps up the heartiness if you’re craving something more substantial.
Gluten-Free: Swap jumbo pasta shells for gluten-free ones or use large manicotti tubes that fit your dietary needs.
Vegan Friendly: Use vegan ricotta alternatives and dairy-free mozzarella. Marinara sauce is usually safe, but double-check labels.

How to Make Stuffed Shells with Ricotta and Marinara Recipe

Step 1: Prepare the Pasta Shells Just Right

Start by boiling your jumbo shells according to package directions but here’s the gold nugget: undercook them by 1-2 minutes. I discovered this trick early on because overcooked shells can get mushy and tear when stuffing. You want them firm yet pliable. Drain and set aside, laying them flat on a lightly greased sheet pan to prevent sticking.

Step 2: Make the Luscious Ricotta Filling

In a mixing bowl, combine ricotta, half of the mozzarella, Italian seasoning, egg, parmesan, and a pinch of salt and pepper. Stir everything gently until the mixture is uniform and creamy. This blend is where the creamy magic happens, so don’t rush it. Taste a little (I can’t resist!) to adjust seasoning before filling your shells.

Step 3: Fill, Layer, and Bake

Grease a 9”x13” baking dish with spray, then spread about half the marinara sauce evenly across the bottom—this keeps the shells moist and adds flavor from underneath. Spoon the ricotta mixture into each shell, filling them generously but carefully, then nestle stuffed shells on top of the sauce in your dish. Pour the remaining sauce over, and sprinkle the leftover mozzarella on top. Cover with foil and bake at 375°F for 20 minutes, then uncover and bake another 10 minutes until the cheese is bubbly and golden brown.

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Pro Tips for Making Stuffed Shells with Ricotta and Marinara Recipe

Undercook Your Shells: Leaving the pasta slightly firmer than al dente avoids a mushy filling experience once baked.
Grate Your Own Cheese: I learned that freshly grated mozzarella melts so much smoother and tastes fresher than store-bought pre-shredded.
Keep the Filling Cool: If your ricotta mixture warms up while prepping, pop it in the fridge briefly to help it firm up and hold shape better.
Don’t Skip the Sauce Layer: Spreading sauce on the pan’s bottom ensures no sticking and keeps everything nice and saucy.

How to Serve Stuffed Shells with Ricotta and Marinara Recipe

Stuffed Shells with Ricotta and Marinara Recipe - Serving

Garnishes

I always finish with a sprinkle of fresh parsley because it adds just enough color and brightness that contrasts beautifully with the rich cheese. Some freshly cracked black pepper and a light drizzle of extra-virgin olive oil elevate it even more, especially if serving to guests.

Side Dishes

To complement these stuffed shells, my go-to sides are a crisp green salad with a tangy vinaigrette or roasted garlic bread to soak up any leftover marinara. Sometimes, I’ll add steamed broccoli or sautéed spinach for a pop of greens on the plate.

Creative Ways to Present

For special occasions, I like serving individual portions in small ramekins or mini casseroles, topped with a bit of fresh basil and a parmesan crisp to impress. It turns this humble dish into a stunning centerpiece without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells keep beautifully in an airtight container in the fridge for up to 3 days. I usually take care to store them with some of the marinara sauce so they don’t dry out. When you reheat, everything stays creamy and delicious.

Freezing

I’ve frozen this recipe both before and after baking. To freeze before baking, assemble the shells in the dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready to enjoy, bake covered then uncovered as per instructions, adding extra time since it’s frozen.

Reheating

The best way I’ve found to reheat stuffed shells is in the oven at 350°F, covered with foil to retain moisture, for about 20 minutes. This prevents dryness and helps the cheese melt back to ooey-gooey perfection.

FAQs

Can I use frozen pasta shells for this recipe?

Frozen jumbo shells can be tricky because they may become too soft or stick together when thawing. It’s best to cook dry pasta shells fresh, slightly undercooked as directed, for best stuffing results and texture.
Can I prepare this recipe entirely ahead of time?

Yes! You can assemble the stuffed shells the day before, cover tightly, and refrigerate up to 24 hours. Bake just before serving, adding a bit of extra time if chilled to ensure it’s heated through.
What if I don’t have ricotta cheese?

You can substitute ricotta with cottage cheese blended smooth or a mix of cream cheese and sour cream, but the texture and flavor will be richer and slightly different. For the classic taste, ricotta is worth the buy!
Is this recipe suitable for meal prep?

Absolutely! It’s a fantastic meal prep recipe since it reheats well and can be portioned out for lunches or dinners throughout the week.

Final Thoughts

I absolutely love how this Stuffed Shells with Ricotta and Marinara Recipe turns out every time—it hits all the comfort food notes with cheesy, saucy goodness that feels like a little Italian getaway at your dinner table. When I first made it, I was amazed at how simple ingredients could come together into something so delicious and satisfying. I hope you enjoy making and sharing this dish as much as my family and I do. Give it a try—it might just become your new weeknight favorite!