Ricotta stuffed pasta shells fill jumbo shells with a creamy blend of ricotta, mozzarella, and Parmesan, then bake them in marinara sauce until bubbly and golden on top.
The filling comes together in one bowl, and the shells can be stuffed ahead of time, so the dish suits busy weeknights and relaxed Sunday dinners. A scatter of cheese on top melts into a stretchy, browned crust.
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Why This Ricotta Stuffed Pasta Shells Recipe Works
Whole milk ricotta stays creamy when baked, and the egg and two extra cheeses give the filling body, so it holds together instead of running out of the shells.
Spreading sauce under the shells keeps the pasta from sticking, and the extra sauce on top keeps the edges from drying out in the oven.
You can assemble the dish a day ahead and bake it when you are ready, which makes it a dependable choice for guests.
Ingredients for Ricotta Stuffed Pasta Shells
- For the filling: whole milk ricotta, shredded mozzarella, grated Parmesan, one beaten egg, minced garlic, Italian seasoning, pepper, and fresh parsley or basil.
- For the dish: jumbo pasta shells boiled until just al dente, plus marinara sauce for the pan, and extra cheese for the top.
Jumbo shells. Buy large shells, not the small ones, and cook a few extras in case some tear while you boil them.
Ricotta. Whole milk ricotta gives the creamiest filling, and draining any extra liquid keeps it from turning watery.
Mozzarella. Pre shredded cheese is fine here, since the filling and the topping both melt well in the oven.
Parmesan. It adds salty depth to both the filling and the crust, so use freshly grated cheese when you can.
Marinara. A good quality jarred sauce works well, and homemade sauce adds a bright tomato flavor.
How to Make Ricotta Stuffed Pasta Shells
1. Heat the oven. Heat the oven to 375 degrees F and spread a thin layer of marinara in a baking dish.
2. Boil the shells. Cook the shells in salted water until just al dente, then drain and rinse them so they do not stick.
3. Mix the filling. Stir the ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, and pepper together until smooth.
4. Stuff the shells. Fill each shell generously with the cheese mixture, using a small spoon or your hands.
5. Arrange and top. Set the shells open side up on the sauce, spoon more sauce over them, and sprinkle on the extra mozzarella and Parmesan.
6. Bake until bubbly. Bake for about thirty minutes, until the sauce bubbles and the cheese turns golden, and the filling reaches 160 F.
How to Serve Ricotta Stuffed Pasta Shells
Let the dish rest for five minutes, then serve with a spoon of extra sauce. It goes well with an Italian house salad, soft buttery rolls, roasted Brussels sprouts, and air fryer broccoli with parmesan.
How to Store and Reheat Ricotta Stuffed Pasta Shells
Cool the baked shells within two hours and refrigerate them in a covered dish for three to four days. Reheat covered in a warm oven until they reach 165 F. Freeze assembled, unbaked shells tightly wrapped for up to three months, and thaw them in the refrigerator before baking.
Tips and Variations for Ricotta Stuffed Pasta Shells
Cook extras. Boil two or three extra shells, because a few always tear during cooking or stuffing.
Drain the ricotta. Set the ricotta in a fine mesh strainer for ten minutes if it looks wet, so the filling stays thick.
Use a piping bag. A zip bag with the corner cut off fills the shells quickly and keeps your hands clean.
Cover to start. If the cheese browns too quickly, tent the dish with foil for the first half of baking.
Flag the allergens. This dish contains milk, egg, and wheat, so label it clearly for guests with allergies.
Skip the raw taste. Do not taste the raw filling, since it contains raw egg, and bake the shells until they reach 160 F.
Add extras. Cooked spinach or browned Italian sausage can go into the filling for a bigger meal.
Check trusted guidance. Read the University of Minnesota Extension guide to storing leftovers for safe storage times.
Frequently Asked Questions About Ricotta Stuffed Pasta Shells
How do you stuff ricotta stuffed pasta shells?
Use a spoon or a zip bag to fill each cooked shell generously, then set them open side up on a layer of sauce.
Can I make ricotta stuffed pasta shells ahead of time?
Yes. Assemble the dish up to a day ahead, cover it, and bake it when you are ready, adding a few minutes if it is cold.
Can I freeze ricotta stuffed pasta shells?
Yes. Freeze them assembled and unbaked for up to three months, and thaw them in the refrigerator before baking.
What cheese can replace ricotta?
Cottage cheese, blended smooth, makes a similar filling, though it has a lighter, tangier flavor.
How many shells does one serving use?
Three jumbo shells make a generous serving, and a salad on the side rounds out the meal.
Ricotta Stuffed Pasta Shells
Equipment
- 9 by 13 inch baking dish
- Large pot
- Mixing bowl
Ingredients
Main Ingredients
- 12 jumbo pasta shells dried
- 15 oz whole milk ricotta cheese
- 1 cup shredded mozzarella cheese for the filling
- ½ cup grated Parmesan cheese for the filling
- 1 large egg beaten
- 2 cloves garlic minced
- 1 tsp dried Italian seasoning
- ¼ tsp black pepper
- 1 tbsp fresh parsley or basil chopped
- 2 cup marinara sauce
- ½ cup shredded mozzarella cheese for the topping
- 2 tbsp grated Parmesan cheese for the topping
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and spread a thin layer of marinara in a baking dish.
- Boil. Cook the shells in salted water until just al dente, then drain and rinse.
- Mix. Stir the ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, pepper, and herbs together.
- Stuff. Fill each shell and set them open side up on the sauce, then top with the remaining sauce and cheeses.
- Bake. Bake about 30 minutes until bubbly and golden and the filling reaches 160 F.
