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Ricotta Stuffed Shells Recipe

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Ricotta Stuffed Shells Recipe is the perfect comfort food, featuring jumbo pasta shells stuffed with creamy ricotta, parmesan, and mozzarella, baked to perfection in a rich marinara sauce. A simple yet irresistible Italian classic that’s perfect for weeknights or special occasions.

Ingredients

Scale
  • 20-25 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 ½ cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta shells in salted water until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until smooth.
  4. Spread 1 cup marinara sauce evenly in the bottom of a baking dish.
  5. Stuff each shell with 1-2 tablespoons of the cheese mixture and arrange them in the baking dish.
  6. Spoon the remaining marinara sauce over the shells, then sprinkle with the remaining mozzarella.
  7. Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and golden.
  8. Garnish with fresh parsley and serve warm.

Notes

  • For added flavor, mix in spinach or cooked sausage with the ricotta filling.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

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