Jumbo shells filled with herbed ricotta and baked in marinara
Ricotta Stuffed Pasta Shells
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Servings
6
24 stuffed shells
Difficulty
Medium
Cost
Moderate
$$
Ricotta Stuffed Pasta Shells
Jumbo shells filled with herbed ricotta and baked in marinara
★4.4(21)
Jumbo pasta shells stuffed with a creamy ricotta, mozzarella, and spinach filling, nestled in marinara sauce and baked until bubbly. Italian comfort food at its best.
25m
Prep Time
35m
Cook Time
60m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Stuffed shells are one of the most elegant comfort foods—creamy ricotta filling piped into jumbo shells and baked in a pool of marinara. They're easier to make than they look.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
Instructions
- 1
Cook jumbo shells 2 minutes less than package directions. Drain, rinse with cold water, and lay flat on a baking sheet.
- 2
Mix ricotta, 1 cup mozzarella, Parmesan, spinach, 1 egg, garlic powder, Italian seasoning, salt, and pepper.
- 3
Spread half the marinara in a 9x13 baking dish. Fill each shell with 2 tbsp ricotta mixture and nestle into the dish.
- 4
Spoon remaining marinara over the shells. Top with remaining mozzarella.
- 5
Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 10 minutes more until cheese is bubbly.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
RicottaCottage cheese blended smooth
Blend until smooth for a similar creamy texture
SpinachBasil or sun-dried tomatoes
Both add flavor and color to the filling
Tips & Storage
Pro Tips
Use a piping bag or zip-lock bag for fast, neat filling of the shells.
Cook a few extra shells since some will tear—they're fragile when cooked.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 3 days. Freeze stuffed shells (unbaked) for up to 2 months.
Reheating
Reheat covered at 350°F for 20-25 minutes until heated through.
Nutrition Facts
Per serving (55mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates14g
Fat42g
Fiber680mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add meat to the filling?
- Mix in crumbled cooked Italian sausage or ground beef for a heartier version.
- Can I freeze them before baking?
- Yes—freeze on a sheet pan, then transfer to bags. Bake from frozen, adding 15 minutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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