These creamy, saucy, jumbo stuffed shells with ricotta cheese make for a satisfying and fun dinner. Simple to make, full of robust flavor, and oozing with melted cheese, it’s the perfect meal to keep in rotation!
Pasta recipes are always so delicious and comforting. They fill you up and offer nearly unlimited potential for sauces, seasonings, and overall flavor.
And while I’m a big fan of homemade pasta, like easy sourdough pasta or this einkorn pasta, sometimes you need something quicker, and a box of pasta fits the bill.
Recipes like classic pasta carbonara or creamy lemon chicken pasta utilize packaged pasta for a smooth dinner experience and super tasty leftovers.
The same goes for these stuffed shells with ricotta cheese. By taking a box of jumbo shells and stuffing them with a savory cheese mixture and baking them in a juicy marinara, you have a filling, flavorful meal that everyone will love. I like to serve this easy stuffed shells recipe with freshly baked garlic bread and a simple green salad with lemon vinaigrette. You could also serve it with grilled chicken breasts and homemade sourdough breadsticks. Follow dinner up with an easy, one-bowl, lemon olive oil cake for dessert.
Why You’ll Love This Recipe
Hearty flavor and creamy texture – With a flavorful, well-seasoned marinara and the cheesy goodness of ricotta, mozzarella, and Parmesan, this dish hits the spot in taste and texture.
Enjoyed by the whole family – It’s a meal that is both sophisticated and child-friendly, meaning that adults and children alike will be asking for seconds.
Great make-ahead meal – By prepping this dish ahead of time, you can simply refrigerate it until ready to bake. You may need to add a few extra minutes to the cooking time to accommodate the dish coming straight from the fridge. You can also prep and freeze for another day!
Ingredients
Jumbo shells – Just use your favorite brand! Make sure they’re jumbo so you can pack them full of cheesy filling.
Ricotta – Use whole-milk ricotta for the creamiest, richest texture.
Mozzarella – Buy shredded mozzarella, or shred it yourself. Have you tried making fresh mozzarella yet?
Spinach – Use frozen spinach that you’ve thawed, or substitute 8 ounces of chopped, fresh spinach.
Marinara – Use your favorite jarred marinara or try your hand at homemade marinara sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations
Ricotta and Italian sausage – Cook and crumble a pound of Italian sausage, then add it to the marinara for a delicious meat sauce. You can also use ground chicken, ground beef, or ground turkey – you name it.
Ricotta and veggies – Add sautéed onions, peppers, or mushrooms to the ricotta filling.
How to Make Stuffed Shells with Ricotta Cheese
Step 1: Preheat the oven to 375 degrees Fahrenheit. Add the pasta shells to a pot of salted, boiling water and cook for two minutes short of al dente according to package instructions. (i.e., if the directions say to cook for 12 minutes, then cook for 10 minutes instead.) Drain and let cool slightly so they can be handled without burning your hands.
Step 2: Meanwhile, mix the ricotta, ¾ cup of the shredded mozzarella, Parmesan, minced garlic, spinach, salt, and pepper until well combined.
Step 3: Carefully stuff each pasta shell with the ricotta mixture. You can use a spoon, a Ziplock bag with a hole cut in the bottom corner like a piping bag, or a piping bag if you have one.
Step 4: Pour the marinara into an 8 inch by 11 inch or 9 inch by 13 inch casserole dish or a large skillet, spreading evenly. Filling the dish too full may cause bubbling over in the oven, so just keep it 1 – 2 inches below the rim.
Step 5: Lay the stuffed shells seam-side up in the sauce. Once all of the shells are in the dish, sprinkle the remaining ¾ cup of mozzarella over the top.
Step 6: Cover the pan with foil and bake for 25 minutes, then remove the foil and broil for 2 – 3 minutes or until golden brown on top. Let cool for about 5 – 10 minutes, top with fresh basil, and enjoy!
Tips
- If making homemade marinara, prepare it ahead of time, as it can take an hour or so to simmer.
- Ricotta often has a shallow layer of water on the top when you open it. Strain this off before making the cheese mixture.
- Overcooking the pasta can cause it to fall apart while stuffing the shells. Undercook just a bit, and they’ll finish cooking in the oven in the sauce.
- A piping bag is helpful for more quickly and neatly filling the shells.
- Fresh chopped spinach can be used as a substitute for frozen spinach.
Recipe FAQs
Absolutely! You can prepare the pasta dish, cooked or uncooked, then cover with aluminum foil, and bake within the next day or two. For longer storage, freeze for up to 3 months.
Keep leftovers in an airtight container in the refrigerator for 4 – 5 days.
I cook the shells just short of al dente, cooling a bit before stuffing. If your pasta is immersed in sauce, you might get by with stuffing the shells uncooked, and they ought to cook completely during the cooking process.
This recipe is based on using ricotta cheese, but if you find yourself with the dilemma of not having any ricotta, you can try substituting it with cottage cheese or mascarpone. Expect a different texture with substitutions, particularly with cottage cheese, which has more liquid. Provolone can be a good substitute for mozzarella.
Ricotta often has a shallow layer of water on the top when you open it. Strain this off before making the cheese mixture. If your mixture still looks watery, you can line a bowl with a muslin towel or cheesecloth to give the mix a quick strain.
More Dinner Recipes from the Farmhouse
- Loaded Potato Soup
- Country Style Ribs
- Stuffed Bell Pepper Soup
- Country Fried Steak and Gravy
- Easy Homemade Chicken Pot Pie
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Stuffed Shells With Ricotta Cheese Recipe
Ingredients
- 24 jumbo pasta shells
- 16 ounces ricotta
- 1 ½ cups shredded mozzarella, divided
- ¼ cup grated Parmesan cheese
- 1 garlic clove, minced
- ½ cup thawed frozen spinach
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 24 ounces marinara
- Fresh basil to garnish, optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Add the pasta shells to a pot of salted, boiling water and cook for two minutes short of al dente according to package instructions. (i.e., If the directions say to cook for 12 minutes, then cook for 10 minutes instead.) Drain and let cool slightly so they can be handled without burning your hands.
- Meanwhile, mix the ricotta, ¾ cup of the shredded mozzarella, Parmesan, minced garlic, spinach, salt, and pepper until well combined.
- Carefully stuff each pasta shell with the ricotta mixture. You can use a spoon, a Ziplock bag with a hole cut in the bottom corner like a piping bag, or a piping bag if you have one.
- Pour the marinara into an 8 inch by 11 inch or 9 inch by 13 inch casserole dish or a large skillet, spreading evenly. Filling the dish too full may cause bubbling over in the oven, so just keep it 1 – 2 inches below the rim.
- Lay the stuffed shells seam-side up in the sauce. Once all of the shells are in the dish, sprinkle the remaining ¾ cup of mozzarella over the top.
- Cover the pan with foil and bake for 25 minutes, then remove the foil and broil for 2 – 3 minutes or until golden brown on top. Let cool for about 5 – 10 minutes, top with fresh basil, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
