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 a comforting, hearty meal that feels like a warm hug from the inside, you’re going to love my Stuffed Shells with Ricotta and Marinara Recipe. These jumbo pasta shells filled with a creamy ricotta mixture and smothered in rich marinara sauce always hit the spot — every time. I’ve been making this dish for years, and I can honestly say it’s a family favorite that’s easy enough for weeknights but special enough for company. Ready to dive in? Let’s get cooking!

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Why You’ll Love This Recipe

Easy to Prep: You’ll be amazed at how simple it is to fill shells with a creamy ricotta mixture.
Comfort Food Classic: This is that cozy, hearty meal that instantly satisfies hungry crowds.
Customizable: You can easily tweak the cheeses, spices, or sauce to make it your own.
Make-Ahead Friendly: Prep in advance and bake when ready for a stress-free dinner.

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, baked stuffed pasta shells, cheesy stuffed shells recipe, easy Italian stuffed shells, family favorite stuffed shells

Ingredients You’ll Need

Getting the right ingredients really makes all the difference here. Each element plays its part — from the tender jumbo shells to the luscious ricotta blend and the savory marinara sauce. I always recommend fresh cheeses when you can snag them. Pre-shredded might be convenient, but fresh-grated melts beautifully every time!

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, baked stuffed pasta shells, cheesy stuffed shells recipe, easy Italian stuffed shells, family favorite stuffed shells

Jumbo pasta shells: Choose shells wide enough to hold a generous ricotta filling; be sure to cook just shy of al dente.
Ricotta cheese: Whole milk ricotta adds creaminess; you can swap for part-skim if you prefer lighter.
Mozzarella cheese: Freshly shredded melts better than pre-shredded—trust me on this one!
Italian seasoning: A blend of herbs that infuses the filling with classic Mediterranean flavor.
Egg: Helps bind the filling so it doesn’t spill out during baking.
Parmesan cheese: Adds a sharp, nutty depth that makes this dish sing.
Marinara sauce: Use a good quality, flavorful tomato sauce—you can even make your own if you like!
Fresh parsley: For a bright pop of color and freshness at the end.
Salt and pepper: Essential for seasoning everything perfectly.
Cooking spray: To prevent sticking in your baking dish.

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 love making this stuffed shells recipe my own depending on mood and season. Feel free to get creative! Here are some tweaks I’ve personally enjoyed over time.

Add Spinach or Kale: I discovered this trick when I tossed some sautéed spinach into the ricotta filling – it adds a lovely green boost and extra nutrition without overwhelming the classic flavors.
Make it Meat-Lover’s Style: Brown some Italian sausage to mix into the filling or layer on top for a heartier version I know my family loves.
Spicy Kick: Add red pepper flakes or chopped jalapeños to the ricotta blend if you’re craving a bit of heat that wakes up your taste buds.
Use Different Cheeses: Swapping mozzarella for provolone or mixing in some fontina gives the dish a different but delicious twist I highly recommend trying.

How to Make Stuffed Shells with Ricotta and Marinara Recipe

Step 1: Cook and Prep Your Shells

Start by boiling your jumbo shells in plenty of salted water. Here’s what I’ve learned: undercook them by 1 to 2 minutes so they finish cooking in the oven without getting mushy. Drain carefully and give them a quick rinse under cool water to stop the cooking process and make them easier to handle.

Step 2: Whip Up the Ricotta Filling

In a bowl, combine the ricotta cheese with half of the mozzarella, the parmesan, Italian seasoning, salt, pepper, and the egg. I love using a spoon or spatula to gently mix everything — you want a creamy, thick filling without overworking it. This step is where the magic happens, and it’s so satisfying seeing that smooth, cheesy mixture come together.

Step 3: Assemble Your Dish

Spray your 9″x13″ pan with cooking spray, then spread out about 1 1/2 cups of marinara sauce evenly on the bottom. Next, carefully spoon the ricotta filling into each shell—it’s easiest with a small spoon or piping bag if you have one. Place the filled shells close together in the pan, then spoon the remaining marinara sauce over the top.

Step 4: Top and Bake

Sprinkle the remaining mozzarella evenly over everything, cover with foil, and pop the dish in your preheated oven at 375°F. Bake covered for 20 minutes, then uncover and bake for another 10 minutes or until the cheese is bubbling and golden brown. The aroma at this point is just irresistible—you’ll want to dive right in!

Step 5: Garnish and Serve

Once out of the oven, sprinkle freshly chopped parsley for a fresh burst of color and flavor. Serve warm and be prepared for the compliments — this dish truly shines when shared!

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Pro Tips for Making Stuffed Shells with Ricotta and Marinara Recipe

Perfect Shells Texture: Undercook pasta shells by a minute or two; they finish baking without turning mushy, which keeps the texture perfect.
Freshly Grate Your Cheese: Pre-shredded cheeses often don’t melt as smoothly due to additives, so I always grate my mozzarella and parmesan fresh for best results.
Use Whole Milk Ricotta: It gives the filling a luxuriously creamy consistency, but you can swap to part-skim if you want to cut calories.
Avoid Overfilling Shells: Stuff gently to prevent bursting during baking—it keeps your beautiful presentation intact.

How to Serve Stuffed Shells with Ricotta and Marinara Recipe

Stuffed Shells with Ricotta and Marinara Recipe - Serving

Garnishes

I’m all about simplicity here. Fresh chopped parsley is my go-to garnish because it adds a fresh pop of color and a hint of brightness that elevates the richness of the dish. Sometimes, I’ll sprinkle a little extra parmesan cheese on top right before serving for that extra cheesy sparkle.

Side Dishes

To round out the meal, I usually stick with a crisp green salad dressed lightly with lemon vinaigrette. Garlic bread or a crusty baguette is also a must in my house—it’s perfect for mopping up leftover marinara. For veggies, roasted broccoli or sautéed green beans make great companions without stealing the spotlight.

Creative Ways to Present

One of my favorite special-occasion twists is to make stuffed shells in individual ramekins instead of a big casserole. It looks so elegant served this way and ensures everyone gets a perfectly portioned, bubbling hot serving. If you want to make it extra festive, top with a sprinkle of fresh basil and a drizzle of good olive oil before serving.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I recommend letting the dish cool to room temperature before covering and refrigerating. When I reheat, I add a splash of water or extra marinara sauce to keep the pasta moist and prevent drying out.

Freezing

I actually freeze this dish fairly often. Assemble the shells in the baking dish, but don’t bake. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When ready, bake from frozen—just add extra baking time and keep covered until heated through to avoid burning the cheese.

Reheating

For reheating leftovers, I usually cover the dish with foil and warm it in a 350°F oven until heated through, about 20-25 minutes. If you’re in a hurry, microwaving in shorter bursts works, but the oven really helps keep the texture and cheese melting optimally.

FAQs

Can I use frozen pasta shells for this recipe?

Frozen jumbo shells aren’t typical and might be tricky to find fresh-tasting when cooked. I recommend using dry shells cooked fresh but, if you do have frozen shells, thaw completely and pat dry well before filling to avoid sogginess.
Is there a vegetarian version of this stuffed shells recipe?

Absolutely! The recipe as-is is vegetarian because it’s centered around cheeses and marinara sauce without any meat. To keep it interesting, add sautéed veggies like spinach, mushrooms, or zucchini into the ricotta filling for extra flavor and texture.
What’s the best way to prevent the stuffed shells from sticking to the pan?

Coating the baking dish with cooking spray is key here. I also find that adding a thin layer of marinara sauce to the dish bottom before placing shells helps prevent sticking while adding flavor.
Can I make this recipe gluten-free?

Yep! Just swap regular jumbo pasta shells for gluten-free varieties. Be sure to cook according to package directions and adjust timing as needed. The ricotta and marinara filling remain naturally gluten-free.
How do I reheat stuffed shells without drying them out?

Reheat covered in the oven at 350°F with a splash of marinara sauce or water. This keeps the shells moist and cheese melty. Microwaving covered in short increments also works, just watch carefully to avoid overheating.

Final Thoughts

I absolutely love how this Stuffed Shells with Ricotta and Marinara Recipe turns out every single time—it’s such a crowd-pleaser and the kind of comfort food that reminds me of family dinners growing up. Sharing this recipe with you feels like passing along a little taste of home. Don’t be afraid to make it yours with your favorite add-ins or twists. Once you try it, I’m pretty sure you’ll be making it again and again, just like I do!