Ricotta Stuffed Shells

Ricotta stuffed shells turn a short list of familiar ingredients into a generous baked pasta dinner. The key is to undercook the shells slightly, keep the ricotta filling thick, and reserve a few extra shells because some may split during boiling.

RECIPE CARD

Ricotta Stuffed Shells

Prep

25 min

Cook

40 min

Total

1 hr 15 min

Yield

6 servings

Ingredients

• 12 ounces jumbo pasta shells (cook about 30 and fill 24)
• 15 ounces whole-milk ricotta cheese, drained if watery
• 2 cups shredded low-moisture mozzarella, divided
• 1/2 cup finely grated Parmesan cheese, plus extra for serving
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh parsley or basil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly cracked black pepper
• 3/4 teaspoon fine salt, plus more for the pasta water
• 3 cups marinara sauce
• 1 tablespoon olive oil, optional, for greasing the dish
• 2 tablespoons thinly sliced fresh basil, for garnish

Quick Method

Condensed overview. Use Full Instructions for the complete method, timing and doneness details.

1. Cook the shells: Boil about 30 jumbo shells in salted water for 2 minutes less than the package directions, usually 8 to 9 minutes. Drain, cool briefly,…
2. Mix the ricotta filling: Combine the ricotta, 1 cup mozzarella, Parmesan, egg, herbs, Italian seasoning, garlic powder, pepper, and salt. Do not taste the uncooked filling because it…
3. Fill the shells: Fill each of the 24 shells with about 2 tablespoons of the ricotta mixture without forcing the shell edges apart.
4. Assemble the casserole: Heat the oven to 375 degrees F. Spread 1 cup marinara in a 9 by 13-inch dish, arrange the shells open-side up, add the…
5. Bake: Cover and bake for 25 minutes. Uncover and bake for 10 to 15 minutes more, until bubbling and golden. Verify the center reaches at…
6. Rest and serve: Rest for 10 minutes, garnish with basil and Parmesan, and serve.

Full Instructions ↓ Print Recipe

This version fills 24 jumbo shells, which fit in a standard 9×13-inch baking dish and make six satisfying servings. Marinara beneath and over the shells keeps the pasta tender, while a covered-then-uncovered bake melts the cheese without drying the edges.

Why This Ricotta Stuffed Shells Recipe Works

• Clear, manageable yield: Cook about 30 shells, then choose the best 24 for filling.
• Thick filling: Drained ricotta, mozzarella, Parmesan, and egg hold their shape inside the pasta.
• Even baking: Sauce on the bottom, between the shells, and over the top prevents dry spots.
• Flexible timing: Assemble the casserole up to 24 hours ahead or freeze it before baking.
• Useful visual cues: The finished casserole should bubble at the edges and reach a safe temperature in the center.

Ingredients

For the pasta and filling

• 12 ounces jumbo pasta shells (cook about 30 and fill 24; the extras allow for breakage)
• 15 ounces whole-milk ricotta cheese, drained if watery
• 2 cups shredded low-moisture mozzarella, divided
• 1/2 cup finely grated Parmesan cheese, plus extra for serving
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh parsley or basil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly cracked black pepper
• 3/4 teaspoon fine salt, plus more for the pasta water

For the sauce and topping

• 3 cups marinara sauce
• 1 tablespoon olive oil, optional, for greasing the dish
• 2 tablespoons thinly sliced fresh basil, for garnish

Equipment You’ll Need

• Large pot and colander
• Large mixing bowl
• 9×13-inch baking dish
• Aluminum foil
• Tablespoon measure, small cookie scoop, or piping bag
• Instant-read food thermometer

Step-by-Step Instructions

Step 1: Cook the jumbo shells until flexible

Bring a large pot of generously salted water to a rolling boil. Add about 30 jumbo shells and cook them 2 minutes less than the package directions, usually 8–9 minutes. The pasta should bend without breaking but still feel firm in the center.

Drain immediately and rinse briefly under cool running water to stop the cooking. Spread the shells in a single layer on a rimmed baking sheet or clean towel. Reserve the 24 best shells for filling; the extras replace any that tear.

Step 2: Mix the ricotta filling

In a large bowl, combine the ricotta, 1 cup mozzarella, Parmesan, egg, parsley or basil, Italian seasoning, garlic powder, pepper, and salt. Stir until evenly combined. The filling should hold a mound on a spoon; if it looks runny, stir in 1 additional tablespoon of Parmesan.

Do not taste the uncooked filling because it contains raw egg. If you want to check the seasoning, mix and fully cook a separate teaspoon-sized portion until it reaches 160°F (71°C), then let it cool before tasting.

Step 3: Fill 24 shells

Spoon about 2 tablespoons of filling into each of the 24 shells. Fill them generously without forcing the edges apart. A small cookie scoop or piping bag makes portioning faster and reduces tearing.

Step 4: Assemble the casserole

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish if needed, then spread 1 cup marinara across the bottom. Arrange the 24 filled shells open-side up in snug rows. Spoon the remaining marinara over and between the shells, then sprinkle with the remaining 1 cup mozzarella.

Step 5: Bake to a safe internal temperature

Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the sauce bubbles at the edges and the cheese is melted with golden spots.

Check the center of the casserole with an instant-read thermometer. Because the filling contains egg, it should reach at least 160°F (71°C). Continue baking for a few minutes if needed.

Step 6: Rest, garnish, and serve

Let the casserole rest for 10 minutes. This allows the filling and sauce to settle, making the shells easier to serve. Garnish with fresh basil and a little Parmesan.

Make-Ahead, Freezer, and Storage Tips

• Refrigerate before baking: Assemble, cover, and refrigerate for up to 24 hours. Add approximately 10 minutes to the covered baking time and still verify 160°F (71°C) in the center.
• Freeze before baking: Wrap the assembled dish well and freeze for up to 3 months. Thaw it overnight in the refrigerator before baking.
• Store leftovers promptly: Refrigerate within 2 hours of cooking and keep in an airtight container for up to 4 days.
• Reheat safely: Cover and warm in a 350°F (177°C) oven, or microwave individual portions, until the center reaches 165°F (74°C).

Flavor Variations

• Spinach ricotta: Wilt 5 ounces of spinach, squeeze it very dry, chop, and fold it into the filling.
• Mushroom: Cook 8 ounces finely chopped mushrooms until their moisture evaporates, cool, then add to the filling.
• Roasted vegetable: Fold in 1 cup finely chopped, fully cooked zucchini, bell pepper, or eggplant.
• Spicy: Add 1/4 teaspoon red pepper flakes to the marinara.

For any vegetable variation, remove excess moisture before mixing it with the ricotta. Wet additions can make the filling loose and the casserole watery.

What to Serve With Stuffed Shells

Balance the rich pasta with a crisp green salad, steamed green beans, roasted broccoli, or simple garlic bread. For a larger meal, pesto salmon and Italian vegetables provide an additional protein option, while chocolate chip cookies make an easy dessert.

Portion and Serving Notes

This recipe makes 24 filled shells. Serve four shells per person for six main-dish portions, adjusting for appetite and side dishes. Exact nutrition varies with the brands of ricotta, mozzarella, marinara, and pasta used, so no unverified nutrition estimate is provided.

Frequently Asked Questions

Can I use part-skim ricotta?

Yes. Drain it if liquid collects in the container. Part-skim ricotta produces a slightly lighter and less creamy filling, but the method remains the same.

Why did my shells crack while filling?

They were probably overcooked or packed too tightly in the pot. Cook extra shells, stop 2 minutes before the package time, and handle them by the thicker ridged edges.

Can I omit the egg?

The egg helps the filling set. Omitting it creates a softer filling. For an egg-free version, use a packaged egg replacer labeled for savory baked dishes and follow its directions for replacing one egg; expect a slightly different texture.

How do I prevent watery stuffed shells?

Drain wet ricotta, cook moisture-rich vegetables before adding them, use low-moisture mozzarella, and let the baked casserole rest for 10 minutes before serving.

Can I double the recipe?

Yes. Divide it between two 9×13-inch dishes so the shells cook evenly. Keep the oven temperature the same and verify the center of each dish reaches 160°F (71°C).

Before You Start: Quick Checklist

• Cook about 30 shells and select 24 intact pieces.
• Drain the ricotta if it looks watery.
• Reserve half of the mozzarella for the topping.
• Do not taste the filling while the egg is raw.
• Use a thermometer to confirm the casserole reaches 160°F (71°C).
• Allow a 10-minute rest before serving.

With the shells counted, the filling kept thick, and the casserole checked for doneness, this baked pasta is straightforward to assemble and easy to prepare ahead for a family dinner.