If you are craving a dish that feels like a warm hug on a plate, the Stuffed Shells with Ricotta and Marinara Recipe is your perfect go-to. This classic Italian-inspired recipe features jumbo pasta shells brimming with a luscious blend of creamy ricotta, mozzarella, Parmesan, and fragrant herbs, all nestled in a vibrant tomato marinara sauce. The combination of textures and flavors makes every bite utterly comforting and satisfying, whether for a family dinner or a cozy gathering with friends. Once you try these stuffed shells, they’ll quickly become one of your favorite meals to make and share.
Ingredients You’ll Need
Gathering the right ingredients may seem simple, but each one plays a crucial role in crafting the rich flavor, creamy texture, and inviting aroma that this dish is loved for. From the cheesy filling to the tangy marinara, these components come together in harmony to create a truly standout meal.
- 20 jumbo pasta shells: Their large size is perfect for holding the hearty cheese filling.
- 15 ounces ricotta cheese: Provides a smooth, creamy base essential for the stuffing.
- 1 cup shredded mozzarella cheese (plus more for topping): Adds gooey meltiness and mild flavor.
- 1/2 cup grated Parmesan cheese: Introduces a sharp, nutty depth to the filling.
- 1 large egg: Helps bind the cheese mixture so the filling holds together beautifully.
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried): Offers a fresh, herbaceous note.
- 1 teaspoon dried basil: Infuses that classic Italian flavor we all adore.
- 1/2 teaspoon garlic powder: Brings warmth and a subtle savory kick.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds gentle heat and complexity.
- 3 cups marinara sauce: The vibrant tomato sauce ties everything together with acidity and sweetness.
- Cooking spray: To lightly grease your baking dish and prevent sticking.
How to Make Stuffed Shells with Ricotta and Marinara Recipe
Step 1: Prepare Your Oven and Pasta Shells
Start by preheating your oven to 375°F (190°C). While that’s warming up, lightly grease a 9×13-inch baking dish with cooking spray so your stuffed shells won’t stick later. Next, bring a large pot of salted water to a boil and cook the jumbo pasta shells for about 8 minutes—until they’re just al dente. This ensures they’ll be tender but firm enough to hold the filling. Drain the shells and rinse them under cool water to stop the cooking process. Setting these up correctly now lays a perfect foundation for your dish.
Step 2: Make the Cheese Filling Mixture
In a large mixing bowl, combine the creamy ricotta, shredded mozzarella, and grated Parmesan. Add in the egg, which acts as a binder, then sprinkle in the chopped fresh parsley, dried basil, garlic powder, salt, and pepper. Stir everything together until the mixture is smooth and fragrant. This luscious filling is where the magic happens, balancing soft textures and aromatic herbs that complement the marinara sauce wonderfully.
Step 3: Fill and Arrange the Pasta Shells
Spread 1 cup of marinara sauce evenly over the bottom of your prepared baking dish to keep the shells moist as they bake. Carefully fill each cooled pasta shell with about 1 to 2 tablespoons of the cheese mixture, then place them seam-side up in the dish. Seeing those shells stuffed full and ready to go into the sauce is always a satisfying sight.
Step 4: Add Sauce, Cheese, and Bake
Pour the remaining marinara sauce over the filled shells, making sure they’re all nicely covered in that rich, tomatoey goodness. Sprinkle additional shredded mozzarella cheese on top to get that irresistible bubbly, golden finish. Cover the dish tightly with foil and bake for 25 minutes. After that, remove the foil and bake uncovered for another 10 minutes so the cheese melts perfectly and gets those beautiful browned spots. Let your masterpiece rest for 5 minutes before serving to allow the flavors to settle.
How to Serve Stuffed Shells with Ricotta and Marinara Recipe
Garnishes
For an extra pop of color and freshness, sprinkle chopped fresh basil or parsley right before serving. A light drizzle of good-quality extra virgin olive oil can elevate the dish even further, adding silkiness and aroma. If you enjoy a touch of heat, a pinch of red pepper flakes can bring a nice subtle kick without overpowering the creamy filling.
Side Dishes
This dish pairs beautifully with crisp, bright green salads tossed in a lemon vinaigrette or steamed vegetables like broccoli or asparagus to balance out the richness. Garlic bread or warm crusty Italian bread is always a fantastic choice to soak up any leftover marinara sauce and cheese, making the meal feel even more indulgent.
Creative Ways to Present
To impress at a dinner party, serve each portion in shallow bowls and garnish with a little extra Parmesan and fresh herbs. For a fun family-style presentation, place the entire baking dish on the table so everyone can serve themselves, encouraging a cozy and communal vibe. You can also add a sprinkle of toasted pine nuts for a crunchy twist that contrasts delightfully with the creamy filling.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before covering to maintain moisture and prevent sogginess.
Freezing
If you want to prepare this dish ahead of time, it freezes beautifully. Assemble the stuffed shells and cover the baking dish tightly with plastic wrap and foil before freezing. It will keep well for up to 2 months—simply bake from frozen, adding extra cooking time and keeping it covered initially for best results.
Reheating
When reheating, cover your leftovers with foil and warm in a 350°F (175°C) oven for about 20 minutes or until heated through. If reheating in the microwave, cover loosely and heat in short intervals to avoid drying out the cheese and pasta.
FAQs
Can I use frozen pasta shells instead of fresh?
Frozen jumbo pasta shells can work if you thaw them fully before stuffing, but cooking dry shells as in the recipe usually yields the best texture and ease of filling.
Is there a way to make this recipe vegan?
Absolutely! Use vegan ricotta alternatives, plant-based mozzarella, and a dairy-free Parmesan substitute. Also, replace the egg with a flaxseed egg or other binder alternatives to keep the texture consistent.
How can I add more vegetables to the filling?
Chopped, cooked spinach or finely diced sautéed mushrooms can be stirred into the cheese mixture for extra nutrients and flavor. Just make sure to squeeze out any excess moisture before mixing.
What type of marinara sauce is best for this recipe?
A simple, high-quality marinara with fresh tomato flavor and a hint of garlic and herbs works best. You can use store-bought or homemade, whichever you prefer. Avoid overly chunky sauces to keep the baking even.
Can I make this gluten-free?
Yes, swap the jumbo pasta shells for a gluten-free variety, and check that your marinara sauce and other ingredients don’t have hidden gluten. The cooking and baking times remain essentially the same.
Final Thoughts
Making the Stuffed Shells with Ricotta and Marinara Recipe is like inviting a little bit of Italy into your kitchen in the coziest way possible. With its rich, cheesy filling and comforting marinara sauce, this dish proves that simple ingredients can combine to create something truly special. I encourage you to try making these stuffed shells soon — once you do, they might just become your new weeknight favorite or a stand-out at your next dinner gathering.
Print
Stuffed Shells with Ricotta and Marinara Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and comforting Stuffed Shells filled with a creamy ricotta and cheese mixture baked in savory marinara sauce. This Italian classic is perfect for a family dinner or special occasion, featuring jumbo pasta shells stuffed with a blend of ricotta, mozzarella, Parmesan, and herbs, baked to bubbly perfection.
Ingredients
Pasta and Cheese Filling
- 20 jumbo pasta shells
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Preparation
- 3 cups marinara sauce
- Cooking spray
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Pasta Shells: Boil salted water and cook the jumbo pasta shells for about 8 minutes until they are al dente. Drain the shells and rinse under cool water to stop the cooking process.
- Make Cheese Filling: In a large bowl, combine ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, the egg, chopped parsley, dried basil, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
- Assemble in Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Stuff each pasta shell with about 1–2 tablespoons of the cheese mixture and place them seam-side up in the dish.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the stuffed shells and sprinkle additional shredded mozzarella cheese on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and slightly golden.
- Rest Before Serving: Let the stuffed shells rest for 5 minutes before serving to allow them to set and cool slightly.
Notes
- For extra protein and flavor, you can add cooked spinach, ground beef, or Italian sausage to the cheese filling mixture.
- This recipe can be prepared ahead of time and stored in the refrigerator overnight or frozen before baking for convenience.
