Name: Ricotta Stuffed Shells - Easy Weeknight Italian Dinner
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 20 jumbo pasta shells; 1 tablespoon olive oil; 15 ounces whole milk ricotta; 1 cup shredded mozzarella cheese; 1 half cup freshly grated Parmesan cheese; 1 large egg; 2 cloves garlic, finely minced; 1 teaspoon salt; 1 half teaspoon black pepper; 1 teaspoon dried Italian seasoning; 2 cups marinara sauce; 2 tablespoons chopped fresh basil or parsley

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Ricotta Stuffed Shells

Ricotta stuffed shells are a classic comfort food rooted in Italian recipes that focus on simple ingredients treated with care. Large pasta shells are gently cooked, filled with a creamy ricotta mixture, layered with sauce, and baked until everything comes together into a rich, satisfying dish. The texture is soft and tender, the filling is creamy and lightly cheesy, and the sauce brings brightness and balance. When done well, ricotta stuffed shells taste comforting without feeling heavy, making them a favorite for family dinners and special gatherings alike.

More Dinner Ideas

What makes ricotta stuffed shells so loved is their balance of flavor and structure. The shells hold just enough filling to create a perfect bite every time. Ricotta provides a mild, slightly sweet creaminess that pairs beautifully with tomato sauce, herbs, and cheese. Many home cooks also appreciate how adaptable this stuffed shells recipe is. It works as a vegetarian main dish, pairs well with spinach, and can easily be adjusted to suit different tastes while staying true to classic Italian recipes.

This dish has earned its place among timeless dinner recipes because it feels both familiar and special. It is the kind of comfort food that brings people to the table, encourages slower eating, and rewards care in preparation. With clear steps and thoughtful technique, ricotta stuffed shells can be mastered by any home cook.

Why You’ll Love This Recipe

This ricotta stuffed shells recipe focuses on technique rather than shortcuts, which means the final dish tastes balanced and intentional. The filling is creamy but not watery, the shells stay intact and tender, and the sauce complements rather than overwhelms. Each step is designed to help home cooks avoid common problems like broken shells, bland filling, or watery baked pasta.

Another reason this recipe stands out is its flexibility. Ricotta stuffed shells work beautifully for weeknight dinner recipes and also scale easily for gatherings. You can prepare them ahead of time, bake them fresh for guests, or freeze portions for later. They fit naturally into comforting Italian recipes while still allowing room for creativity with spinach, herbs, or cheese blends.

This recipe also teaches valuable skills. You will learn how to properly cook pasta shells, how to season ricotta so it tastes full and balanced, and how to assemble a baked pasta dish that holds together when served. These skills transfer easily to other stuffed shells and baked pasta dishes, making this recipe a foundation you will return to often.

Preparation and Cooking Time, also serving

Preparation time: 25 minutes
Cooking time: 40 minutes
Total time: 1 hour 5 minutes
Servings: 4 to 6 servings

This timing assumes organized preparation. Cooking becomes smooth and relaxed when ingredients are measured and ready before you begin.

Ingredients

20 jumbo pasta shells
1 tablespoon olive oil
15 ounces whole milk ricotta
1 cup shredded mozzarella cheese
1 half cup freshly grated Parmesan cheese
1 large egg
2 cloves garlic, finely minced
1 teaspoon salt
1 half teaspoon black pepper
1 teaspoon dried Italian seasoning
2 cups marinara sauce
2 tablespoons chopped fresh basil or parsley

Substitution Notes

Whole milk ricotta gives the best texture, but part skim ricotta can be used if drained well.
Mozzarella can be replaced with provolone for a slightly sharper flavor.
Parmesan can be swapped with Pecorino Romano if you prefer a saltier finish.
Spinach can be added if desired, but it should be cooked and squeezed dry before mixing.
Gluten free jumbo shells work if cooked gently and handled carefully.

Step-by-Step Instructions

Step 1: Cook the shells carefully

Bring a large pot of water to a full boil and salt it generously. Add the jumbo shells and cook until just tender but still firm. Stir gently to prevent sticking. Drain the shells and lay them out on a tray lightly brushed with olive oil. This prevents tearing and sticking while you prepare the filling.

Step 2: Prepare the ricotta filling

In a large bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, salt, pepper, and Italian seasoning. Mix gently until smooth and evenly combined. Avoid overmixing, as this can make the filling dense. The mixture should be creamy and easy to spoon.

Step 3: Prepare the baking dish

Spread one cup of marinara sauce evenly over the bottom of a baking dish. This layer protects the shells from sticking and adds moisture as they bake.

Step 4: Fill the shells

Using a spoon or piping bag, gently fill each shell with the ricotta mixture. Fill generously but do not overpack. Place the shells open side up in the baking dish.

Step 5: Add sauce and cheese

Spoon the remaining marinara sauce over the shells, allowing some filling to remain visible. Sprinkle a small amount of mozzarella or Parmesan on top if desired. This creates a lightly golden finish without overwhelming the ricotta.

Step 6: Bake until bubbly

Cover the dish loosely with foil and bake in a preheated oven at 375 degrees Fahrenheit for 25 minutes. Remove the foil and bake for another 10 to 15 minutes until the sauce is bubbling and the cheese is lightly browned.

Step 7: Rest before serving

Remove the dish from the oven and let it rest for 10 minutes. This allows the filling to set and makes serving easier.

How to Serve

Serve ricotta stuffed shells warm, plated in shallow bowls with a spoonful of extra sauce from the pan. Finish with fresh herbs and a light sprinkle of Parmesan for a clean, inviting presentation. A simple green salad with a bright dressing pairs well and balances the richness of the dish.

For a more complete Italian inspired meal, serve stuffed shells alongside garlic bread or a crusty loaf. Roasted vegetables such as zucchini or broccoli add color and texture without competing with the flavors. This approach keeps the meal comforting and well rounded.

Additional Tips

Drain ricotta if it looks watery before mixing. Use a fine mesh strainer for best results.
Season the filling carefully, tasting before adding the egg if you prefer.
Avoid overbaking, as ricotta can become dry if cooked too long.
Letting the dish rest after baking improves texture and flavor.

Recipe Variations

Ricotta and Spinach Stuffed Shells
Add cooked, well-drained spinach to the ricotta filling for extra flavor, color, and nutrients. This variation adds freshness and balances the richness of the cheese while keeping the dish comforting. It works beautifully for vegetarians or anyone looking to sneak in more greens without changing the creamy texture of the classic ricotta stuffed shells.
Three-Cheese Stuffed Shells
Combine ricotta, mozzarella, and fontina or provolone in the filling for a richer, more complex flavor profile. This version adds depth and a slightly nutty note while maintaining the creamy, smooth texture. It’s perfect for those who love indulgent Italian recipes and want an elevated version of classic stuffed shells.
Lemon Herb Ricotta Stuffed Shells
Incorporate lemon zest and fresh herbs like parsley, basil, or thyme into the ricotta filling. This variation brightens the dish, adding a fresh, light contrast to the creamy cheese and marinara sauce. It’s ideal for spring or summer meals or for anyone who enjoys a lighter take on comfort food.
Ricotta Stuffed Shells with Roasted Vegetables
Mix in roasted vegetables like zucchini, bell peppers, or mushrooms with the ricotta filling for a hearty, flavorful twist. This variation adds texture, color, and nutrition, making the dish more filling and versatile for dinner recipes that combine vegetables and pasta seamlessly.
Baked Ricotta Seafood Stuffed Shells with Meat
For a heartier version, add cooked ground beef, Italian sausage, or shredded chicken to the ricotta filling. This variation transforms the dish into a protein-packed main course suitable for family dinners, while the combination of meat and cheese complements the sauce beautifully.

Freezing and Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days
Freeze unbaked shells tightly covered for up to 2 months
Reheat baked shells covered in the oven until warmed through

Nutritional Information

Approximate values per serving

Calories: 420
Protein: 22 grams
Carbohydrates: 38 grams
Fat: 20 grams
Sodium: 640 milligrams

Final Words

Ricotta stuffed shells are a perfect example of how simple ingredients, when treated with care, can create a meal that is comforting, elegant, and deeply satisfying. Every component the tender pasta shells, the creamy ricotta filling, and the bright, flavorful sauce works together to form a harmonious dish. Taking the time to properly cook the shells, season the filling, and assemble the dish ensures that each bite is balanced and delicious, giving the impression of a restaurant quality meal made effortlessly at home.

This stuffed shells recipe is particularly valuable because it adapts seamlessly to different occasions and preferences. Whether you are preparing a quiet weeknight dinner or planning an Italian inspired meal for family and friends, ricotta stuffed shells can be scaled and customized. Adding spinach or other vegetables elevates the dish nutritionally without sacrificing flavor, while variations like three-cheese or lemon herb stuffed shells allow for creative experimentation. This flexibility makes it a recipe that grows with your cooking skills and stays relevant across seasons and tastes.

Finally, cooking ricotta stuffed shells at home is a rewarding experience that builds confidence in the kitchen. It teaches precise yet approachable techniques, from handling delicate pasta to crafting a creamy filling and baking it to perfection. Once you master this recipe, you will find yourself returning to it repeatedly, knowing that it delivers comfort, flavor, and a sense of accomplishment with every serving. It is more than a dish it is a foundation for Italian recipes and a staple that becomes a trusted go-to in your dinner repertoire.

FAQ’s

Yes, you can assemble the shells, cover them tightly, and refrigerate for up to 24 hours before baking.

Drain ricotta well and avoid adding excess sauce before baking. Let the dish rest after baking.

Yes, cooked and well drained spinach mixes beautifully into the ricotta filling.

Yes, they freeze best before baking and can be baked directly from frozen with extra time.

A simple marinara complements ricotta well, keeping the dish balanced and true to Italian recipes.