Ricotta Stuffed Shells
Jumbo pasta shells stuffed with herbed ricotta and baked under marinara and mozzarella—Italian-American casserole gold for Sunday dinner or potlucks. Bake until bubbling and 165°F in the center for a food-safe, melty finish.
đź›’Ingredients
- 1 (12-ounce) box jumbo pasta shells (about 24–28 shells)
- 1 (32-ounce) container whole-milk ricotta
- 1 large egg
- 2 cups shredded mozzarella, divided
- 3/4 cup grated Parmesan, divided
- 2 cups fresh spinach, chopped (optional)
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- Fresh basil for serving
🔧Kitchen Tools Needed
- 9x13 baking dish
- Large pot
- Mixing bowl
- Spoon
- Instant-read thermometer
đź“ťInstructions
- 1
Preheat oven to 375°F. Cook shells in salted boiling water 2 minutes less than package directions. Drain and rinse briefly with cool water so they are handleable.
- 2
Mix ricotta, egg, 1 cup mozzarella, 1/2 cup Parmesan, spinach, garlic, parsley, Italian seasoning, salt, and pepper.
- 3
Spread 1 cup marinara in a 9Ă—13-inch baking dish. Stuff each shell with ricotta mixture and nestle in the dish seam-side up.
- 4
Spoon remaining marinara over shells. Top with remaining mozzarella and Parmesan.
- 5
Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes until cheese browns and the center of a stuffed shell reaches 165°F.
- 6
Rest 10 minutes; garnish with basil. Refrigerate within 2 hours up to 4 days; reheat covered to 165°F. Freeze assembled unbaked up to 3 months.
🥗Nutrition Information
⚡Calories per serving: 490
🏷️Recipe Tags
âť“Frequently Asked Questions
Shells tore while stuffing?
Undercook slightly and rinse so they stay firm; overcooked shells split easily.
Add meat?
Brown 1/2 pound Italian sausage to 160°F and stir into the marinara.
Cottage cheese instead of ricotta?
Blend cottage cheese smooth for a lighter filling; still include the egg for structure.
Make ahead?
Assemble, cover, refrigerate up to 24 hours; bake from cold with extra 10 minutes.
Food safety?
Egg-ricotta filling must bake to 165°F; chill leftovers within 2 hours.
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