Classic Ricotta Stuffed Shells made with flavorful three cheese ricotta filling and homemade marinara sauce. This stuffed shells recipe is extra cheesy and made with fresh herbs and garlic flavors. The whole dish will take about 45 minutes to prepare but the shells can also be stuffed ahead of time.
I always recommend to prepare your own Marinara Sauce and it can easily be made ahead of time. Make an extra batch of the sauce to have enough for some Homemade Lasagna as well.
STUFFED SHELLS
So much comfort in one easy pasta dish. Jumbo pasta shells are stuffed with a delicious three cheese mixture of ricotta cheese, shredded whole milk Mozzarella cheese, and fresh grated Parmesan cheese. To give the filling some extra flavor, I love to add some fresh herbs like basil and parsley. Don’t forget a dash of oregano and some fresh garlic.
These tasty ricotta stuffed shells are baked in some amazing homemade marinara sauce. If you don’t have time to make your own sauce, you can always make the sauce ahead of time and keep it in the fridge, in an air-tight jar. Or, you can use your favorite store-bought sauce to make it super simple.
Of course, the cheesier the dish the better, so save some Mozzarella sauce to sprinkle on top of the stuffed shells before baking. Add a sprinkle of oregano over the top as well and bake until hot and bubbly.
It’s pure, comforting joy in less than an hour!
HOW TO MAKE STUFFED SHELLS
There are four basic steps to making stuffed shells – cook pasta, prepare ricotta filling, stuff shells, and bake them.
Preheat the oven to 350° and lightly grease a 9×13 baking dish.
Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. Once cooked, strain and set aside to cool down enough to be handled.
TIP: this recipe makes about 18 stuffed shells but cook 2-3 extra shells just in case some rip and break apart.
While pasta is cooking, mix the filling. Combine ricotta cheese, egg, herbs, garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout.
Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.
Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the pan.
TIP: I don’t like to place shells seam down because the filling often leaks out of the shells, so place shells in the pan seam up.
Sprinkle some Mozzarella cheese, oregano, and parsley over each shell and bake for about 20-25 minutes.
Leftover shells should be covered air-tight and refrigerated. Cooked stuffed shells will last 3-5 days in the refrigerator.
CAN STUFFED SHELLS BE MADE AHEAD?
Absolutely! Stuffed shells can be prepped ahead of time and refrigerated. Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an air-tight container or in a baking dish that can be covered with plastic wrap. Make sure it’s covered tight and refrigerate for a day or so.
I wouldn’t recommend making stuffed shells any more than a day ahead.
When ready, nestle shells in marinara sauce, in a baking dish, and sprinkle Mozzarella cheese and herbs on top. Bake for 25-30 minutes.
HOW TO FREEZE STUFFED SHELLS
You have several options for freezing stuffed shells. It can be frozen with or without sauce. You can bake it straight from the freezer or let it slow-thaw for several hours first.
TIP: if you are planning on freezing stuffed shells, prepare them right in the aluminum foil baking dish. This will make it easy to cover and freeze, and then bake.
To freeze stuffed shells without sauce:
Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an aluminum baking dish and let shells freeze for about 2 hours. Once shells are frozen, you can transfer them into a large freezer zip-lock bag or a freezer container with a lid.
When ready to bake, nestle frozen shells in marinara sauce in a baking dish and sprinkle Mozzarella cheese and herbs on top. Cover with a sheet of aluminum foil and bake for 30 minutes. Take off the foil and bake for another 10-15 minutes.
To freeze stuffed shells with sauce:
To freeze stuffed shells with sauce is even easier. Use aluminum foil baking dish to prepare the shells.
Prepare stuffed shells according to the recipe up to the step of baking. Instead of baking it, wrap it tight and freeze. I recommend double wrapping the pan with a layer of plastic wrap all around and then a layer of aluminum foil all around. Make it air-tight.
Label and place in the freezer. Stuffed shells can be frozen for 3-5 months.
To bake frozen stuffed shells, you can either bake them frozen or let them thaw in the refrigerator overnight or up to 12 hours.
If you are going to bake shells frozen, take off the plastic wrap and cover the pan with a sheet of aluminum foil. Bake for 60 minutes. Take off the foil and bake for another 10 minutes or so.
SOME MORE COMFORTING RECIPES TO TRY:
Roasted Garlic Creamy Fettuccine
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Ricotta Stuffed Shells
Ingredients
- 3 cup marinara sauce
Pasta:
- 8 oz jumbo shells 18 shells but throw in a few extras
- salt
- fresh cracked black pepper
- 1 tsp garlic powder
Ricotta filling:
- 15 oz whole milk ricotta cheese
- 8 oz shredded Mozzarella cheese divided
- 1/2 cup fresh grated Parmesan cheese
- 1 egg
- 1 tbsp minced parsley fresh or dry
- 1 tbsp minced basil fresh or dry
- 1 tsp dry oregano
- salt
- fresh cracked black pepper
- 3 garlic cloves pressed
Topping:
- Mozzarella cheese
- dry oregano
Instructions
- Preheat the oven to 350° and lightly grease a 9×13 baking dish.
Pasta:
- TIP: season water that pasta is cooked in to infuse it with more flavor.TIP: this recipe makes about 18 stuffed shells but cook 2-3 extra shells just in case some rip and break apart.
- Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven.
- Once cooked, strain, and set aside to cool down enough to be handled.
Ricotta filling:
- While pasta is cooking, mix the filling.
- Combine ricotta cheese, egg, herbs, pressed garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout. (Set aside about 1/3 cup of shredded Mozzarella for topping.)
Baking:
- Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.
- Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the pan.
- TIP: I don’t like to place shells seam down because the filling often leaks out of the shells, so place shells in the pan seam up.
- Sprinkle some Mozzarella cheese and oregano over each shell and bake for about 20-25 minutes.
Video
Notes
Nutrition
Originally published on Will Cook For Smiles on February 19, 2019. Updated May 10, 2020.
Amy says
Do you cover the pan with foil when baking?
Tracy says
Is there anything that can be used instead of ricotta? My dad’s not a fan of ricotta and I want to make this as a surprise for him
LyubaB says
If your dad doesn’t like ricotta I would go with different ones because no other cheese tastes the same taste the same with the texture. But you can look at my other stuff shells recipe I will list them under this comment or you can message me on Facebook and we can come up with some ideas for fillings.
Cheesy Pesto Chicken Stuffed Shells
https://www.willcookforsmiles.com/cheesy-pesto-chicken-stuffed-shells/
Seafood Alfredo Stuffed Shells
https://www.willcookforsmiles.com/seafood-alfredo-stuffed-shells/
Linda says
You can use cottage cheese or tofu! I have used tofu many times to stretch my ricotta filling! The tofu takes on the flavor of whatever it is mixed with!! Cottage cheese, use the smaller curds!!
Grandma Sue says
My husband doesn’t care for ricotta either. I substitute with small curd cottage cheese. Works essentially the same (though I sometimes use half cottage and half ricotta cheese). I prefer ricotta, too, but if it’s for dad as a surprise then cottage cheese it is!
LyubaB says
I am glad you like the recipe and are able to make everyone in the family happy. 😉
Tracy says
I can’t find jumbo shells so I think I’ll get some lasagna noodles and put some stuffing on one end roll it up. Necessity is the mother of invention!
LyubaB says
I think that would be really good! 🙂
Kathy says
Oh my gosh! Made this tonight for dinner. My husband and he said it was very nice. I used his homemade gravy & diced up some of his homemade meatballs. Delish! The ricotta came from the Amish cheese house in our community. So much better than store bought. Thanks for sharing!
LyubaB says
Yum! I am so glad you liked the recipe, Kathy!
Julia says
Amazing and my family loved it!!!
LyubaB says
Thanks, Julia! So glad everyone liked it!
Omaha Debbie says
This dish was awesome!! I have a tough time coming up with new meatless meals during Lent and this was perfect! I will say I cheated and used Rao’s so this dish came together in no time. Thank you for sharing! This is a keeper ☺️
LyubaB says
I am glad you liked it! Thanks for stopping by to let me know! 🙂
Angela says
This was a great recipe for a traditional dish. So much flavor!
LyubaB says
Thanks!
Elizabeth says
Can I assemble this and keep it refrigerated the day before serving it and, if so, how much extra cooking time does it need?
LyubaB says
Absolutely! Stuffed shells can be prepped ahead of time and refrigerated. Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an air-tight container or in a baking dish that can be covered with plastic wrap. Make sure it’s covered tight and refrigerate.
When ready, nestle shells in marinara sauce, in a baking dish, and sprinkle Mozzarella cheese and herbs on top. Bake for 25-30 minutes.
S says
This was a very good recipe!
LyubaB says
Thanks! I am so glad you liked it!
Brandi says
Yum! I have had this recipe saved and use it frequently to satisfy my family of toddlers and hubby (my kids literally request stuffed shells often). They literally lick their plates EVERY-SINGLE-TIME! I add a cooked bag of frozen spinach to the ricotta mixture. Thank you so much for your delish recipe! Definitely going to be trying more of your recipes 😋
LyubaB says
So glad you like it, Brandi! I do sometimes add spinach as well 🙂
Lindsey says
TIP: Assemble empty shells in pan. Put cheese stuffing in gallon bag. Cut corner off and pipe it into shells. Less breakage and cleaner.
LyubaB says
Good idea! Thanks for the tip, Lindsey.
Carole says
The marinara sauce was easy and very good. I added mushrooms to the marinara sauce. The whole dish was amazing and I will be making it again.
LyubaB says
Glad you liked it, Carole!
Phyllis says
We sometimes order stuffed shells when we go out to a local restaurant. So when I saw this recipe on pinterest thought I would give it a try, Really easy to make.In . In fact, it’s in the oven right now. My husband is not a big fan of ricotta cheese, but loves pasta dishes.. Let’s see how he likes it. 🙂
LyubaB says
I hope he liked it, Phyllis!
Brittney says
I’m assuming 1 egg is added, I do not see it in the ingredients tho, can you clarify for me please!
LyubaB says
Yes, it is one egg. All the ingredients are listed in the recipe card, the egg is listed under the Ricotta filling. Let me know if you can’t see the recipe card.
Nancy says
Best recipe I have ever used. My dinner guests loved the stuffed shells. i researched the best brand of ricotta cheese to use. I used calabro riicotta cheese. It is the creamiest – not gritty whatsoever.
LyubaB says
Thanks for that info it is very helpful and I am glad you like the recipe! 🙂
Marge says
My husband dislikes pasta. I want to make individual lunches for myself. How well do these freeze?
LyubaB says
Yes, you can freeze these and they heat up very well. I go into more details above in the post on how to freeze and recook them if you want to take a look. 🙂
Jenn says
My husband is a meat eater. He has to have a meat for every meal. I added some ground Italian sausage to this recipe. It was amazing.
Kerry S says
Do you cover the pan with foil?
Jessica says
I made this tonight for dinner. Only changed up the mozzarella for cheddar because that’s what I had on hand. So good! And quick to make!
LyubaB says
Glad you liked it, Jessica!