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.
Tracy says
This was my first time making stuffed shells. They were amazing. My kids loved them. I loved them. Will be making them again.
LyubaB says
Tracy, I am so glad you and your family enjoyed them!
Deb says
I added chopped onions. Devine!
LyubaB says
Thanks, Deb 🙂
Joli says
I’m making these for the 2nd time ! I add spinach to the mix and I drizzle homemade Alfredo on top . This is so good . Thank you for sharing !
LyubaB says
Oh, good! I am so happy you liked it so much!! Thanks, Joli!
Donna B says
I’d love to make these with shredded chicken and cheese. I’m going to use an alfredo/marinara sauce.
LyubaB says
Hi, Donna! That sounds really good! You can check out my Alfredo sauce recipe it’s easy and so yummy! Here is the link!
https://www.willcookforsmiles.com/classic-alfredo-sauce/
Kathy says
I’ve been making stuffed shells for decades from my Italian mother-in-law’s recipe. Tried yours and was wowed. Lighter and tastier. Thanks
LyubaB says
Awe, thanks Kathy! I’m so glad you enjoyed them! 🙂
Rafael says
This is my first time making stuff shells and I really love them and so does my family.
Delores Hassan says
Hi, I want to make stuffed shells using. Do you have a recipe, for example, Stuffed Italian Shells?
Thanks!
LyubaB says
Hi, Delores! I’m sorry, don’t have any Italian stuffed shells at this time. But I do have a bunch of other shell recipes here are the links if you would like to make one of them.
https://www.willcookforsmiles.com/cheesy-pesto-chicken-stuffed-shells/
https://www.willcookforsmiles.com/seafood-alfredo-stuffed-shells/
https://www.willcookforsmiles.com/article-2-in-inspired-by-family/
Kylie Marie says
This was my first time making Stuffed Shells and I added spinach and used jared sauce but it was amazing!! Husband and kids approved. Thank you for sharing!
Melissa K says
Very easy and delicious. You can add or take away ingredients to make it your own. Quick weeknight dinner.
LyubaB says
Hi, Melissa! I am so glad you liked them! Your right it’s really easy to make them your own! 🙂
Amber says
My hubby and I love them!
LyubaB says
I am so happy you both like them! 🙂
LaDe says
Love these stuffed shells… even the pickiest of eaters in the family LOVE THESE and that is no easy task!!! I especially love how easy and quick they are to make, yet so hearty and filling!!!
LyubaB says
Thanks, LaDe! I am so happy you and your family like them 🙂
Diane says
Thank you…so easy and delicious!
Anka says
These were phenomenal. I made these for quests that ranged in age from 10 to 50 years old and EVERYONE loved these. I will definelty make these again. Thank you so much for sharing. The only adjustment I made was I only did one teaspoon of already minced garlic.
LyubaB says
Hi, Anka! Thank you for sharing this kind comment! I am so glad you liked them! 🙂
Ashley says
I recommend doubling the marinara sauce, use the second jar to top the shells once stuffed. I also added a cup of browned Italian sauce but would recommend a cup and a half. I would also recommend getting more mozzarella and parmesan cheese so that you have enough to put a nice layer on top of the extra sauce.
Melissa says
We tried these last night. They were delicious. I’m sure we will repeat this recipe again in the near future. Thank you for sharing.
LyubaB says
Hi, Melissa! I’m so glad you liked it! 🙂
Daniel Dolan says
Hello…..
Urgent request!
Making this recipe now for a party at 6 PM…..
I understand everything except the quantities for salt and pepper or is this just a personal “Season to Taste” recommendation.
Please advise as soon as you can.
Thanks,
D/D
LyubaB says
Hi, Daniel! I am so sorry, I am just seeing this but it was to taste. I hope it turned out okay. Next time you have an urgent message please message me on fb so I will get an alert and no to reply right away. https://www.facebook.com/willcookforsmiles/
Amanda says
Absolute deliciousness!!! Easy to put together & everyone in my family LOVED it!
LyubaB says
Thank you, Amanda!
Amanda says
I have a question how much salt and pepper should I use? It doesn’t say
Jaclyn says
Love this. Perfect for my vegetarian daughter but I don’t feel like I’m going without anything.
LyubaB says
I am glad you liked it, Jaclyn!
Sharon says
So easy, so good- new favorite!
LyubaB says
Thank you, Sharon! I am so glad you enjoyed them!
Jen says
Hi, you said they’ll last 3-5 days in the fridge but then you also said not to make them more than 1 day in advance. Do you mean not to make them more than a day in advance without baking? Looking into making these on Sunday to meal prep for the week. How would we reheat if I bake them on Sunday? In the microwave or oven? Thank you!