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Classic Stuffed Shells with Ricotta

Close-up of baked stuffed shells in a white dish, covered in marinara sauce and melted mozzarella cheese, sprinkled with herbs.

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A comforting and cheesy baked pasta dish with creamy ricotta filling and marinara sauce, perfect for family dinners.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 container (15 oz) ricotta cheese
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 jar (24 oz) marinara sauce
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Cook the jumbo shells according to package directions until al dente. Drain and rinse with cold water to stop the cooking.
  2. In a medium bowl, combine the ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well until everything is evenly incorporated.
  3. Spread about half of the marinara sauce in the bottom of a 9×13 inch baking dish.
  4. Stuff each cooked shell with the ricotta mixture. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
  5. Pour the remaining marinara sauce over the stuffed shells. Drizzle with olive oil and sprinkle with additional mozzarella cheese.
  6. Cover the baking dish with foil. Bake for 20 minutes.
  7. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  8. Let stand for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the shells and sauce, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the covered baking time.
  • These stuffed shells freeze well. Cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding extra time if needed.
  • Serve with a side salad and crusty bread for a complete meal.

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