This stuffed shells (with ricotta) recipe is one of my favorite dishes to whip up when friends are coming over—easy enough for a weeknight, but comforting enough to feel special. Honestly, there’s something undeniably satisfying about pulling a pan of bubbly, cheesy shells from the oven. The edges just golden enough, the sauce rich but simple, and that ricotta filling perfectly creamy. Feels like home!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Table of Contents
These ricotta-stuffed shells belong in your weekly rotation!
I first fell in love with stuffed shells when I lived in Italy. I can still picture my neighbor in my tiny kitchen in Trastevere, sleeves rolled up, humming softly as she spooned ricotta into giant pasta shells with reckless abandon (ha!) The scent of basil and garlic mixing with with the bubbling marinara. Honestly, it felt like magic!
What makes my version special? The filling is perfectly balanced (not too bland, not too salty) and never watery—thanks to one little trick with the spinach that makes a big difference. The combination of silky ricotta, bright herbs, and gooey mozzarella, baked until bubbly and golden, turns this simple dinner into something unforgettable. This recipe usually makes everyone at my dinner table lean back, smiling, feeling completely at home!
I baked these shells with classic marinara sauce, but they’re super versatile—you can switch things up with a basil cream sauce, a vibrant basil pesto, or even a spicy alfredo sauce.
Ingredients and why they matter
To make these delicious ricotta stuffed shells, you’ll need jumbo pasta shells, rich marinara sauce, fresh garlic, an egg, olive oil, creamy ricotta cheese, shredded mozzarella, grated Parmesan, baby spinach, and a handful of fresh basil for that perfect finishing touch.
Full ingredient list, instructions are in the recipe card.
Notes & Variations
- Use whole milk ricotta instead of skim or low-fat; the slightly higher fat content gives a smoother, richer texture (and prevents the grainy texture).
- Don’t skip the egg yolk: It binds and stabilizes the ricotta filling, giving it a silky-smooth consistency during baking.
- More sauce, the merrier. The marinara sauce keeps shells moist during baking, adds savory depth, and balances the creamy filling. Use a marinara sauce like Rao’s homemade marinara or make your own from scratch.
- Fresh basil makes all the difference. Chopped finely and stirred directly into the ricotta, it adds a brightness that dried herbs just can’t match.
- Sauté chopped mushrooms with spinach and garlic for a deeper umami flavor.
- A little lemon zest mixed into the ricotta filling brightens the flavors without overpowering the dish—trust me, it’s a small detail with a big payoff.
- Blended cottage cheese is an excellent alternative to ricotta if you want something a bit more high protein! You can also use a combo of mascarpone and mozzarella.
- Substitute Italian seasoning with a mix of dried oregano, thyme, and rosemary.
Tips & Tricks
Shruthi’s top tips
- You can make this recipe without cooking the pasta shells! If you go this route, then make sure you’re covering the shells completely with sauce (think submerged, since that’ll be replacing the water you’d use for cooking the pasta), and then cook them for a full 75 minutes at 400°F in the oven.
- Drain your ricotta briefly through a fine mesh strainer to avoid excess moisture and achieve a perfectly creamy—not watery—filling.
- Cook the pasta shells just shy of al dente, about two minutes less than package directions, so they keep their shape in the oven without turning mushy.
- Cover shells with foil for the first half of baking, then uncover for the last few minutes to get the perfect bubbly, golden top without drying out.
How to make stuffed shells with ricotta
Step 1:
Bring a large pot of salted water to a boil. Cook pasta shells until al dente, then drain and rinse under cold water to prevent sticking.
Step 2:
Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant, about 30 seconds. Add spinach and cook until wilted about 2 minutes. Let cool slightly, then chop if needed.
Step 3:
In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, salt, black pepper, and Italian seasoning (if using) until well combined. Then, fold in the spinach well.
Step 4:
Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce at the bottom of a baking dish. Stuff each shell with about 1-2 tablespoons of the ricotta mixture and arrange them in the baking dish. Pour the remaining tomato sauce over the shells and sprinkle with extra mozzarella cheese. Cover with foil and bake for 25 minutes.
Step 5:
Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
Let cool slightly, then serve with extra Parmesan and fresh basil on top!
How to serve ricotta stuffed shells
Baked stuffed shells are my go-to for cozy weeknight dinners with the family and low-key date nights. They’re hearty, comforting, and always a crowd-pleaser. I love serving them with garlic bread fresh out of the oven, a crisp green salad, or a warm bowl of roasted cauliflower soup. Add a glass of red wine, and you’ve got a meal that feels both homey and special—without spending hours in the kitchen.
Storage and reheating suggestions
Store leftovers in an airtight container or cover the baking dish tightly with an aluminum foil. Keep it in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave for a quick meal.
Other cheesy pasta recipes
If you like this recipe, check out more cheesy pasta recipes:
Paccheri al Forno
Kimchi Mac and Cheese
Authentic Cacio e Pepe
Creamy Mushroom Pasta
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Stuffed Shells with Ricotta
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, or 1 cup frozen, thawed and squeezed dry
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, plus more for topping
- ½ cup grated Parmesan cheese, plus more for topping
- 1 large egg
- 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning, optional
- 2 cups marinara sauce
Instructions
- Bring a large pot of salted water to a boil. Cook pasta shells until al dente, then drain and rinse under cold water to prevent sticking.
- Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds. Add spinach and cook until wilted about 2 minutes. Let cool slightly, then chop if needed.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, salt, black pepper, and Italian seasoning (if using) until well combined. Add the spinach and mix until combined.
- Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce at the bottom of a baking dish.
- Stuff each shell with about 1-2 tablespoons of the ricotta mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with extra mozzarella cheese. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Let cool slightly, then serve with extra Parmesan and fresh basil on top.
Notes
- Boil the pasta just until al dente — slightly underdone is better than overcooked. They’ll soften more while baking, and firmer shells are much easier to stuff without tearing.
- If you’re using frozen spinach or sautéed fresh, be sure to squeeze out all the moisture using a clean kitchen towel or paper towels. Extra liquid will make your filling watery and cause soggy shells.
- Before mixing in the egg, taste your cheese-spinach mixture for seasoning. It’s your only chance to adjust salt or herbs — once the egg’s in, no more taste testing.
- A generous layer of marinara on the bottom prevents the shells from sticking and helps them cook evenly. It also infuses flavor from the bottom up, so go for the full cup!
- After baking, let the dish sit for at least 10 minutes before serving. This helps everything set up, so the shells hold their shape and don’t fall apart when you plate them
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
