Ricotta Stuffed Shells

When I’m in need of serious comfort food, these ricotta stuffed shells satisfy all my cravings for something carby, cheesy and saucy.

Nothing beats a bite of these “loaded up” ricotta stuffed shells. I’ve packed them with a combination of three cheeses, garlic, fresh basil and other flavorful seasonings.

When these shells come out of my oven, baked in a bath of marinara and melted cheese, all is good in my world. I like to serve them with simple salad, maybe some bread to soak up the extra sauce and an Italian red.

Why I Love This Recipe

Ingredients

• Jumbo pasta shells: The jumbo sized shells are the perfect vehicle for holding all the cheesy filling.
• Avocado oil: I use this, or any neutral oil, to keep the shells from sticking together.
• Ricotta cheese: I prefer whole milk ricotta for its richness, but skim works too.
• Mozzarella and Parmesan cheese: These add the perfect melty and savory touch.
• Frozen chopped spinach: I like using frozen for it’s convenience and easy to mix into the filling.
• Egg: It’s convenient and easy to mix into the filling.
• Garlic, parsley and basil: This trifecta adds the perfect flavor!
• Italian seasoning, garlic and onion powder: My choice of flavor enhancers, but you can use anything you really like.
• Red pepper flakes, salt and pepper: These bring all the flavors into balance.
• Marinara sauce: I use my favorite store-bought (Rao’s) or homemade marinara for the best taste.

How To Make Ricotta Stuffed Shells

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I preheat the oven to 400 degrees F.
• Step Two: While the pasta is cooking, I’ll cook up at least 25 shells as some might break during cooking. After they’re done, I’ll drain them and give them a drizzle of oil to keep them from sticking together.
• Step Three: Now, in a big bowl, I’ll mix together the ricotta, 1 cup of mozzarella, Parmesan, spinach, egg, garlic, 1 tablespoon of parsley, basil, and all the seasonings until it’s all combined.
• Step Four: Next up, I’ll spread 2 cups of marinara sauce over the bottom of my 9 x 13 baking dish. Then, I’ll stuff each shell with a spoonful of that yummy cheese mixture and place them on top of the marinara in the baking dish.
• Step Five: To finish it off, I’ll pour the rest of the marinara sauce over the shells and sprinkle on the remaining mozzarella cheese.
• Step Six: Pop it in the oven and bake for about 20 minutes until everything’s heated through. Then, I’ll kick on the broiler to 500 degrees F for 3-5 minutes to get that nice golden brown color on top.
• Step Seven: Once it’s out of the oven, I’ll sprinkle on the remaining fresh parsley, and we’re ready to eat!

Recipe Tips

• I prefer using whole milk, full-fat mozzarella and ricotta cheese for it’s richness and mouthfeel. However, using part-skim does help keep the calories in check.
• Feel free to add ground beef for added protein. I do this in my baked rigatoni recipe to keep it hearty and delcious.
• I make sure my frozen spinach is drained really well. After it thaws, I transfer it to a clean kitchen towel, roll it up, and squeeze out the excess liquid.
• The broiler is what gives you that golden brown color at the end, with the crispy edges on the shells. Don’t skip this part.
• This is a great recipe to put together earlier in the day or the night before and just bake it off at dinnertime. Give it 30 minutes to come to room temp before popping it in the oven.

Leftovers, Storage and Freezing

• I have kept the leftovers in the fridge for up to five days, but honestly they rarely last that long and are eaten up so quickly. The reheat really well in the microwave.
• These ricotta stuffed shells freeze really well. I’ve frozen pans of them before baking (so they don’t dry out) and kept them in the freezer until I’m ready to use them. They’re perfect to gift to a new mom, a grandparent, or an elderly neighbor who needs help with cooking. I assemble the shells in a baking dish, topping them with cheese and sauce and freeze them for up to three months. Longer in my deep freeze.
• To reheat them from frozen, I thaw them in the fridge overnight and bake them accordingly.

Serving Suggestions

Pair this pasta casserole with a slice or two of delicious bread!

• Dutch Oven Bread
• Olive Cheese Bread
• Cheesy Garlic  Bread
• Garlic and Parsley Bread

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 6 votes

Ricotta Stuffed Shells

Get your comfort food fix with these ricotta stuffed shells. Cheesy, saucy, and oh-so-satisfying, they are perfect for when the cravings hit.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American, Italian

Keyword: Ricotta Stuffed Shells

Servings: 6

Calories: 558kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Pasta Pot
• baking dish 9 x 13

Ingredients

• 25 jumbo pasta shells
• 1 tbsp. avocado oil or any other neutral oil
• 1 tub (15 oz.) ricotta cheese
• 8 oz. (2 cups) grated mozzarella cheese divided
• 1 cup grated Parmesan cheese
• 5 oz. frozen, chopped spinach thawed and drained well (squeeze out the water)
• 1 large egg
• 4 cloves garlic, minced
• 2 tbsps. chopped parsley divided
• 1 tbsp. chopped fresh basil
• 2 tsps. Italian seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. red pepper flakes
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 3 cups marinara sauce divided

Instructions

• Preheat oven to 400 degrees F.
• Cook your pasta according to package directions. Make at least 25 shells as some may break during the cooking process. Drain the pasta once cooked and drizzle with oil so the shells don't stick together. Set aside.
  25 jumbo pasta shells, 1 tbsp. avocado oil
• While the pasta is cooking, add ricotta, 1 cup of mozzarella, Parmesan, spinach, egg, garlic, 1 tablespoon parsley, basil and all seasonings to a large bowl. Mix until combined. Set aside.
  1 tub (15 oz.) ricotta cheese, 8 oz. (2 cups) grated mozzarella cheese, 1 cup grated Parmesan cheese, 5 oz. frozen, chopped spinach, 1 large egg, 4 cloves garlic, minced, 2 tbsps. chopped parsley, 2 tsps. Italian seasoning, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. red pepper flakes, 1/4 tsp. kosher salt, 1/4 tsp. black pepper, 1 tbsp. chopped fresh basil
• Spread 2 cups of marinara sauce over the bottom of a 9 x 13 baking dish. Stuff each shell with a spoonful of the cheese mixture. Place filled shells on top of the marinara in the baking dish.
  3 cups marinara sauce
• Top the shells with the remainder of the marinara sauce and mozzarella cheese.
• Bake for 20 minutes or until the pasta is heated through. Turn on broiler to 500 degrees F and heat for 3-5 minutes to get that golden brown color on top.
• Remove from the oven and top with remaining fresh parsley.

Notes

For optimal outcomes when preparing these ricotta stuffed shells, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Ricotta Stuffed Shells

Amount Per Serving (319 g)

Calories 558 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 11.9g74%

Polyunsaturated Fat 2.5g

Monounsaturated Fat 7.2g

Cholesterol 91mg30%

Sodium 888mg39%

Potassium 654mg19%

Carbohydrates 45g15%

Fiber 4.6g19%

Sugar 5.1g6%

Protein 31g62%

Vitamin A 408IU8%

Vitamin C 12mg15%

Calcium 674mg67%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.