These Stuffed Shells with Ricotta use large pasta shells filled with creamy ricotta, mozzarella, and Parmesan. They are baked in a tasty tomato sauce until bubbly and golden. Topped with fresh basil, this dish is a family favorite that’s perfect for weeknights or special occasions. A must-try for pasta lovers!
While the stuffed shells are doing their thing in the oven, you can toss together a big chopped salad with lots of veggies. Warm up some fresh garlic bread and dinner is ready to go!
These stuffed shells are similar to lasagna but have a different pasta shape that can hold even more cheese. The flavors are always a winning combination that kids and adults both love.
After a little prep work stuffing the pasta, the rest of the recipe is hands-off in the oven. It’s an uncomplicated (and impressive) recipe for beginners.
While the stuffed shells are doing their thing in the oven, you can toss together a big chopped salad with lots of veggies. Warm up some fresh garlic bread and dinner is ready to go!
Key Ingredients
Stuffed shells have three main components: the shells, the filling, and the sauce. The ingredients are super simple, so they’re easy to adjust if you need to. I’m using homemade tomato sauce and fresh basil pesto, but you can definitely keep it easy with your favorite store-bought sauce like Rao’s, my favourite one.
Start By Prepping The Pasta And Cheese
Step 1: Boil the pasta jumbo shells in a large pot of salted water until they’re just shy of al dente. Then, drain and rinse them with cold water to stop the cooking and prevent them from sticking together.
Step 2: Combine the whole milk ricotta, Parmesan, pesto, large egg, and seasonings in a large bowl. Then, spoon it into a freezer bag (or piping bag) and cut one corner to make a small opening.
Recipe Tip
Boil jumbo pasta shells in salted water until they are al dente. Keep them slightly undercooked because they will continue to bake in the oven. Drain and let them cool until they’re easy to handle.
How To Assemble Giant Stuffed Shells
First: Cover the bottom of your casserole dish with half the homemade marinara sauce. Spread it in an even layer to prevent the pasta from sticking.
Second: Now, we’ll use the ziplock piping bag to fill each jumbo shell with the cheese mixture. Then, arrange them in even rows on top of the sauce.
Next: Spoon the rest of the marinara sauce over the shells. Be sure to get the sauce into all of the edges and corners of the pasta.
Finally: Cover the shells with an even layer of mozzarella cheese. Then bake until the cheese is golden and bubbly. Garnish with herbs like fresh basil.
Recipe Variations
Make the stuffed shells more hearty by adding protein. You can use ground beef or turkey to make homemade meat sauce instead of just tomato sauce. Or, if you like a kick, this Italian sausage tomato sauce will be right up your alley.
I also love to add vegetables to the cheese mixture for extra nutrients and a pop of color. Wilted spinach is always a good option
Can I Prep Stuffed Shells with ricotta Ahead Of Time?
Absolutely – cheesy stuffed shells are one of the best make-ahead meals. You can go ahead and stuff the shells a day in advance. Then, just add the sauce and mozzarella when you’re ready to bake.
If you want to meal-prep stuffed shells, they’ll last in the freezer for up to 3 months. I usually assemble the meal in an aluminum pan so I can just pop it right into the oven once it’s thawed. If they’re already cooked, I’ll separate smaller portions into freezer-safe containers. They make the best easy lunches to take to work.
How To Store & Reheat Leftovers
Once they’re completely cool, transfer the shells to an airtight container or cover the baking dish with foil. They’ll stay good in the fridge for up to 4 days.
When you’re ready to reheat, place the baking dish in the oven at 350°F until heated through. If you’re reheating just a single serving, the microwave is the way to go.
Delicious Pasta Dinners
Stuffed Shells With Ricotta
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Ingredients
- 12- ounce jumbo pasta shells
- 2 cups ricotta cheese
- ½ cup Parmesan cheese grated
- 2 tablespoons pesto
- 1 egg
- Salt and black pepper
- 24- ounce marinara sauce homemade tomato sauce
- 2 cups mozzarella cheese shredded
- fresh basil chopped, for garnish
Instructions
- Preheat your oven to 400℉. Bring a large pot of salted water to a boil, then add the pasta shells. Cook them until al dente, following the package instructions. Stir frequently to prevent sticking. Once done, drain and rinse the shells thoroughly with cold water.
- In a bowl, mix together the ricotta, Parmesan, pesto, egg, salt, and pepper. Transfer the mixture to a large freezer bag or piping bag. Cut the tip of the piping bag or the corner of the freezer bag to create a 1-inch opening.
- Spread half of the marinara sauce evenly across the bottom of a 9×13-inch casserole dish. Fill each pasta shell with about 2 tablespoons of the cheese and ricotta mixture, then arrange them in the dish over the sauce. Pour the rest of the marinara sauce over the shells and sprinkle with mozzarella. Bake for 20–25 minutes until bubbly.
- Garnish with fresh basil and freshly cracked pepper.
Tips
- You’ll know the stuffed shells are done when the sauce is bubbly around the edges and the cheese is completely melted on top.
- Let the stuffed shells rest for at least 5 minutes before serving. This allows the cheese to be set and makes it much easier to serve.
- Turn on the broiler for the last couple of minutes for extra bubbly cheese. Just keep a close eye on it, as the broiler works quickly.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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