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Stuffed Shells With Ricotta

These Stuffed Shells with Ricotta features jumbo pasta shells stuffed with creamy ricotta, mozzarella, and Parmesan, then baked in a rich, flavorful 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!
Prep Time25 minutes
Cook Time25 minutes
0 minutes
Total Time22 minutes
Course: dinner
Cuisine: American, Italian
Keyword: stuffed shells
Servings: 6 people
Author: Olivia Ribas

Equipment

Ingredients

US Customary - Metric

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.
    A pot filled with large cooked pasta shells, perfect for making Stuffed Shells with Ricotta, rests inside a larger black pot with orange handles on a light-colored surface.
  • 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.
    A mixing bowl with ricotta cheese, grated parmesan, an egg, green pesto, black pepper, and a spatula resting inside—perfect for preparing Stuffed Shells with Ricotta—all set on a light countertop.
  • Spread half of the marinara sauce evenly across the bottom of a 9x13-inch casserole dish.
    A white rectangular baking dish filled with thick red tomato sauce, being stirred with a pale blue silicone spatula with a wooden handle—perfect for preparing Stuffed Shells with Ricotta—on a light gray countertop.
  • Fill each pasta shell with about 2 tablespoons of the cheese and ricotta mixture, then arrange them in the dish over the sauce.
    Large pasta shells filled with a creamy ricotta cheese mixture are arranged closely together in a baking dish over a layer of tomato sauce, ready to be cooked.
  • Pour the rest of the marinara sauce over the shells.
    A baking dish filled with Stuffed Shells with Ricotta, covered in marinara sauce and cheese, is ready to be baked. The delicious dish sits on a light-colored countertop.
  • Sprinkle with mozzarella. Bake for 20–25 minutes until bubbly.
    A rectangular baking dish filled with Stuffed Shells with Ricotta, topped with shredded cheese evenly spread on top, ready to be baked, sits on a light-colored surface.
  • Garnish with fresh basil and freshly cracked pepper.
    A bowl of stuffed shells with ricotta, topped with tomato sauce and fresh basil, served on a beige plate with a fork. A baking dish filled with more stuffed shells and a bowl of sauce sit beside the plate.

Notes

  • 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.
  • Store: 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.

Nutrition

Serving: 1/6 | Calories: 441kcal | Carbohydrates: 28g | Protein: 24g | Fat: 26g | Cholesterol: 110mg | Sodium: 929mg | Potassium: 235mg | Fiber: 2g | Sugar: 5g | Calcium: 57mg | Iron: 9mg