Description
Delicious Ricotta Stuffed Shells are a classic baked pasta dish filled with creamy ricotta, parmesan, and herbs, then smothered in marinara and melty mozzarella. This easy, comforting recipe is perfect for family dinners, make-ahead meals, or cozy nights in.
Ingredients
20 jumbo pasta shells
2 cups whole-milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper, to taste
3 cups marinara sauce
Optional add-ins:
Fresh spinach, chopped
Red pepper flakes
Fresh basil or parsley
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cook pasta shells according to package directions until al dente; drain and cool slightly.
3. In a bowl, mix ricotta, mozzarella, parmesan, egg, garlic, Italian seasoning, salt, and pepper.
4. Stir in spinach if using.
5. Spread 1 cup marinara sauce in the bottom of the baking dish.
6. Fill each shell generously with ricotta mixture and place in the dish.
7. Spoon remaining marinara over the shells.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
10. Garnish with fresh herbs and serve warm.
Notes
• Don’t overcook shells—they tear easily.
• Whole-milk ricotta gives the creamiest texture.
• Freezes well before baking.