This is the kind of weeknight dish that feels like a hug. Jumbo pasta shells cradle a seasoned ricotta filling, a simple marinara paints the bottom of the pan, and a blanket of mozzarella finishes everything off into bubbling, comforting perfection. It looks like effort, but most of the work is straightforward and forgiving.

I make this when I want something that satisfies without stealing all evening. It travels well to gatherings, stretches to feed a crowd, and freezes beautifully if you want to save portions. The recipe below follows a clear, reliable method so you get consistent results every time.

Read through the ingredient notes, then follow the method step by step. There are tips for troubleshooting, swaps for common allergies, and storage advice so you can make this dish on your schedule.

Ingredient Notes

Below are the ingredients used in this recipe with a short note about each one’s role or a quick tip. These are the exact components the recipe calls for; don’t skip the salt or the egg — each plays a precise part in texture and flavor.

12 ounces jumbo pasta shells — the vessel: choose shells labeled “jumbo” so they hold plenty of filling.
2 1/4 cups ricotta cheese — the creamy base of the filling; whole-milk ricotta gives the richest results.
1 large egg — binds the ricotta so the filling holds its shape after baking.
1 tbsp lemon juice — brightens the ricotta and cuts through the richness.
1 1/2 tsp salt — seasons the filling; adjust slightly to taste if using salted ricotta.
1 tsp garlic powder — background garlic flavor without extra moisture.
1/2 tsp onion powder — adds depth; great when you want consistent flavor without fresh aromatics.
1/2 tsp dried basil — a hint of sweetness and herbaceousness to echo the marinara.
1/2 tsp dried oregano — brings classic Italian notes to the filling.
1/4 tsp black pepper — just enough bite to balance the creaminess.
2 1/2 cups marinara sauce — divided; part goes under the shells to prevent sticking and part goes on top for saucy coverage.
1 1/2 cups shredded mozzarella cheese — melty, stretchy topping; use low-moisture for less watery results.
minced parsley — optional garnish for color and a fresh finish.

Method: Ricotta Stuffed Shells

Bring a large pot of salted water to a boil. Add 12 ounces jumbo pasta shells and cook according to package directions until al dente. Drain the shells, rinse briefly under cold water to stop cooking, drain well, and set aside on a clean towel or tray.
Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray.
In a medium bowl, combine 2 1/4 cups ricotta cheese, 1 large egg, 1 tablespoon lemon juice, 1 1/2 teaspoons salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Mix until evenly combined.
Spread 1 1/2 cups of the 2 1/2 cups marinara sauce evenly across the bottom of the prepared baking pan. Reserve the remaining 1 cup of marinara for topping.
Using a spoon, fill each cooked shell with the ricotta mixture and place each filled shell, open side up, in a single layer in the sauce in the pan.
Spoon the reserved 1 cup marinara sauce evenly over the filled shells.
Sprinkle 1 1/2 cups shredded mozzarella cheese evenly over the top of the shells.
Bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese is melted. If you want browned, toasty cheese, place under the broiler for up to 2 minutes—watch closely to avoid burning.
Remove from the oven and let rest for a few minutes. Garnish with minced parsley, if desired, and serve.

Why Cooks Rave About It

There’s a satisfying interplay of textures here: tender pasta, creamy ricotta, and melted cheese on top. The lemon juice and seasonings lift the ricotta so it never tastes flat. Because the shells are filled and baked in sauce, every bite stays moist; nothing dries into a sad, stodgy mass.

It’s also forgiving. You can assemble the dish ahead of time and bake when you’re ready. The flavors meld beautifully if it sits for a few hours in the fridge, and the structure is stable enough to reheat cleanly. For potlucks and family dinners, that reliability is gold.

Allergy-Friendly Substitutes

Here are sensible swaps if someone at your table needs or prefers alternatives.

For dairy-free ricotta: use a shelf-stable plant-based ricotta or make a tofu-based ricotta (silken tofu blended with lemon, nutritional yeast, and salt) — texture will be slightly different but still creamy.
For dairy-free cheese: use a shredded dairy-free mozzarella alternative. Choose one labeled “melting” for the best result.
For egg-free binding: replace the large egg with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, set 5 minutes) or a commercial egg replacer — texture will be a touch less rich.
For gluten-free: substitute gluten-free jumbo shells. Cook them carefully to avoid overcooking; they can be more fragile.
If you can’t do tomato: swap the marinara for a simple béchamel or a roasted red pepper sauce, and adjust herbs and salt to taste.

Equipment at a Glance

Minimal, familiar tools are all you need.

Large pot — to boil the pasta.
Colander and clean towel or tray — to drain and dry shells.
9×13-inch baking pan — the specified size for even layering and baking.
Mixing bowl and spoon — to combine the ricotta filling.
Cooking spray — or a thin drizzle of olive oil to prevent sticking.
Oven and optional broiler — for finishing and browning the top.

Things That Go Wrong

Here are the common missteps and how to fix them.

Overcooked shells

If shells get mushy they’ll tear when you fill them. Stop cooking at the low end of “al dente” on the package and rinse briefly with cold water to halt cooking. Arrange them on a towel so they don’t stick while you fill.

Watery filling

Ricotta varies widely in moisture. If your ricotta is unusually wet, drain it in a fine sieve for 15–30 minutes or press lightly with paper towels before mixing. The egg and lemon help bind and firm the mixture; don’t omit the egg unless you’re replacing it with a binder.

Soggy casserole

Too much sauce can swamp the shells. The recipe splits the sauce to coat the pan and top the shells — follow that division. If you like it saucier, serve extra warmed marinara on the side rather than pouring it all in the pan.

Burnt cheese but cold centers

To brown the top without overheating the filling, bake until bubbly and the cheese is melted, then brief broiling (30–90 seconds) will toast the cheese. Keep the oven rack a good distance from the broiler element and watch closely.

Make It Fit Your Plan

Want to shift timing or scale the recipe? These ideas keep the result consistent.

Make-ahead: Assemble unbaked shells in the pan, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to bake time if straight from chilled.
Freeze for later: Freeze assembled but unbaked shells in a tightly sealed container for up to 2 months. Thaw overnight in the fridge before baking, or add about 10–15 minutes to baking time if baking from frozen (cover with foil to prevent over-browning until heated through).
Scaling: This recipe fills a 9×13 pan and feeds 6–8 depending on side dishes. To halve, use an 8×8 pan and about half the shells and filling; keep the same ratios and bake time will be slightly less.
Make it lighter: Use part-skim ricotta and a modest sprinkling of mozzarella. Add sautéed spinach or chopped roasted vegetables to the ricotta to bulk up the filling with fiber.

Author’s Commentary

I rely on this dish when I want something impressive without complicated steps. The filling is flexible: once you have the base ricotta seasoned well, you can fold in small extras like spinach, chopped roasted red peppers, or cooked Italian sausage. But the classic version is quietly perfect — it’s about balance, not bells and whistles.

One small habit I recommend: line up the cooked shells on a single layer and fill them with a small spoon. It’s a meditative, assembly-line task that goes quickly and keeps the kitchen tidy. Serve it with a crisp green salad and a squeeze of lemon on the plate to echo the hint of lemon inside the ricotta.

Storage Pro Tips

Store leftovers properly to keep texture and flavor.

Refrigerator: Cool to room temperature, cover the pan tightly or transfer portions to an airtight container. Keep up to 3–4 days.
Freezer: For long-term storage, flash-freeze individual portions on a sheet tray, then pack into freezer-safe containers or bags for up to 2 months. Reheat from frozen in a 350°F oven, covered, until warm throughout, then uncover to brown if needed.
Reheating: Microwave portions on medium power in 30–45 second bursts, stirring or rotating if possible. For best texture, reheat in a 350°F oven covered with foil for 15–20 minutes, then remove foil and bake 5–7 minutes to restore some crispness to the cheese.

Reader Questions

Q: Can I use fresh herbs instead of dried in the filling?

A: Yes. Use about three times the amount of fresh herbs (1 1/2 tsp dried becomes ~1 tbsp fresh chopped). Add them at the end so they keep their brightness.

Q: My ricotta is grainy; is that normal?

A: Some ricotta is grainier than others depending on fat content and production method. It’s fine to use; the egg and lemon smooth and bind it when mixed. If the texture bothers you, press excess liquid off and fold it with a spatula until smoother.

Q: Can I add meat to the filling?

A: Absolutely. Browned Italian sausage or ground beef mixed into the ricotta creates a heartier filling. Make sure meat is cooked and drained before adding to the mixture.

That’s a Wrap

This Ricotta Stuffed Shells recipe hits the sweet spot between comfort and convenience. It’s straightforward to make, easy to adapt, and reliably delicious whether you’re feeding family on a Tuesday or bringing a dish to a Sunday potluck.

Follow the steps, watch your bake times, and don’t be afraid to personalize the filling. You’ll have a tray of saucy, cheesy shells that look homemade and taste even better the next day.

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