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Ricotta Stuffed Shells

This Ricotta Stuffed Shells recipe is a creamy, cheesy classic! Jumbo shells filled with flavorful ricotta and baked with marinara and mozzarella for a comforting meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: Baked, Cheesy, Comforting, Easy
Servings: 6 servings

Ingredients

  • 12 ounces jumbo pasta shells
  • 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
  • 1/4 teaspoon black pepper
  • 2 1/2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • minced parsley for optional garnish

Instructions

  • Begin by cooking the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a large mixing bowl, combine ricotta cheese, egg, lemon juice, salt, garlic powder, onion powder, dried basil, dried oregano, and black pepper. Mix until creamy and well combined.
  • Using a spoon or piping bag, carefully fill each jumbo shell with the ricotta mixture, packing each shell generously.
  • Spread about 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells.
  • Sprinkle shredded mozzarella cheese generously over the top of the sauce-covered shells.
  • Cover the baking dish with aluminum foil sprayed with cooking spray. Bake in a preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
  • Remove from oven and let sit for a few minutes. Garnish with minced parsley if desired, then serve warm and enjoy.

Equipment

  • Large Pot
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Spoon
  • Piping Bag
  • Oven

Notes

  • You can substitute cottage cheese for ricotta for a budget-friendly option.
  • Assemble the dish a day ahead and refrigerate, or freeze for longer storage.
  • Ensure pasta shells are cooked al dente to avoid mushiness after baking.
  • Try adding spinach or mushrooms to the ricotta filling for a vegetarian twist.
  • Cover with foil during initial baking to prevent cheese from burning.