There’s something deeply satisfying about a bubbling dish of Ricotta Stuffed Shells Recipe fresh from the oven—the golden edges, the rich aroma of marinara, and that first creamy, cheesy bite. It’s the kind of meal that makes a kitchen feel like home, no matter the season. Whether it’s a busy weeknight or a special gathering, this dish always delivers comfort with every forkful. With jumbo pasta shells cradling a velvety ricotta filling and a blanket of savory sauce, it’s the kind of recipe that finds a permanent place in your cooking routine. Once you try this Ricotta Stuffed Shells Recipe, you’ll understand why it’s a favorite for so many.
Growing up, Sunday dinners were all about pasta. My grandmother, with her flour-dusted apron and effortless way of making everything taste incredible, always had a simmering pot of sauce on the stove. Stuffed shells were her specialty—generous scoops of ricotta nestled inside perfectly cooked pasta, baked until bubbly and golden. She never measured, never rushed, and always insisted on using fresh herbs from her garden. I remember sneaking spoonfuls of the filling before she could stuff the shells, pretending I was helping. Today, every time I make this dish, I hear her voice reminding me to “let the flavors do the work”—and just like that, one bite takes me right back to her cozy kitchen.
Why You’ll Love This Ricotta Stuffed Shells Recipe
This recipe is the epitome of comfort food and offers something for everyone. Here’s why you’ll love it:
- Easy to prepare: Even beginners can nail this dish with ease.
- Customizable: Add your favorite herbs, spices, or even protein for a personal touch.
- Make-ahead friendly: Prepare it in advance for stress-free entertaining.
- Vegetarian option: A satisfying meat-free meal everyone will enjoy.
- Family-friendly: Perfect for picky eaters and great for gatherings.
Step-by-Step Guide to Making Ricotta Stuffed Shells Recipe Recipe
Creating this dish is straightforward. Here’s how you can make it:
Step 1: Preparation
Gather Your Ingredients:
To create this Ricotta Stuffed Shells Recipe, you’ll need:
- 18 to 20 jumbo pasta shells
- 5 ounces fresh spinach
- 2 cups ricotta cheese
- 1/4 cup grated Pecorino or Parmesan cheese
- 2 garlic cloves (grated)
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt
- Freshly ground black pepper (to taste)
- 2 cups marinara sauce (store-bought or homemade)
- Extra-virgin olive oil
- Chopped fresh parsley (for garnish)
Tools You’ll Need:
- Large pot for boiling pasta
- Steamer basket for spinach
- 9×13 baking dish
- Medium mixing bowl
Prepare the Ingredients:
- Cook the Spinach: Steam the spinach in a steamer basket over a pot with 1 inch of simmering water. Once wilted, squeeze out excess moisture and chop finely.
- Cook the Pasta: In a large pot of salted boiling water, cook the jumbo pasta shells until just shy of al dente. Drain and drizzle with olive oil to prevent sticking.
- Prepare the Ricotta Filling: In a mixing bowl, combine ricotta, chopped spinach, Pecorino cheese, grated garlic, oregano, lemon zest, red pepper flakes, salt, and pepper. Mix well.
Step 2: Assembly
- Preheat the Oven: Set your oven to 425°F (220°C).
- Layer the Baking Dish: Spread 2 cups of marinara sauce evenly across the bottom of a 9×13 baking dish.
- Stuff the Shells: Use a small spoon to fill each pasta shell with the ricotta mixture. Arrange the filled shells in the baking dish with the open side facing up.
- Prepare for Baking: Cover the dish with foil to retain moisture during baking.
Step 3: Baking and Serving
- Bake: Place the covered baking dish in the preheated oven and bake for 20 minutes.
- Broil for a Golden Crust: Remove the foil and broil for 3-5 minutes, or until the tops are slightly golden and bubbly.
- Garnish and Serve: Sprinkle with fresh parsley and additional Pecorino cheese. Serve hot with extra marinara sauce on the side.
Once your stuffed shells are baked to perfection, serve them with a crisp green salad or a side of garlic bread for a complete meal. If you love hearty, comforting Italian-inspired dishes, you might also enjoy our Butternut Squash and Spinach Lasagna—a delicious twist on traditional lasagna with layers of creamy ricotta and vibrant veggies.
FAQs About Ricotta Stuffed Shells Recipe
Q: How do you keep stuffed shells from being watery?
A: Squeeze out all excess moisture from the spinach before mixing it with the ricotta. Additionally, avoid using too much marinara sauce to prevent the dish from becoming soggy.
Q: What is the difference between stuffed shells and manicotti?
A: Stuffed shells use large pasta shells filled with a ricotta mixture, while manicotti typically uses tube-shaped pasta for stuffing.
Q: Can I make this dish ahead of time?
A: Yes! You can assemble the stuffed shells up to four hours in advance, cover them with foil, and refrigerate. When you’re ready, just pop them in the oven. If you’re looking for another make-ahead meal that’s packed with flavor, try our Crockpot Beef and Noodles Recipe—a slow-cooked comfort dish that’s perfect for busy days.
Q: How long are ricotta stuffed shells good for in the fridge?
A: Store leftovers in an airtight container for up to 3-4 days.
Tips for Making the Best Ricotta Stuffed Shells Recipe Recipe
- Use fresh ricotta: It enhances the flavor and texture of the filling.
- Don’t overcook the pasta: Undercook the shells slightly since they’ll finish cooking in the oven.
- Experiment with herbs: Add fresh basil, thyme, or rosemary for an extra burst of flavor.
- Shred your own cheese: Pre-shredded cheese may not melt as smoothly due to added anti-caking agents.
- Freeze for later: Assemble the dish, wrap tightly, and freeze for up to 3 months. Bake directly from frozen at 375°F for about 50-60 minutes.
Common Mistakes to Avoid When Preparing Ricotta Stuffed Shells Recipe
- Overstuffing the shells: Use just enough filling to prevent overflow during baking.
- Skipping the foil: Covering the dish ensures the pasta doesn’t dry out.
- Using low-quality marinara sauce: Choose a high-quality brand or make your own for the best results.
- Not seasoning the filling enough: Ensure the ricotta mixture is well-seasoned for maximum flavor.
Serving Suggestions for Ricotta Stuffed Shells Recipe
Complete your meal with these delicious sides:
- Fresh Green Salad: Toss with a light vinaigrette or lemon dressing.
- Garlic Bread: Perfect for scooping up extra marinara sauce.
- Roasted Vegetables: Broccoli, carrots, or asparagus make great additions.
- Red Wine Pairing: A medium-bodied Chianti or Pinot Noir pairs beautifully with this dish.
Pair these ricotta-stuffed shells with a side of roasted vegetables or a simple Caesar salad. If you’re in the mood for something heartier, our Garlic Parmesan Chicken and Potatoes Skillet makes for an excellent complement to the rich, cheesy flavors of this dish.
Make-Ahead and Storage Tips
- Make-Ahead: Assemble the stuffed shells and refrigerate for up to 4 hours before baking.
- Refrigeration: Store cooked leftovers in an airtight container for up to 4 days.
- Freezing: Freeze assembled (but unbaked) shells for up to 3 months. Bake from frozen as noted above.
- Reheating: Reheat leftovers in the oven at 350°F until warmed through. Add a splash of marinara sauce to prevent dryness.
Conclusion
This Ricotta Stuffed Shells Recipe is the ultimate combination of creamy, cheesy, and savory flavors. It’s a versatile dish that works for weeknight dinners, special occasions, or meal prep. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a delicious result every time. Try it today and let us know how it turned out in the comments below. Don’t forget to share this recipe with your friends and explore our other Italian-inspired dishes for more culinary inspiration!
PrintRicotta Stuffed Shells Recipe
Indulge in the rich and creamy goodness of Ricotta Stuffed Shells Recipe, a comforting Italian classic that never fails to impress. Jumbo pasta shells are filled with a velvety ricotta and spinach mixture, layered with tangy marinara sauce, and baked to golden perfection. Perfect for family dinners, special occasions, or meal prep, this dish delivers a cozy, cheesy bite every time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4–6
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
For the Pasta and Filling:
- 18 to 20 jumbo pasta shells
- 5 ounces fresh spinach, steamed and finely chopped
- 2 cups ricotta cheese
- 1/4 cup grated Pecorino or Parmesan cheese
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt
- Freshly ground black pepper, to taste
For the Sauce and Toppings:
- 2 cups marinara sauce (store-bought or homemade)
- Extra-virgin olive oil, for drizzling
- Chopped fresh parsley, for garnish
Instructions
Prepare the Ingredients
- Steam the Spinach: Place the spinach in a steamer basket over a pot with 1 inch of simmering water. Once wilted, squeeze out excess moisture and chop finely.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just shy of al dente. Drain and drizzle with olive oil to prevent sticking.
- Prepare the Ricotta Filling: In a medium mixing bowl, combine ricotta, chopped spinach, Pecorino cheese, grated garlic, oregano, lemon zest, red pepper flakes, salt, and black pepper. Mix well.
Assemble the Dish
- Preheat the Oven: Set your oven to 425°F (220°C).
- Layer the Baking Dish: Spread 2 cups of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Stuff the Shells: Use a small spoon to fill each pasta shell with the ricotta mixture. Arrange the filled shells in the baking dish with the open side facing up.
- Prepare for Baking: Cover the dish with foil to retain moisture.
Bake and Serve
- Bake: Place the covered baking dish in the preheated oven and bake for 20 minutes.
- Broil for a Golden Crust: Remove the foil and broil for 3-5 minutes, or until the tops are slightly golden and bubbly.
- Garnish and Serve: Sprinkle with fresh parsley and additional Pecorino cheese. Serve hot with extra marinara sauce on the side.
Notes
- Make-Ahead Option: Assemble the stuffed shells up to 4 hours in advance, cover with foil, and refrigerate. Bake when ready to serve.
- Freezing Instructions: Freeze assembled (but unbaked) shells for up to 3 months. Bake directly from frozen at 375°F for 50-60 minutes.
- Serving Suggestions: Pair with a Butternut Squash and Spinach Lasagna for a veggie-packed meal, or serve alongside Garlic Parmesan Chicken and Potatoes Skillet for a hearty Italian feast.
Nutrition
- Serving Size: Serves 4–6
- Calories: ~420 kcal
- Sugar: ~6g
- Sodium: ~720mg
- Fat: ~20g
- Saturated Fat: ~10g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~40g
- Fiber: ~4g
- Protein: ~18g
- Cholesterol: ~45mg
Keywords: Ricotta stuffed shells, baked pasta recipe, vegetarian stuffed shells, easy Italian dinner, creamy ricotta pasta, comfort food recipe