Ricotta Stuffed Shells
Stuffed shells can seem like a lot of work, but it's actually really easy! Try this stuffed shells recipe with video and enjoy a delicious, tasty homemade ricotta stuffed shells your whole family will love. This is comfort food like no other! Plus you can make it ahead of time and it's freezer friendly!
Ingredients
- 12 ounces Jumbo Stuffed Shells
Ricotta Filling
- 1 pound ricotta cheese
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 cup parmesan
- 2 Tbsp homemade basil pesto
- 1 tsp oregano
- 1/2 cup shredded mozzarella cheese
Cream Sauce
- 2 tbsp butter
- 3 cloves garlic minced
- 1/2 tsp oregano
- 2 cups cream 18% at least
- parmesan rind optional
Additional Ingredient
- 1 up marinara sauce
- 1/4 cup basil pesto
- 1 cup mozzarella
- 2/3 cup parmesan cheese
- 8-12 cherry tomatoes
Instructions
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Pre-heat the oven to 375º
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Cook the shells according to the package instructions, to al dente. Drain.
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Mix the ingredients for the cream sauce in a saucepan and heat through.
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Place the cream sauce in the bottom of your baking dish.
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Place the cooked shells on top of the cream sauce.
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For the ricotta mixture: mix everything in a single bowl
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Scoop filling into a spoon, and push it into each shell with your finger.
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Top this with cherry tomatoes and drizzled marinara sauce.
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Cover with mozzarella and parmesan.
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Place little scoops of the basil pesto on top of the cheese.
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Bake for 20-30 minutes covered.
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Uncover and bake an additional 5-10 minutes or broil for 2-3 minutes.
Recipe Video
Recipe Notes
Stuffed Shells Recipe Tips
- We use a hand mixer to make the ricotta filling. This will ensure that the flavors are thoroughly blended plus it makes the job easier.
- A high-quality marinara sauce makes a huge difference! Look for a marinara that's not too sweet, and not too acidic.
- Follow the package directions on your pasta to make perfect al dente pasta. Al dente is Italian for "to the tooth" and means that the pasta is still slightly chewy. To some, this makes it seem undercooked.
- It's actually really important to pre-cook your pasta to just al dente in this recipe because it will continue cooking in the oven and you don't want it to get too mushy during the baking process.
- The shells should be flexible and still a bit firm. Overboiled shells become soggy.
- If using spinach and other veggies like mushroom, caramelized onions, squeeze them in a towel to remove moisture. Then add them to the ricotta filling. Watery fillings are the most common failure.
- If your ricotta seems wet, drain it in a fine sieve or press a bit in cheesecloth to concentrate flavor and stabilize the filling.
- Adding an egg helps the filling set especially when using veggies.
- Th cream sauce layer on the dish prevents sticking and helps the shells heat evenly.
- Assemble shells in a pan, cover tightly, refrigerate for 24 hours or freeze unbaked (wrap well). Bake from frozen and add extra bake time. More below!
How Long to Bake Stuffed Shells?
You'll need to bake your ricotta stuffed shells for 20 to 30 minutes covered and an additional ten minutes uncovered so make sure you give yourself plenty of time. While they are baking you can read a book or play a game with your family!
Can you freeze stuffed shells?
You can freeze almost any dish with proper supplies. To freeze any pasta dish seal it in an airtight container such as a vacuum sealer bag and keep for 3-6 months in your deep freeze.
What to serve with ricotta stuffed shells?
Serve this tasty pasta dish with a side salad and some crusty garlic bread.
How to Cook Frozen Shells?
Sometimes we need an easy button, am I right? If you have frozen stuffed shells, make sure to prepare them according to the package directions. You can still use our sauce recipe and layering instructions for a semi-homemade dish.
How to Make Stuffed Shells with Meat?
Meat-filled ricotta stuffed shells are a nice variation! To make stuffed shells with meat, you will need to cook your sausage or ground beef ahead of time and drain off the grease. Then simply add it to the ricotta filling before you stuff your shells.
Variations & serving ideas
- Spinach & ricotta — a classic vegetarian favorite.
- Sausage & herb — brown Italian sausage, mix into the filling for heartier bake.
- Artichoke & browned butter — bright lemon zest + browned butter + artichoke hearts.
- White sauce (béchamel) base — for a creamier, less acidic finish, swap marinara for béchamel or a tomato-cream blend.
How long do you boil shells for stuffed shells?
Boil jumbo shells until they are flexible but still firm (very al dente, so usually 1–2 minutes less than package directions. They’ll finish cooking in the oven; overcooking makes them mushy.
How do I keep stuffed shells from being watery?
Drain and press ricotta if it’s wet; squeeze cooked spinach and mushrooms thoroughly; don’t add extra liquid in the sauce; and consider an egg to set the filling.
What cheese is best for stuffed shells?
Whole-milk ricotta for creaminess, shredded mozzarella for melt, and grated Parmesan or Pecorino for savory punch. Some recipes add mascarpone or cream cheese for extra silkiness.
Should I cover the dish when baking stuffed shells?
Covering for the first 15–20 minutes helps the shells heat through without over browning. Then uncover for the last 5–10 minutes to brown the top. Top recipes often recommend tenting with foil then finishing uncovered.
How do restaurants make stuffed shells so flavorful?
They use high-quality ricotta, well-seasoned fillings (garlic, lemon zest, herbs), fresh sauces, and often finish with browned butter or reserved cooking liquid. Attention to seasoning and moisture control is key.