Ricotta Stuffed Shells Delight

These ricotta stuffed shells bring together tender pasta, creamy cheese, and tangy marinara for a dinner that everyone asks for again and again. Whether it is a busy weeknight or a holiday meal with family, this dish disappears fast in my house because it just has those classic comfort flavors we never stop loving.

I started making these when my oldest began asking for cheesy pasta on repeat and now they are a go to when I want dinner that feels special yet is so easy to throw together.

Ingredients

• Jumbo pasta shells: bring the signature look and hearty texture to this dish Look for shells that are not cracked for easier stuffing
• Marinara sauce: gives acidity and brightness Use your favorite jar or homemade version with real tomatoes and herbs
• Ricotta cheese: brings the creamy mild filling Use whole milk ricotta for the richest flavor
• Grated parmesan cheese: adds saltiness and depth Find genuine Parmigiano Reggiano for nutty complexity
• Large egg: binds all the cheeses for a smooth filling Use a fresh egg to help everything set up nicely in the oven
• Fresh chopped parsley: brings a pop of color and freshness Italian flat leaf has the best flavor
• Italian seasoning: infuses classic herbal notes Try blends with oregano thyme and basil
• Kosher salt and ground black pepper: enhance every bite Freshly ground pepper has livelier flavor
• Shredded mozzarella cheese: melts over the top for that gooey stretchy finish Look for low moisture mozzarella

Step-by-Step Instructions

Boil the Pasta:

Cook the jumbo shells in a large pot of boiling water for about eight minutes until al dente Drain and rinse with cool water to keep them from sticking and to make them easier to handle

Prepare the Baking Pan:

Lightly coat a nine by thirteen inch pan with nonstick spray Pour in one cup of marinara sauce so the shells do not stick and bake up extra flavorful

Make the Cheese Filling:

Mix together ricotta grated parmesan egg chopped parsley Italian seasoning kosher salt and black pepper in a bowl Use a spatula to ensure the mixture is creamy and well incorporated

Stuff the Shells:

Either use a small cookie scoop or load the filling into a zip top bag with the corner snipped off Pipe or spoon about one and a half tablespoons of cheese mixture into each shell Take care not to overfill The shells should be generous and packed but not bursting

Arrange and Top:

Snuggle the stuffed shells into the prepared pan Pour the rest of the marinara sauce evenly over the top Sprinkle all of the shredded mozzarella over the sauce so every shell gets golden and bubbly

Bake:

Cover the pan tightly with foil and bake for twenty to twenty five minutes so everything heats through Remove the foil and bake five minutes more until the cheese on top is melted and lightly golden

Save This

The ricotta is my personal favorite ingredient Somehow that mild sweetness and creamy bite remind me of my grandmother who taught me to make a filling just like this one I have served this dish for birthdays and big Sunday dinners and every single time it is nostalgic and joyful

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to three days Reheat portions gently in the microwave or cover the baking pan and warm in a low oven For freezing prep the shells all the way to the baking step wrap tightly in foil and freeze for up to two months Bake straight from the freezer adding extra bake time until hot and bubbly

Ingredient Substitutions

You can swap cottage cheese for ricotta if you want a lighter filling Use gluten free jumbo shells to make it wheat free Add cooked spinach mushrooms or even cooked ground sausage for a heartier twist If you like a zestier flavor try mixing in a spoonful of pesto or sun dried tomato into the cheese filling

Serving Suggestions

Pair these stuffed shells with a crisp green salad and garlic bread for a balanced dinner A sprinkle of extra parmesan or a dash of red pepper flakes on top is delicious I also love serving them alongside roasted vegetables or even with a splash of extra olive oil and basil for a bright finish

Cultural and Historical Context

Stuffed pasta is a beloved tradition throughout Italy but jumbo shells known as conchiglioni are especially popular in Italian American kitchens This recipe represents that spirit of gathering around a big table sharing comfort food that comes from simple wholesome ingredients and a little bit of care at the stove

Common Queries

→ Can I prepare stuffed shells ahead of time?

Yes, you can assemble the shells, cover tightly, and refrigerate up to 24 hours before baking. You may need to add a few extra minutes to the bake time.

→ Is it possible to freeze stuffed shells?

Absolutely. Assemble the dish in a freezer-safe pan without baking. Cover well, freeze, and bake directly from frozen, adding extra baking time until heated through.

→ Which cheeses work best for the stuffing?

Ricotta provides a creamy texture, while parmesan adds depth of flavor. Mozzarella melts beautifully on top for a smooth, stringy finish.

→ Can I use homemade marinara instead of jarred?

Homemade marinara works perfectly and gives the dish a personal touch. Use your favorite tomato sauce recipe if preferred.

→ What great side dishes pair with stuffed shells?

Fresh green salad, crusty garlic bread, or roasted vegetables complement stuffed shells and round out the meal nicely.