Easy Baked Stuffed Shells with Ricotta Recipe

If you’re looking for a comforting, crowd-pleasing dinner that’s both cozy and impressive, I can’t recommend my Easy Baked Stuffed Shells with Ricotta Recipe enough. This dish is like a warm hug on a plate—cheesy, saucy, and bursting with flavors. Whether you’re cooking for your family or prepping for a gathering, these baked shells are effortless to make yet taste like you spent all day in the kitchen. Stick with me, and I’ll share all my secret tips so your shells come out perfectly every time.

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Ingredients You’ll Need

The magic of this Easy Baked Stuffed Shells with Ricotta Recipe really comes down to quality ingredients that play well together—creamy ricotta, savory mozzarella, and that rich marinara sauce. I always recommend using fresh herbs and freshly grated cheese for best results.

• Jumbo pasta shells: These large shells are perfect for stuffing and hold the filling nicely without breaking.
• Ricotta cheese: I prefer whole milk ricotta for its creamy texture, but part skim can work too.
• Mozzarella cheese: Freshly shredded melts better than pre-shredded versions—trust me on this one.
• Italian seasoning: This blend adds a simple herby flavor without the fuss of measuring every herb individually.
• Egg: Acts as a binder in the filling so it holds together while baking.
• Parmesan cheese: Brings a salty, nutty kick to the filling.
• Marinara sauce: Use your favorite jarred sauce or homemade if you have it on hand; it adds tangy tomato goodness.
• Parsley: Fresh parsley brightens the dish with a pop of color and a subtle fresh note.
• Salt and pepper: Simple seasoning to balance all the flavors.
• Cooking spray: For greasing the baking dish to prevent sticking.

Variations

I love to tweak this recipe depending on who I’m cooking for and what I have on hand. Don’t be shy about making it your own—adding in veggies or swapping meats can keep this dish fresh and exciting every time.

• Adding spinach or kale: I often toss in some chopped spinach into the ricotta filling for a veggie boost—my family barely notices!
• Using ground meat: For a heartier version, sautéed ground beef or Italian sausage mixed into the filling takes it up a notch.
• Dairy-free options: You can substitute ricotta with tofu ricotta and use plant-based mozzarella for a vegan twist.
• Spicy variation: Add red pepper flakes or diced jalapeños to the filling if you like a little heat.

How to Make Easy Baked Stuffed Shells with Ricotta Recipe

Step 1: Cook the jumbo shells just right

Start by boiling the pasta shells according to the package directions—but here’s a little secret: undercook them by about 1 to 2 minutes. You want the shells to still be slightly firm because they’ll continue cooking in the oven. Overcooked shells become too soft and can tear when you fill them. Drain and rinse with cold water so they don’t stick together while you prepare the filling.

Step 2: Prepare the creamy ricotta filling

In a bowl, combine ricotta, half of the shredded mozzarella, Italian seasoning, beaten egg, grated Parmesan, salt, and pepper. Stir everything until just mixed—a smooth, creamy filling is the goal here, but don’t over-mix it or the cheese can get grainy. This mixture is the heart of your shells—rich and flavorful.

Step 3: Assemble the shells

Spray your baking dish with cooking spray and spread half of your marinara sauce evenly on the bottom. Now, take each shell and carefully fill it with the ricotta mixture—using a spoon or piping bag makes this easier and less messy. Arrange the filled shells snugly in the pan, filling side up.

Step 4: Sauce and cheese topping

Pour the remaining marinara sauce over the stuffed shells, making sure every shell gets a little love. Sprinkle the remaining mozzarella cheese evenly on top. Cover the dish tightly with foil to keep everything moist while it bakes.

Step 5: Bake to bubbly perfection

Bake in a 375°F oven for 20 minutes covered to heat through and meld the flavors. Then, uncover and bake an additional 10 minutes until the cheese is melted and beginning to brown in those irresistible golden spots. Let it rest for a few minutes before serving—this helps the filling set and makes the shells easier to serve without breaking.

How to Serve Easy Baked Stuffed Shells with Ricotta Recipe

Garnishes

I love sprinkling some freshly chopped parsley right before serving—it adds a fresh, herbal brightness and a pop of green color that makes this dish truly inviting. Sometimes I also add a little extra grated Parmesan on top for that savory final touch.

Side Dishes

This stuffed shells recipe pairs perfectly with a crisp Caesar salad or simple garlic bread. For a veggie side, roasted broccoli or a light arugula salad dressed with lemon works beautifully to balance the richness of the cheese and sauce.

Creative Ways to Present

For a special occasion, I’ve served the shells individually in small ramekins, topped with a basil leaf for elegance. It’s fun for dinner parties and looks super fancy without any extra effort.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The shells actually taste even better the next day once the flavors have mingled.

Freezing

I like to freeze the assembled but unbaked shells by covering the dish tightly with foil and plastic wrap, then popping it into the freezer for up to 3 months. When I’m ready, I just bake it straight from frozen, adding extra bake time covered and uncovered.

Reheating

Reheating is best done in the oven at 350°F, covered with foil to keep moisture in, for about 20 minutes or until heated through. Microwave works too, but the oven keeps that cheese melty and the shells tender.

FAQs

Final Thoughts

I absolutely love how this Easy Baked Stuffed Shells with Ricotta Recipe turns out every time. It’s one of those dishes that feels both special and simple—comfort food with a little elegance. Whether it’s a weeknight dinner or a weekend gathering, you’ll enjoy how easy it is to put together and how much your family or guests will rave about it. Give it a try soon—I have a feeling it’ll become a new favorite in your recipe rotation, just like it did in mine.

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