Ricotta Stuffed Shells

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Ricotta Stuffed Shells with an easy homemade marinara sauce and garlicky ricotta filling in just 30 minutes.

Stuffed shells are a hit in our house and these are popular because they’re like 30 minute cheesy lasagna without all the extra effort!

Ricotta Stuffed Shells Ricotta Stuffed Shells

Yes, more stuffed shells. We love them and I finally wanted to share the classic version with you all after the Philly Cheesesteak Stuffed ShellsCheesy Taco Stuffed Shells, and Chicken Bacon Ranch Stuffed Shells.

Why stuffed shells? They’re a total breeze to make and freeze into individual servings, or to take for lunch or to serve to kids. Little ones eat 1 shell usually while the rest of us do 2-3 shells each and we just serve it up with an easy Italian salad made with Olive Garden Italian Salad Dressing (Copycat).

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Ricotta Stuffed Shells

The trick to making the stuffed shells is in not overcooking the pasta. When you boil it at first you can cook it for 1-2 minutes shy of the instructions because we are going to be baking it for almost 30 minutes in the oven.

If you are worried about the pasta drying out you can even add a 1/2 cup of water to the marinara sauce to give the pasta more moisture to soak up.

What is the name of Stuffed Pasta?

The classic name for stuffed shells is conchiglie which is comes from conchiglia which is the Italian word for shells. In case you’re wondering why I know that I can tell you I learned it on a Royal Caribbean cruise when a child at our table kept asking the waiter for the “conch noodles” and we were all confused about what sort of rare conch caribbean treat we were all in for.

Yea… it was a cruise, no rare local seafood. It was a classic stuffed pasta. I laughed way too hard because I care way too much about food.

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Ricotta Stuffed Shells

How long can you keep stuffed shells with cheese in the refrigerator?

The stuffed shells can be made 1-2 days ahead of baking in the refrigerator, but do not cover it with the pasta sauce until just before baking as the noodles will soak up excess moisture and the texture of the pasta will be different.

Can you freeze these stuffed shells ahead of time?

Yes, you can freeze the stuffed shells at the step before baking. When you’re ready to bake them, you can place the frozen pieces onto a baking pan, cover with the tomato sauce and bake for 5-10 more minutes than directed in the instructions.

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Ricotta Stuffed Shells

5 from 8 votes
  • Yield: 6 servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Course: Main Course, Main Dish
  • Cuisine: Italian
  • Author: Sabrina Snyder
Ricotta Stuffed Shells with an easy homemade marinara sauce and garlicky ricotta filling in just 30 minutes.

Ingredients

  • 12 ounces jumbo pasta shells dried
  • 2 large eggs beaten
  • 32 ounces ricotta cheese
  • 2 cloves garlic minced
  • 2 cup shredded mozzarella cheese
  • 8 ounces shredded parmesan cheese divided
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 cups marinara sauce about 28 ounces

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees and bring a pot of water to a boil.

  2. Add the shells and cook for 1 minute shy of the directions on the box.

  3. To a large bowl add the eggs, ricotta, garlic the mozzarella and half the parmesan cheese, parsley, basil, oregano, salt and pepper.

  4. Mix the ingredients well.

  5. Spoon the mixture into the shells and put them in a 9x13 inch baking dish.

  6. Top with marinara sauce and bake.

  7. Bake for 25-30 minutes.

  8. Garnish with parmesan cheese if desired.

Nutrition Information

Yield: 6 servings, Amount per serving: 615 calories, Calories: 615g, Carbohydrates: 54g, Protein: 34g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 106mg, Sodium: 1394mg, Potassium: 719mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1455g, Vitamin C: 8.6g, Calcium: 531g, Iron: 2.8g

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Keywords: baked pasta, pasta, ricotta, Ricotta Stuffed Shells, stuffed shells
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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I cooked this per recipe direction but the cheese was unmelted and, even with an extra 5 minutes, the dish was not warm. I was worried about overcooking the dish, so I didn’t second guess the recipe, but with the raw egg issue, I’m now nervous we could feel sick. I have seen other recipes that recommend cooking for AN HOUR. in retrospect, I would cook it for an hour as it was hardly warm and contains raw egg.

    1. oh no! Sounds like maybe your oven was not reaching the right temp to cook it? I’m sorry that happened but yes, if you make it again feel free to cook longer. You can also always add sauce to keep it from drying out if you do. Hope this helps!

  2. Going to try this recipe today! When I made stuffed shells in the past, I think I either under or over cooked the shells.

  3. Made this dish for dinner and it was great! I used manicotti instead of regular shells but came out great – the cheese stuffing has a nice flavor.

  4. This is awesome recipe!!! Thanks for sharing. Only issue i had was seemed like a lot of liquid when i took it out of the oven. There was no extra water used, only thing i can figure was the marinara i used seperated. But even a lil watery everyone loved it

  5. Just made these. My family thought they were awesome! Will use this recipe again! I’m one to change a recipe to my taste. I didn’t change a thing in this recipe. Thanks for the recipe!!!

  6. I didn’t use quite as much garlic as the recipe called for and added a cup of cottage cheese to the mixture. I shredded fresh parmesan on top prior to baking and the rest of mozzarella 5 minutes before taking it out of the oven. Letting it rest for about 5 minutes prior to serving.

  7. I haven’t had stuffed shells with cheese in a long time. Your recipe sounds perfect and your shells look incredible!

    1. Sorry about that. I’ve edited to read correctly. I decided last minute not to add any to the top. Thanks for catching that!