Easy Ricotta Stuffed Shells

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When I first pulled these Easy Ricotta Stuffed Shells out of the oven, I knew right away they’d become a regular in my kitchen. The creamy, cheesy filling bubbling under a blanket of marinara, the perfectly al dente shells nestled together in harmony — it’s everything I want in a comforting weeknight dinner. There’s just something deeply satisfying about stuffing each shell, knowing the payoff is a plate of pure, warm indulgence.

I’ve made this recipe countless times, and every single time it amazes me how little effort it takes to get such a big reward. The filling comes together in minutes, and the assembly is even easier. Plus, the aroma that fills the kitchen while it bakes makes it impossible to wait until dinner. It’s also a recipe that impresses company without much fuss — a true crowd-pleaser.

What I love most about these stuffed shells is how versatile they are. You can keep it classic, or swap in some cooked spinach, ground beef, or even mushrooms to suit your mood. This dish is comforting, flavorful, and so easy, I often find myself craving it on even the busiest of nights. If you’re a fan of creamy pasta dishes, you might also want to check out my Creamy Beef and Shells Recipe or the delicious Cheesy Baked Tortellini with Meat Sauce — they’re just as indulgent.

Why You’ll Love This Easy Ricotta Stuffed Shells

This recipe checks all the boxes: creamy, cheesy, flavorful, and simple to prepare. The ricotta mixture is light yet rich, balanced beautifully with gooey mozzarella and a hint of nutty parmesan. The shells themselves are perfectly tender, soaking up the marinara for a burst of flavor in every bite. You’ll love how customizable it is, how satisfying it feels to make, and how much everyone at the table will rave about it after the first forkful. It’s comfort food at its finest, made effortlessly.

Ingredients

Each ingredient in this recipe plays a key role. Jumbo pasta shells create the perfect vessel for holding the creamy filling. Ricotta cheese forms the rich, creamy base of the filling, while shredded mozzarella melts beautifully for that irresistible cheesy stretch. Parmesan adds a salty, nutty depth of flavor. Egg binds the filling together, and a simple marinara sauce coats everything in a tangy tomato hug. A sprinkle of fresh parsley adds a pop of color and freshness to finish.

How to Make Easy Ricotta Stuffed Shells

Step 1: Cook the Pasta

Boil a large pot of salted water and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly so they’re easy to handle.

Step 2: Mix the Filling

In a large bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, an egg, salt, pepper, and a little chopped parsley. Mix until creamy and smooth.

Step 3: Stuff the Shells

Using a spoon, fill each cooked shell generously with the ricotta mixture. Arrange them in a baking dish over a layer of marinara sauce.

Step 4: Assemble and Bake

Pour more marinara sauce over the stuffed shells, sprinkle with extra mozzarella and parmesan, then bake in a preheated oven until bubbly and golden brown on top. Let cool slightly before serving.

Recipe Variations and Possible Substitutions

If you’d like to change things up, there are plenty of ways to make these Easy Ricotta Stuffed Shells your own. Try mixing some sautéed spinach into the ricotta filling for a bit of green. Cooked crumbled Italian sausage or ground beef can also be added for a heartier dish. For a more luxurious flavor, swap marinara for a creamy Alfredo sauce. If you prefer, cottage cheese can replace ricotta for a slightly lighter option, and you can experiment with different cheeses like fontina or provolone for variety.

Serving and Pairing Suggestions

These stuffed shells shine as a main course with a simple side salad and some crusty garlic bread to mop up the sauce. They also pair well with roasted vegetables, or a side of green beans for something light and fresh. For drinks, a glass of red wine like Chianti or a sparkling water with lemon complements the flavors beautifully.

Storage and Reheating Tips

Leftovers keep well in the refrigerator for up to 3 days, stored in an airtight container. To reheat, place the shells in an oven-safe dish, cover with foil, and bake at 350°F until warmed through. You can also microwave individual portions, though the oven helps keep the texture intact. These shells also freeze beautifully — just assemble, cover tightly, and freeze before baking. When ready, bake straight from frozen with a little extra time.

FAQs

How do I keep Easy Ricotta Stuffed Shells from falling apart?

Make sure to cook the pasta just until al dente so they hold their shape, and handle them gently when stuffing.

Can I make Easy Ricotta Stuffed Shells ahead of time?

Yes, you can assemble the dish a day in advance, cover, and refrigerate. Bake when ready to serve.

Can I freeze Easy Ricotta Stuffed Shells?

Absolutely. Assemble the shells and freeze before baking. When ready to eat, bake from frozen, adding about 15–20 minutes to the bake time.

What’s the best sauce to use for Easy Ricotta Stuffed Shells?

A classic marinara works beautifully, but you can also use a creamy Alfredo or even a pink sauce for a twist.

Can I add meat to Easy Ricotta Stuffed Shells?

Yes, cooked ground beef, sausage, or even shredded chicken can be added to the ricotta filling or sprinkled over the sauce for extra protein.

Related Recipe You’ll Like

If you enjoyed these Easy Ricotta Stuffed Shells, you might also love my Stovetop Creamy Ground Beef Pasta for another quick, hearty dinner idea. Or try the indulgent Creamy Ground Beef Alfredo Pasta — both are creamy, flavorful, and perfect for busy nights.

Save and Share This Recipe for Later

Don’t forget to pin this Easy Ricotta Stuffed Shells recipe to your favorite Pinterest board so you can find it anytime. Share it on Facebook, send it to a friend who loves pasta, or save it to your recipe folder. It’s too good not to share with everyone who craves comfort food with minimal effort.

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