Ricotta Stuffed Shells Baked in Marinara Sauce

Ricotta Stuffed Shells Baked in Marinara Sauce is an Italian-American classic that brings comfort, flavor, and elegance to your table. Tender jumbo pasta shells are filled with a rich, creamy ricotta cheese mixture, layered in luscious marinara sauce, and baked until golden and bubbly.

This dish is the perfect marriage of flavors — creamy cheese filling, tangy tomato sauce, and tender pasta — all baked together to perfection. It’s family-friendly, freezer-friendly, and perfect for any occasion, from cozy weeknight dinners to festive gatherings.

Why I Love This Recipe

I love this recipe because it combines the best parts of lasagna and baked pasta into one simple, satisfying dish.

The creamy ricotta filling, flavored with Parmesan, mozzarella, and herbs, melts beautifully into the marinara sauce, creating layers of cheesy, savory comfort.

Why It’s a Must-Try Dish

• Cheesy comfort food perfection – Creamy ricotta, stretchy mozzarella, and rich Parmesan in one bite.
• Classic Italian flavor – The perfect blend of marinara, pasta, and cheese.
• Make-ahead & freezer-friendly – Ideal for meal prep or special occasions.
• Crowd-pleaser – Everyone loves it, from picky eaters to pasta enthusiasts.
• ❤️ Visually beautiful – Golden, bubbling cheese on a bed of vibrant red sauce.

Preparation & Cooking Details

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Servings: 6 servings (about 3–4 shells per person)
• Calories per Serving: Approximately 480 kcal

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

For the Pasta:

• 20 jumbo pasta shells
• Salt (for boiling water)

For the Ricotta Filling:

• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• Salt and black pepper to taste

For the Marinara Sauce:

• 3 cups marinara sauce (homemade or store-bought)
• 1 tbsp olive oil
• 2 cloves garlic, minced (optional for extra flavor)

For Topping:

• ½ cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh basil or parsley (for garnish)

Simple Cooking Directions

1. Boil pasta shells until just al dente.
2. Prepare ricotta filling by mixing cheeses, egg, and herbs.
3. Stuff each shell with the ricotta mixture.
4. Layer marinara sauce in a baking dish, arrange stuffed shells on top, and cover with more sauce and cheese.
5. Bake until bubbly and golden.
6. Serve hot, garnished with herbs and extra Parmesan.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add jumbo pasta shells and cook until al dente (slightly firm, about 8–9 minutes).
3. Drain and rinse with cool water to prevent sticking.
4. Lay them out on parchment paper or a tray to cool.

Step 2: Prepare the Ricotta Filling

1. In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, Italian seasoning, salt, and pepper.
2. Mix until creamy and well combined.
3. Taste and adjust seasoning if needed.

Step 3: Prepare the Marinara Base

1. In a skillet, heat olive oil over medium heat.
2. Add minced garlic (optional) and sauté for 30 seconds.
3. Pour in marinara sauce and simmer for 3–4 minutes.
4. Spread 1 cup of sauce evenly on the bottom of a baking dish.

Step 4: Stuff the Shells

1. Using a spoon or piping bag, fill each shell with about 2 tablespoons of ricotta mixture.
2. Arrange the stuffed shells snugly in the baking dish, open side up.

Step 5: Add Sauce and Cheese

1. Pour the remaining marinara sauce evenly over the shells.
2. Sprinkle the top with the remaining mozzarella and Parmesan cheese.

Step 6: Bake

1. Preheat the oven to 375°F (190°C).
2. Cover the dish with aluminum foil and bake for 20 minutes.
3. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly with light golden spots.

Step 7: Serve

1. Remove from the oven and let rest for 5 minutes.
2. Garnish with fresh basil or parsley.
3. Serve hot with garlic bread or salad.

How to Serve This Recipe

Serve your Ricotta Stuffed Shells Baked in Marinara Sauce hot and bubbly, straight from the oven. Pair with:

• Garlic bread or buttery breadsticks
• A crisp green or Caesar salad
• A glass of red wine (like Chianti or Merlot)

It’s perfect for family dinners, date nights, or festive occasions.

Additional Recipe Tips

• Don’t overcook pasta shells — they’ll continue to cook in the oven.
• Use full-fat ricotta for the creamiest filling.
• Make it ahead – assemble the dish, cover, and refrigerate up to 24 hours before baking.
• Add spinach or herbs to the ricotta for extra flavor and nutrition.
• Use freshly grated cheese – it melts better and tastes richer.

Recipe Variations

• Spinach Ricotta Stuffed Shells: Add 1 cup chopped spinach (fresh or thawed frozen) to the ricotta filling.
• Meaty Stuffed Shells: Mix cooked ground beef, sausage, or turkey into the marinara sauce.
• Three-Cheese Shells: Add provolone or fontina for extra cheesiness.
• Vegan Option: Use tofu-based ricotta, vegan mozzarella, and dairy-free marinara.
• Spicy Version: Add red chili flakes or a pinch of cayenne to the sauce.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for 3–4 days.
• Freezing (Before Baking): Assemble the dish, cover tightly with foil, and freeze for up to 2 months.
  • When ready to bake, thaw overnight in the refrigerator and bake as directed.
• Freezing (After Baking): Let cool completely, then freeze individual portions for up to 1 month.
• Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or in the microwave until hot.

Special Equipment Needed

• Large pot for boiling pasta
• Large mixing bowl
• Baking dish (9×13 inch)
• Spoon or piping bag (for filling shells)
• Aluminum foil

Frequently Asked Questions (FAQ)

Q1: Can I use cottage cheese instead of ricotta?
Yes! Cottage cheese works as a lighter substitute — just blend it first for a smoother texture.

Q2: Can I use store-bought marinara sauce?
Absolutely. Choose a high-quality sauce with real tomatoes and herbs for the best flavor.

Q3: How do I prevent shells from sticking?
Rinse them under cold water after boiling and place them on a tray separately.

Q4: Can I add vegetables to the filling?
Yes — finely chopped spinach, zucchini, or mushrooms work beautifully.

Q5: How can I make it gluten-free?
Use gluten-free jumbo shells and ensure your marinara sauce is gluten-free.

Conclusion

Ricotta Stuffed Shells Baked in Marinara Sauce is a timeless, comforting, and crowd-pleasing classic. With its creamy ricotta filling, rich tomato sauce, and melty cheese topping, it delivers everything we love about Italian cuisine in one cozy dish.

Whether it’s a family dinner, a romantic evening, or a meal to impress guests, this recipe guarantees comfort and flavor in every bite. It’s elegant, hearty, and endlessly satisfying — truly a dish that feels like home.