Ricotta Stuffed Shells Recipe

Ingredients

• 20 (half of a 340 g box [12-ounce])jumbo pasta shells
• 710 ml (3 cups; or one 680 g [24-ounce] jar)homemade marinara sauce
• 425 g (15 ounces)ricotta cheese
• 160 ml (⅔ cup)Parmesan cheese
• 1 largeegg
• 30 ml (2 tablespoons)chopped Italian parsley
• 5 ml (1 teaspoon)chopped fresh rosemary
• ¾ teaspoonsalt
• ½ teaspoonpepper
• ¼ teaspoonground nutmeg
• 1 pinchcrushed red pepper
• 240 ml (1 cup)shredded mozzarella cheese

Instructions

1. 1

   Prepare the oven

   Lightly oil or spray a 23 × 33 cm (9 × 13 inch) baking pan and set it aside. Preheat the oven to 175°C (350°F).

2. 2

   Part-cook shells

   Bring a large pot of salted water to the boil. Cook the pasta shells for 4–6 minutes, just partway, then drain them and arrange them in the pan. See the notes for no-boil instructions.

3. 3

   Mix the filling

   In a medium bowl, combine the ricotta, Parmesan, egg, parsley, rosemary, salt, pepper, nutmeg and crushed red pepper. Fill each shell with 1–2 tablespoons of the cheese mixture.

4. 4

   Bake the shells

   Spoon the sauce over and around the shells, then scatter the mozzarella on top. Cover the pan tightly with foil and bake for about 25 minutes, until bubbly and golden. For a golden cheesy top, remove the foil for the final 3–5 minutes.

What are ricotta stuffed shells?

Ricotta stuffed shells are a baked pasta dish in which large pasta shells hold a soft cheese filling and are cooked with tomato sauce. The dish is part of the Italian-American tradition of generous, oven-baked pasta meals.

Here, Parmesan and herbs season the ricotta, while mozzarella melts over the marinara-coated shells. Part-cooking the pasta first helps it hold its shape while it finishes baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 27g protein, 36g carbs, 22g fat.

The pasta provides most of the carbohydrates, while ricotta, Parmesan, mozzarella and egg contribute protein and much of the fat. Serve a portion with salad or vegetables to add freshness and balance the plate.

The cheese filling

Ricotta: its mild flavour and soft texture make it easy to mix and spoon into the shells. Use a spoon to portion the filling rather than packing it tightly.

Herbs and seasoning

Parsley and rosemary: parsley brings a fresh note, while rosemary adds a more aromatic, savoury edge. Nutmeg and a pinch of crushed red pepper round out the cheese without taking over.

Part-cooking the pasta

Short boil: cook the shells for only 4–6 minutes, as directed, before draining. They should be pliable enough to fill but still firm, since they continue cooking in the oven.

Filling and arranging the shells

Gentle handling: drain the shells carefully and lay them in the prepared pan so they are easier to fill. Add 1–2 tablespoons of filling to each shell, keeping the amount manageable so the pasta does not split.

Sauce and baking cues

Sauce coverage: spoon marinara over and around the shells to coat them, then add the mozzarella. Seal the pan tightly with foil for most of the bake so the shells heat through.

Finish: after about 25 minutes, look for bubbling sauce and a golden surface. Remove the foil for the final 3–5 minutes if you want more colour on the cheese.

What to serve alongside

A crisp green salad or simply cooked vegetables make a fresh contrast to the rich cheese and tomato sauce. Garlic bread is another fitting option for a more substantial meal.

Recipe notes & tips

• Salt the pasta water before bringing it to the boil.
• Drain the shells gently to help keep them intact.
• Use a small spoon to fill the shells neatly.
• Spread sauce around the shells as well as over them.
• Keep the foil sealed tightly during most of the bake.
• Remove the foil near the end for a more golden cheese topping.

Variations

• Add spinach: fold cooked, well-drained spinach into the ricotta mixture.
• Use fresh basil: swap some or all of the parsley for chopped basil.
• Make it spicier: add a little more crushed red pepper to the filling.
• Try another cheese: replace some of the mozzarella with provolone.
• Use a different sauce: choose a tomato marinara with garlic or herbs.

Common mistakes to avoid

• Overcooking the shells: boil them for only 4–6 minutes so they stay sturdy enough to fill.
• Handling them roughly: drain and arrange the shells gently to avoid tearing them.
• Overfilling: use 1–2 tablespoons per shell so the filling stays inside.
• Leaving shells uncovered by sauce: spoon marinara over and around them to keep the bake saucy.
• Removing the foil too soon: keep the pan covered for most of the bake, then uncover only for the final 3–5 minutes if desired.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in the oven, covered with foil, until hot throughout, or microwave individual portions.

Frequently asked questions