If you’re on the hunt for comfort food that feels like a warm hug, this Stuffed Shells with Ricotta and Marinara Recipe is going to be your new best friend. I absolutely love how creamy the ricotta filling pairs with the tangy, rich marinara sauce — it’s the kind of dish that quietly steals the show at any dinner table. Whether it’s a cozy weeknight or a special occasion, these stuffed shells deliver a satisfying, crowd-pleasing meal that’s surprisingly easy to pull off. Stick with me here; I’ll walk you through the whole process to make sure yours turn out absolutely perfect!

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Why You’ll Love This Recipe

Satisfyingly Creamy: The ricotta and mozzarella combo creates a luscious filling that melts in your mouth.
Simple Yet Impressive: Though it looks fancy, this recipe is super straightforward, great for any skill level.
Family Favorite: My family goes crazy for these — leftovers disappear fast, so bake double if you can!
Flexible and Customizable: Easy to swap ingredients and tailor to your taste or dietary needs.

The image shows a close-up of pasta shells baked in a white dish. Each pasta shell is filled with a layer of meat inside, visible beneath the top layer. The shells are topped with bright red tomato sauce and a layer of melted cheese that is browned in spots, giving a slightly bubbly texture. The dish is sprinkled with small bits of green herbs, adding color contrast. A silver spoon lifts one pasta shell, showing the layers and cheddar melting slightly from the bottom. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Shells with Ricotta and Marinara, baked stuffed shells, cheesy stuffed pasta, Italian stuffed shells, comfort food pasta

Ingredients You’ll Need

The magic really starts with these simple ingredients that balance each other so well. I recommend grabbing whole-milk ricotta and fresh mozzarella when possible — it makes such a difference in creaminess and melting quality. Also, quality marinara sauce is key since it’s the base of the flavor here.

Flat lay of a handful of large, pale yellow jumbo pasta shells arranged neatly, a small mound of creamy white ricotta cheese, a small pile of shredded mozzarella cheese with soft white and pale yellow strands, a small heap of finely grated parmesan cheese with a sandy texture, a single whole brown egg with a clean shell, a few fresh bright green parsley sprigs, a small white ceramic bowl filled with vibrant red marinara sauce, and a small white bowl containing a blend of dried Italian seasoning herbs — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Stuffed Shells with Ricotta and Marinara, baked stuffed shells, cheesy stuffed pasta, Italian stuffed shells, comfort food pasta

Jumbo Pasta Shells: These large shells are perfect for stuffing and hold the filling beautifully.
Ricotta Cheese: I use whole milk ricotta for richness, but part-skim works for a lighter option.
Mozzarella Cheese: Fresh is best — I skip pre-shredded bags because homemade grated melts better.
Italian Seasoning: A simple blend that adds herby warmth; fresh herbs work too if you have them.
Egg: Helps bind the filling and keep it nice and creamy.
Parmesan Cheese: Adds a salty, nutty punch to the filling — don’t skip it!
Marinara Sauce: Use your favorite jarred or homemade sauce; make sure it’s flavorful since it wraps the shells.
Parsley: Fresh parsley sprinkled on top brightens the whole dish right before serving.
Salt and Pepper: To taste, enhancing all the other flavors.
Cooking Spray: For prepping your baking dish to prevent sticking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that stuffed shells are like a blank canvas. Over the years, I’ve tried swapping out ingredients or adding extras, and it’s fun to customize depending on what I have or what my family’s in the mood for.

Greens Boost: Adding spinach or kale to the ricotta mixture gives an extra hit of veg — I usually wilt the greens first to avoid sogginess.
Meaty Twist: Mixing cooked Italian sausage or ground beef with the filling elevates it into a heartier meal, perfect for the winter months.
Cheese Swap: Try adding a bit of goat cheese or feta for a tangier profile we discovered on a whim — surprisingly delicious!
Gluten-Free: Use gluten-free jumbo shells to keep it allergy-friendly without losing the classic feel.

How to Make Stuffed Shells with Ricotta and Marinara Recipe

Step 1: Prep and Cook Your Shells Just Right

I can’t stress enough how important it is to undercook your shells by 1-2 minutes. You want them a bit firmer than al dente since they’ll keep cooking in the oven and prevent a mushy mess. Once cooked, drain and gently rinse them with cool water to stop the cooking.

Step 2: Mix Up That Creamy Ricotta Filling

In a large bowl, combine ricotta, half of the mozzarella, Italian seasoning, the egg, parmesan, salt, and pepper. Stir everything until it’s well mixed — this is your luscious filling that makes the dish sing. If you like, a quick taste at this point can help you tweak seasoning before stuffing.

Step 3: Assemble the Shells and Sauce

Spread about half of your marinara sauce in the bottom of a sprayed 9×13 baking dish — this creates a flavorful base and stops shells from sticking. Now spoon the ricotta mixture into each shell — I find a small spoon or piping bag handy here. Arrange the filled shells snugly side by side, then pour the rest of the marinara sauce on top and sprinkle with the remaining mozzarella.

Step 4: Bake to Melty Perfection

Cover the dish with foil and bake at 375°F for 20 minutes. This lets everything heat through and the flavors blend. Then remove the foil and bake for another 10 minutes to get that irresistible golden, bubbly cheese topping. I love watching the cheese turn that perfect toasty brown — it means dinner’s ready!

Step 5: Garnish and Serve

Once out of the oven, sprinkle fresh chopped parsley over the top to add a splash of color and a fresh bite. Serve immediately and prepare for some happy compliments around the table. Trust me, these disappear quicker than you think.

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Pro Tips for Making Stuffed Shells with Ricotta and Marinara Recipe

Perfect Shell Texture: Always undercook the pasta shells slightly to avoid them getting too soft when baking.
Grate Your Cheese: I skip store-bought shredded cheese because it contains anti-caking agents that prevent smooth melting.
Even Layer of Sauce: Spreading sauce on the bottom prevents sticking and infuses extra flavor into the shells.
Foil Trick: Covering the dish during baking keeps the shells moist; removing for the last 10 minutes creates that bubbly, golden top.

How to Serve Stuffed Shells with Ricotta and Marinara Recipe

Stuffed Shells with Ricotta and Marinara Recipe - Serving

Garnishes

I always finish with a sprinkle of fresh Italian parsley for color and a slight peppery brightness. If I’m feeling fancy, a few freshly cracked black peppercorns and a drizzle of good olive oil take this from homey to restaurant-worthy.

Side Dishes

My go-to sides are a crisp Caesar salad or garlic bread. The crunch and fresh salad help balance the richness of the shells, and warm bread is perfect for mopping up extra marinara sauce — trust me, you’ll want every last bit.

Creative Ways to Present

For holidays or dinner parties, I’ve made individual servings by baking the shells in ramekins — it’s charming and makes plating special. You can also try layering the filling and shells in a deep dish lasagna style to surprise your guests with a twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The shells actually taste better the next day once the flavors have had time to meld. Just cover tightly to keep the cheese from drying out.

Freezing

This recipe freezes beautifully! I like to freeze it before baking, covered tightly with foil and plastic wrap. When I want it, I thaw overnight in the fridge, then bake as directed. It’s a lifesaver for busy nights.

Reheating

To reheat leftovers, I cover them with foil and bake at 350°F for about 20 minutes or until warmed through. This helps keep the shells moist and the cheese melted without drying them out.

FAQs

Can I prepare the Stuffed Shells with Ricotta and Marinara Recipe ahead of time?

Absolutely! You can prepare the shells and filling, assemble everything in the baking dish, then cover and refrigerate for up to 24 hours before baking. This makes dinner prep super convenient and still delicious.
What’s the best way to prevent shells from sticking together when cooking?

Be sure to use a large pot with plenty of water, stir gently but frequently while boiling, and drain the shells carefully once cooked. Rinsing with cold water and tossing lightly with a little olive oil also helps keep them separate and easy to stuff.
Can I use a different type of cheese in the filling?

Definitely. While I love the classic ricotta and mozzarella combo, adding provolone, fontina, or even goat cheese can add new flavor dimensions. Just keep in mind the melting properties of the cheese for the best texture.
How can I make this recipe vegetarian or vegan?

For vegetarian, this recipe already fits well, just check your marinara for no meat added. For a vegan version, use plant-based ricotta and mozzarella substitutes and a vegan marinara. There are many great options now that melt well and taste amazing.
What’s the best marinara sauce to use?

I like using a high-quality jarred sauce with good herbs and no added sugar, or if you have time, homemade marinara always elevates the dish. The sauce sets the flavor foundation, so choose something flavorful and well-balanced.

Final Thoughts

When I first tried this Stuffed Shells with Ricotta and Marinara Recipe, it quickly became one of those dishes I’d recommend to everyone — it’s that good and reliable. I love how it feels special but doesn’t take hours in the kitchen, which is perfect for busy lives like ours. If you’re craving creamy, comforting pasta with a fresh sauce, give this recipe a try — I have a feeling you’ll be making it again and again, just like I do.