Stuffed Shells with Ricotta
by Sommer Collier — last updated on Aug 20, 2026 
When back-to-school season gets hectic, I love having these easy Ricotta Stuffed Shells in my dinner rotation. I fill tender pasta shells with creamy ricotta, nestle them into marinara sauce, and cover everything with plenty of mozzarella before baking until golden and bubbly. My kids even help me stuff the shells, and I love that I can freeze the whole dish ahead of time or use my Crockpot method when I don’t want to turn on the oven!
Creamy, cheesy, and savory… I’ve found that even picky eaters love my stuffed shells with ricotta and herbs (unlike my seafood stuffed shells recipe which I love, but is more suited to grown-ups!) This pasta bake may not be very elegant, but with a simple combination of marinara sauce (homemade or jarred) and cheese, this classic Italian-American favorite also provide the perfect excuse to serve garlic bread on the side. That’s a win-win in my book!
Sharina – ⭐⭐⭐⭐⭐ This is my new comfort food! These ricotta stuffed shells are so comfy and incredibly delicious. Such a keeper!
Table of Contents
Sommer’s Recipe Notes
Using a mixture of cheeses – I’m not being shy with the cheese in this recipe; we’re using ricotta to bring a serious amount of creaminess, Parmesan for a bit of salty sophisticated depth, and plenty of mozzarella as it melts really well in the oven and will create a wonderfully cheesy pull when it is time to serve.
Adaptable dinner favorite – I’ve been making these ricotta stuffed shells (as well as my meat stuffed shells variation) for so long I’ve figured out how to make them work for any situation. Below I’ve included both boil and no-boil methods for the noodles. I’ve linked to a homemade Marinara sauce that is utterly delicious with this but I know this also works with store-bought sauce. I’ve discovered it freezes really well in the dish so I can make two, when I have time, so that dinner is already sorted when I don’t. Also, I’ve figured out how to make them in the slow cooker, so crockpot instructions are also included below!
Key Ingredients and Tips
- Jumbo pasta shells – You need to get jumbo shells so you can fill them properly with the ricotta filling. The bigger the better!
- Marinara sauce – I usually make this with homemade sauce. I know I’m biased, but my homemade marinara sauce is really delicious! For this recipe I find I get the rest results when I blitz it in a food processor or bullet blender to make it completely smooth. But, I do also make these stuffed shells with store-bought sauce on occasion. You’ll need a 24-oz jar. Rao is a particular brand favorite!
- Ricotta cheese – Kinda an essential for ricotta stuffed shells. Choose a good quality one as cheaper brands tend to be a bit watery, which is what I don’t want in the filling.
- Parmesan cheese – I find that adding Parmesan along with the ricotta inside the shells adds a bit of extra savory cheesiness. If you need these stuffed shells to be vegetarian, make sure you’re using a vegetarian-friendly Parmesan version.
- Mozzarella cheese – I usually get pre-shredded cheese to top this baked pasta as it is just easy and melts well!
- Egg – I find adding an egg to the filling is essential to help stop the ricotta running out of the shells as they bake, and I find it makes the ricotta pleasantly light once it is baked.
- Italian parsley – Also known as flat leaf parsley, I find this chops into fillings much better than the curly variety.
- Fresh rosemary – I love the aromatic flavor this adds to the filling. In a pinch, you can use dried rosemary.
- Nutmeg – While they don’t taste ‘nutmegy’, nutmeg is an essential seasoning to lift Italian-style white sauces and pasta bakes. It adds the same complexity to the ricotta filling.
- Crushed red pepper – I like adding red pepper flakes for a bit of warmth. But, if you’re super sensitive to spice you can leave them out.
How To Make Stuffed Shells
Find the full recipe with ingredient proportions, detailed instructions, and storage tips in the printable form at the bottom of the post!
Get prepared – First, I lightly oil or spray a 9 x 13-inch baking pan and set it aside. I then preheat the oven to 350°F.
Par-boil the shells – Next, I bring a large pot of salted water to a boil and partially cook the pasta shells for 4–6 minutes. I then strain the shells and lay them out in the prepared pan. (See the no-boil instructions in the notes.)
Make the filling – To make the filling, in a medium bowl I mix the ricotta, Parmesan, egg, parsley, rosemary, salt, pepper, nutmeg, and crushed red pepper together until combined.
Fill the shells – Using a small spoon I fill each shell with 1–2 tablespoons of the cheese mixture. Make sure they are full, but not overflowing.
Add the sauce – Then, I spoon the sauce over and around the shells.
Add the cheese – Finally, I top them with grated mozzarella cheese.
Bake – Then I cover the pan tightly with foil and bake until the shells are tender and the cheese has melted, which usually takes about 25 minutes. Finally, I remove the foil for the last 3–5 minutes of baking if I want the cheese to get bubbly and golden. If I want to make the topping a little crispier, I do this step under the broiler instead.
Recipe Variations
- Make them in the slow cooker: Here you do need to boil or soak the pasta as directed. Then stuff the shells, place them in a large slow cooker, and cover them with marinara and cheese. Set the slow cooker on low, and cook for 5-7 hours.
- Add some spinach! I sometimes turn these into spinach ricotta stuffed shells by adding chopped spinach to the ricotta mixture. You can also use frozen spinach as well as you’ve thawed it and drained it as well as you can to stop the mixture becoming watery.
- Use vodka sauce – As an alternative to Marinara, vodka sauce would work really well with the flavors of the ricotta filling.
- Add some meat for extra protein. I sometimes cook ground Italian sausage, ground beef, or even ground turkey and add it to the cheese mixture. If you want you could also mix it into the tomato sauce.
Serving Suggestions
For me, some sort of bread to go alongside any baked pasta dish is essential. Try my garlic bread, cheesy garlic pull apart bread, or my homemade crazy bread recipe.
To balance things out I’d also add a salad. My wedge salad, pepper salad, and wilted lettuce recipe all go really well.
Storage Notes
You can store leftovers in an airtight container, in the refrigerator, for 3 to 5 days. They can be re-heated in either the oven or the microwave.
I’ve also found that this dish freezes really well! I usually make a double or triple batch. Then I wrap the pans and put them in the freezer (unbaked) for another night. When you are ready to use them, you can thaw and bake each dish for 25-30 minutes, or place the frozen dish in the oven and bake for 50-60 minutes.
Frequently Asked Questions
Yes! You can assemble the shells, sit them in the sauce and add the cheese before covering them tightly and chilling until you’re ready to bake. Since the pasta and filling will be cold, you may need to add a little extra baking time. I’d do this the morning, or even the night you plan to bake them but realistically if you have family staying for a long weekend they’ll last unbaked for up to 3 days.
If you’re using good quality ricotta I usually don’t need to, but if your ricotta looks particularly wet, draining it first won’t hurt and will make sure you don’t end up with a loose, soggy filling!
Boiling the pasta is the purest method to ensure the pasta, filling, and sauce come out perfectly. However, if your oven takes a bit of time to preheat, you can soak the pasta in very hot tap water, instead of boiling it. Fill a bowl with hot salted tap water and let the pasta soak for 20-25 minutes while the oven preheats and you make the cheese filling. Then drain the pasta shells before filling.
Some old lasagna and baked pasta recipes suggest you can skip boiling (or soaking) the pasta altogether, by adding 1 cup of water to the baking dish with dried pasta. I don’t recommend trying this with stuffed shells. The water will cause the filling to leak out and turn runny before it is fully absorbed.
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More Comforting Pasta Recipes
Ricotta Stuffed Shells Recipe
Video
Ingredients
- 20 jumbo pasta shells (half of a 12-ounce box)
- 3 cups homemade marinara or 24-ounce jar
- 15 ounces ricotta cheese
- 2/3 cup parmesan cheese
- 1 large egg
- 2 tablespoons chopped Italian parsley
- 1 teaspoon chopped fresh rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 pinch crushed red pepper
- 1 cup shredded mozzarella cheese
Instructions
- Lightly oil or spray a 9 X 13 inch baking pan and set aside. Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Partially cook the pasta shells in water, 4-6 minutes. Strain the shells and lay in the pan. (See no-boil instructions in notes.)
- Mix the ricotta, parmesan, egg, parsley, rosemary, salt, pepper, nutmeg, and crushed red pepper together in a medium bowl. Fill each shell with 1-2 tablespoons of the cheese mixture.
- Spoon the sauce on and around the shells. Top with mozzarella cheese. Cover the pan tightly with foil. Bake until bubbly and golden, about 25 minutes. If you want the cheesy top golden, take the foil off the last 3-5 minutes.
These were amazing! So easy to make and there were no leftovers. Definitely going to be making these again!
Great recipe and easy to do! I did however cut the parsley to one tablespoon and added one tablespoon of fresh chopped Greek oregano. I increased the mozzarella to a cup and a half also. I did use my own homemade sauce and my own fresh herbs, so of course, I’m a bit biased, LOL. As in everything Italian; it’s all about the sauce when flavor is what your pallet is going for.
Loved the simplicity of your recipe. They came out just right!
Love this recipe, Easy and everyone loved it!
close to 200omg sodium per serving! yikes!
Not everyone needs to watch their sodium every second of every day. Those that do, such as myself, are usually smart enough to make lower-sodium choices when picking ingredients, or making a different recipe altogether. Perhaps you’d be happier looking for recipes that actually claim to be low sodium. If you read it again, you’ll notice that this one makes no such claim.
I love simple dishes like this! I especially love anything that I can make ahead of time and just pop in the oven when I need it.
I love your photos also! Very pleasing to the eye.
In need of some classic comfort food like this!! Looks yummy!
Ooh this looks delicious! I must try it! :)
Stuffed shells are so good – Brian could eat a whole baking dish full. I haven't made them in so long…I will have to correct this and try your recipe!
Yum these look and sound great, thanks for the recipe.
I just made stuffed shells a week ago, but with jarred sauce. I'm going to try this home made sauce next time – it sounds great!
I love stuffed shells! They remind me of good home cookin'. :)