There’s something so satisfying about a warm, cheesy pasta dish that feels like a big comforting hug. This Easy Baked Stuffed Shells with Ricotta Recipe takes classic stuffed shells to the next level with a creamy, flavorful filling and a luscious marinara sauce—perfect for a cozy weeknight dinner or a special family meal.

The image shows a white baking dish filled with large pasta shells layered with red tomato sauce, melted cheese, and green herbs. The top layer of the dish is golden and bubbly with browned spots, indicating it has been baked. A woman's hand holding a fork lifts a pasta shell from the dish, with melted cheese stretching from the shell back into the dish. The background features a slightly blurred white marbled surface with a sprig of green herb in the foreground. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Baked Stuffed Shells with Ricotta Recipe
Top Tip
How to Serve Easy Baked Stuffed Shells with Ricotta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Baked Stuffed Shells with Ricotta Recipe

Why You'll Love This Recipe

This recipe is my go-to when I want something hearty but not complicated. I love how easily it comes together, yet still feels special—and the ricotta filling just melts in your mouth. It’s a dish that pleases just about everyone at the table!

Simple Prep: Less than 20 minutes of hands-on work before it bakes—anyone can do this!
Rich, Creamy Filling: The combination of ricotta, cream cheese, and Parmesan hits the perfect creamy note every time.
Perfectly Balanced Flavors: Fresh garlic, parsley, and a hint of oregano bring the filling to life without overpowering the dish.
Family-Friendly: This baked dish is great for leftovers, and it freezes well, making it even more convenient.

Ingredients & Why They Work

Each ingredient plays a vital role in making this dish feel homemade yet seamless. Choosing good quality cheese and a flavorful marinara makes a noticeable difference, so don’t skimp there if you can help it.

Flat lay of a small pile of jumbo pasta shells, a mound of creamy ricotta cheese, a handful of shredded mozzarella cheese, a small heap of grated parmesan cheese, a softened block of cream cheese, one large whole egg with a clean shell, a small white bowl filled with vibrant red marinara sauce, a few sprigs of fresh chopped parsley, one large garlic clove, and a small white bowl containing dried oregano, sea salt, and ground pepper, all arranged with perfect symmetry 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

Jumbo pasta shells: The perfect size to hold plenty of filling but sturdy enough to bake without falling apart.
Marinara sauce: Use your favorite jarred sauce or homemade—it creates a flavorful base and keeps the dish moist.
Ricotta cheese: The star of the filling with its creamy, mild texture that blends beautifully with the other cheeses.
Mozzarella cheese: Divided between filling and topping to add gooey meltiness and that classic Italian cheese pull.
Parmesan cheese: Adds a slightly nutty, salty punch and deepens the richness.
Cream cheese: My sneaky secret for extra creaminess and body in the filling.
Egg: Helps bind everything together so the shells keep their shape and the filling isn’t runny.
Fresh parsley: Brings a fresh herbal note to brighten the dish (dried works in a pinch!).
Oregano, sea salt, and pepper: Essential seasoning to enhance every other ingredient.
Garlic clove: Pressed fresh garlic adds that unmistakable Italian flavor, because garlic makes everything better.

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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.

Make It Your Way

I like to keep the core of this Easy Baked Stuffed Shells with Ricotta Recipe simple, but it’s super easy to customize. Once you get the basic filling down, you can add your own twist.

Variation: Sometimes I mix chopped spinach or sautéed mushrooms right into the ricotta filling. It adds a lovely earthiness and sneaks in some veggies that even picky eaters won’t notice.
Dietary swaps: For a lighter version, I swap cream cheese for part-skim ricotta and reduce the mozzarella amount. Or, use gluten-free pasta shells if needed.
Spice it up: A pinch of crushed red pepper flakes in the filling or sauce can kick it up a notch—great for those who love a little heat.

Step-by-Step: How I Make Easy Baked Stuffed Shells with Ricotta Recipe

In a white baking dish, there is a base layer of bright red tomato sauce spread evenly. On top of the sauce, there are eight large pasta shells arranged in two rows, each shell stuffed with a creamy white mixture that has green herb flecks. A woman's hand holds one shell while another woman's hand scoops the white filling with a spoon into the shell. In the upper left corner, a glass bowl with more of the white filling is visible. The dish sits on a white marbled surface with a couple of green parsley sprigs nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Shells Just Right

Start by boiling the jumbo shells, but here’s the trick: cook them for one minute less than the package says. This keeps them from getting mushy when baked. After draining, lay them out on a baking sheet so they don’t stick together while you whip up the filling.

Step 2: Make the Creamy Ricotta Filling

Mix ricotta, cream cheese, half the mozzarella, Parmesan, the egg, chopped parsley, pressed garlic, oregano, salt, and pepper in a bowl. I usually stir gently with a spoon; no need to overmix. This filling is rich but light—perfect for stuffing without being heavy.

Step 3: Assemble and Bake

Butter a 9x13 casserole dish and spread a few spoonfuls of marinara on the bottom to prevent sticking. Carefully spoon a heaping amount of filling into each shell, then place them in the dish. Pour the remaining sauce over the shells, and sprinkle with the remaining mozzarella and some extra Parmesan for a golden finish.

Cover loosely with buttered foil to keep things moist and bake at 350°F (175°C) for 20 minutes, then uncover and bake for another 5-10 minutes until bubbly and lightly golden. The aroma during baking? Absolute heaven.

Top Tip

Over the years, I’ve learned a few things that turn this recipe from good to unforgettable. These tips make sure your shells stay tender but not soggy, and the filling stays creamy yet stable.

Don’t overcook the pasta: Boiling your shells one minute less than recommended keeps them firm and prevents them from breaking when filling.
Use softened cream cheese: This blends more smoothly into the ricotta, creating a velvety filling without lumps.
Lightly butter the foil: Putting butter or spray on the underside of your foil keeps it from sticking to the cheese on top.
Don’t skip the beaten egg: It’s what helps hold the filling together, so you don’t get a mess when you serve.

How to Serve Easy Baked Stuffed Shells with Ricotta Recipe

Garnishes

I usually top my serving with a sprinkle of fresh chopped parsley or basil leaves for color and freshness. Sometimes a drizzle of extra virgin olive oil or a light dusting of Parmesan at the table really rounds out the flavors nicely.

Side Dishes

This pairs beautifully with a simple green salad dressed in lemon vinaigrette or a crisp Caesar salad. Garlic bread or roasted veggies like asparagus are also easy sides that complement the richness without competing.

Creative Ways to Present

For dinner parties, I’ve arranged the stuffed shells in mini cast iron skillets or adorable ramekins for single servings. It’s a charming presentation that’s guaranteed to impress and keeps portions tidy.

Make Ahead and Storage

Storing Leftovers

I cover leftovers tightly with plastic wrap or foil and store them in the fridge for up to 3 days. When reheated, they taste almost as fresh as the first time.

Freezing

This recipe freezes beautifully. I bake it just until the filling sets, then cool completely before freezing in an airtight container. When ready to eat, bake straight from frozen, adding extra minutes to the baking time until piping hot.

Reheating

I reheat leftovers covered with foil in a 350°F oven for about 15-20 minutes or until warmed through. The foil keeps the shells moist and prevents the cheese on top from getting too brown or tough.

Frequently Asked Questions:

Can I make Easy Baked Stuffed Shells with Ricotta Recipe ahead of time?

Absolutely! You can assemble the stuffed shells a day before, cover tightly with plastic wrap and foil, then refrigerate. When you’re ready to serve, just bake as directed, adding a few extra minutes if necessary.

What if I don’t have jumbo shells?

If jumbo shells aren’t available, large pasta tubes like manicotti shells can be a good substitute. Just adjust cooking times slightly and make sure to stuff them carefully.

Can I use frozen spinach in the filling?

Yes! Just be sure to thaw and squeeze out as much liquid as possible from the spinach before folding it into the ricotta mixture to prevent sogginess.

How do I prevent the shells from sticking together?

After boiling, drain the shells well and spread them on a baking sheet in a single layer to cool. Lightly coating them with a bit of oil or butter can also help keep them separated.

Final Thoughts

This Easy Baked Stuffed Shells with Ricotta Recipe has become a favorite in my kitchen because it feels indulgent without being fussy. The creamy filling paired with the tender pasta and tangy marinara always brings people back for seconds (and thirds!). I really hope you enjoy making it as much as I do—it’s one of those comforting dishes that just feels like home on a plate.