These Easy Ricotta Stuffed Shells are the definition of comfort food. Imagine tender pasta shells overflowing with creamy ricotta, mozzarella, and spinach, all nestled in a rich, tangy marinara sauce. It’s the kind of dish that fills the kitchen with warmth and the air with irresistible aromas. Whether you’re cooking for a busy weeknight dinner or hosting a cozy family gathering, this recipe brings joy to every table it touches.

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Each bite offers a delightful balance of textures—the delicate bite of the pasta, the velvety smoothness of the cheese mixture, and the deep, savory notes of a perfectly seasoned tomato sauce. This is a meal that looks impressive, tastes indulgent, and yet is surprisingly simple to pull off, making it a go-to favorite for both new and seasoned home cooks.
Why You’ll Love This Easy Ricotta Stuffed Shells Recipe
- Effortlessly Delicious: Minimal prep with maximum flavor payoff.
- Kid and Crowd Friendly: A guaranteed hit for any age group.
- Make-Ahead Magic: Can be assembled ahead and baked later—perfect for meal prep.
- Vegetarian Comfort: Hearty enough to satisfy without needing any meat.
- Customizable: Add mushrooms, sausage, or herbs to tailor it to your taste.
- Freezer-Friendly: Make a double batch and freeze one for another night.
Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)
Before you dive into making Easy Ricotta Stuffed Shells, having the right tools on hand will make the process smooth and enjoyable. Here’s what you’ll need:
- Large Pot: For boiling the pasta shells evenly without sticking. A generously sized pot ensures the shells have room to cook without tearing.
- Colander: To drain the pasta quickly and thoroughly. Prevents sogginess and helps cool the shells for stuffing.
- Mixing Bowls: One large bowl for the ricotta filling and a smaller one for organizing ingredients. A spacious bowl gives you room to stir the cheeses, spinach, and seasonings evenly.
- Spoon or Small Spatula: For stuffing the shells neatly. A spoon that fits into the shells makes filling them easy and mess-free.
- Baking Dish (9×13): A ceramic or glass dish is ideal to hold the shells snugly and bake them evenly.
- Aluminum Foil: Essential for covering the dish while baking to prevent the cheese from over-browning before the shells are cooked through.
- Oven Mitts: Safety first! You’ll be working with a hot oven and hot dish.
- Serving Spoon: Wide enough to scoop the shells cleanly without tearing them apart.
Preparation Tips
- Undercook the Shells Slightly: Boil them just until al dente—about 2 minutes less than package directions. They’ll finish cooking in the oven and hold their shape better for stuffing.
- Drain and Cool on a Sheet Pan: After draining, lay the shells out on a lightly oiled baking sheet to cool. This prevents sticking and makes them easier to handle.
- Use Whole Milk Ricotta: It delivers a creamier texture and richer flavor than part-skim alternatives.
- Drain Ricotta if Watery: If your ricotta seems runny, drain it using cheesecloth or a fine sieve for 15–30 minutes to prevent a soggy filling.
- Chop Spinach Finely: Whether using fresh or frozen spinach, chopping it ensures it blends well into the cheese filling.
- Taste Your Filling Before Stuffing: A small spoonful can help you adjust salt, pepper, or seasoning before it’s tucked into the shells.
Ingredients for This Easy Ricotta Stuffed Shells Recipe
To make these cheesy, saucy stuffed shells, you’ll need a combination of pantry staples and fresh ingredients. Here’s the full list:
For the Shells & Filling:
- 20 jumbo pasta shells (cook a few extra in case some break)
- 1 ½ cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped and wilted (or 1 cup frozen spinach, thawed and squeezed dry)
- 2 cloves garlic, minced
- ¼ teaspoon ground nutmeg (optional, adds a warm undertone)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh basil (plus more for garnish)
For the Sauce:
- 2 ½ cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil (if sautéing fresh spinach or garlic)
Optional Toppings:
- Extra mozzarella and Parmesan for a golden, cheesy finish
- Fresh basil leaves for a fragrant, colorful garnish
These ingredients come together to create a creamy, cheesy, flavorful filling balanced with a vibrant marinara that bakes beautifully into the perfect comfort dish.

Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo shells and cook until just shy of al dente—about 8 minutes or 2 minutes less than the package instructions. Drain and rinse with cold water to stop the cooking process. Lay the shells out on a baking sheet brushed with a little olive oil to prevent sticking.
Step 2: Prepare the Ricotta Filling
In a large mixing bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, spinach, minced garlic, nutmeg (if using), salt, pepper, and chopped basil. Mix thoroughly until smooth and well combined. Taste and adjust seasoning if needed.
Step 3: Preheat the Oven and Prepare Baking Dish
Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish. This helps prevent the shells from sticking and adds extra moisture while baking.
Step 4: Stuff the Shells
Using a spoon or small spatula, gently fill each shell with a generous spoonful of the ricotta mixture. Don’t overstuff; the filling should fit snugly without overflowing. Arrange the stuffed shells in the prepared baking dish over the marinara.
Step 5: Add Sauce and Cheese
Spoon the remaining marinara sauce over the shells. Sprinkle additional mozzarella and Parmesan on top for a cheesy, golden finish.
Step 6: Bake the Shells
Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly with lightly golden edges.
Step 7: Garnish and Serve
Remove from oven and let rest for 5 minutes. Garnish with fresh basil before serving. Enjoy your hearty, homemade stuffed shells hot and melty!
Notes
- Make-Ahead Option: You can assemble the shells up to a day in advance and refrigerate them until ready to bake. Just add 5 extra minutes to the baking time if starting from cold.
- Freeze for Later: Assemble the dish completely (without baking), wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking, or bake directly from frozen—just increase the baking time by 15–20 minutes.
- Sauce Variations: Swap marinara for a creamy Alfredo or spicy arrabbiata if you’re looking to change things up.
- More Veggies? Add sautéed mushrooms, zucchini, or finely chopped broccoli to the ricotta mixture.
- Make it Meaty: Mix cooked ground beef, sausage, or turkey into the sauce layer or add it to the filling for extra protein.
Watch Out for These Mistakes While Cooking
- Overcooking the Pasta: If the shells are too soft, they’ll tear when stuffing or fall apart during baking. Always cook them slightly under al dente.
- Watery Ricotta: Excess moisture in ricotta can lead to soggy shells. Drain the ricotta or pat dry with paper towels if needed.
- Overstuffing: While it’s tempting, overfilling the shells can cause them to burst open during baking.
- Skimping on Sauce: Too little sauce can make the dish dry. Make sure there’s a generous layer underneath and on top.
- Uneven Baking: Failing to cover with foil at first may lead to over-browned cheese and undercooked centers. Always start covered, then uncover to brown.
- Crowding the Pan: Stuffed shells should be snug but not crammed. Give them a little space to expand and bake evenly.
- Forgetting to Taste the Filling: Adjusting seasoning before stuffing makes a world of difference.
- Skipping the Rest Time: Letting the dish rest for a few minutes after baking helps everything set and makes serving neater.
What to Serve With Easy Ricotta Stuffed Shells?
Stuffed shells are rich and satisfying on their own, but pairing them with the right sides can elevate your meal to a full Italian-inspired spread. Think light, crisp textures and fresh flavors to complement the creamy, cheesy main dish.
8 Recommendations
1. Garlic Bread or Cheesy Breadsticks
A classic! Crunchy on the outside, soft inside—perfect for soaking up that marinara sauce.
2. Simple Green Salad
A refreshing counterbalance. Try mixed greens, cherry tomatoes, red onion, and balsamic vinaigrette.
3. Roasted Vegetables
Oven-roasted broccoli, zucchini, or bell peppers add warmth and a slightly charred contrast.
4. Caesar Salad
With creamy dressing, croutons, and parmesan, it offers a rich yet fresh bite next to the stuffed shells.
5. Caprese Salad
Fresh mozzarella, tomatoes, and basil drizzled with olive oil bring a cool, tangy twist to the meal.
6. Antipasto Platter
Serve olives, marinated artichokes, roasted red peppers, and cured meats for a beautiful and tasty appetizer.
7. Steamed Green Beans with Lemon
Bright, snappy, and just lightly seasoned, they’re a healthy complement.
8. Minestrone or Italian Wedding Soup
If you’re aiming for a full-course dinner, start with a light, flavorful soup that doesn’t compete with the main dish.
Storage Instructions
Refrigerating Leftovers:
Place any leftover ricotta stuffed shells in an airtight container or cover the baking dish tightly with foil. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger servings in the oven at 350°F (175°C) until heated through.
Freezing for Later:
To freeze before baking, assemble the dish fully but skip the baking. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to cook, thaw overnight in the fridge or bake directly from frozen (add an extra 15–20 minutes to baking time).
To freeze leftovers, portion the cooked shells into airtight containers and freeze for up to 1 month. Reheat from frozen in the microwave or oven.
Estimated Nutrition (Per Serving – based on 4 servings)
- Calories: ~420
- Protein: 21g
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 6g
- Sodium: 720mg
- Calcium: 30% DV
Nutrition values can vary depending on the brands of ingredients used and portion sizes.
Frequently Asked Questions
1. Can I use cottage cheese instead of ricotta?
Yes, you can substitute cottage cheese for ricotta if you prefer a lighter texture. Drain it first for a thicker consistency and blend if you want a smoother filling.
2. Can I make this recipe gluten-free?
Absolutely—just use gluten-free jumbo pasta shells and ensure your marinara sauce is certified gluten-free.
3. Do I have to use spinach in the filling?
No, the spinach is optional. You can omit it entirely or replace it with another veggie like sautéed mushrooms or finely chopped kale.
4. What’s the best way to stuff the shells without making a mess?
Use a small spoon or fill a piping bag (or a zip-top bag with the corner snipped) to pipe the filling cleanly into each shell.
5. Can I prepare this dish ahead of time?
Yes, you can assemble it up to a day in advance and refrigerate. Just bake when ready, adding a few minutes if chilled.
6. Why are my shells breaking during boiling?
They may be overcooked or stirred too vigorously. Cook just to al dente and handle gently with a slotted spoon.
7. Is it okay to freeze baked leftovers?
Yes, once cooled, you can freeze baked leftovers in airtight containers. Reheat in the microwave or oven as needed.
8. How do I avoid a watery filling?
Drain your ricotta if it’s wet, and squeeze any excess moisture out of thawed frozen spinach.
Conclusion
These Easy Ricotta Stuffed Shells bring together classic Italian comfort in one cozy, cheesy, and utterly satisfying dish. With minimal prep and big flavor, it’s the kind of recipe that earns a permanent spot in your dinner rotation. Whether you’re cooking for family, entertaining guests, or meal-prepping for the week, this dish delivers every time. Don’t forget to serve it with your favorite side, and enjoy the melty, savory goodness—forkful by delicious forkful.

Easy Ricotta Stuffed Shells
- Total Time: 50 minutes
- Yield: 4 servings
Description
Easy Ricotta Stuffed Shells are a comforting Italian-inspired dish made with jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, Parmesan, and spinach, all nestled in a rich marinara sauce. Perfect for weeknight dinners or make-ahead meals, this hearty recipe is satisfying, simple, and crowd-pleasing.
Ingredients
- 20 jumbo pasta shells
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped and wilted (or 1 cup frozen, thawed and squeezed dry)
- 2 cloves garlic, minced
- 1/4 tsp ground nutmeg (optional)
- Salt and black pepper to taste
- 2 tbsp chopped fresh basil (plus more for garnish)
- 2 1/2 cups marinara sauce
- 1 tbsp olive oil (if sautéing fresh spinach or garlic)
Instructions
- Preheat oven to 375°F (190°C).
- Boil the pasta shells until just al dente, about 8 minutes. Drain and cool on an oiled baking sheet.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, spinach, garlic, nutmeg, salt, pepper, and basil.
- Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish.
- Fill each shell with the ricotta mixture and place in the baking dish.
- Spoon remaining marinara over the shells and sprinkle with extra mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake uncovered for 10 minutes until bubbly and golden.
- Let rest for 5 minutes, garnish with basil, and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes