Stuffed Pasta Shells with Ricotta Cream

Name: Stuffed Pasta Shells with Ricotta Cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1 egg; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 1 teaspoon garlic powder; 2 cups marinara sauce; Salt and pepper to taste

Highlighted under: Cozy Plate Creations

I absolutely love making stuffed pasta shells with ricotta cream because they bring a wonderful warmth to our dinner table. The combination of tender pasta shells filled with a creamy ricotta mixture, smothered in marinara sauce, creates a dish that's not only satisfying but also impressively delicious. Each bite is a delightful experience, and I find joy in watching my family enjoy it as much as I do. Plus, they are surprisingly easy to prepare, making them the perfect choice for a cozy night in or a gathering with friends.

Created by

Lucinda Price

Last updated on 2026-01-10T02:01:13.575Z

When I first tried making stuffed pasta shells, I was skeptical about their complexity. However, after a few rounds of practice and tweaking the filling, I found that the combination of ricotta cheese and fresh herbs makes for a luscious filling that complements the pasta perfectly. Baking them in marinara sauce adds another layer of flavor that seals in all the goodness. The key is to not overstuff the shells to ensure even cooking and easy serving!

One tip I swear by is to let the ricotta sit with a sprinkle of salt for about 15 minutes before filling the shells. This helps to draw out excess moisture, ensuring that the filling holds up well and doesn’t make the shells soggy. Trust me, it makes a world of difference in texture and flavor!

        Why You'll Love This Recipe
        Creamy ricotta filling with fresh herbs for a burst of flavor
Hearty pasta shells make it a filling meal
Perfect for both weeknight dinners and special occasions

      

Choosing the Right Ingredients

When making stuffed pasta shells, the quality of your ingredients can profoundly impact the dish. Opt for fresh ricotta cheese if possible; its creamy texture and milky flavor contribute significantly to the filling's richness. If you can’t find fresh ricotta, a well-drained store-bought version or even a mixture of cottage cheese and cream cheese can work in a pinch, though the texture might be slightly different. Always ensure that your herbs are fresh, as dried herbs won't provide the same vibrant flavor profile.

Parmesan cheese is a game changer in this recipe. Its sharpness balances the creaminess of the ricotta, and mixing it directly into the filling helps enhance each bite. For added depth, consider using a blend of different cheeses, such as some crumbled feta for a tangy touch. Just be mindful of the salt content, especially if you’re adding salty cheeses.

Perfecting the Stuffing Technique

Stuffing the pasta shells might seem challenging, but a few simple techniques can make the process easier and cleaner. Use a small spoon or a piping bag to fill each shell uniformly, ensuring you pack the filling lightly to avoid bursting the shells while baking. If you're using a spoon, try to tilt the shell slightly to create more space for the filling. Make sure to leave a little room at the top to allow for bubbling air during cooking.

If you notice your shells tend to break during the cooking process, try reducing the boiling time slightly or placing them in a non-stick pot. Overcooked shells can become mushy and harder to handle. After draining, always rinse them briefly with cold water to stop the cooking process and further maintain their structure.

Ingredients

Ingredients for Stuffed Pasta Shells

12 jumbo pasta shells
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 egg
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
2 cups marinara sauce
Salt and pepper to taste

Make sure to gather all the ingredients before starting to ensure a smooth cooking process.

Instructions

Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them for 8-10 minutes until al dente. Drain and set aside on a baking sheet, drizzling a little olive oil to prevent sticking.

Prepare the Filling

In a bowl, combine ricotta, Parmesan, half of the mozzarella, egg, basil, parsley, garlic powder, and a pinch of salt and pepper. Mix thoroughly until smooth.

Stuff the Shells

Preheat your oven to 375°F (190°C). Using a spoon, carefully fill each pasta shell with the ricotta mixture, packing it gently. Place the stuffed shells in a baking dish.

Add Sauce and Cheese

Cover the stuffed shells with marinara sauce and sprinkle the remaining mozzarella cheese on top. Ensure all shells are well coated to keep them moist.

Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until cheese is bubbly and golden.

Serve

Let the shells cool slightly before serving. Garnish with extra herbs if desired.

Enjoy your delicious stuffed pasta shells with a side salad or garlic bread!

Pro Tips

For extra flavor, try adding some sautéed spinach or mushrooms to the ricotta mixture. You can also substitute different cheeses for a unique taste!

Make-Ahead and Storage Tips

One of the advantages of stuffed pasta shells is that they can be made ahead of time and stored. After filling the shells, arrange them in your baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. This not only saves time during busy weeknights but also allows the flavors to meld beautifully. Just remember, if you're prepping them a day in advance, adjust your baking time slightly, as they'll need more time to come up to temperature.

If you want to freeze the stuffed shells, do so in a single layer on a baking sheet, then transfer to a freezer-safe container once frozen. They can be reheated directly from the freezer, but ensure they are properly covered with marinara sauce to prevent drying out. Bake at 375°F (190°C) for about 35-40 minutes or until heated through and bubbly.

Serving Suggestions and Pairings

Stuffed pasta shells are delightful on their own, but they can be elevated with simple sides. A fresh salad with arugula, cherry tomatoes, and a light vinaigrette offers a refreshing contrast to the creamy richness of the shells. Garlic bread is another perfect companion, ideal for scooping up any leftover sauce on the plate.

For those looking to add a twist, try serving the stuffed shells with a pesto drizzle or a balsamic reduction to enhance the flavor. These additions provide a gourmet touch and create an impressive presentation. Lastly, a sprinkle of crushed red pepper adds a hint of heat, balancing out the creamy ricotta beautifully.

Questions About Recipes

→ Can I prepare the shells in advance?

Yes, you can assemble the stuffed shells and refrigerate them for up to 24 hours before baking.

→ What can I substitute for ricotta cheese?

Mascarpone or cottage cheese works well as a substitute, adjusting seasoning to taste.

→ Can I freeze the stuffed shells?

Absolutely! Freeze the uncooked stuffed shells in an airtight container for up to 2 months. Just bake from frozen, adding extra time.

→ What's the best way to reheat leftovers?

Reheat in the oven at 350°F (175°C) until warmed through, covering with foil to retain moisture.