Stuffed Shells Recipe
Classic Ricotta Stuffed Shells made with flavorful three cheese ricotta filling and homemade marinara sauce. This stuffed shells recipe is extra cheesy and made with fresh herbs and garlic flavors.
Servings: 6 (makes 18 stuffed shells)
Calories: 454kcal
Ingredients
- 3 cup marinara sauce
Pasta:
- 8 oz jumbo shells 18 shells but throw in a few extras
- salt
- fresh cracked black pepper
- 1 tsp garlic powder
Ricotta filling:
- 15 oz whole milk ricotta cheese
- 8 oz shredded Mozzarella cheese divided
- 1/2 cup fresh grated Parmesan cheese
- 1 egg
- 1 tbsp minced parsley fresh or dry
- 1 tbsp minced basil fresh or dry
- 1 tsp dry oregano
- 3 garlic cloves pressed
- salt
- fresh cracked black pepper
Topping:
- 1/2-1 cup shredded Mozzarella cheese
- 1/2 tsp dry oregano
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
Pasta:
- TIP: season water that pasta is cooked in to infuse it with more flavor.TIP: this recipe makes about 18 stuffed shells but cook 2-3 extra shells just in case some rip and break apart.
- Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven.
- Once cooked, strain, and set aside to cool down enough to be handled.
Ricotta filling:
- While pasta is cooking, mix the filling.
- Combine ricotta cheese, egg, herbs, pressed garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout. (Set aside about 1/3 cup of shredded Mozzarella for topping.)
Baking:
- Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.
- Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the pan.
- TIP: I don’t like to place shells seam down because the filling often leaks out of the shells, so place shells in the pan seam up.
- Sprinkle some Mozzarella cheese and oregano over each shell and bake for about 20-25 minutes.
Video
Notes
- Make Ahead: Cook jumbo shells and stuff each shell with the ricotta filling. Spread the sauce in a baking dish and nestle the stuffed shells into it. Cover the baking dish air-tight with a fitted lid of a plastic wrap. Make sure it’s covered air-tight and refrigerate for a day or so. (I wouldn’t recommend making stuffed shells any more than 1 day ahead.) When ready, take the dish out of the refrigerator and take off the covering. Let it sit on the counter while the oven preheats and sprinkle mozzarella cheese and herbs on top. Bake for 25-30 minutes.
- Storing: You can store baked shells right in the same baking dish just make sure to cool it to room temperature before refrigerating! (Or, you can transfer them into an air-tight food storage container.) Cover the leftover dish air-tight and refrigerate. Properly stored, they should last 3-4 days.
- Reheating: you can reheat individual portions in the microwave, just make sure not to overheat it. It’s best to reheat in 30-40 second increments just until heated through. You can also reheat in the oven at 350°F. Transfer the shells into a baking dish, cover with aluminum foil and reheat just until heather through.
- Freezing: See the post for freezing instruction and options.
Nutrition
Calories: 454kcal | Carbohydrates: 39g | Protein: 27g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 1085mg | Potassium: 622mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1285IU | Vitamin C: 9.9mg | Calcium: 470mg | Iron: 2.5mg