Stuffed Pasta Shells with Ricotta Cream

Name: Stuffed Pasta Shells with Ricotta Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh parsley, chopped; 2 cups marinara sauce; Salt and pepper to taste

Highlighted under: Comfort Food

I love making Stuffed Pasta Shells with Ricotta Cream because it's a dish that always pleases my family and friends. The large shells are perfect for filling with creamy ricotta, blending beautifully with marinara sauce. I find that the combination of herbs and cheese brings a delightful richness to every bite. This recipe not only looks impressive on the table but is also surprisingly simple to prepare. It’s a go-to for our gatherings, and it never fails to impress with its comfort food vibes and elegance.

Created by

Chelsea Payne

Last updated on 2026-01-07T13:43:17.688Z

When I first tried my hand at making Stuffed Pasta Shells, I was surprised at how much flavor the ricotta mixture added. After several attempts, I've learned the value of really seasoning the ricotta with fresh herbs. Each batch brings a new experience, especially when you experiment with adding spinach or even vegetables to the filling.

What works wonderfully is let the shells absorb the marinara for a brief while before serving. This allows them to soak up some sauce and enhances their overall flavor. I usually let them sit for about 10 minutes before digging in!

        Why You'll Love This Recipe
        Creamy ricotta filling meets flavorful marinara sauce
Perfectly al dente pasta shells for satisfying bites
Great for family meals or impressing guests at a dinner party

      

Perfecting Your Pasta Shells

Achieving the ideal texture for your pasta shells is crucial for the success of this dish. When boiling them, be sure to keep a close watch and cook until they are just al dente, usually about 8-10 minutes. Overcooking can lead to them becoming too soft, which may cause them to break when filled. After draining, let them cool slightly on a baking sheet to avoid sticking.

Once cooked, you have the flexibility to prepare the shells ahead of time. They can be drizzled with a bit of olive oil to prevent sticking and stored in the refrigerator for up to 24 hours before stuffing. Just remember to cover them tightly to preserve moisture and freshness.

Culinary Chemistry of the Filling

The ricotta cheese serves as the heart of the filling, bringing creaminess and a mild flavor profile. Its high moisture content is balanced by the addition of egg, which acts as a binder, ensuring a stable filling that holds its shape during baking. If you're looking for a dairy-free option, you can substitute the ricotta with tofu blended with nutritional yeast for a similar texture and a boost of flavor.

Herbs play a significant role in elevating the overall taste of the filling. Fresh basil and parsley not only add vibrant color but also infuse the mixture with aromatic flavors. For a twist, consider adding freshly minced garlic or even a pinch of red pepper flakes to introduce a mild heat that contrasts beautifully with the creamy elements.

Ingredients

Gather these ingredients to prepare your Stuffed Pasta Shells with Ricotta Cream:

Ingredients

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

Ensure all ingredients are fresh for best results!

Instructions

Follow these steps for assembling your delightful stuffed pasta shells:

Cook the Pasta

Boil a large pot of salted water. Add jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool.

Prepare the Filling

In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, egg, basil, parsley, salt, and pepper. Mix well until smooth and creamy.

Stuff the Shells

Preheat the oven to 375°F (190°C). Stuff each pasta shell generously with the ricotta mixture and place them in a baking dish.

Add Sauce and Cheese

Pour marinara sauce over the stuffed shells, ensuring they are well-covered. Sprinkle the remaining mozzarella cheese on top.

Bake and Serve

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden. Serve warm.

Enjoy your delicious Stuffed Pasta Shells with Ricotta Cream!

Pro Tips

For a richer flavor, consider adding sautéed mushrooms or spinach to the ricotta filling. You can also play with different herbs depending on your taste preferences.

Make-Ahead and Storage Tips

If you want to save time on the day you serve these stuffed shells, you can prepare and assemble them a day in advance. Just cover the unbaked dish with foil and refrigerate. Add a few extra minutes to the baking time when you're ready to pop them in the oven, as they'll need time to heat through completely.

Leftover pasta shells can be stored in an airtight container in the refrigerator for up to three days. When reheating, cover them in foil to keep them from drying out and bake at 350°F (175°C) for about 20 minutes until heated through. You can also freeze them—a great option for meal prep! Just ensure they are cooled completely before freezing.

Serving Suggestions

These stuffed pasta shells pair wonderfully with a simple side salad or garlic bread, which can complement the rich flavors of the dish. You might also want to consider topping them with fresh herbs or a sprinkle of crushed red pepper for added color and flavor.

For a twist on presentation, try serving the shells individually on plates with a drizzle of marinara sauce on the bottom, creating a beautiful contrast against the crispy cheese topping. Not only does this enhance aesthetics, but it adds more flavor to every bite as well.

Questions About Recipes

→ Can I prepare stuffed shells ahead of time?

Yes, you can prepare the stuffed shells and cover them with sauce. Store them in the refrigerator for up to 24 hours before baking.

→ What can I use instead of ricotta cheese?

Cream cheese or cottage cheese can be excellent substitutes for ricotta in this recipe.

→ Can I freeze the stuffed shells?

Absolutely! Just assemble without baking, cover well, and freeze. When ready to eat, bake directly from the freezer, adding extra time if needed.

→ How do I know when the stuffed shells are done?

They are done when the cheese on top is melted and lightly golden, and the sauce is bubbling around the edges.