Ricotta Stuffed Shells
Stuffed shells take the ricotta, mozzarella and parmesan filling of a lasagna and spoon it into jumbo pasta shells, which bake side by side in a garlic marinara. The marinara simmers for 15 minutes while the shells boil, and the shells come out of the water a few minutes early so they hold their shape while you fill them and finish softening in the oven. Each shell is a ready-made portion, and a whole dish freezes well for another night.
By Luca Ferraro
Published
- Prep Time
- 30 mins
- Cook Time
- 55 mins
- Rest
- 10 mins
- Total Time
- 1 hr 35 mins
- Servings
- 6 servings
How do you make Ricotta Stuffed Shells?
Simmer a quick marinara of 796 ml (28 oz) crushed tomatoes, garlic and oregano for 15 minutes. Boil 24 jumbo shells 2-3 minutes short of al dente. Fill them with 500 g ricotta mixed with mozzarella, parmesan and an egg, set them in the sauce, top with more cheese and bake at 190°C (375°F), covered for 25 minutes and uncovered for 10-15, until the filling reaches 74°C (165°F).
- Total time
- 1 hr 35 mins
- Calories
- 590 per serving
- Protein
- 33 g
- Yield
- 6 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Marinara
Shells
Ricotta filling
Topping
Equipment
23 x 33 cm (9 x 13 in) baking dish · Medium saucepan · Large pot · Colander · Mixing bowl · Rimmed baking sheet · Aluminum foil · Instant-read thermometer
Quick Directions
Make the marinara
Put a large pot of water on to boil for the shells.
Boil the shells
While the sauce simmers, heat the oven to 190°C (375°F).
Mix the filling
In a mixing bowl, stir together the ricotta, 150 g mozzarella, 50 g parmesan, egg, parsley, grated garlic, salt, pepper and a pinch of nutmeg, if using, until evenly combined.
Fill the shells
Spread sauce in the dish, fill each shell and set them in rows.
Bake
Scatter the 150 g mozzarella and 25 g parmesan for the topping over the shells.
Rest and serve
Let the shells rest for 10 minutes so the filling and sauce settle, then lift them out with a large spoon, 4 per serving, with plenty of sauce.
Step-by-Step Instructions
Every step for making ricotta stuffed shells, written out in full.
Make the marinara
Put a large pot of water on to boil for the shells. Heat the olive oil in a medium saucepan over medium heat. Cook the sliced garlic and pepper flakes, if using, for 1-2 minutes, until the garlic is pale golden. Add the crushed tomatoes, the water, oregano, salt and sugar, if using. Bring to a simmer and cook uncovered on low for 15 minutes, stirring now and then. Stir in the basil.
Boil the shells
While the sauce simmers, heat the oven to 190°C (375°F). Cook the shells in a large pot of well-salted boiling water for 2-3 minutes less than the package says, stirring gently a couple of times so they don't stick. Drain carefully, rinse briefly with cool water and spread them open side down on a lightly oiled rimmed baking sheet.
Mix the filling
In a mixing bowl, stir together the ricotta, 150 g mozzarella, 50 g parmesan, egg, parsley, grated garlic, salt, pepper and a pinch of nutmeg, if using, until evenly combined.
Fill the shells
Spread 375 ml (1 1/2 cups) of the marinara over the bottom of the baking dish. Spoon about 2 heaped tablespoons of filling into each shell, or pipe it in from a zip-top bag with one corner snipped off, and set the shells open side up in the dish in snug rows. Spoon the remaining sauce over and around the shells, leaving some of the filling showing.
Bake
Scatter the 150 g mozzarella and 25 g parmesan for the topping over the shells. Cover the dish with foil, tented so it doesn't touch the cheese, and bake for 25 minutes. Uncover and bake for 10-15 minutes more, until the cheese is melted and spotted golden and the sauce bubbles at the edges. The filling of a shell in the centre of the dish should read 74°C (165°F) on an instant-read thermometer.
Rest and serve
Let the shells rest for 10 minutes so the filling and sauce settle, then lift them out with a large spoon, 4 per serving, with plenty of sauce.
Recipe Tips
- Undercook the shells by 2-3 minutes. Fully cooked shells split as you fill them and turn soft in the oven.
- Boil a few more shells than you need. Some always tear, and the extras are a backup.
- If your ricotta looks wet, drain it in a fine sieve for 15 minutes so the filling stays thick and does not water down the sauce.
- Keep the dish covered for the first 25 minutes. Uncovered pasta edges sticking out of the sauce dry out and turn hard.
Variations
- Spinach and ricotta: squeeze 300 g thawed frozen chopped spinach completely dry and stir it into the filling.
- Meat sauce: brown 450 g ground beef or Italian sausage in the saucepan before the garlic and cook it until no pink remains; ground meat is safe at 71°C (160°F). Spoon off the fat, then make the marinara around it.
- Jarred sauce: skip the marinara and use two 650-700 ml jars (about 1.3 litres) of tomato pasta sauce.
- Cottage cheese filling: use 500 g full-fat cottage cheese in place of the ricotta, drained in a sieve for 15 minutes.
Nutrition (per serving)
| Calories | 590 |
|---|---|
| Protein | 33 g |
| Carbs | 43 g |
| Fat | 33 g |
| Saturated fat | 18 g |
| Fibre | 4 g |
| Sugar | 7.5 g |
| Sodium | 1200 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate within 2 hours for up to 4 days.
- Freezer
- Freeze the assembled, unbaked dish or baked leftovers, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge before baking or reheating.
- Reheat
- Reheat covered at 180°C (350°F) for 20-25 minutes for a few shells or 40-50 minutes for a full dish, until hot to 74°C (165°F) in the centre. Single portions can be microwaved covered for 2-3 minutes.
Ricotta Stuffed Shells FAQs
How do you keep jumbo shells from tearing?
Cook them 2-3 minutes short of the package time, stir gently while they boil, and drain them carefully rather than tipping them into a colander from a height. Rinse them briefly with cool water and spread them out on an oiled tray so they don't stick together. Boil 4-6 extra in case a few split.
Can I make stuffed shells ahead of time?
Yes. Assemble them in the dish up to 24 hours ahead, cover tightly and refrigerate. Bake straight from the fridge at 190°C (375°F), covered for 35 minutes and uncovered for 15 minutes, until the filling in the centre reaches 74°C (165°F).
Can you freeze stuffed shells?
Yes. Freeze the assembled dish before baking, or baked leftovers, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge, then bake covered at 190°C (375°F) for 35 minutes and uncovered for 15 minutes, until the centre reaches 74°C (165°F).
How many stuffed shells per person?
Plan on 4 shells per person for a main course, which is how this recipe serves 6 from 24 shells. With a salad and bread on the side, 3 shells each is usually enough.
Do you need egg in the ricotta filling?
The egg binds the ricotta so the filling holds its shape as it bakes. You can leave it out; the filling will be softer and a little looser, but it still works.
Are stuffed shells vegetarian?
This recipe contains no meat. Parmesan is traditionally made with animal rennet, so for a strictly vegetarian dish use a hard cheese labelled vegetarian or made with microbial or vegetable rennet.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
