Comfort Food Classic: The Best Easy Ricotta Stuffed Shells
These Easy Ricotta Stuffed Shells are a delicious and comforting baked pasta dish! They’re filled with a creamy ricotta cheese mixture and topped with marinara sauce and melted mozzarella cheese. Learn how to make this simple and satisfying recipe
Ingredients
Scale
For the Filling:
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce:
- 3 cups marinara sauce
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Optional Toppings:
- Additional Parmesan cheese
- Fresh basil leaves
Instructions
- Preheat and Cook Pasta: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly. Cook pasta shells in salted boiling water 1–2 minutes less than package instructions. Drain, rinse with cold water, and set aside.
- Make the Filling: Mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper in a bowl until smooth.
- Assemble the Dish: Spread 1 cup marinara sauce in the prepared dish’s bottom. Stuff each shell with a generous tablespoon of the ricotta mixture. Arrange shells seam-side up in the dish.
- Prepare the Sauce: Combine remaining marinara with basil and oregano. Spoon sauce evenly over the shells.
- Bake: Sprinkle remaining mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes until cheese is bubbly.
- Serve: Cool for 5 minutes before serving. Garnish with Parmesan and basil if desired.