Easy Stuffed Shells with Ricotta and Marinara

 

Easy stuffed shells with creamy ricotta, Parmesan, fresh herbs and marinara, topped with melted mozzarella. A comforting baked pasta dinner perfect for easing into fall.

Easy Stuffed Shells with Ricotta and Marinara

As we start easing into fall, I'm finding myself reaching for a few more comforting dinners. Nothing too heavy just yet—it's still warm outside here in Southern California—but there's something about a bubbling dish of pasta and melted cheese that sounds especially good this time of year.

These Easy Stuffed Shells with Ricotta and Marinara are just the kind of dinner I have in mind. Jumbo pasta shells are filled with a creamy ricotta mixture, nestled into marinara sauce and topped with mozzarella until everything is hot, bubbly and golden. Fresh basil, parsley and garlic bring a little extra flavor to the filling without making things complicated.

It's simple, familiar comfort food made with everyday ingredients. And as we move from summer into fall, this is exactly the kind of meal we enjoy having on the table—a little heartier, a little cozier, but still easy enough for an ordinary weeknight.

Enjoy!

Ingredients

• Jumbo pasta shells — Their size makes them perfect for holding the creamy cheese filling.
• Ricotta cheese — The traditional base of the filling, giving the shells their soft, creamy texture.
• Parmesan cheese — Adds a savory, salty depth that balances the mild ricotta.
• Egg — Helps bind the cheese mixture so it stays together inside the shells.
• Garlic — Adds a little savory flavor to the filling.
• Fresh parsley — Brings a clean, fresh herbal note.
• Fresh basil — Adds that familiar Italian-inspired flavor that pairs beautifully with tomato sauce.
• Marinara sauce — Choose a good-quality jarred sauce for an easy shortcut. Rao's is a great option if it's one you enjoy.
• Mozzarella cheese — Melts over the top into a delicious layer of cheesy goodness.
• Kosher salt and freshly ground black pepper — Season the filling and the pasta water.

Equipment

• 8 x 8-inch baking dish — The right size for nestling the shells together in the sauce.
• Large pot — For cooking the pasta shells.
• Mixing bowl — Makes it easy to combine the ricotta filling.
• Spoon — Helpful for filling each shell without tearing it.
• Colander — For draining the pasta before filling.

My Go-To's:

• 8 x 8-inch baking dish — Such a workhorse in my kitchen that I've had for many years.  It's my go-to for baking and casserole type dishes that makes just enough for 4-6 servings.

Let's Make It Together

Start by cooking the jumbo shells until they're about three minutes shy of al dente. They'll finish cooking in the oven, so don't worry if they still feel a little firm. Drain them and let them cool enough to handle.

While the shells cool, stir together the ricotta, Parmesan, egg, garlic, parsley, basil, salt and pepper. Spread half the marinara in the bottom of your baking dish, then spoon the cheese mixture into the shells and arrange them snugly in the sauce.

Spoon the remaining marinara over the shells, sprinkle with mozzarella and bake until everything is hot and bubbly. That's it! Let them settle for a few minutes, then serve while the cheese is still warm and melty.

Perfecting the Cooking Process

Cook the shells just shy of al dente. They'll continue cooking as they bake in the marinara, so leaving them slightly firm makes them easier to fill and helps prevent them from becoming too soft or tearing. Handle them gently after draining and give them a little space to cool before you start filling.

Add Your Touch

• Add More Herbs: A little extra fresh basil on top adds color and flavor.
• Make It Meatier: Add cooked Italian sausage or ground beef to the marinara if you'd like a heartier version.
• Add Spinach: Stir a little cooked, well-drained spinach into the ricotta filling.
• Bring Some Heat: Add a pinch of red pepper flakes to the sauce.
• Finish Fresh: Scatter chopped basil or parsley over the shells just before serving.

Set the Mood

Meals taste even better when the table feels inviting.  Here are a few simple ways to set the mood for this recipe.

These Easy Stuffed Shells with Ricotta and Marinara are exactly the kind of dinner I enjoy making as we move from summer into fall. They're warm, cheesy and satisfying, but they don't require a long afternoon in the kitchen or a cold evening to feel right.

The creamy ricotta filling, fresh herbs, marinara and golden mozzarella make this a classic homemade dinner that's easy to come back to.

If you're enjoying these heartier-but-not-too-heavy meals, try my Rustic Mushroom, Swiss Chard & Leek Galette with Goat Cheese for another savory recipe that bridges the seasons with earthy vegetables and a flaky, homemade crust.

If you enjoy cozy comforting meals, you may also enjoy:

• Easy Slow Cooker Chicken Alfredo (Creamy, Comforting & Hands-Off)

• Pork Tenderloin Medallions in a Rich Mushroom Gravy


• Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

Before You Start

Can I use a different pasta shape?
Jumbo shells are best for this recipe because they're easy to fill. Smaller pasta shapes won't hold the ricotta mixture in the same way.

Why cook the shells less than al dente?
The shells finish cooking in the oven. Slightly undercooking them helps keep them from becoming too soft or falling apart.

Can I prepare the shells ahead of time?
Yes. You can fill and assemble the shells, cover the baking dish and refrigerate it until you're ready to bake. You may need to add a little extra baking time if it's going into the oven cold.

Can I use store-bought marinara?
Absolutely. A good-quality jarred marinara keeps this recipe simple and makes it easy to prepare on a weeknight.

How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven, covered, or microwave individual portions until heated through.

Can I freeze stuffed shells?
Yes. Assemble the shells in a freezer-safe baking dish, cover tightly and freeze before baking. Thaw overnight in the refrigerator before baking until hot and bubbly.

Mediterranean White Bean Skillet

This Mediterranean White Bean Skillet combines creamy white beans, spinach, sun-dried tomatoes, feta, walnuts and orzo for an easy, hearty lunch.

Mediterranean White Bean Skillet

Some of our favorite weekend lunches are the ones that don't really feel like a traditional lunch at all.

My husband and I love putting together this kind of meal when we're home on the weekend. Something easy to pull together, full of good things, and substantial enough to keep us satisfied until dinner without feeling overly heavy.

It reminds me of the way a mezze plate or a casual charcuterie board comes together. A little bit of this, something salty, something fresh, something crunchy—and suddenly you have a lunch that feels much more interesting than a sandwich.

That's the idea behind this Mediterranean White Bean Skillet.

The white beans are the star, with spinach, sun-dried tomatoes, feta and toasted walnuts scattered throughout. There's also a little orzo tucked into the mixture, but don't think of this as a pasta dish. The orzo is really there to give the skillet a little body and texture while the beans remain the heart of the meal.

It's hearty, savory, colorful and surprisingly easy to pull together. And if you happen to have some warm crusty bread nearby, spooning a little of the skillet onto it is pretty wonderful, too.

This is exactly the kind of lunch I want more of around here—and one of the recipes I'm building into my Mediterranean Lunch Plates collection.

Ingredients

• Olive oil
• Red onion
• Fresh garlic
• Orzo
• Sun-dried tomatoes
• Low-sodium chicken broth
• Cannellini beans
• Fresh lemon
• Dried oregano
• Baby spinach
• Feta cheese
• Fresh basil
• Walnuts
• Italian country bread, optional

Ingredient Spotlight: Cannellini Beans

Cannellini beans are one of my favorite pantry staples for easy meals like this. They're creamy and tender while still holding their shape, making them perfect alongside the orzo. Using canned beans means this skillet comes together quickly—just drain, rinse and add them right to the pan.

Equipment

• Large Skillet: You'll want plenty of surface area so all those beans, greens and other ingredients have room to come together.
• Wooden Spoon or Spatula: Perfect for gently stirring everything without breaking up the beans.
• Small Skillet or Pan: Useful if you're toasting the walnuts separately.

Let's Make It Together

Start by softening the diced red onion in olive oil. Once it's tender, add the garlic and give it just about 30 seconds—long enough to become fragrant without letting it brown.

Next comes the orzo and sun-dried tomatoes. Give them a minute in the skillet so the orzo gets lightly toasted. This little step adds another layer of flavor.

Pour in the chicken broth and add the cannellini beans, lemon juice, salt and oregano. Bring everything to a boil, then reduce the heat, cover and let it gently simmer until the orzo is al dente.

You don't want the skillet completely dry. Leave a little of that flavorful broth behind so the beans and orzo stay moist and almost saucy.

Finally, stir in the spinach. It only takes about a minute to wilt. Remove the skillet from the heat, then finish everything with feta, fresh basil, walnuts and that bright hit of lemon zest.

Toast some slices of Italian country bread and dinner—or in our case, lunch—is served.

Perfecting the Cooking Process

The key to this skillet is texture. You want the white beans to stay intact and creamy, the spinach to be tender, the sun-dried tomatoes to remain little bursts of concentrated flavor, and the walnuts to retain their crunch. Add the feta and walnuts toward the end so they keep their distinct textures instead of disappearing into the skillet.

Add Your Touch

Change up the beans: Cannellini, Great Northern or another creamy white bean can work beautifully.

Add more vegetables: A handful of roasted red peppers or sautéed zucchini would fit naturally with the Mediterranean flavors.

Switch the nuts: Toasted pine nuts or almonds would give you a different kind of crunch.

Make it extra bright: A squeeze of fresh lemon just before serving would bring a lovely fresh finish.

Set the Mood

Meals taste even better when the table feels inviting.  Here are a few simple ways to set the mood for this recipe.

I love lunches like this because they don't require much planning to feel special.

A skillet full of creamy white beans, tender spinach, sun-dried tomatoes, salty feta and crunchy walnuts feels generous and satisfying without being fussy. Add some warm bread alongside it, and suddenly lunch has that relaxed mezze-plate feeling we love so much.

This is the kind of meal I can put together on a weekend.  One we can sit down and enjoy slowly and know it will carry us comfortably to dinner.

And that's really what I'm looking for with my Mediterranean Lunch Plates—simple combinations of good ingredients that feel a little bit special but still fit naturally into everyday life.

If you enjoy this type of meal you may enjoy some of my other dishes:

• Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

• 5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

• Caramelized Zucchini with Whipped Feta, Pistachios & Mint

Before You Start

Is this a pasta dish?
Not really! There's a little orzo in the skillet, but the white beans are the star. The orzo adds body and texture rather than turning this into a traditional pasta dish.

What kind of white beans should I use?
Cannellini beans are a great choice because they are creamy but still hold their shape. Great Northern beans are another good option.

Can I serve this with bread?
Absolutely. In fact, warm slightly toasted crusty bread is one of my favorite ways to enjoy it. Spoon the bean mixture right onto the bread for a hearty, Mediterranean-inspired bite.

Why is there still some liquid in the skillet when it's done?
That's intentional. The skillet should remain moist and spoonable rather than dry. The orzo will continue absorbing a little liquid as it sits.

Can I make this with another green?
Yes. Baby kale or chopped Swiss chard can work in place of spinach. They may need a little extra cooking time to become tender.

Can I use another type of nut?
Yes. Toasted almonds or pine nuts would both work nicely in place of the walnuts.

One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

This easy One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is a colorful 20-minute skillet dinner finished with Parmesan, basil, and fresh lemon.

One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

Some of my favorite dinners come together at the end of the week, when I’m looking through the refrigerator and figuring out how to use what I already have on hand.

That’s exactly how this Italian chicken skillet came to be. I had chicken, zucchini, yellow summer squash, and a handful of cherry tomatoes waiting to be used, so I tossed everything into a skillet with garlic, Italian seasoning, and a little olive oil. A sprinkle of Parmesan, fresh basil, and a squeeze of lemon brought it all together.

The result was a colorful, flavorful dinner that felt fresh without requiring much time or effort. It’s the kind of simple meal I love on a busy evening—one pan, everyday ingredients, and very little cleanup.

-- Ingredients

• Chicken Breast: Cut into bite-sized cubes for quick, even cooking.

• Zucchini: Adds fresh flavor and a tender, lightly browned texture.

• Yellow Summer Squash: Brings beautiful color and a mild, delicate flavor.

• Cherry Tomatoes: Add juicy sweetness and a pop of freshness.

• Garlic: Gives the vegetables and chicken a savory Italian-inspired flavor.

• Olive Oil: Used to brown the chicken and sauté the vegetables.

• Italian Seasoning: A simple blend that brings everything together.

• Garlic Powder: Adds another layer of savory flavor to the chicken.

• Parmesan Cheese: Freshly grated for a salty, nutty finish.

• Fresh Basil: Adds a lovely fresh-from-the-garden flavor.

• Fresh Lemon Juice: Brightens the entire dish and balances the Parmesan.

-- Equipment

You only need a few items to complete this great meal.

• Large Skillet: My go-to for quick, one-pan dinners. A wide skillet gives the chicken and vegetables room to brown.

• Sharp Chef’s Knife: Makes quick work of cubing the chicken and slicing the vegetables.

• Wooden Spoon or Spatula: Perfect for stirring and tossing everything together.

My Go-To's

Large non-stick skillet - This is a workhorse in my kitchen.  I like a large 12 inch skillet to accommodate one pan meals like this one.

-- Let’s Make It Together

Start by seasoning the cubed chicken with Italian seasoning, garlic powder, salt, and pepper. Brown it in a little olive oil until cooked through, then move it to a plate while you prepare the vegetables.

Next, add the zucchini and yellow squash to the same skillet. Let them pick up a little color before adding the garlic and cherry tomatoes. Once the tomatoes begin to soften, return the chicken to the pan and toss everything together.

Turn off the heat, then finish with freshly grated Parmesan, torn basil, and a squeeze of lemon. That final touch makes the whole skillet taste fresh and flavorful.

-- Perfecting the Cooking Process

The key to this one-pan dinner is cooking the ingredients in stages. Browning the chicken first gives it flavor, while cooking the squash separately helps it develop a little color without becoming mushy. Add the tomatoes near the end so they soften just enough while keeping some of their shape.

-- Add Your Touch

• Add More Vegetables: Bell peppers or sliced mushrooms would work beautifully.

• Make It Heartier: Serve over rice, pasta, or your favorite grain.

• Change the Protein: Try boneless chicken thighs or peeled shrimp.

• Add a Little Heat: Sprinkle in red pepper flakes with the garlic.

• 

Set the Mood

A good meal deserves a great setting. Here are a few ways to set the mood when serving this dish.

This One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is proof that a delicious dinner doesn’t have to be complicated. A few fresh ingredients, one skillet, and a handful of simple finishing touches are all you need.

If you love easy weeknight meals, you might also enjoy my other simple chicken recipes and easy one-pan dinners.

• Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

• Spinach Artichoke Stuffed Chicken with Garlic Butter Pan Sauce

• 5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes)

Thanks for stopping by A Slice of Southern. I hope this recipe brings a little freshness and simplicity to your dinner table!

Before You Start

Can I use chicken thighs instead of chicken breast?
Yes! Boneless, skinless chicken thighs work well, although they may need a little extra cooking time depending on the size of the pieces.

Can I prepare this recipe ahead of time?
This dish is best served fresh, but you can chop the vegetables and chicken ahead of time to make dinner come together even faster.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or microwave.

What can I serve with Italian chicken skillet?
Warm bread, rice, pasta, or a simple green salad all make lovely accompaniments.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

This Bean, Corn, Tomato & Barley Salad is a colorful late-summer harvest salad made with sweet corn, juicy tomatoes, edamame, garbanzo beans, hearty barley, and fresh herbs.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

As the end of summers approaches I find that it makes me want to use up every bit of fresh produce I can get my hands on.

The corn is still sweet. The tomatoes are still juicy. Fresh herbs are growing like crazy. And even though everyone seems ready to move on to pumpkin and apples, summer produce is still giving us plenty to work with.

That's exactly what inspired this Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad.

It's one of those recipes that brings together some of my favorite things about summer in one colorful bowl. Sweet corn, ripe tomatoes, fresh herbs, and a simple homemade vinaigrette keep it bright and fresh, while edamame, garbanzo beans, and barley give the salad enough substance to make it satisfying.

And while the name might sound like there are a lot of ingredients happening here, it's actually a very easy salad to pull together. The dressing is simple, the edamame cooks in about a minute, and the barley can even be made ahead if you'd like.

Whether you serve it as a hearty lunch, a light dinner, or alongside something grilled, this is my kind of way to hold onto summer for just a little bit longer.

Enjoy!

-- Ingredients

This salad combines fresh late-summer produce with hearty pantry staples for plenty of flavor and texture.

• Fresh Corn - Sweet, crisp corn is one of the stars of this salad. Fresh corn cut straight from the cob is wonderful while it's in season, but frozen corn works too.

• Edamame - Adds a fresh pop of green, along with a little extra protein and texture.

• Cherry or Grape Tomatoes - Juicy, colorful, and perfect for adding that fresh summer flavor.

• Garbanzo Beans - Make the salad more filling and add a creamy, hearty texture.

• Quick-Cooking Barley - The ingredient that brings everything together. Barley gives the salad a satisfying, slightly chewy texture and helps turn it into something substantial enough for lunch.

• Red Onion - Adds just the right amount of sharpness and crunch.

• Olive Oil - Forms the base of the simple vinaigrette.

• Apple Cider Vinegar - Adds brightness and a little tang to balance the sweet corn and tomatoes.

• Honey - Just enough to soften the vinegar and bring balance to the dressing.

• Kosher Salt & Black Pepper - Simple seasoning to bring all of the flavors together.

• Fresh Mint or Basil - Either herb works beautifully here. Mint keeps the salad especially bright and fresh, while basil gives it more of a classic summer-garden feel.  I chose to use basil this time.

-- Equipment

You only need a few basic kitchen tools:

• Large mixing bowl
• Small saucepan
• Small bowl or screw-top jar for the dressing
• Sharp knife
• Cutting board
• Whisk or spoon

-- Let's Make It Together

Cook the edamame briefly, then add it to a large bowl with the fresh corn, tomatoes, garbanzo beans, cooked barley, and red onion.

Whisk together the simple apple cider vinaigrette and pour it over the salad. Toss everything together, then finish with plenty of fresh mint or basil.

That's it—a colorful, hearty salad that tastes like the last beautiful weeks of summer.

-- Perfecting the Process

Use Fresh Corn While You Can - Fresh summer corn gives this salad wonderful sweetness and a little crunch. If fresh corn isn't available, frozen whole-kernel corn is a perfectly good substitute.

Let the Barley Cool - If you've just cooked the barley, allow it to cool before adding it to the salad. Warm barley can soften the tomatoes and herbs.

Don't Overcook the Edamame - One minute in boiling water is enough to heat and tenderize the edamame. Drain and cool it quickly so it keeps its bright color and fresh texture.

Choose Your Herb - Fresh mint gives this salad a cool, bright flavor, while basil makes it taste more like a classic late-summer garden salad. Use whichever one you love—or try a combination of both.

Toss Just Before Serving - The salad can sit for a little while, but for the freshest tomatoes and herbs, toss everything together close to serving time.

-- Make-Ahead Tip

This isn't officially a Weekend Prep. Weeknight Easy recipe, but it does have a useful little make-ahead advantage.

Cook the barley ahead of time and store it in the refrigerator until you're ready to make the salad. Once the barley is already cooked and cooled, the rest of the recipe comes together quickly.

You can also make the vinaigrette ahead and keep it refrigerated in a jar. Give it a good shake before adding it to the salad.

-- Add Your Touch

This salad is easy to customize depending on what you have on hand.

• Add grilled chicken for an even heartier meal.
• Try feta cheese for a creamy, salty addition.
• Use basil instead of mint for a more traditional summer flavor.
• Add avocado just before serving for extra richness.
• Use frozen corn when fresh corn isn't available.
• Swap the garbanzo beans for white beans if you prefer.
• Add a little lemon juice for an extra-bright finish.

Set the Mood

A Bowl of Late Summer

There is no single ingredient in this salad that's trying to steal the show.

It's the combination of sweet corn, juicy tomatoes, fresh herbs, hearty beans, and chewy barley that makes every bite interesting. Bright, colorful, and satisfying without feeling heavy, this is exactly the kind of food I still want to eat while summer produce is at its best.

Before the tomatoes disappear and fresh corn becomes harder to find, make a bowl, grab a fork, and enjoy one more taste of summer.

More Summer Produce Recipes to Try

Fresh Summer Tomato Bruschetta with Mozzarella & Basil — A simple way to make the most of peak-season tomatoes.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — Cool, fresh, and perfect for hot summer days.

Orange Cardamom Zucchini Bread — A bright summer twist on a classic zucchini quick bread.

Fresh Peach Galette – A Last Taste of Summer — Ripe peaches, vanilla, and a touch of almond in a simple rustic dessert.

Before You Start

Can I use frozen corn?
Yes. Frozen whole-kernel corn works well when fresh corn isn't available. Thaw it before adding it to the salad.

Can I use regular pearl barley?
You can, but you'll need to cook it according to the package directions. The recipe is written for quick-cooking barley.

Can I make this salad ahead?
You can prepare the barley and vinaigrette ahead of time. For the freshest results, add the tomatoes and fresh herbs closer to serving.

Should I serve this warm or cold?
This salad is best served at room temperature or lightly chilled. I wouldn't serve it piping hot because the fresh vegetables and herbs are part of what makes it taste so good.

Can I use basil and mint together?
Absolutely. A combination of the two would be delicious and give the salad an especially fresh summer flavor.

Is this a side dish or a main meal?
Either! The beans, edamame, and barley make it substantial enough for a light lunch, but it also works beautifully as a side with grilled chicken, fish, or steak.