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:
- 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.
