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.

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.

Greek Beef Meatballs (Keftedes)

 

These Greek Beef Meatballs, or Keftedes, are tender, flavorful, and packed with fresh mint, herbs, lemon, and warm Mediterranean spices. Serve them with tzatziki, warm pita, Greek-style salad, and rice for an easy, satisfying dinner.

Greek Beef Meatballs (Keftedes)

I've always loved the bright, fresh flavors of Greek cooking—the fresh herbs, lemon, garlic, olive oil, and all those little extras that make a simple meal feel anything but ordinary.

These Greek Beef Meatballs, known as Keftedes, are tender and flavorful with fresh mint and parsley, a little oregano, warm spices, and plenty of lemon. They're lightly coated in flour and pan-fried until beautifully golden on the outside while staying juicy and tender inside.

I served ours with warm pita, tzatziki, and a simple tomato, cucumber, and feta salad tossed with olive oil and red wine vinegar. And because I live with a certain rice fiend, there was naturally a generous scoop of fluffy white rice on the platter too!

It's the kind of dinner that feels a little special without being complicated—and that's exactly my kind of meal.

Enjoy!

-- Ingredients 

• Ground beef — I like 80/20 or 85/15 for flavorful, juicy meatballs.
• Sturdy white or rustic bread — Soaked in a little milk, it gives the meatballs a tender texture.
• Milk — Softens the bread and helps keep the meatballs moist.
• Onion — Grating the onion distributes it throughout the mixture, while squeezing out the excess moisture keeps the meatballs from becoming wet.
• Garlic — Three cloves give the meatballs a nice savory punch.
• Fresh mint — One of the flavors that really makes these feel like Keftedes.
• Fresh parsley — Adds freshness and color.
• Dried oregano — Brings that familiar Greek flavor.
• Ground coriander & cumin — Just a touch of each adds warm, savory depth without overpowering the fresh herbs.
• Lemon zest — Brightens everything up and ties all the flavors together.
• Egg — Helps bind the mixture.
• Kosher salt & black pepper — Essential for bringing all those flavors together.
• All-purpose flour — For a light coating before frying.
• Olive oil — For pan-frying the meatballs until golden.

For Serving

• Tzatziki — Homemade or your favorite store-bought version.
• Warm pita bread — Perfect for scooping up meatballs and all those fresh flavors.
• Tomato, cucumber & feta salad — A simple side dressed with olive oil and red wine vinegar.
• Cooked white rice — Completely optional... unless you happen to live with a rice fiend. 
• Lemon wedges — A squeeze of fresh lemon right before eating is the perfect finishing touch.

-- Equipment

• Large mixing bowl
• Large skillet
• Box grater
• Measuring spoons
• Small baking sheet or platter for the shaped meatballs
• Paper towels for draining

My go-to's: A sturdy box grater makes quick work of the onion, and a large heavy-bottomed skillet gives the meatballs plenty of room to brown evenly.

-- Let's Make It Together

Start by soaking the bread in a little milk for about five minutes. Give it a good squeeze to remove the extra milk, then crumble it into a large bowl.

Add the beef, grated and squeezed onion, garlic, egg, fresh herbs, spices, lemon zest, salt, and pepper. Get in there with your hands and gently mix everything together until just combined. Don't overwork it—we want tender meatballs, not tough ones.

Cover the bowl and let the mixture chill in the refrigerator for about 20–30 minutes. This makes it easier to shape.

When you're ready, form the mixture into small oval-shaped meatballs. I like them a little football-shaped rather than perfectly round. Give each one a light coating of flour, shaking off any excess.

Heat about ¼ inch of olive oil in a large skillet over medium heat. Cook the meatballs in batches so you don't crowd the pan, turning them gently as they cook until they're deeply golden and cooked through.

Drain them briefly on paper towels, then get them onto a platter while they're still warm.

Now comes the fun part—serve them up with warm pita, tzatziki, that simple tomato-cucumber-feta salad, lemon wedges, and rice if you like.

-- Perfecting the Cooking Process

The biggest thing to remember with Keftedes is don't overwork the meat mixture. Once everything is combined, stop mixing. The bread, egg, and little bit of extra fat from the beef will give you beautifully tender meatballs, while the flour coating and hot olive oil create that gorgeous golden crust. And don't rush the browning—those deeply golden edges are where so much of the flavor comes from.

-- Add Your Touch

These are delicious just as they are, but you can easily make the meal your own.

• Add a little extra fresh mint for an even brighter herb flavor.
• Serve them tucked into warm pita with tzatziki for a Greek-inspired sandwich.
• Add a few Kalamata olives to the platter.
• Swap the rice for roasted potatoes or warm flatbread.
• Add a sprinkle of crumbled feta right over the meatballs before serving.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal.  Here are a few simple ways to set the mood when serving this dish.

A Little Dinner Inspiration

I love meals like this because you can put everything in the middle of the table and let everyone make their plate exactly how they like it.

Pile the meatballs onto warm pita. Add a spoonful of tzatziki. Grab some of that crisp cucumber and juicy tomato salad. And if you're like my husband, don't forget the rice!

It's relaxed, colorful, and full of those fresh Greek-inspired flavors that make dinner feel special without requiring a lot of fuss.

These Greek Beef Meatballs have quickly become one of those dinners I know I'll make again.

They're simple enough for a weeknight but special enough to put on the table when you're having friends over. And I love that most of the work can be done ahead, leaving you with nothing more complicated than shaping and frying the meatballs when dinner time rolls around.

Add some warm pita, creamy tzatziki, a fresh salad, and maybe a little rice if you're feeding a certain rice-loving husband, and you've got a meal that feels generous, relaxed, and meant to be shared.

Sometimes that's the best kind of dinner.

Try some of my other easy weeknight dinners:

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

Sheet Pan Gnocchi with Roasted Peppers & Basil

Easy Cajun Chicken Bowl for Two

Before You Start

Can I make the meatball mixture ahead of time?
Yes. You can prepare the mixture, cover it well, and refrigerate it until you're ready to shape and cook the meatballs.

Why do you grate the onion instead of chopping it?
Grated onion blends evenly into the meat mixture and gives you little pockets of onion flavor throughout the meatballs. Just be sure to squeeze out the excess moisture before adding it.

Can I use ground beef with a different fat percentage?
You can, but I prefer 80/20 or 85/15 because the extra fat helps keep the meatballs juicy and flavorful.

Do I have to serve these with rice?
Absolutely not! Rice is completely optional. Warm pita, tzatziki, salad, and lemon make a wonderful meal on their own. In my house, however, rice is apparently mandatory!

What should I serve with Greek meatballs?
Tzatziki, warm pita, a simple tomato-cucumber-feta salad, lemon wedges, olives, and rice are all delicious choices.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

This easy Steak, Avocado, Corn & Cucumber Salad Bowl is a fresh 30-minute dinner with juicy steak, creamy avocado, crisp cucumber, sweet corn, and a bright honey-lime dressing.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

There are some weeknights when the last thing you want to do is spend a lot of time making dinner. That was exactly where I found myself with this Steak, Avocado, Corn & Cucumber Salad Bowl. After a long day at work, I wanted something easy, fresh, and satisfying—but I wasn't expecting dinner to come together quite this effortlessly.

While the steak rested and cooled, I chopped the cucumber, avocado, and fresh corn and whisked together the bright honey-lime dressing. That's really all there was to it. In about 30 minutes, dinner was on the table, and one bite told us this was a keeper.

The combination surprised both my husband and me. The sweet-tart lime and honey dressing is bright enough to keep the salad feeling light, while perfectly complementing the savory steak, creamy avocado, crisp cucumber, and fresh corn. Every bite has a little pop of flavor, and somehow it manages to be both filling and wonderfully light—the kind of meal that feels just right for a warm evening.

Enjoy!

-- Ingredients

For the Salad

• Sirloin steak — Flavorful, tender, and quick-cooking, making it perfect for an easy weeknight salad.

• Coarse salt & freshly cracked black pepper — A simple seasoning that lets the steak shine.

• Olive oil — Just enough for cooking the steak.

• English cucumber — Crisp and refreshing, it adds a cool crunch to every bite.

• Fresh corn — I love using sweet corn straight from the cob for its fresh, crisp texture. You can also cook it first if you prefer.

• Avocados — Creamy avocado adds richness and balances the crisp vegetables and tangy dressing.

• Fresh cilantro — A little fresh herbiness ties all the flavors together.

For the Honey-Lime Dressing

• Extra virgin olive oil — The smooth, savory base of the dressing.

• Honey — Adds just a touch of sweetness to balance the tart lime.

• Fresh lime juice — The bright, citrusy flavor that gives this dressing its signature pop.

• Garlic — Just a little adds savory depth without overpowering the fresh ingredients.

• Fine sea salt & freshly cracked black pepper — Brings all those bright flavors into balance.

-- Equipment

• Large skillet or grill
• Large mixing bowl
• Small bowl or jar for the dressing
• Whisk
• Sharp chef's knife
• Cutting board
• Tongs

My Go-To's

A large, heavy skillet is my favorite way to cook the steak indoors because it gets nice and hot and gives the steak a beautiful sear.

A sharp chef's knife also makes quick work of the cucumber, avocado, cilantro, and corn.

And if you're making the dressing in a jar, a small jar with a tight-fitting lid makes it easy—just add everything, cover, and shake.

-- Let's Make It Together

Let's start with the steak. Get your skillet nice and hot, give the steak a little olive oil, and season it generously with salt and freshly cracked black pepper. Sear it until it's beautifully browned on both sides and cooked to your liking.

Once it's done, transfer it to a plate, loosely tent it with foil, and let it rest for about 10 minutes. I like to slice it into bite-sized pieces and let it cool while I put the rest of the salad together.

While the steak is resting, make the dressing. Just whisk together the olive oil, honey, lime juice, garlic, salt, and pepper. You can also throw everything into a little jar, put the lid on, and give it a good shake. Easy!

Now grab a big bowl and add your cucumber, avocado, fresh corn, and cilantro. I used the corn raw, straight from the cob, and loved the little bit of crunch it added. Add the cooled steak, give the dressing another quick whisk, and drizzle it all over.

Give everything a gentle toss—you don't want to smash that beautiful avocado—and that's it. Dinner is ready!

I served ours with some crusty ciabatta bread and a cold glass of Sauvignon Blanc. It was such an easy dinner after a long day, and honestly, I was surprised by just how delicious it was.

-- Perfecting the Cooking Process

The one thing I wouldn't rush is the steak. Let it rest before slicing, and let it cool before adding it to the salad. Resting keeps the steak juicy, while allowing it to cool prevents the warm meat from wilting the cucumber and avocado. You get the best of both worlds—a tender, flavorful steak and a crisp, fresh salad.

-- Add Your Touch

This is one of those salads that's easy to make your own. Add a little crumbled feta for a salty bite, swap the cilantro for fresh parsley if cilantro isn't your thing, or add a handful of halved cherry tomatoes for even more color.

You could also turn it into a bigger meal with a little extra steak or serve it alongside your favorite crusty bread.

And don't be afraid to make the corn your own. Fresh raw corn gives you a wonderful crisp texture, but grilled corn would add a delicious smoky flavor.

Set the Mood

A special dish deserves a good atmosphere to go along with it.  Here are some suggestions to make your dinner special.  

If you love dinners that feel fresh and special but don't require a lot of effort, this Steak, Avocado, Corn & Cucumber Salad Bowl belongs on your weeknight menu.

It's one of those recipes that reminds me that a really good dinner doesn't have to be complicated. A good steak, a handful of fresh ingredients, and a bright homemade dressing can turn a long day into a dinner worth sitting down for.

Looking for another easy dinner while summer produce is still at its best? Try my Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette for another simple weeknight favorite.

Or, if you're craving something a little more Mediterranean, my Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta makes a delicious next dinner.

Before You Start

Can I use a different cut of steak?
Absolutely. Sirloin works especially well because it cooks quickly, but flank steak, strip steak, or another tender cut can also work. Just adjust the cooking time based on the thickness of the steak.

Can I cook the corn first?
Yes. I used it raw for its crisp texture and because it makes this recipe even easier. You can grill, sauté, or boil the corn if you prefer.

Can I make the dressing ahead of time?
Yes. The honey-lime dressing can be made ahead and refrigerated. Give it a good whisk or shake before using.

How do I keep the avocado from browning?
The lime juice in the dressing helps, but for the freshest-looking salad, cut the avocado shortly before serving.

Can I grill the steak instead of cooking it in a skillet?
Definitely. A hot grill works beautifully and adds a delicious smoky flavor.

How should I serve this salad?
I like serving it as a complete meal with crusty ciabatta bread. It's filling enough for dinner while still feeling light and fresh.

How long does this recipe take?
About 30 minutes from start to finish, making it a great choice for a busy weeknight.