Stuffed Pasta Shells with Ricotta Cream

Name: Stuffed Pasta Shells with Ricotta Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 12 large pasta shells; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 1 egg, beaten; Salt and pepper to taste; 2 cups marinara sauce; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; Salt and pepper to taste; 1 cup mozzarella cheese, shredded; Fresh basil leaves for garnish

Highlighted under: Comfort Food

When I first tried making stuffed pasta shells, I was astounded by how easy and rewarding it could be. The combination of creamy ricotta, fresh herbs, and the satisfying bite of al dente pasta turns an ordinary meal into something truly special. I couldn't believe how well the flavors melded together when baked with a rich marinara sauce. This dish has become a favorite in my household, and I love serving it for family gatherings. It's a delightful comfort food that's sure to impress anyone at the table.

Created by

Imogen Walker

Last updated on 2026-01-10T01:34:25.611Z

To perfect my stuffed pasta shells recipe, I experimented with different cheeses until I discovered that mixing ricotta with parmesan creates a heavenly filling. The added bonus of fresh herbs like basil and parsley elevates the dish, complementing the marinara sauce beautifully. I often sprinkle some additional cheese on top before baking for that irresistible golden crust.

One time, I hosted a dinner party and decided to serve these shells as the main course. I was amazed at how quickly they disappeared! Since then, I've learned that a hint of garlic sourced from sautéed onions in the sauce enhances the overall flavor. I recommend trying it for an extra depth in your sauce!

        Why You Will Love This Recipe
        Creamy ricotta filling that is both flavorful and satisfying
Pasta shells hold in all the delicious sauce and cheese
Perfectly portioned for sharing or meal prepping

      

Perfecting the Stuffing Technique

The key to delicious stuffed pasta shells is in the filling technique. Once your ricotta mixture is prepared, I recommend using a piping bag for filling the shells—this minimizes mess and ensures even distribution. If you don't have a piping bag, a zip-top bag with a corner snipped off works just as well. Fill each shell generously, but avoid overstuffing to prevent spills during baking.

Achieving the right texture is essential. The ricotta should be smooth and creamy, yet firm enough to hold up in the shells. For an added depth of flavor, consider mixing in a small amount of fresh mozzarella or even a hint of lemon zest. Not only will this enhance the taste, but it will also add a delightful creaminess that complements the marinara sauce beautifully.

Marinara Sauce Mastery

When making the marinara sauce, don't underestimate the value of sautéing the onions until they are golden and fragrant. This caramelization deepens the flavor base of your sauce. If time permits, let the sauce simmer for an additional 10 to 15 minutes after adding the garlic. This allows the flavors to meld together, creating a rich sauce that clings perfectly to the pasta shells.

For those looking to customize their sauce, try incorporating crushed red pepper flakes for a touch of heat or a splash of red wine for depth. Remember to taste your sauce as you go; adjusting the salt or adding a pinch of sugar can balance acidity and enhance the overall flavor profile.

Serving and Storage Tips

When it comes to serving, allow the baked stuffed shells to rest for about 5 minutes after removing from the oven. This resting period helps the layers settle and makes it easier to serve without spilling. I love garnishing with fresh basil leaves just before presenting—this adds a vibrant color and fresh aroma that elevates the dish.

If you want to make ahead, stuffed pasta shells can be assembled a day in advance. Just cover the filled shells with sauce and store them in the refrigerator. When it's time to bake, add an extra 10 minutes to the baking time to ensure they heat through completely. Leftovers can be stored for up to three days in an airtight container and reheated in the oven or microwave.

Ingredients

For the Stuffed Pasta

12 large pasta shells
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 egg, beaten
Salt and pepper to taste

For the Marinara Sauce

2 cups marinara sauce
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
Salt and pepper to taste

For Topping

1 cup mozzarella cheese, shredded
Fresh basil leaves for garnish

Instructions

Preparation Steps

Cook the Pasta

In a large pot of salted boiling water, cook the pasta shells until al dente, about 12 minutes. Drain and set aside to cool.

Prepare the Filling

In a bowl, combine ricotta, Parmesan cheese, parsley, basil, beaten egg, salt, and pepper. Mix until well blended.

Make the Marinara Sauce

In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, then add minced garlic and cook for an additional minute. Stir in marinara sauce, seasoning with salt and pepper.

Stuff the Shells

Fill each cooked pasta shell with the ricotta mixture, then place them in a baking dish. Pour the marinara sauce over the shells.

Add Cheese and Bake

Sprinkle mozzarella cheese on top of the filled shells. Cover with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes, then remove foil and bake for an additional 10 minutes until bubbly.

Enjoy!

Pro Tips

For an extra burst of flavor, consider adding spinach to the ricotta filling or layering some sliced mushrooms in the sauce. If you want to make it ahead of time, assemble the dish and refrigerate, then bake when ready.

Expert Tips for Flavor Enhancements

To elevate the flavor profile, consider adding grated nutmeg to the ricotta mixture. Just a pinch can subtly enhance the dish's creaminess and provide warmth. Additionally, experiment with herbs—thyme or oregano can add an interesting twist. Keep in mind that fresh herbs are typically more fragrant, so adjust the quantities accordingly if using dried herbs.

Another option for those who prefer a touch of indulgence is to incorporate sautéed spinach or mushrooms into the ricotta filling. Sauté the veggies until soft and moisture is released; this will prevent the shells from becoming soggy. Layering these additions can enhance both texture and flavor, making your stuffed shells even more appealing.

Common Troubleshooting Scenarios

If you find your shells are cracking during cooking, it might be due to overcooking. Always test your pasta shells a minute or two before the packaging indicates the recommended cooking time. They should be tender yet firm enough to hold the filling. If you’re in a pinch and short on pasta, jumbo ravioli can be used as a substitute, providing a similar way to enjoy the dish.

Another common issue is a dry filling. If you notice your ricotta mixture seems too thick, a splash of cream or a bit more beaten egg can help achieve the right consistency. If you find the filled shells drying out in the oven, try covering the dish with foil for part of the cooking time to trap steam, then removing it to finish baking and promote bubbling cheese.

Questions About Recipes

→ Can I use other types of cheese?

Yes, you can substitute part of the ricotta with mozzarella or add some feta for a different flavor.

→ How can I make this dish vegetarian?

This recipe is already vegetarian! Just ensure the marinara sauce does not contain meat.

→ Can I freeze stuffed pasta shells?

Absolutely! You can freeze the unbaked stuffed shells for up to 2 months. Thaw overnight in the fridge before baking.

→ How do I reheat leftovers?

Reheat in the oven at 350°F (175°C) covered with foil until heated through, about 15-20 minutes.