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Easy Baked Ricotta Stuffed Jumbo Pasta Shells

Three baked stuffed pasta shells overflowing with ricotta filling, topped with melted cheese and parsley, served in marinara sauce.
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Make this classic Italian stuffed shells dinner using jumbo pasta shells filled with a creamy ricotta mixture and baked in marinara sauce.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 1 container (15 ounces) whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese, plus 1 cup for topping
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jar (24 ounces) marinara sauce

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse them briefly with cool water to stop the cooking process and prevent sticking. Set aside.
  3. In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, parsley, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated. This is your cheese stuffed shells filling.
  4. Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked pasta shell with the ricotta mixture. You can use a small spoon or a piping bag for easier stuffing.
  6. Arrange the stuffed shells in a single layer in the baking dish over the sauce.
  7. Pour the remaining marinara sauce over the stuffed shells.
  8. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
  9. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  10. Let the baked stuffed shells rest for 5 minutes before serving.

Notes

  • To make this a meat stuffed shells recipe, add 1/2 pound of cooked, browned ground beef or Italian sausage to the ricotta filling mixture.
  • If you are making this ahead of time, assemble the shells completely, cover the dish tightly with foil, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking directly from the refrigerator.
  • For easy stuffing, use a small melon baller or a teaspoon to scoop the filling into the shells.

Nutrition

Find it online: https://rosatasty.com/stuffed-pasta-shells-easy-baked-ricotta-recipe/