Indulge in the ultimate ricotta stuffed shells recipe, boasting a tantalizing blend of a creamy ricotta filling, savory marinara sauce, and al dente jumbo pasta shells, making it a standout dish that’s sure to impress. With a perfect balance of flavors and textures, these stuffed shells redefine comfort food with every bite.
Looking for more tasty pasta dishes for special occasions or your next weeknight dinner? Try our Pizza Lasagna Roll Ups, Burrata Pasta, or Garlic Parmesan Pasta— perfect for your entire family!
Ingredients – What You Need
- Jumbo shells: The star of this recipe that holds it all together!
- Full fat ricotta: Forms the cheese filling (learn how to make your own ricotta below!)
- Shredded romano and mozzarella cheese: Add more creamy deliciousness.
- Fresh thyme and oregano: Season the dish with fragrant flavor!
- Red pepper flakes: Add a kick that keeps you coming back for more.
- Minced shallots: Bring sweet and savory flavor to ground the dish.
- Minced garlic: Psst, garlic lovers… feel free to add more than the recipe calls for, we won’t tell.
- Marinara sauce: Add a hearty, acidic contrast to the cheese (we used Raos, it’s delish!)
FAQ
Can I prepare stuffed shells ahead of time?
Absolutely! Assemble the shells, cover tightly, and refrigerate before baking the next day.
Can I freeze leftovers?
Yes, portion leftovers into airtight containers and freeze for up to three months for a convenient meal later on.
Tutorial
How to Make Ricotta Cheese
Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!
Variations and Substitutions
- For a twist, incorporate fresh spinach or kale into the ricotta cheese mixture for added nutrition and vibrant color, or swap marinara sauce with Alfredo sauce for a creamy variation.
- Vegan? Substitute dairy cheese with plant-based alternatives, and opt for gluten-free shells for a dietary-friendly option.
- If you have a favorite recipe for your own homemade marinara sauce, feel free to use it instead of jarred pasta sauce!
How to Store Ricotta Stuffed Shells
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 5 days.
To reheat ricotta stuffed shells, let them come to room temperature and then reheat in the oven covered at 350ºF until the cheese melts and the middle of the shells are warm.
To Freeze Ricotta Stuffed Shells
Let your stuffed shells cool completely before covering the entire dish with plastic wrap and then aluminum foil. Place in the freezer for up to 3 months.
To reheat ricotta stuffed shells, let the dish come to room temperature and then heat it up in the oven covered at 350ºF until the cheese melts and the middle of the shells are warm.
Serving Suggestions
Serve these delectable ricotta stuffed shells alongside a crisp Caesar salad for a refreshing contrast, or pair with garlic bread for a satisfying Italian-inspired meal that will leave everyone craving more.
Ricotta Stuffed Shells
Ingredients
- 6 oz. Jumbo shells ~24 jumbo shells
- 16 oz. full-fat ricotta
- 1 cup shredded romano cheese separated
- 1 tablespoon fresh thyme chopped (+more for topping)
- 1 tablespoon fresh oregano chopped
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 2 shallots minced (~¾ cup)
- 5 cloves garlic peeled and minced
- 5 oz. fresh spinach
- 2 cups marinara sauce any kind (we used Raos)
- 1 cup shredded mozzarella cheese
- ¼ teaspoon red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add jumbo shells.
- Cook the jumbo shells until they are cooked slightly under al dente. They will cook longer in the oven.
- Strain the water from the shells and rinse the noodles with cold water and set aside.
- Preheat the oven to 400ºF and spray a 9×13-inch casserole dish with non-stick cooking spray. Set aside.
- Next, heat a large skillet over medium heat and add olive oil.
- When olive oil is fragrant add the shallot to the pan, sprinkle with a pinch of salt, and sauté for 1 minute. Then, add the minced garlic and saute for another minute.
- Add the fresh spinach to the pan and toss with the shallot and garlic.
- Sauté the spinach over medium heat for 4-5 minutes or until the spinach is wilted and then remove from heat.
- In a large bowl, mix together the ricotta cheese, ¾ cup romano, thyme, oregano, salt, pepper, and wilted spinach. Set aside.
- Prepare the casserole dish and add 1 cup of your favorite marinara sauce to the bottom of the dish and spread it out with a spatula.
- Stuff the jumbo shells individually by scooping the ricotta cheese mixture with the shell until it is full. Place the shell on the bottom of the casserole, open side up. Repeat until all shells are used or until the casserole dish is full.
- Finally, pour the remaining ½ cup of marinara sauce over the shells and cover the casserole dish with a top or tin foil and bake at 400ºF for 30 minutes.
- Remove the casserole dish from the oven and uncover. Sprinkle mozzarella and remaining romano cheese over the shells and broil for another 2-3 minutes or until the cheese begins to brown.
- Remove from the oven and top with red pepper flakes and fresh thyme.
