Name: Stuffed Shells with Ricotta and Marinara Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 20 jumbo shells; 3 cups marinara sauce; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese (divided); ⅓ cup grated parmesan cheese (plus additional for topping, if desired); 4 oz cream cheese (softened); 1 large egg (lightly beaten); 2 Tablespoons fresh parsley (finely chopped or 2 teaspoons dried); ½ teaspoon dried oregano (optional); ½ teaspoon sea salt; ½ teaspoon ground pepper; 1 large garlic clove (pressed)

There’s something irresistible about tender pasta pockets filled with creamy cheese and smothered in rich tomato sauce. This Stuffed Shells with Ricotta and Marinara Recipe brings all those comforting flavors together, making it a cozy dinner that’s easier to pull off than you might think.

The image shows a white baking dish filled with baked pasta shells layered with a red tomato sauce, melted cheese that is creamy and slightly browned on top, and small green herb pieces scattered across. One large pasta shell is being lifted by a silver fork held by a woman's hand, with cheese stretching between the shell and the dish. The pasta shells are yellow with a smooth texture, and the tomato sauce is a bright red with a chunky consistency. The dish sits on a white marbled surface with some green herbs blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Shells with Ricotta and Marinara Recipe
Top Tip
How to Serve Stuffed Shells with Ricotta and Marinara Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Shells with Ricotta and Marinara Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Stuffed Shells with Ricotta and Marinara Recipe with you because it’s one of those dishes that feels both special and approachable. It’s perfect for a weeknight dinner or when you want to impress without stress.

Comfort in Every Bite: The creamy ricotta filling combined with melted mozzarella and tangy marinara makes you want to dig in again and again.
Simple Prep: With under 20 minutes of hands-on time, you can have a family-approved meal on the table quickly.
Make-Ahead Friendly: Prepare it ahead, freeze, or refrigerate for easy meals down the road.
Customization Galore: Whether you want to add spinach, swap cheeses, or even go vegan, there’s plenty of room to make it your own.

Ingredients & Why They Work

This Stuffed Shells with Ricotta and Marinara Recipe is a classic combo—you’ve got creamy, gooey, and tomatoey goodness all in one. Each ingredient plays its part, so using quality fresh cheeses and a robust marinara sauce really makes a difference here.

Flat lay of jumbo pasta shells arranged neatly beside a small white bowl filled with vibrant red marinara sauce, a mound of creamy white ricotta cheese, a heap of shredded mozzarella cheese, a small pile of grated parmesan cheese, a square of softened cream cheese, one large whole brown egg, a few fresh bright green parsley sprigs, a single large garlic clove, and a small white bowl containing dried oregano, sea salt, and ground black pepper, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo shells: The perfect size to hold a generous cheesy filling without falling apart. Don’t overcook them or they’ll get mushy.
Marinara sauce: Use your favorite storebought brand or homemade sauce with fresh tomatoes for best flavor and texture.
Ricotta cheese: This is the star of the filling—look for whole milk ricotta for creaminess.
Mozzarella cheese: Part goes into the filling for meltiness, part tops the dish for that golden crust.
Parmesan cheese: Adds salty nutty flavor that elevates the filling and topping.
Cream cheese: This sneaky addition makes the filling extra smooth and rich without making it heavy.
Egg: Helps bind everything so the filling keeps its shape after baking.
Fresh parsley: Aromatic and adds a fresh pop opposite the rich cheeses.
Garlic: Just a clove pressed in gives that classic Italian punch without overpowering.
Oregano, salt, and pepper: The subtle seasoning backbone that ties the filling together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping in fresh spinach for a green boost or stirring in some cooked Italian sausage when I want a meatier version. Feel free to experiment with different cheeses or herbs to suit your taste.

Vegetarian Variation: I often add sautéed mushrooms and chopped spinach right into the ricotta filling—it adds texture and nutrients without extra fuss.
Spicy Kick: Throw in red pepper flakes or a dash of cayenne for a little heat, especially if you use a mild marinara.
Cheese Swaps: If you want a sharper taste, swapping some of the mozzarella for provolone or fontina works wonderfully.

Step-by-Step: How I Make Stuffed Shells with Ricotta and Marinara Recipe

A white baking dish holds a layer of red tomato sauce at the bottom, with large yellow pasta shells placed on top. Each shell is being filled with a white creamy cheese mixture that has small green herb pieces inside. One woman's hand holds a pasta shell, while the other woman's hand uses a spoon to fill the shell with the cheese mix. The background is a white marbled surface with a glass bowl containing more cheese mixture in the top left corner and a couple of green parsley sprigs nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the shells just right

I like to cook the jumbo shells just one minute less than the package suggests—that way, they finish cooking in the oven and stay nice and firm. After boiling, drain them carefully and let them cool on a baking sheet so they don’t stick together when filling.

Step 2: Prepare the baking dish and marinara layer

While the shells cool, butter your baking dish around the edges and the bottom—this prevents sticking. Then spread a thin layer of marinara sauce to keep the shells moist as they bake; it’s a little detail that pays off big.

Step 3: Mix the creamy filling

In a bowl, stir together ricotta, half the mozzarella, parmesan, softened cream cheese, egg, parsley, garlic, oregano, salt, and pepper until the mixture is smooth and well combined. I find the cream cheese gives it a luscious texture that makes this recipe stand out.

Step 4: Stuff the shells

Using a spoon, heap the cheese filling into each shell one by one. This part can be a little messy—don’t worry! I usually keep a wet towel handy to wipe my fingers between shells, and placing them seam-side up in the pan prevents spilling.

Step 5: Add sauce and cheese topping

Once all the shells are nestled in your prepared dish, spoon remaining marinara evenly on top. Then sprinkle on the remaining mozzarella and a little extra parmesan if you like that golden, cheesy crust.

Step 6: Cover and bake

Don’t forget to lightly butter one side of a foil piece and place it butter-side down over your dish. This keeps the shells moist while baking. After 20 minutes covered at 350°F, remove the foil to let that cheese get bubbly and lightly browned for another 5–10 minutes.

Top Tip

After making this Stuffed Shells with Ricotta and Marinara Recipe multiple times, I’ve learned a few tricks that really make it shine. Here’s what I keep in mind every time to get perfect results:

Don’t overcook the pasta: Boil shells just shy of fully done; undercooked shells hold their shape better after baking and don’t turn mushy.
Butter your foil: This prevents it from sticking to the cheese-covered top—such a simple step, but you’ll thank me later.
Use softened cream cheese: It blends effortlessly into the ricotta, giving a velvety smooth filling that feels indulgent but balanced.
Cover while baking: Keeping the dish covered for most of the bake time locks in moisture, so your shells don’t dry out even after reheating.

How to Serve Stuffed Shells with Ricotta and Marinara Recipe

Garnishes

I usually sprinkle a handful of fresh basil leaves or chopped parsley right before serving—it brightens the flavors and looks gorgeous. A dusting of extra parmesan never hurts either, especially if you want that cheesy punch front and center.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed in balsamic vinaigrette, or some roasted garlic broccoli for a satisfying meal. If you’re in the mood for carbs, crusty garlic bread or a warm baguette makes it feel like a feast.

Creative Ways to Present

For special occasions, I’ve served stuffed shells nestled in individual ramekins so everyone gets their own portion. It makes the presentation extra charming and keeps leftovers neat too!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and refrigerate—they’re still delicious the next day. Just be sure to add a little extra marinara or cover with foil when reheating to keep them from drying out.

Freezing

This Stuffed Shells with Ricotta and Marinara Recipe freezes beautifully. I freeze fully assembled, unbaked dishes in a foil pan wrapped tightly to keep everything fresh. When ready, bake covered for longer than usual until heated through.

Reheating

For best results, reheat leftovers covered in a 350°F oven until warmed through, about 15-20 minutes. Microwave works in a pinch, just add a splash of marinara and cover loosely to keep moisture in.

Frequently Asked Questions:

Can I make this Stuffed Shells with Ricotta and Marinara Recipe gluten-free?

Absolutely! Just swap regular jumbo shells for gluten-free jumbo pasta shells, and be sure your marinara sauce doesn’t contain any gluten ingredients.

What’s the best marinara sauce to use for this recipe?

I usually use a good-quality jarred marinara with simple, fresh ingredients or my homemade marinara recipe. The flavor of your sauce really shines here, so avoid overly sweet or heavily spiced versions.

Can I prepare this Stuffed Shells with Ricotta and Marinara Recipe vegan or dairy-free?

You can! Substitute ricotta and cream cheese with vegan cream cheese or tofu-based ricotta alternatives, and use a dairy-free shredded cheese blend. Make sure your marinara sauce is free from animal products too.

How long can I store leftover stuffed shells in the fridge?

Leftover stuffed shells will keep well in the fridge for up to 3-4 days. Store them in an airtight container and reheat gently to maintain creaminess and flavor.

Final Thoughts

Honestly, this Stuffed Shells with Ricotta and Marinara Recipe is one of those meals I find myself coming back to over and over. It’s comforting, crowd-pleasing, and a total joy to make and eat. Next time you want a satisfying Italian dinner that’s both simple and impressive, this recipe has got you covered. I can’t wait for you to try it and make it your new favorite!