Stuffed Pasta Shells with Ricotta Cream

Name: Stuffed Pasta Shells with Ricotta Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 4 cups marinara sauce; 1 cup shredded mozzarella cheese; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1/2 teaspoon lemon zest; 1 teaspoon dried Italian herbs; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making stuffed pasta shells, especially when they are filled with creamy ricotta cheese. The first time I made them, I was amazed at how filling and flavorful they turned out. The combination of the cheesy filling and marinara sauce creates a comforting dish that everyone enjoys. Perfect for a family dinner or special occasions, this recipe is not just beautiful to look at but also an absolute crowd-pleaser. I can't wait for you to try it and see the smiles it brings to your table!

Created by

Vanessa Doyle

Last updated on 2026-01-10T01:04:16.315Z

When I first tried stuffed pasta shells, I was captivated by how these large pasta tubes could hold so much flavor. The secret to the ricotta cream filling is incorporating a touch of lemon zest, which lightens up the dish and adds a refreshing zing. Pairing this with a homemade marinara sauce made from fresh tomatoes and herbs enhances the overall taste.

This dish not only tastes delicious but also presents beautifully. I like to bake the shells until they’re golden and bubbly, which adds that irresistible texture. Serve them with a sprinkle of fresh basil, and you’ll have a dish that’s as pleasing to the eyes as it is to the palate!

        Why You'll Love This Recipe
        Rich, creamy ricotta filling with a hint of lemon zest
Cheesy, bubbly topping that makes every bite irresistible
Great for meal prep and freezing for future dinners

      

Tips for Perfect Stuffed Shells

To ensure your jumbo pasta shells are cooked to perfection, use a large pot of boiling salted water. Cooking them until al dente is crucial, as the shells will continue to cook in the oven. When draining, be gentle to avoid breaking the shells. I recommend briefly cooling them on a kitchen towel to prevent sticking, which will make filling them easier.

When preparing the ricotta filling, be sure to mix until smooth and fully combined. You can adjust the flavor by adding more herbs or a touch of garlic powder. If you're aiming for a lighter filling, consider using part-skim ricotta or substituting half of the ricotta with cottage cheese. This not only reduces fat but also adds a nice texture.

Baking and Serving Suggestions

For the baking process, covering the dish with foil in the first phase of baking helps steam the shells and prevents them from drying out. Remove the foil to achieve that lovely golden, bubbly cheese topping. If you prefer a crustier top, switch your oven to broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Serve your stuffed shells with additional marinara sauce on the side for dipping, and a sprinkle of fresh parsley or basil for a pop of color. This dish pairs wonderfully with garlic bread and a simple green salad. If you have leftovers, they can be stored in an airtight container in the fridge for up to three days or frozen for up to a month.

Ingredients

Gather the following ingredients to make this delicious stuffed pasta dish:

For the Pasta Shells

12 jumbo pasta shells
4 cups marinara sauce
1 cup shredded mozzarella cheese

For the Ricotta Filling

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon lemon zest
1 teaspoon dried Italian herbs
Salt and pepper to taste

Make sure to have all ingredients ready before you start assembling the stuffed shells!

Instructions

Follow these steps to create your stuffed pasta shells:

Cook the Pasta Shells

In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.

Prepare the Ricotta Filling

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, lemon zest, dried Italian herbs, salt, and pepper. Mix well until all the ingredients are fully combined and set aside.

Assemble the Shells

Preheat your oven to 375°F (190°C). Spread half of the marinara sauce on the bottom of a baking dish. Fill each pasta shell with the ricotta mixture and place them in the baking dish.

Pour the remaining marinara sauce over the shells and sprinkle with mozzarella cheese.

Bake the Dish

Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Once baked, let the shells rest for a few minutes before serving. Garnish with fresh basil if desired!

Pro Tips

For a twist, try adding sautéed spinach or mushrooms to the ricotta filling for extra flavor and nutrition.

Ingredient Insights

The key ingredient in this recipe, ricotta cheese, is responsible for the creamy texture and rich flavor. Ricotta, often made from whey, has a distinct mildness that pairs beautifully with the robust flavors of marinara. If you need a dairy-free alternative, look for non-dairy ricotta options made from almonds or tofu that can provide a similar texture while accommodating dietary restrictions.

Parmesan cheese adds a savory, salty element to the filling, enhancing the overall flavor profile. For a richer taste, consider using Pecorino Romano instead. This cheese has a firmer texture and sharper flavor than Parmesan, which can elevate the dish if you want to experiment with a bolder taste.

Make-Ahead and Freezing Tips

Making stuffed shells in advance can save you time during busy weeknights. You can prepare the entire dish up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When you're ready to bake, just add an extra 10-15 minutes to the cooking time since it will go in cold.

If you plan to freeze the stuffed shells, allow the dish to cool completely before freezing to prevent ice crystals from forming. Wrap the dish tightly with plastic wrap and aluminum foil to prevent freezer burn. When you're ready to enjoy, thaw overnight in the refrigerator and then bake as directed. These tips can help you enjoy the delightful dish any day of the week!

Questions About Recipes

→ Can I use regular pasta instead of jumbo shells?

Yes, you can use any type of pasta, but jumbo shells are ideal for the filling.

→ Can I prepare the dish in advance?

Absolutely! You can assemble the shells ahead of time and refrigerate them until ready to bake.

→ What can I serve with stuffed pasta shells?

A simple green salad or garlic bread pairs perfectly with this dish.

→ Can I freeze stuffed pasta shells?

Yes, you can freeze the shells before or after baking. Just make sure to wrap them tightly!