Easy Ricotta Stuffed Shells

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Ricotta stuffed shells are a comforting, cheesy, and indulgent dish that will become an instant favorite in your kitchen. The tender pasta shells are filled with a creamy ricotta mixture, baked to perfection in a rich marinara sauce, and topped with melted mozzarella and parmesan cheese. This dish brings together all the flavors of traditional Italian comfort food in a quick and easy way, making it perfect for family dinners or a cozy evening meal.

What makes this recipe so delightful is the combination of creamy ricotta cheese, fragrant basil, and zesty tomato sauce. The baked shells provide a satisfying texture, while the blend of cheeses creates a luscious, melt-in-your-mouth experience. Whether you’re serving it to guests or just enjoying a meal at home, these ricotta stuffed shells will never disappoint.

Why You’ll Love This Ricotta Stuffed Shells

If you’re looking for a dish that’s both hearty and delicious, ricotta stuffed shells fit the bill perfectly. The rich filling of ricotta and spinach, combined with the savory tomato sauce and gooey melted cheese, strikes the perfect balance between comforting and flavorful. Plus, it’s easy to make and can be prepared ahead of time, making it a stress-free option for busy weeknights or special occasions.

Preparation Phase & Tools to Use (Essential Tools and Equipment + Importance of Each)

Before diving into the cooking process, having the right tools on hand will make everything smoother and more efficient:

• Large Pot: Essential for boiling the jumbo pasta shells without overcrowding. It helps prevent sticking and ensures even cooking.
• Colander: You’ll need this to drain the pasta quickly and avoid overcooking.
• Mixing Bowls: A couple of mixing bowls will be needed—one for the ricotta filling and another for holding ingredients like cheese or herbs.
• Baking Dish (9×13-inch): This is where the magic happens. A sturdy baking dish ensures even heat distribution and holds everything together during baking.
• Spoon or Piping Bag: A spoon works great for filling the shells, but a piping bag (or even a zip-top bag with the corner snipped off) can speed things up and reduce mess.
• Aluminum Foil: Crucial for covering the dish while baking to prevent the cheese from burning before the dish is heated through.
• Oven Mitts: Safety first! You’ll need these for removing the hot baking dish safely.

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Preparation Tips

• Cook Pasta Al Dente: Boil the shells just until al dente. They’ll continue cooking in the oven, and overboiling can cause them to tear while stuffing.
• Let Pasta Cool Slightly: Drain and rinse the shells with cold water after cooking. This stops the cooking process and makes them easier to handle.
• Dry Shells Before Stuffing: Excess water can make the dish watery. Pat the cooked shells gently with a paper towel before filling.
• Taste the Ricotta Mixture: Before stuffing, give the filling a quick taste and adjust salt or herbs as needed.
• Use Fresh Basil: It adds a burst of freshness that dried basil just can’t match.
• Layer the Sauce: Always start with a base layer of marinara in the baking dish. It prevents sticking and keeps the shells moist while baking.
• Don’t Overstuff: Too much filling can cause shells to tear or overflow. A heaping tablespoon is just about right.
• Preheat the Oven: Make sure your oven is fully preheated before baking to ensure even cooking and melted cheese perfection.

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Ingredients for This Easy Ricotta Stuffed Shells

Here’s everything you’ll need to bring this comforting Italian-inspired dish to life:

• 20–24 jumbo pasta shells (cook a few extra in case some tear)
• 1½ cups ricotta cheese (full-fat for best texture and flavor)
• 1½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, plus extra for topping
• 1 egg (helps bind the filling)
• 2 cups fresh spinach, chopped (optional, but adds a lovely freshness)
• 2–3 garlic cloves, minced
• 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
• Salt and black pepper, to taste
• 1½ to 2 cups marinara sauce (homemade or store-bought)
• Fresh basil leaves, for garnish (optional)

This combination of simple, flavorful ingredients is what makes these stuffed shells so satisfying. The blend of cheeses, herbs, and savory sauce creates a meal that tastes like it came straight from a cozy Italian kitchen.

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Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, usually 1–2 minutes less than package instructions. Drain and rinse under cold water to stop the cooking. Set them aside on a clean towel so they don’t stick together.

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Step 2: Make the Ricotta Filling

In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, ½ cup of Parmesan, chopped spinach, minced garlic, chopped basil, and the egg. Season with salt and black pepper. Stir until everything is evenly combined.

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Step 3: Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. This base layer prevents the shells from sticking and adds flavor as they bake.

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Step 4: Fill the Shells

Using a spoon or a piping bag, fill each cooked shell with a generous amount of the ricotta mixture. Place them seam-side up in the sauced baking dish, lining them up side by side.

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Step 5: Add Sauce and Cheese

Spoon the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining mozzarella cheese and a little extra Parmesan for a golden finish.

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Step 6: Bake to Perfection

Cover the dish loosely with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.

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Step 7: Garnish and Serve

Once baked, let the shells cool for about 5 minutes. Garnish with fresh basil leaves before serving for a pop of color and fresh aroma.

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Notes

• Make It Vegetarian-Friendly: This recipe is naturally vegetarian, but always check your cheese labels to ensure they don’t contain animal rennet.
• Spinach Substitution: You can replace fresh spinach with thawed frozen spinach—just be sure to squeeze out all excess moisture before mixing it in.
• Sauce Options: Marinara is classic, but a creamy Alfredo or pink sauce can offer a tasty twist.
• Make Ahead: Assemble the shells up to a day in advance, cover tightly, and refrigerate. Just add 5–10 minutes to the baking time.
• Freezer Friendly: Assemble, cover, and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes (loosely covered).

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Watch Out for These Mistakes While Cooking

• Overcooking the Shells: They should be al dente. Too soft, and they’ll rip or turn mushy when baked.
• Underseasoning the Filling: Ricotta is mild. Don’t be shy with salt, pepper, and herbs.
• Skipping the Sauce Base: Always add sauce to the bottom of the baking dish to prevent sticking and ensure moisture.
• Overfilling the Shells: Too much filling can cause tearing or prevent the shells from sitting nicely in the dish.
• Using Cold Ricotta Mix: Let it come to room temperature for easier stuffing and even baking.
• Uneven Shell Placement: Place them snugly but not crammed. Too tight, and they’ll bake unevenly.
• Using Pre-Shredded Cheese: Freshly grated cheese melts better and has superior flavor.
• Not Letting It Rest: Let the dish sit for 5–10 minutes after baking to set up and avoid watery servings.

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What to Serve With Ricotta Stuffed Shells?

These cheesy, hearty shells pair beautifully with a variety of sides. Whether you’re looking to keep it light or make it a full Italian feast, here are some delicious options.

8 Recommendations

1. Garlic Bread – Crispy, buttery garlic bread is a perfect match for soaking up the marinara sauce.
2. Caesar Salad – Crisp romaine, creamy dressing, and crunchy croutons bring a refreshing balance to the cheesy main.
3. Steamed Broccoli – Simple and healthy, it offers a great contrast in texture and flavor.
4. Caprese Salad – Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze echo the flavors of the shells.
5. Roasted Vegetables – Carrots, zucchini, and bell peppers roasted with olive oil and herbs make a colorful, nutrient-rich side.
6. Antipasto Platter – A selection of olives, marinated artichokes, and cured meats adds a festive Italian touch.
7. Italian Wedding Soup – A warm bowl of broth and meatballs complements the richness of the shells.
8. Bruschetta – Toasted baguette slices topped with a tomato-basil mixture offer a bright, zesty starter.

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Storage Instructions

Refrigeration: Store any leftover ricotta stuffed shells in an airtight container or wrap the baking dish tightly with foil. They will keep in the fridge for up to 4 days. To reheat, bake covered at 350°F (175°C) for about 20 minutes or microwave individual portions until heated through.

Freezing: This dish freezes beautifully. Assemble the shells but don’t bake them. Wrap the dish tightly with plastic wrap and then aluminum foil, or store portions in freezer-safe containers. They’ll keep well for up to 2 months. Bake directly from frozen at 375°F (190°C) for 45–50 minutes, covered.

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Estimated Nutrition

Per Serving (based on 6 servings):

• Calories: ~390
• Protein: 20g
• Carbohydrates: 32g
• Fat: 21g
• Saturated Fat: 11g
• Cholesterol: 70mg
• Sodium: 650mg
• Fiber: 3g
• Sugar: 5g
• Calcium: 350mg

Note: Nutrition values are estimates and can vary based on specific ingredients and brands used.

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Frequently Asked Questions

1. Can I use cottage cheese instead of ricotta?

Yes, you can substitute ricotta with cottage cheese for a lighter texture. Just blend it slightly for a smoother consistency if desired.

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2. Can I make ricotta stuffed shells ahead of time?

Absolutely. You can assemble the dish up to 24 hours in advance and refrigerate it until ready to bake. Just add a few extra minutes to the baking time.

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3. Can I freeze the cooked stuffed shells?

Yes, cooked and cooled shells can be frozen in an airtight container. Reheat covered in the oven or microwave until thoroughly warm.

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4. How do I prevent the shells from tearing?

Avoid overcooking them and handle gently. Rinsing with cold water and laying them flat after boiling helps prevent sticking and tearing.

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5. Is it necessary to add spinach?

Not at all. Spinach adds flavor and nutrients, but the recipe is just as delicious without it. You can also use kale or chopped herbs as an alternative.

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6. Can I use store-bought marinara sauce?

Yes, a good-quality store-bought marinara works perfectly. If you prefer, you can make your own for a more customized flavor.

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7. What if I don’t have a piping bag for stuffing?

No worries! A spoon works just fine, or use a zip-top bag with the corner cut off for a quick DIY piping tool.

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8. How do I make this recipe gluten-free?

Use gluten-free jumbo pasta shells, available at many health food stores or online. Be sure all your sauces and cheeses are certified gluten-free as well.

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Conclusion

Easy Ricotta Stuffed Shells bring all the comfort and flavor of a classic Italian meal into your kitchen with minimal fuss. Perfectly tender pasta shells filled with creamy ricotta, bathed in savory marinara, and baked until golden and bubbly—this dish is as satisfying as it is simple to prepare. Whether you’re cooking for a crowd or meal-prepping for the week, it’s a guaranteed hit every time.

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