Baked Ricotta Stuffed Shells with Marinara

Cheesy Stuffed Shells Recipe featuring a rich three-cheese ricotta filling and a simple, flavorful marinara. This classic comfort dish is perfect for weeknight dinners, can be made ahead, and freezes well for easy reheating later.

Recipe For Stuffed Shells

Stuffed shells are one of those nostalgic family meals. A simple, satisfying casserole of pasta, cheese, and tomato sauce always feels like home. While frozen store-bought versions are convenient and comforting, making them from scratch yields a creamier, more flavorful result.

This recipe is straightforward but does take time—much of it is hands-off simmering and assembly. Plan about 1–2 hours from start to finish if you make the sauce and assemble everything yourself. If time is tight, use a good store-bought marinara or prepare the sauce a day ahead. Make extra and freeze portions for busy nights.

For a heartier variation, stir cooked ground beef, turkey, or Italian sausage into the sauce before baking. That adds meaty depth and makes the dish even more filling.

How to Make Stuffed Shells

For precise ingredient amounts and nutrition information, see the recipe card below.

Prepare the following equipment:

• Large 9×13 inch baking dish
• Mixing bowls and measuring tools
• Large stockpot for sauce and pasta
• Rimmed baking sheet lined with parchment to cool shells

Step 1 – Cook the pasta shells.

Bring a large pot of lightly salted water to a boil. Add jumbo shells and cook 6–8 minutes, until al dente. I prefer cooking them 1–2 minutes less than the package directions so they hold their shape when stuffed. Drain, rinse with cold water, and immediately arrange shells on a parchment-lined baking sheet to prevent sticking.

Step 2 – Preheat and prepare the pan.

Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick spray and spread 1–2 cups of prepared marinara or tomato sauce over the bottom of the dish to prevent sticking and to flavor the shells from below.

Step 3 – Make the ricotta filling.

In a large bowl, whisk the eggs with ricotta, chopped parsley, Italian seasoning, onion powder, garlic powder, salt, and pepper until evenly combined. Stir in shredded parmesan and 1 cup of shredded mozzarella. The filling should be creamy but firm enough to spoon into shells.

Step 4 – Stuff the shells.

Using a small spoon or a piping bag, fill each shell with about 2 tablespoons of the ricotta mixture. Place shells seam-side up in the prepared baking dish. Spoon remaining sauce over and around the shells so they stay moist during baking. Sprinkle with remaining shredded mozzarella and an optional sprinkle of chopped parsley for color.

Step 5 – Bake until bubbly.

Tent the dish with foil and bake in the preheated oven until the shells are heated through and the cheese is melted—about 20–25 minutes. For a browned, bubbly top, remove the foil and bake another 5–10 minutes to achieve a golden finish.

How Long to Bake Stuffed Shells

Bake covered for roughly 20–25 minutes at 350°F. Remove the foil and bake an extra 5–10 minutes if you want a crisp, golden cheese topping.

Can you Freeze Stuffed Shells?

Yes. Prepare unbaked stuffed shells, cover tightly with plastic wrap pressed against the surface to remove air, then wrap with aluminum foil and freeze for up to 3 months. To bake from frozen, either thaw in the refrigerator overnight and bake at 350°F for 25–30 minutes, or bake directly from frozen, covered, at 350°F for 50–60 minutes until heated through.

What to Serve with Stuffed Shells

Stuffed shells pair well with light salads and roasted vegetables. A simple green salad, balsamic-dressed tomato salad, or roasted asparagus and Brussels sprouts balance the richness of the cheese. For extra protein, serve alongside pan-seared steak bites, roasted chicken, or baked chicken breasts.

Stuffed Shells in the Slow Cooker

You can finish or cook stuffed shells in a slow cooker. Assemble the shells and sauce as directed, transfer everything to a large slow cooker, top with extra cheese, and cook on high for 4–6 hours until heated through and the cheese is melted. This is a convenient hands-off option for busy days.

Tips and Tricks

• Cook shells to al dente or slightly under to prevent them from falling apart when stuffed.
• Rinse shells with cool water and transfer them immediately to a parchment-lined sheet to stop cooking and prevent sticking.
• Use a piping bag or a zip-top bag with the corner cut off to speed up stuffing.
• If you prefer a different texture, substitute cottage cheese for ricotta, or add softened cream cheese to the filling for extra creaminess.
• Use good store-bought sauce to save time, or make the homemade tomato sauce a day ahead for deeper flavor.

Recipe Card

Servings: 10 | Prep: 20 mins | Cook: 1 hr 10 mins | Total: 1 hr 30 mins

Ingredients

For the Homemade Sauce (optional)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 6 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 2 (28 ounce) cans whole tomatoes
• 2 teaspoons sugar (optional)

For the Shells

• 1 (12 ounce) package jumbo pasta shells
• 4 cups pasta sauce (homemade or 2 jars store-bought)
• 2 large eggs, beaten
• 30 ounces ricotta cheese (about 2 containers)
• 2 tablespoons minced parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded parmesan cheese
• 2 cups shredded mozzarella cheese, divided

Instructions

For the Sauce

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add garlic, Italian seasoning, salt, and pepper; cook 30–60 seconds until fragrant.
3. Stir in tomato paste and cook for 2 minutes. Add canned tomatoes and sugar, then mash the tomatoes and bring to a gentle simmer.
4. Reduce heat and simmer uncovered for about 25 minutes, mashing occasionally. If you prefer a smooth sauce, blend part or all of it to your desired consistency. Season to taste and set aside.

For the Shells

1. Bring a large pot of lightly salted water to a boil. Cook shells 6–8 minutes until al dente, then drain and rinse with cold water. Spread on a parchment-lined baking sheet to prevent sticking.
2. Preheat oven to 350°F. Spray a 9×13 inch baking dish and spread 1–2 cups of sauce across the bottom.
3. In a large bowl, combine eggs, ricotta, parsley, Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir in parmesan and 1 cup mozzarella until evenly combined.
4. Fill each shell with about 2 tablespoons of the ricotta mixture and place seam-side up in the baking dish.
5. Spoon remaining sauce over and around the shells. Sprinkle with remaining mozzarella and chopped parsley if desired.
6. Cover with foil and bake 20–25 minutes. Remove foil and bake an additional 5–10 minutes for a golden top.

Notes

• Save time by using store-bought sauce or making the sauce the day before.
• Do not overcook the shells—slightly undercooked pasta holds up better when stuffed.
• Rinsing shells with cool water and spreading them immediately on parchment prevents sticking and stops cooking.

If you try this Stuffed Shells recipe, please leave a comment to share how it turned out!