If you love Italian comfort food that’s both hearty and full of flavor, then you are in for a treat with this Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe. This dish brings together tender jumbo pasta shells generously filled with a luscious mixture of creamy ricotta and gooey mozzarella cheeses, all nestled in a vibrant, homemade marinara sauce. It’s perfect for family dinners, gatherings, or any time you crave a satisfying, cheesy meal that feels like a warm hug on a plate.
Ingredients You’ll Need
These ingredients might look simple, but they each play a vital role in creating the perfect texture, taste, and balance in your Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe. Fresh herbs, quality cheeses, and classic Italian seasonings come together beautifully to make this dish shine.
- 20 jumbo pasta shells: The ideal size for stuffing and holding all that cheesy goodness perfectly.
- 1 tablespoon olive oil: Adds richness and helps soften the aromatics in the sauce.
- 1/2 medium onion, chopped: Provides a mellow sweetness that complements the acidity of the marinara.
- 3 garlic cloves, minced: Brings warm, spicy notes that elevate the overall flavor.
- 1 teaspoon salt, divided: Enhances every element without overpowering the dish.
- 1/2 teaspoon freshly ground black pepper, divided: Adds a subtle heat and depth.
- 1/4 teaspoon dried oregano: Classic Italian herb that imparts an earthy aroma.
- 3 cups marinara sauce: The vibrant, tangy base that ties all ingredients together perfectly.
- 15 oz ricotta cheese: Creamy, mild, and essential for the luscious filling.
- 1 large egg: Acts as a binder to keep the filling smooth and cohesive.
- 1/3 cup parmesan cheese: Adds a salty, nutty sharpness that complements the ricotta.
- 3 cups shredded mozzarella cheese, divided: Melts beautifully for that irresistible cheesy topping and filling richness.
- 1/4 cup parsley, plus more to garnish: Fresh and bright, it adds a pop of color and freshness to the dish.
How to Make Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe
Step 1: Cook the Pasta Shells
Begin by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions. Stir occasionally so they don’t stick to each other or the pot. Once cooked, drain the shells and transfer them into cold water to halt the cooking process and keep them from sticking. This step is key for perfect shell texture and easier handling when stuffing later.
Step 2: Prepare the Marinara Sauce
While the shells cook, heat the olive oil in a deep pan over medium-high heat. Add the chopped onion and sauté until golden and softened, about 3 to 5 minutes. Stir in the minced garlic, half a teaspoon of salt, a quarter teaspoon of freshly ground black pepper, and dried oregano. Continue to sauté for another minute until the garlic releases its wonderful aroma. Pour in the marinara sauce, bring it to a uniform boil, then reduce heat to simmer gently for 2 minutes before transferring it to the bottom of a 9×13 casserole dish. This sauce layer will infuse each shell with flavor as it bakes.
Step 3: Make the Cheese Filling
In a large bowl, combine the ricotta cheese, two cups of shredded mozzarella, parmesan cheese, egg, parsley, the remaining half teaspoon salt, and a quarter teaspoon pepper. Stir everything thoroughly until smooth and well combined. This mixture is the creamy, cheesy heart of your Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe, offering the perfect balance of textures and subtle seasoning.
Step 4: Stuff the Shells
Carefully fill each pasta shell with about half an ice cream scoop of the cheese mixture — just enough to fill without overstuffing. Place the filled shells in a single layer over the marinara sauce in the casserole dish. This even arrangement helps them bake consistently, soaking up the flavors around each shell.
Step 5: Bake and Finish
Sprinkle the remaining cup of shredded mozzarella cheese evenly on top of the stuffed shells. Cover the casserole with foil and bake for 30 minutes, until the sauce is bubbling at the edges and the cheeses inside are melted and inviting. Remove the foil and switch your oven to broil for 2-4 minutes to create that gorgeous golden-brown cheese crust on top. Once done, remove from the oven and garnish with fresh parsley for that final burst of color and flavor.
How to Serve Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or basil leaves is all you need to brighten this dish visually and add a fresh herbal note. For a little extra zing, a dusting of grated parmesan right before serving can enhance that cheesy savory experience.
Side Dishes
Pair these cheesy stuffed shells with a crisp green salad tossed in a light vinaigrette or garlic roasted vegetables to balance the richness. A side of warm, crusty Italian bread is also wonderful to soak up any leftover marinara sauce. These sides bring complementing textures and flavors to round out your meal beautifully.
Creative Ways to Present
For a special occasion, consider serving the stuffed shells in individual ramekins or mini casserole dishes for a charming, personalized touch. You can also layer them in a trifle bowl with extra marinara and cheese for a fun presentation. Adding a drizzle of balsamic glaze across the top can introduce a subtle sweetness that pairs gorgeously with the savory elements.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to cool the dish completely before refrigerating to preserve the texture of both the pasta and cheese filling.
Freezing
This recipe freezes beautifully! Simply assemble the stuffed shells as directed but do not bake. Cover tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, bake from frozen, adding extra baking time to ensure it’s heated thoroughly.
Reheating
To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for about 20 minutes or until heated through. To refresh the broiled cheese topping, remove the foil during the last few minutes of reheating and broil briefly, watching carefully so it doesn’t burn. This keeps your leftovers tasting just as delicious as freshly made.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! You can swap out mozzarella for provolone or fontina for a slightly different flavor profile. Just keep the balance of creamy and melty cheeses to maintain the texture.
Do I have to cook the shells before stuffing?
Yes, pre-cooking the shells until al dente is important so they are tender but still sturdy enough to hold the filling without tearing.
Can I make this recipe vegetarian?
This stuffed shell recipe is naturally vegetarian as written, but always double-check marinara sauces to ensure no added meats or dairy ingredients if you follow a strict vegetarian diet.
How can I make the marinara sauce from scratch?
You can make a quick homemade marinara by simmering crushed tomatoes with olive oil, garlic, onions, salt, pepper, and oregano until thickened—this adds freshness and control over the flavors.
What if I don’t have jumbo shells?
If jumbo shells aren’t available, large manicotti tubes can work as a substitute, but the stuffing and baking times might vary slightly.
Final Thoughts
This Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe is truly a crowd-pleaser that brings the warmth and soul of Italian cooking into your kitchen easily. Whether it’s a cozy night in or a festive family gathering, the combination of melty cheese, herbaceous tomato sauce, and tender pasta shells will have everyone asking for seconds. I can’t wait for you to try this recipe and make it one of your cherished go-to meals!
Print
Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Delicious stuffed jumbo pasta shells filled with a creamy ricotta and mozzarella cheese mixture, baked in a flavorful marinara sauce and topped with melted mozzarella cheese. Perfect for a comforting family dinner.
Ingredients
Pasta
- 20 jumbo pasta shells, cooked to package instructions
Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon dried oregano
- 3 cups marinara sauce
Cheese Filling
- 15 oz ricotta cheese
- 1 large egg
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup parsley, plus more to garnish
Instructions
- Cook Pasta: Preheat oven to 375ËšF. Cook jumbo pasta shells in salted boiling water according to package instructions, stirring occasionally to prevent sticking. Drain once cooked, then fill the pot with cold water to stop the cooking process and prevent the shells from sticking together.
- Make Sauce: In a deep pan over medium-high heat, heat 1 tablespoon olive oil. Sauté chopped onion for 3-5 minutes until softened and golden. Add minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried oregano. Cook for another minute, stirring constantly until the garlic is fragrant. Add marinara sauce and bring to a boil, then reduce heat and simmer for 2 minutes. Pour sauce evenly into the bottom of a 9×13 inch casserole dish.
- Make Cheese Filling: In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella, parmesan cheese, egg, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well until all ingredients are thoroughly mixed.
- Stuff Shells: Using about half an ice cream scoop per shell, fill each cooked pasta shell with the cheese mixture, making sure not to overstuff. Arrange the stuffed shells in a single layer over the marinara sauce in the casserole dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes, until the sauce is bubbling around the edges. Remove the foil and broil the dish for 2-4 minutes to lightly brown the cheese topping. Remove from oven and garnish with additional parsley before serving.
Notes
- Be sure not to overfill the shells to prevent the filling from spilling out while baking.
- Let the shells cool slightly before eating to allow the filling to set.
- For extra flavor, you can add chopped spinach or cooked ground meat into the cheese filling.
- Use freshly grated Parmesan and mozzarella cheese for best melting and flavor.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
