Ricotta Stuffed Shells in Marinara
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Everyone says they'll have just three, and nobody keeps count. The shells get piped full of herby ricotta, nestled in marinara and baked until bubbling, then given ten minutes to settle.
The short version
Boil jumbo shells until barely tender and cool them. Mix ricotta, egg, mozzarella, Parmesan and parsley, pipe it into the shells, and nestle them in marinara. Cover and bake at 375°F for 25 minutes, uncover 10 more. Rest 10 minutes.
What makes ours better
why ours wins the argument at dinner
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Pipe the filling. Spooning filling into slippery shells is the slow part. A zip-top bag with a corner snipped fills 24 shells in about five minutes with no mess.
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Add an egg and Parmesan to the ricotta. The egg binds the filling so it doesn't ooze out in the oven, and the Parmesan gives it salt and a savory backbone that plain ricotta lacks.
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Sauce under and over. A layer of marinara beneath keeps the shells from sticking and scorching, and sauce on top keeps the exposed pasta from drying out.
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Pull the shells early. They finish cooking in the oven. Starting a couple of minutes shy of the package time means they hold their shape and don't tear when you stuff them.
What you need
the stars of the show
- Jumbo pasta shells24 large
- Good marinara sauce3 cups
- Whole-milk ricotta15 ounces
- Egg1 large
- Shredded low-moisture mozzarella1½ cups
- Finely grated Parmesan½ cup
- Chopped fresh parsley¼ cup
- Garlic1 clove
Shells and sauce
Filling
Topping
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
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Heat the oven, boil the shells
Heat the oven to 375°F. Salt a large pot of boiling water and cook the shells 2 minutes less than the package says; they should bend easily but still be firm. Drain, then run cool water over them and lay them open side up on a sheet pan.
Stir once in the first minute. Shells nest and stick together if left alone.
About 8 min. Cook mode has a timer for this step.
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Mix the filling
Stir the ricotta, egg, 1½ cups mozzarella, Parmesan, parsley, garlic, salt, pepper and nutmeg together in a bowl until evenly blended. Taste it; it should be savory and lightly salty.
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Sauce the dish
Spread about 1 cup of marinara over the bottom of a 9×13-inch baking dish.
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Pipe and arrange
Spoon the filling into a large zip-top bag and snip off one bottom corner, about ¾ inch. Squeeze about 2 tablespoons into each shell until it's full but not overflowing. Set the shells open side up in a single snug layer on the sauce.
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Top and cover
Spoon the remaining sauce over and around the shells, covering most of the exposed pasta. Sprinkle the last cup of mozzarella on top. Cover the dish tightly with foil.
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Bake covered
Bake for 25 minutes, until the sauce is bubbling at the edges and the shells are heated through.
About 25 min. Cook mode has a timer for this step.
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Uncover and brown
Remove the foil and bake 8 to 10 minutes more, until the cheese is melted and lightly golden. Rest 10 minutes before serving, which lets the filling set so it doesn't run out.
About 10 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- Whole-milk ricotta makes a creamy filling. If yours looks wet, spoon it into a strainer for 10 minutes first and discard the liquid.
- To make ahead, assemble through step 5, cover and refrigerate up to 24 hours. Bake covered 5 to 10 minutes longer.
- Add a 10-ounce box of frozen spinach, thawed and squeezed very dry, to the filling for a spinach version.
- Extra shells don't go to waste. Boil a few more than you need, because a torn shell can't be stuffed.
- Storage. Covered in the fridge, 4 days. Freeze unbaked in a foil-covered dish up to 3 months. Reheat covered at 350°F until hot in the middle, about 20 minutes, or microwave a plate with a splash of water.
Questions, answered
asked and answered at the kitchen counter
Can I make stuffed shells ahead of time?
Yes. Assemble the dish, cover it and refrigerate up to 24 hours. Add 5 to 10 minutes to the covered bake time.
How many shells are in a box?
A 12-ounce box holds about 40 jumbo shells. This recipe uses 24, so you'll have extras for tears and could stuff a second small dish.
Can I freeze stuffed shells?
Yes. Freeze them unbaked in a foil-covered dish. Thaw in the fridge overnight, or bake from frozen, covered, at 375°F for about 55 minutes plus 10 minutes uncovered.
Why is my ricotta filling watery or grainy?
Watery means the ricotta wasn't drained, so strain it for 10 minutes. Grainy is usually low-fat ricotta, so use whole milk.
Can I use cottage cheese?
Yes, drained and in the same amount. Pulse it a few times in a food processor for a smoother filling.
Can I add meat?
Brown 1 pound of ground beef or Italian sausage and stir it into the marinara. Use that sauce under and over the shells.
From the table
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Published October 28, 2026.