Cheesy ricotta stuffed shells is one of my favourite comfort foods. This recipe features jumbo pasta shells stuffed with a cheesy ricotta mixture and smothered in a homemade marinara sauce, all baked with fresh mozzarella and parmesan until golden and cheesy.
Info and tips for cheesy ricotta stuffed shells
I highly recommend making your own marinara sauce for this recipe, but if your short on time you can use your favourite jarred marinara sauce instead.
You don’t want mushy shells so make sure to undercook the pasta by a couple minutes, the shells will finish cooking in the oven. Rinse the shells with cold water as soon as you remove them from the boiling water to stop the cooking process.
When making the ricotta filling feel free to add spinach if you like. I like to spoon the mixture into the shells, but you can also use a piping bag for less mess. I also highly recommend grating your own mozzarella and parmesan. The store bought versions won’t melt as good or have as much flavour.
This dish can also be made in advance. Once you have everything assembled it can be stored in the fridge for up to 8 hours before baking. Stuffed shells also freeze well.
Equipment
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I use this Ceramic Baking Dish for almost all of my baking recipes. It’s the perfect size and cleans super easily. Highly recommend this one!
You’ll need a good Stainless Steel Sauce Pan to make the marinara sauce.
Ingredients for cheesy ricotta stuffed shells
homemade marinara
- drizzle of olive oil
- 125g pancetta
- 1 shallot
- 5 garlic cloves
- 28 oz can plum tomatoes
- tsp salt & pepper
- splash of balsamic vinegar
- tsp white sugar
- tsp Italian seasoning
- tsp oregano
- pinch red pepper flakes
- 1 bay leaf
Ricotta filling
- 1 cup ricotta
- 1/2 cup parmesan
- 1/4 cup basil
- 1/4 cup parsley
- tsp lemon zest
- tsp salt & pepper
- pinch red pepper flakes
- 340g box jumbo shells
- 1 cup mozzarella
- 1/2 cup parmesan
Instructions
- Start by finely mincing the shallot and garlic. Heat a medium sauce pan on medium heat with a drizzle of olive oil.
- Once heated, add the pancetta and cook for 4-5 minutes until slightly browned.
- Meanwhile crush the plum tomatoes with your hand in a bowl and set aside.
- Add the garlic and shallot to the pan and stir.
- Add the hand crushed plum tomatoes to the pot along with salt & pepper, balsamic vinegar, sugar, and listed seasonings. Stir and adjust heat to low. Cook the sauce for roughly 45 minutes making sure to stir occasionally.
- While the sauce cooks make the ricotta filling by mixing the ricotta, parmesan, minced basil and parsley, lemon zest, salt & pepper, and red pepper flakes together.
- Next boil the jumbo shells in a large pot of salted water. Follow package directions but remove 2-3 minutes early. The shells should still be slightly undercooked.
- Preheat the oven to 375.
- Start assembly by adding a layer of the marinara sauce to a 9×13 baking dish. Then fill each of the jumbo shells with about a tsp of the ricotta mixture, and place on top of the sauce. Spoon the remaining marinara on top of the shells, and add the grated mozzarella and parmesan on top.
- Cover the baking dish with tin foil and bake covered for 20 minutes. Remove tin foil and bake another 10 minutes uncovered. Tip: if you want a golden brown top, broil for the last 2 minutes.
- Top with more fresh basil, parsley, and red pepper flakes and enjoy!
See below for a video tutorial!
For more pasta recipes be sure to try my Creamy Baked Mac and Cheese or my One Pot French Onion Pasta!
This recipe features jumbo pasta shells stuffed with a cheesy ricotta mixture and smothered in a homemade marinara sauce, all baked with fresh mozzarella and parmesan until golden and cheesy. Start by finely mincing the shallot and garlic. Heat a medium sauce pan on medium heat with a drizzle of olive oil. Once heated, add the pancetta and cook for 4-5 minutes until slightly browned. Meanwhile crush the plum tomatoes with your hand in a bowl and set aside. Add the garlic and shallot to the pan and stir. Add the hand crushed plum tomatoes to the pot along with salt & pepper, balsamic vinegar, sugar, and listed seasonings. Stir and adjust heat to low. Cook the sauce for roughly 45 minutes making sure to stir occasionally. While the sauce cooks make the ricotta filling by mixing the ricotta, parmesan, minced basil and parsley, lemon zest, salt & pepper, and red pepper flakes together. Next boil the jumbo shells in a large pot of salted water. Follow package directions but remove 2-3 minutes early. The shells should still be slightly undercooked. Preheat the oven to 375. Start assembly by adding a layer of the marinara sauce to a 9x13 baking dish. Then fill each of the jumbo shells with about a tsp of the ricotta mixture, and place on top of the sauce. Spoon the remaining marinara on top of the shells, and add the grated mozzarella and parmesan on top. Cover the baking dish with tin foil and bake covered for 20 minutes. Remove tin foil and bake another 10 minutes uncovered. Tip: if you want a golden brown top, broil for the last 2 minutes. Top with more fresh basil, parsley, and red pepper flakes and enjoy! This dish can also be made in advance. Once you have everything assembled it can be stored in the fridge for up to 8 hours before baking. Stuffed shells also freeze well.Cheesy Ricotta Stuffed Shells
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