Rich, creamy, and deeply comforting, this stuffed shells recipe is one my family has perfected over the years. With chewy pasta, zesty ricotta filling, and tangy marinara baked together into one cozy dish, it’s easy to see why it’s become a lasting favorite in our home.
Rich, creamy, vibrant, and deeply comforting—this stuffed shells recipe hits all the notes I crave in a baked pasta dish. It’s one my family has fine-tuned over the years, and it’s stuck around for good reason. Every time I make it, I’m reminded why it’s become such a tradition in our house.
What I love most is the contrast. The big, chewy pasta shells cradle a zesty, creamy ricotta filling, all baked together with tangy marinara until everything melds into one cozy, irresistible dish. The textures play just as nicely as the flavors—soft, creamy, saucy, and just a little stretchy in the best way once it comes out of the oven.
It’s also refreshingly easy to pull together. While the shells boil, the ricotta filling comes together quickly; from there, it’s just stuffing, layering, and baking. The ingredients are familiar and unfussy, the prep is straightforward, and the payoff is huge. It’s a crowd-pleaser every time—and if there are leftovers, they somehow taste even better the next day.
Stuffed shells with meat
My recipe for stuffed shells is vegetarian, but I’ll often add meat to when I make it. Here are a few variations I’ve made:
- Ground meat: Whether it’s ground beef, Italian sausage (my fav), or ground chicken, this is the easiest way to create stuffed shells with meat. Simply add minced garlic and diced onion to a skillet, and once the onions are translucent, add your ground meat and cook until no pink remains. Once it’s cooked through, add your marinara sauce.
- Shredded chicken: Use two forks to shred leftover cooked chicken or rotisserie chicken, then mix it directly into the ricotta filling.
- Pancetta: Sauté some pancetta then sprinkle it into the ricotta filling for a salty surprise.
What to serve with stuffed shells
I’ll often serve stuffed shells next to a salad. My classic Caesar salad is a great choice, but a simple spring mix salad is also a nice option. And no one at your table is going to be upset if you set down a loaf of my almost famous garlic bread .
Stuffed Shells with Herbed Ricotta and Marinara
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Ingredients
- ▢ 10 ounces jumbo shells
- ▢ 15 ounce container ricotta
- ▢ 3 cups grated mozzarella (divided)
- ▢ ½ cup grated parmesan cheese
- ▢ ½ cup EACH: minced basil and parsley (see notes)
- ▢ 2 cloves garlic (finely minced)
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 1 large egg
- ▢ Zest from 1 lemon
- ▢ 4 cups marinara sauce (see notes)
- ▢ Basil or parsley (to serve)
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the shells and cook for 1 minute less than the package directions. Drain the shells and then toss them with a little olive oil to prevent them from sticking together 10 ounces jumbo shells
- While the pasta is cooking, make the filling. In a large bowl, mix the ricotta, 2 cups of the mozzarella, parmesan, basil, parsley, garlic, salt, pepper, egg, and lemon zest. 15 ounce container ricotta, 3 cups grated mozzarella, ½ cup grated parmesan cheese, ½ cup EACH: minced basil and parsley, 2 cloves garlic, 1 teaspoon EACH: salt and pepper, 1 large egg, Zest from 1 lemon
- Preheat your oven to 400 degrees Fahrenheit. Pour the marinara sauce into a 9"x13" casserole dish. 4 cups marinara sauce
- Stuff each of the cooked shells and then place them, open side up, into the casserole dish and top with the 1 cup of remaining mozzarella.
- Cover the dish with foil and bake for 30 minutes, until the shells are hot and bubbling. Remove the foil and broil for 4-5 minutes to brown the cheese. Serve topped with a little extra basil or parsley on top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Stuffed Shells with Herbed Ricotta and Marinara
Ingredients
- 10 ounces jumbo shells
- 15 ounce container ricotta
- 3 cups grated mozzarella , divided
- ½ cup grated parmesan cheese
- ½ cup EACH: minced basil and parsley , see notes
- 2 cloves garlic , finely minced
- 1 teaspoon EACH: salt and pepper
- 1 large egg
- Zest from 1 lemon
- 4 cups marinara sauce , see notes
- Basil or parsley , to serve
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the shells and cook for 1 minute less than the package directions. Drain the shells and then toss them with a little olive oil to prevent them from sticking together 10 ounces jumbo shells
- While the pasta is cooking, make the filling. In a large bowl, mix the ricotta, 2 cups of the mozzarella, parmesan, basil, parsley, garlic, salt, pepper, egg, and lemon zest. 15 ounce container ricotta, 3 cups grated mozzarella, ½ cup grated parmesan cheese, ½ cup EACH: minced basil and parsley, 2 cloves garlic, 1 teaspoon EACH: salt and pepper, 1 large egg, Zest from 1 lemon
- Preheat your oven to 400 degrees Fahrenheit. Pour the marinara sauce into a 9"x13" casserole dish. 4 cups marinara sauce
- Stuff each of the cooked shells and then place them, open side up, into the casserole dish and top with the 1 cup of remaining mozzarella.
- Cover the dish with foil and bake for 30 minutes, until the shells are hot and bubbling. Remove the foil and broil for 4-5 minutes to brown the cheese. Serve topped with a little extra basil or parsley on top.
