If you’ve ever dreamed of the perfect comfort food that feels like a warm hug from the inside, this Classic Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe is your dream come true. These jumbo pasta shells cradle a luscious blend of creamy ricotta, gooey mozzarella, and fragrant herbs, all smothered in rich homemade marinara sauce. Every bite melts in your mouth, balancing cheesy indulgence with bright, savory tomato flavors. It’s a dish that’s impressive enough for guests but simple enough to become a beloved weeknight staple. Ready to bring a little Italian magic into your kitchen?

Ingredients You’ll Need

A white baking dish is filled with large pasta shells arranged in neat rows, each shell stuffed with a creamy white cheese mixture speckled with herbs and black pepper. The shells sit on a smooth, bright red tomato sauce that covers the bottom of the dish in a thick layer. The pasta has a slightly ridged texture, and the cheese filling looks soft and dense, evenly packed inside each shell. The background surface is white with a marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step toward this cheesy, saucy delight. Each component has its own role, from creating the perfect creaminess to layering in robust flavors and vibrant color.

Jumbo pasta shells: These are the edible vessels holding all that delicious cheese; cook them just right so they stay tender but firm.
Ricotta cheese: The creamy heart of the filling, bringing softness and mild tang.
Mozzarella cheese: Divided use here gives that marvelous meltiness inside and as a bubbly topping.
Italian seasoning: A fragrant blend of herbs that adds authentic Italian flavor.
Salt and pepper: Essential for enhancing the taste of every ingredient.
Egg: Acts as the binder to keep your filling beautifully together.
Parmesan cheese: Provides a sharp, nutty kick that deepens the overall taste.
Marinara sauce: The vibrant tomato base that envelops the shells, leaving a rich, tangy finish.
Chopped parsley: A fresh, green pop of color and a hint of earthiness on top.
Cooking spray: To keep the baking dish happy and prevent sticking.

How to Make Classic Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe

Step 1: Prepare the pasta shells

Start by boiling 24 jumbo pasta shells according to the package directions until al dente—firm to the bite but not mushy. Drain carefully and lay them flat on a clean kitchen towel or parchment paper to prevent sticking while they cool down. This step is key to getting perfect stuffed shells that hold their shape and texture through baking.

Step 2: Mix the cheesy filling

In a large bowl, combine 15 ounces of creamy ricotta cheese with 1 cup of shredded mozzarella, 2 teaspoons Italian seasoning, salt, and pepper to taste. Beat in one egg—it’s the secret to a filling that sets perfectly without drying out. Finish by folding in 1/2 cup grated Parmesan cheese for that sharp, unforgettable flavor.

Step 3: Stuff the shells

Now comes the fun part: spoon your luscious cheese filling into each cooled pasta shell. Be generous but gentle—fill them so each bite bursts with cheesy goodness, but avoid overstuffing to keep the shells intact during baking.

Step 4: Assemble the dish

Spray a baking dish lightly with cooking spray to prevent sticking. Pour 1 1/2 cups of marinara sauce on the bottom to create a flavorful base. Arrange the stuffed shells snugly on top, then cover with the remaining 1 1/2 cups marinara sauce. Sprinkle the last 2 cups of shredded mozzarella evenly over everything—this will create that luscious, golden crust everyone loves.

Step 5: Bake to perfection

Cover the baking dish with foil and bake at 375°F (190°C) for about 30 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese on top is bubbly and golden brown. Let it rest for 5 minutes before serving to allow the flavors to settle and make slicing easier.

How to Serve Classic Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe

This image shows a white rectangular dish full of large pasta shells arranged in rows. Each shell is stuffed with a creamy white cheese mixture and topped with a bright red tomato sauce dollop in the center. Over the tomato sauce, there is a generous sprinkle of shredded white cheese on each shell, giving a textured look. The shells rest on a layer of the same red tomato sauce that covers the bottom of the dish. The colors contrast well with the white dish and the white marbled surface beneath it. The overall effect is neat and appetizing. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley adds a burst of color and freshness that brightens the richness of the dish. For an extra touch, a little cracked black pepper or flaky Parmesan over the top is simply divine.

Side Dishes

To round out the meal, serve with a crisp green salad dressed in lemon vinaigrette or garlic-roasted vegetables. A crusty garlic bread or warm focaccia also complements perfectly by soaking up that irresistible marinara sauce.

Creative Ways to Present

For a fun twist, try baking the Classic Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe in individual ramekins for personalized portions. You could also add a layer of sautéed spinach or mushrooms inside the filling for extra veggies and variation. A drizzle of basil pesto on top before serving brings a fresh, herbaceous punch that friends will rave about.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will marry together even more as it rests, making each reheated bite even better.

Freezing

This Classic Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe freezes beautifully. Place cooled leftovers in freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C) covered with foil to keep moisture locked in—about 20 minutes should do. You can also microwave individual servings but watch out for uneven heating; stirring the filling midway helps.

FAQs

Can I use frozen pasta shells for this recipe?

While fresh or dried shells cooked from scratch work best for texture, frozen precooked shells can be used if fully thawed and handled gently to avoid tearing.

Is there a vegetarian version of this recipe?

This Classic Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe is already vegetarian, as it contains no meat. You can add extra veggies like spinach, mushrooms, or zucchini to the cheese mixture for added nutrition.

How do I prevent the shells from sticking together?

Laying cooked shells on a lightly oiled tray or kitchen towel and handling them carefully ensures they won’t stick. Also, avoid overcrowding when baking by placing shells snugly but not pressed too tightly.

Can I prepare this recipe vegan or dairy-free?

To make a vegan or dairy-free version, substitute ricotta, mozzarella, and Parmesan with plant-based cheese alternatives. Use your favorite marinara recipe to ensure no hidden dairy, and consider flax egg as an egg replacement.

What marinara sauce works best here?

A simple, good-quality marinara packed with fresh tomatoes, garlic, and herbs is ideal. Homemade or store-bought both work, but avoid heavily spiced sauces that might overpower the delicate cheese filling.

Final Thoughts

This Classic Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe isn’t just a meal—it’s a heartwarming experience you’ll want to share again and again. Simple to prepare but endlessly satisfying, it brings together creamy, cheesy richness with the fresh zing of tomato sauce in a way that feels like a fiesta on your fork. Dive in, savor every bite, and maybe even double the batch because this one is going to disappear fast!

Classic Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe