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Ricotta Stuffed Shells

Ricotta Stuffed Shells

These little parcels of cheesy ricotta and a tangy marinara are the perfect vegetarian meal!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine Italian


  • 9x13 in baking dish


  • 16 jumbo pasta shells prepared according to box instructions
  • 24 oz marinara
  • 15 oz ricotta
  • 1 egg
  • 1 tbsp chopped parsley
  • 1 tsp salt
  • 1/3 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp chili flakes
  • 1.5 cups mozarella shredded
  • 1/2 cup parmesan grated


  • Preheat your oven to 380 F
  • In a medium bowl mix together the ricotta, egg and all the seasonings. Fold in the parmesan and 1/2 cup mozzarella.
  • Spread a layer of sauce in the bottom of your baking dish.
  • Fill each pasta shell with a teaspoon of marinara and a tablespoon of ricotta filling. Then place side by side in your baking dish. Spoon over a little sauce on each shell, then sprinkl eover the remaining mozzarella.
  • Bake for 20-25 minutes, or until the cheese has started turning golden brown and the sauce is bubbling. Serve warm.


Variations. You can add vegetables to the ricotta filling. Spinach is a great option, although I've added roasted egg plant and zucchini and it was phenomenal. Roasted peppers and sun dried tomatoes are a good options as well. 
Substitutions. Th parsley can be replaced with chopped basil. You can use dried herbs as well if you don't have fresh herbs.   
Keyword Pasta, Ricotta, Vegetarian