Name: Creamy Ricotta and Herb Stuffed Shells Baked in Marinara Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1/2 tsp kosher salt, plus more for boiling water; 1 (12-oz.) package jumbo shells; 1 large egg yolk; 4 cloves garlic, grated; 1 1/4 lb whole-milk ricotta cheese; 1 (8-oz.) package cream cheese, softened; 1/4 cup chopped fresh parsley; 2 Tbsp chopped fresh basil; 2 Tbsp sliced chives; 1/2 tsp freshly ground black pepper; 3 oz finely grated Pecorino Romano cheese (about 1 1/2 cups), divided; 3 cups marinara sauce, divided; 12 oz mozzarella cheese, shredded; Fresh basil leaves, for serving

Introduction

Stuffed shells are a comforting Italian-American classic, perfect for a hearty family dinner. Jumbo pasta shells are filled with a creamy mixture of ricotta, cream cheese, and fresh herbs, then baked in marinara sauce topped with melted mozzarella and Pecorino Romano. This dish is both simple to prepare and deliciously satisfying.

A close-up view of a baked pasta dish in a white ceramic dish with red handles, showing multiple layers starting with pasta shells stuffed with a textured orange-brown filling, covered by a thick layer of bright red tomato sauce, and topped with a creamy, melted white cheese layer that is slightly browned in spots. Fresh green basil leaves are scattered on top, contrasting against the cheese, with some black pepper sprinkled over the dish. A section of the pasta is being pulled away, stretching the gooey cheese in thin strands. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 tsp. kosher salt, plus more

1 (12-oz.) package jumbo shells

1 large egg yolk

4 cloves garlic, grated

1 1/4 lb. whole-milk ricotta

1 (8-oz.) package cream cheese, softened

1/4 cup chopped fresh parsley

2 Tbsp. chopped fresh basil

2 Tbsp. sliced chives

1/2 tsp. freshly ground black pepper

3 oz. finely grated Pecorino Romano (about 1 1/2 cups), divided

3 cups marinara sauce, divided

12 oz. mozzarella, shredded

Fresh basil leaves, for serving

Instructions

Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo shells and cook, stirring occasionally, until very al dente, about 8 minutes. Drain shells carefully.

Step 2: In a medium bowl, combine the egg yolk, grated garlic, ricotta, softened cream cheese, parsley, basil, chives, black pepper, 1 cup of the Pecorino Romano, and 1/2 teaspoon kosher salt. Mix until well blended.

Step 3: Spread half of the marinara sauce evenly on the bottom of a 13″ x 9″ baking dish. Transfer the ricotta mixture to a large piping bag or resealable bag with a small corner cut off. Carefully fill each cooked shell with the cheese mixture by piping or using two spoons. Arrange the filled shells in the baking dish on an angle, allowing a few to overlap.

Step 4: Pour the remaining marinara sauce over the shells. Sprinkle the shredded mozzarella and the remaining 1/2 cup of Pecorino Romano evenly over the top, pressing cheese slightly into crevices around the shells to ensure coverage.

Step 5: Bake uncovered until the cheese is golden brown around the edges, about 30 to 40 minutes. Let cool for 10 minutes before serving. Garnish with fresh basil leaves.

Tips & Variations

Use a piping bag to fill the shells neatly and quickly, but if you don’t have one, two spoons work well for stuffing.

For a vegetarian version, ensure your marinara sauce does not contain meat.

Add spinach or sautéed mushrooms to the cheese mixture for extra flavor and nutrition.

Try substituting part of the ricotta with cottage cheese for a lighter texture.

FAQs

Can I prepare stuffed shells in advance?

Yes, you can assemble the stuffed shells up to one day ahead. Cover the baking dish tightly with foil and refrigerate until ready to bake.

Can I freeze stuffed shells?

Absolutely. Freeze the assembled, unbaked dish in a freezer-safe container for up to 2 months. Bake covered from frozen, increasing bake time by about 15-20 minutes, until heated through and bubbly.