Creamy Ricotta and Herb Stuffed Shells Baked in Marinara Recipe
This classic Italian Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, cream cheese, fresh herbs, and Pecorino Romano, all baked in a rich marinara sauce and topped with melted mozzarella. Perfect as a comforting main dish, it’s easy to prepare and ideal for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Shells and Pasta
- 1/2 tsp kosher salt, plus more for boiling water
- 1 (12-oz.) package jumbo shells
Filling
- 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
Sauce and Toppings
- 3 cups marinara sauce, divided
- 12 oz mozzarella cheese, shredded
- Fresh basil leaves, for serving
Instructions
- Preheat and boil shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells, stirring occasionally, until they are very al dente, about 8 minutes. Drain the shells and set aside.
- Prepare the filling: In a medium bowl, combine the egg yolk, grated garlic, whole-milk ricotta, softened cream cheese, chopped parsley, basil, sliced chives, black pepper, 1 cup of grated Pecorino Romano, and 1/2 teaspoon kosher salt. Mix everything well until the filling is smooth and evenly combined.
- Assemble shells with filling: Spread half of the marinara sauce evenly across the bottom of a 13 x 9-inch baking dish. Fill a piping bag or a resealable plastic bag with the ricotta mixture and cut a small hole at the corner. Carefully hold each shell with your non-dominant hand and pipe the filling into the shell using your dominant hand. Alternatively, you can spoon the filling into each shell. Arrange the filled shells on an angle in the baking dish, allowing some to overlap if needed.
- Add sauce and cheese: Pour the remaining marinara sauce over the layered stuffed shells. Sprinkle the shredded mozzarella and the remaining 1 1/2 cups (3 oz) Pecorino Romano cheese evenly on top, pushing the cheese into the crevices around the shells to ensure full coverage.
- Bake and garnish: Bake the stuffed shells in the preheated oven until the cheese is golden brown around the edges and the dish is bubbly, about 30 to 40 minutes. Remove from oven and let cool for 10 minutes before serving. Garnish with fresh basil leaves to add a fragrant finish.
Notes
- Cook the shells very al dente as they will continue to cook in the oven and absorb sauce.
- Use fresh herbs for the best flavor in the ricotta filling.
- Filling the shells with a piping bag helps achieve an even and clean fill but spoons work well too.
- Letting the dish cool slightly before serving helps it set and makes it easier to serve.
- For a vegetarian version, ensure the marinara sauce contains no meat or meat-based broth.
Keywords: stuffed shells, baked pasta, ricotta cheese, Italian recipe, jumbo shells, creamy filling, marinara sauce, mozzarella cheese
