Ricotta Stuffed Shells

Beth Pierce


These amazing Ricotta Stuffed Shells are plump full of creamy ricotta and sweet mozzarella. The ultimate family friendly comfort meal that can be prepped ahead of time and baked to perfection. Once you smell the shells baking you will know that that this recipe is heavenly.


☆☆☆☆☆ 0 votes

20 Min
30 Min


  • 3 c
    marinara sauce
  • 20
    jumbo shells (1/2 of a 12 ounce box)
  • 15 oz
    whole milk ricotta cheese
  • 1 1/2 c
    whole milk shredded mozzarella
  • 1/4 c
    shredded fresh parmesan
  • 2
    large eggs
  • 6 clove
    roasted garlic
  • 1 tsp
    dried parsley
  • 1/2 tsp
  • 1/4 tsp
    fresh ground black pepper

How to Make Ricotta Stuffed Shells


  1. Preheat oven to 350 degrees.
  2. Boil the pasta shells according to box directions; drain well.
  3. Combine the ricotta, mozzarella, Parmesan, eggs, roasted garlic, parsley, salt and pepper. Spread the bottom of the casserole dish with 1 1/2 cups of marinara. Spoon the cheese mixture into the shells. Place the stuffed shells in the casserole. Spoon about another 1 1/2 cups of marinara in and around the shells. Sprinkle with parsley and bake uncovered for 30-35 minutes

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