Ricotta Stuffed Shells

Name: Ricotta Stuffed Shells
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-Canadian
Ingredients: 400 g pasta (your choice of shape); 2 tbsp extra-virgin olive oil; 3 cloves garlic, minced; 1 medium onion, diced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Jumbo pasta shells stuffed with herbed ricotta and mozzarella, baked in marinara until golden and bubbling.

Prep Time

25 min

Cook Time

30 min

Servings

Calories

450

Instructions

1
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2
Prepare the Base
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
3
Build the Sauce
Add the main sauce ingredients to the skillet and cook, stirring occasionally, until the flavours meld together, about 3-5 minutes.
4
Combine
Add the drained pasta to the sauce and toss vigorously, adding pasta water as needed to achieve a silky consistency that coats every strand.
5
Serve
Plate immediately and garnish with fresh herbs and freshly grated cheese. Serve hot with crusty bread on the side.

Chef's Notes

“I always undercook the pasta by 2 minutes before baking — it finishes cooking in the oven and won't turn mushy.”

— Chef Luca Bianchi

About This Recipe

There's something deeply satisfying about pulling a baking dish of ricotta-stuffed shells from the oven — those golden, bubbling edges where the marinara has caramelized against the pasta, the gentle steam carrying garlic and oregano into the kitchen. This Italian-Canadian favourite brings together tender jumbo shells, creamy herbed ricotta, and a rich tomato sauce in one comforting bake.

It's the kind of dish that feels restaurant-worthy but belongs firmly at the family table. Whether you're hosting Sunday dinner or feeding hungry kids after hockey practice, these shells deliver that perfect balance of soft pasta, melty cheese, and tangy sauce that keeps everyone coming back for seconds.

Tips for the Best Ricotta Stuffed Shells

Salt your pasta water generously — it should taste like the sea. Cook the shells about a minute shy of package directions if you plan to finish them in the sauce, since they'll continue absorbing liquid in the bake. Reserve a full cup of starchy pasta water before draining; it's liquid gold for emulsifying the sauce and giving it that silky cling.

What to Serve With It

Plate these straight from the oven while the cheese is still stretching — they don't wait for anyone. A light sprinkle of fresh basil or torn parsley on top adds brightness, and a wedge of Parmigiano-Reggiano lets guests help themselves. Pair with a crisp green salad dressed with lemon vinaigrette and a loaf of warm crusty bread for sopping up every last bit of sauce.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a covered dish at 175°C (350°F) with a splash of water or broth to keep the pasta from drying out — microwave works too, just cover and stir halfway through. Freeze unbaked assembled shells for up to three months; thaw overnight before baking as directed.

Nutrition Facts

450

cal

14g

Protein

15g

Fat

59g

Carbs

Fiber

693mg

Sodium

Frequently Asked Questions

Can I use a different pasta shape instead of jumbo shells?+

Cannelloni tubes or manicotti shells work beautifully as substitutes. You can also use large tortellini or even wide lasagna noodles cut into squares, rolled, and stuffed — the filling and sauce stay the same.

How far ahead can I prepare these shells before baking?+

Assemble the shells up to a day ahead and refrigerate them covered. They'll bake fine straight from the fridge — just add five to ten minutes to the bake time since you're starting cold.

My ricotta filling seems dry. What went wrong?+

Ricotta can absorb a lot of moisture. Mix in a beaten egg and a handful of grated Parmesan to bind it, and fold in a spoonful of the reserved pasta water or a drizzle of olive oil for creaminess.

Should I brown the tops under the broiler?+

A quick two-minute broil at the end gives gorgeous golden spots and a slightly crisp cheese crown. Watch closely — the sugar in the marinara burns fast, so keep the door propped open.

Can I make this dish gluten-free?+

Yes — use a certified gluten-free jumbo shell (brands like Barilla and De Cecco make good ones). Gluten-free pasta tends to be more fragile, so handle the filled shells gently when transferring them to the baking dish.

Tips & Tricks

•Always salt your pasta water generously — it should taste like the sea.
•Reserve a cup of starchy pasta water before draining. It's liquid gold for emulsifying sauces.
•Cook pasta 1 minute less than the package says if finishing it in the sauce.

Reviews (3)

André G.★★★★★

Comme au restaurant! La sauce est onctueuse et les pâtes parfaitement al dente. Bravo pour cette recette.

Chantal D.★★★★★

Facile à préparer et tellement bon! Même mes enfants difficiles ont vidé leur assiette. Je recommande fortement.

Pierre T.★★★★★

Excellente recette! J'ai suivi les instructions à la lettre et le résultat était parfait. Ma femme a adoré.

Chef Luca Bianchi

Head Chef & Recipe Developer

Red Seal Certified Chef

Classic Meat Lasagna - beautifully plated pasta dish

Medium

★★★★★(254)

Ricotta Stuffed Shells

Ingredients

Instructions

Cook the Pasta

Prepare the Base

Build the Sauce

Combine

Serve