Best Stuffed Shells Recipe (with Ricotta)

Name: Ricotta Stuffed Pasta Shells
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Italian
Ingredients: 20 jumbo shells (6-7 ounces). You’ll need 16, but some may fall apart; 1-2 tablespoons olive oil, plus oil for brushing; 1 cup onion, diced; 4-6 garlic cloves, roughly chopped; 1 tablespoon oregano, chopped (or use 2 teaspoons oregano or Italian seasoning); 1 teaspoon fennel seeds; ¼ teaspoon red chili flakes; 8 ounces mushrooms, chopped into a small dice (see notes for meat); optional: 2 tablespoons sundried tomatoes (in oil), finely chopped; 3-4 ounces fresh spinach (3 cups), chopped or 1 ½ cups frozen,; ½ teaspoon salt; 1/2 teaspoon pepper; 1 ½ cups ricotta cheese (full-fat); ⅔ cup shredded mozzarella cheese, more for the top if desired; ⅓ cup pecorino cheese (if using parmesan, add more salt); One egg (optional). This will give the filling more structure and help the filling bind better.; ½ cup fresh basil, chopped; 1 teaspoon lemon zest; generous pinch nutmeg; 24-ounce jar of marinara sauce (or make your own); Garnish: fresh Italian parsley and pecorino

Cozy, satisfying, and bursting with Mediterranean flavor, these Stuffed Shells are filled with ricotta, mushrooms, spinach, and fresh herbs, baked in a rich marinara sauce until bubbly and golden.

stuffed shells in a a white oval baking dish.

Here’s a delicious make-ahead vegetarian dinner the whole family will love - stuffed shells! Comforting, wholesome, and perfect for gatherings or weeknights, you’ll love how flavorful these bake up, and how adaptable they are.

I’ve spent years developing wholesome, Mediterranean-inspired recipes, and what makes these stuffed shells truly special is how they blend classic Italian comfort with modern adaptability. They’re vegetarian, but can easily be made vegan, and they are deeply satisfying without being heavy.

Below you’ll find expert tips so these stuffed shells turn out perfectly every time, and you’ll find instructions for how to make them ahead for easy meal prep!

Why You’ll Love These Stuffed Shells

Easy to make ahead. Assemble the stuffed shells up to 24 hours in advance.
Freezer-friendly. Store in the freezer for up to 3 months.
Vegan-adaptable. Use our tofu ricotta!
Add ground Italian sausage for a heartier dish! Brown Italian sausage or ground meat in place of the mushrooms.

Ingredients

Jumbo shells: You’ll need sixteen 6-7-ounce jumbo shells, but grab extra as some may fall apart!
Ricotta cheese: Use full-fat ricotta cheese for a creamier texture, richer flavor, easier binding, and the most authentic flavor. Feel free to use our vegan ricotta recipe.
Shredded mozzarella cheese: Used in the ricotta filling, but more can be sprinkled over the dish for a bubbly, golden topping. Substitute vegan mozzarella.
Pecorino cheese: You can substitute it with Parmesan cheese, but add more salt for optimal flavor. Substitute vegan parmesan cheese.
Onion and garlic cloves: Give the filling a savory, aromatic taste.
Fresh oregano: Or sub with dried oregano or Italian seasoning.
Fennel seeds and red pepper flakes: Fennel is a signature flavor in Italian sausage, evoking an anise-like, aromatic flavor that balances the richness of the cheese and mushrooms (or meat). Chili flakes add a warm, subtle bite.
Mushrooms: For “meaty” flavor, or substitute with browned Italian sausage or ground meat.
Sun-dried tomatoes (optional): Use the kind packed in oil. They’re optional but add a nice umami, tangy, and subtly sweet flavor.
Fresh spinach: Frozen spinach works too.
Egg (optional): Adding an egg to the filling gives it more structure and helps it bind together.
Fresh basil and lemon zest: For a burst of fresh, vibrant flavor!
Nutmeg: A generous pinch of nutmeg adds depth of flavor and enhances the savory notes in the dish.
Marinara sauce: Use a large jar of store-bought or make your own! Try our homemade marinara sauce.
Fresh Italian parsley and pecorino: Adds a beautiful, fresh, and flavorful garnish.

Variations

Add meat. Feel free to brown Italian sausage, ground turkey, or ground beef instead of the mushrooms. Mix in with the ricotta filling or make a meat sauce for the base of the dish.
Double the spinach. Feel free to double the spinach and leave out the mushrooms.
Make it vegan. Use tofu ricotta for the filling and vegan cheese.
Add a drizzle of pesto! Add a swirl of basil pesto, walnut pesto, or arugula pesto for the last 5 minutes of baking or just before serving.

How to Make Stuffed Shells with Ricotta

1. Prep. Preheat the oven to 400°F, then cook the jumbo shells according to the package instructions. Be sure to add a generous pinch of salt to the pot of water. Drain.

colander lifting jumbo shells out of the pot.

dutch oven with sautéed mushrooms, onions, sundried tomatoes, and spinach.

2. Sauté veggies. Bring a large skillet to medium-high heat and add olive oil. Sauté onion and garlic for 2-3 minutes, then add chili flakes, oregano, and fennel seeds. Sauté 1 minute. Add chopped mushrooms and stir. Reduce the heat and season with salt and pepper. Add sun-dried tomatoes (if using) and fresh spinach to the pan. Let the spinach wilt and cook off any liquid. Turn off the heat and let the mixture cool-you can even pop it in the freezer for 10 minutes.

3. Mix the ricotta filling. If using an egg, whisk it in a large bowl. Then add ricotta, mozzarella, pecorino, lemon zest, nutmeg, and fresh basil. Mix well, then fold in the mushroom mixture.

glass mixing bowl with sautéed veggies and ricotta mixture.

oval baking dish with stuffed shells with ricotta, spinach, veggie filling before being baked.

4. Assemble the stuffed shells. Add the marinara sauce to the bottom of a baking dish (9 x 13-inch baking dish). Stuff each shell with 2-3 tablespoons of the cheese mixture and place into the dish. Use a brush or olive oil spray to coat any bare pasta. Season with black pepper.

5. Bake. Cover the dish tightly with foil and bake for 25 minutes. Remove foil, sprinkle with pecorino and mozzarella (if desired), and bake uncovered for 5 minutes.

stuffed shells with ricotta, veggies, and spinach, garnished with parsley, placed in marinara sauce.

6. Garnish. Before serving, sprinkle the dish with fresh Italian parsley and freshly grated pecorino cheese.

How long to Bake Stuffed Shells

Once assembled, cover the baking dish tightly with foil and bake at 400°F for 25 minutes, or until bubbling. Then, remove the foil and bake uncovered for 5 minutes. For a cheesy topping, sprinkle the dish with pecorino and mozzarella before placing it back in the oven for the last 5 minutes.

Can you make stuffed shells ahead of time?

Stuffed shells can be prepared up to 24 hours ahead of time. Assemble the dish, cover tightly, and store in the refrigerator. Let it reach room temperature before baking as directed.

Chef’s Tips

Don’t overcook the pasta. Boil the shells until just al dente. They’ll continue cooking in the oven, with the sauce. Overcooked shells may tear when filling and turn mushy when baked.
Drain the ricotta. If your ricotta looks wet, strain it in a fine-mesh sieve or cheesecloth for 20-30 minutes. This keeps the filling rich and prevents watery results.
Season every layer. Don’t skip salting the pasta water, seasoning the sautéed veggies, or the ricotta mixture. This results in complex, deep flavor.
Let the filling cool before stuffing. Warm fillings can make the shells slippery and harder to work with. Cooling also keeps the cheese from melting prematurely.
Fill generously but not overstuffed. Use 2-3 tablespoons per shell. Too much filling can cause them to split open while baking.
Keep the tomato sauce layer generous. A good base of marinara keeps the shells moist while baking. If you like it extra saucy, add a spoonful of sauce over the top for extra flavor and a glossy finish.
Broil the top. If layering the top of the dish with extra cheese, turn on the broiler for a delicious golden topping.
Baked covered, then uncovered. Covering with foil ( and parchment) traps steam to keep everything tender. Uncovering the dish at the end browns the cheese beautifully.
Let sit before serving. Let the stuffed shells sit for 10 minutes after baking to help them set and make serving neater.
Make two trays! Double the recipe and freeze one for later. It’s the same effort for twice the reward.

What to Serve with Stuffed Shells

Serve with bread to soak up the delicious sauce, like sourdough, baguette, or focaccia.
Serve with a leafy green side salad. Try our Classic Caesar, Beet and Goat Cheese Salad, or a Simple Green Salad.
Add a side of roasted or sautéed veggies, like roasted cauliflower, sautéed asparagus, or baked zucchini.

plate with four stuffed shells with spinach ricotta mixture and marinara.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Or store in the freezer for up to 3 months. You can freeze unbaked or baked stuffed shells.

Ricotta Stuffed Shells FAQs

Can you freeze stuffed shells?

Yes, you can freeze stuffed shells before baking them or after, for up to 3 months.

How to cook frozen stuffed shells?

If your stuffed shells were frozen before baking, thaw them overnight in the fridge and bring them to room temperature before baking as directed in the original recipe-400°F for 25 minutes covered, then 5 minutes uncovered.

If your stuffed shells were frozen after baking, bake them straight from frozen at 350°F for 50-60 minutes covered, then uncover and bake 10-15 minutes until heated through and bubbling. If thawed overnight, bake at 350°F for 25-35 minutes, keeping them covered for the first 20 minutes.

How many stuffed shells per person?

Serve 2-3 jumbo pasta shells per person. This recipe yields 8 servings, so 2 shells per person, which works great if serving with bread, a side, or a salad.

What goes inside stuffed shells?

Stuffed shells feature a filling that is a combo of sautéed veggies (onion, garlic, mushrooms, and spinach) and a rich and creamy ricotta mixture (ricotta, mozzarella, and pecorino).

What are some common mistakes when making stuffed shells?

Common mistakes include overcooking the shells (causing them to tear or turn mushy after baking), preparing a watery filling (which happens if the ricotta is not drained properly), or baking uncovered for too long (dries out the sauce and filling).

Do you have to cook pasta shells before stuffing them?

Yes, cook the pasta shells until just al dente. You want them cooked, but not too soft that they fall apart when stuffing them.