Ricotta and Herb Stuffed Shells with Marinara

Why You’ll Love This Recipe

• Comforting, crowd-pleasing baked pasta with bubbly, golden mozzarella and a tangy marinara blanket.
• Herb-kissed ricotta filling that’s light, creamy, and perfectly seasoned with lemon zest and nutmeg.
• Make-ahead friendly for busy weeknights, entertaining, or meal trains.
• Easy to customize with spinach, mushrooms, or a meaty sauce.

Grocery List

• Produce: Flat-leaf parsley, fresh basil, chives (optional), garlic, lemon
• Dairy: Whole-milk ricotta, low-moisture mozzarella (shredded), Parmesan, eggs
• Pantry: Jumbo pasta shells, marinara sauce, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes, ground nutmeg

Full Ingredients

Pasta and Sauce

• 12 oz (about 28) jumbo pasta shells; you’ll fill 24 and keep a few in case of breakage
• 3 cups marinara sauce (homemade or good-quality jarred)
• 1 tbsp extra-virgin olive oil
• Kosher salt for pasta water

Ricotta–Herb Filling

• 24 oz (680 g) whole-milk ricotta
• 2 large eggs
• 1/2 cup (45 g) grated Parmesan, divided (use 1/3 cup in filling, reserve 3 tbsp for topping)
• 12 oz (340 g) low-moisture mozzarella, shredded, divided (1 cup/4 oz for filling; 2 cups/8 oz for topping)
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh basil
• 1 tbsp chopped chives (optional)
• 3 garlic cloves, finely grated or minced
• 1 tsp finely grated lemon zest
• 1/4 tsp ground nutmeg
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

To Finish

• Reserved 2 cups shredded mozzarella
• Reserved 3 tbsp grated Parmesan
• Extra chopped parsley and basil for garnish

Step-by-Step Instructions

Step 1: Preheat and prepare the baking dish

Heat the oven to 375°F (190°C) with a rack in the center. Lightly grease a 9×13-inch (3-quart) baking dish. Spread 1 cup of marinara sauce evenly over the bottom to prevent sticking and keep the shells moist while baking.

Step 2: Par-boil the shells

Bring a large pot (at least 4 quarts) of water to a boil and season generously with kosher salt. Add the jumbo shells and cook until just shy of al dente, 9–10 minutes (they will finish in the oven). Drain well. Rinse briefly under cool water to stop cooking, then toss with 1 tablespoon olive oil so they don’t stick. Arrange on a sheet pan to cool slightly.

Step 3: Mix the ricotta–herb filling

In a large bowl, combine the ricotta, eggs, 1/3 cup Parmesan, 1 cup mozzarella, parsley, basil, chives (if using), garlic, lemon zest, nutmeg, salt, pepper, and red pepper flakes (if using). Mix until creamy and evenly combined. Taste and adjust salt and pepper as needed.

Step 4: Fill the shells

Spoon about 2 heaping tablespoons of filling into each shell (or transfer filling to a piping bag or zip-top bag and pipe it in). Aim to fill 24 shells generously; keep a few extra shells for backups in case of tears.

Step 5: Assemble the casserole

Nestle the filled shells, open side up, into the sauced baking dish in neat rows (4 rows of 6 works well). Spoon the remaining 2 cups marinara over and around the shells, leaving some tops peeking through for browning. Sprinkle evenly with the reserved 2 cups mozzarella and the reserved 3 tablespoons Parmesan.

Step 6: Bake until bubbling and golden

Cover the dish loosely with foil (tent it so it doesn’t touch the cheese) and bake for 20 minutes. Remove the foil and bake 10–15 minutes more, until the sauce bubbles, the cheese is melted, and golden spots form. For extra color, broil 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the shells rest 5–10 minutes to set. Garnish with additional chopped parsley and basil. Serve warm, spooning extra sauce from the pan over each portion. Freshly cracked black pepper is a lovely finish.

Pro Tips

• Undercook the shells slightly so they hold their shape and don’t collapse while filling and baking.
• Drain watery ricotta: if your ricotta is very wet, spoon it into a fine-mesh sieve for 10–15 minutes to avoid a runny filling.
• Piping bag hack: load the filling into a large zip-top bag, snip a 1/2-inch corner, and pipe for fast, tidy stuffing.
• Sauce insurance: make sure the dish has sauce underneath and around the shells to keep edges tender instead of crispy.
• Golden top: remove foil early and finish under the broiler for those irresistible browned, bubbly cheese pockets.

Variations

• Spinach & Ricotta: Fold 6 oz thawed frozen spinach (well-squeezed dry) into the filling and add a pinch more nutmeg.
• Meaty Marinara: Brown 8 oz Italian sausage, stir into the marinara, and proceed as directed for a heartier bake.
• Mushroom & Thyme: Sauté 8 oz finely chopped cremini with 1 tbsp olive oil and 1 tsp thyme; cool and fold into the filling.

Storage & Make-Ahead

Assemble up to 24 hours ahead, cover tightly, and refrigerate. Bake at 375°F (190°C) covered for 25–30 minutes, then uncover 10–15 minutes more (add a few minutes since it starts cold). To freeze, assemble but do not bake; wrap well and freeze up to 2 months. Bake from frozen at 350°F (175°C) covered for 45–55 minutes, then uncover 15–20 minutes until hot and bubbly. Leftovers keep 3–4 days refrigerated; reheat covered at 325°F (165°C) until heated through, or microwave gently.

Nutrition (per serving)

Approximate per 1/6 of pan (about 4 shells): 650 calories; 32 g protein; 53 g carbohydrates; 30 g fat; 15 g saturated fat; 4 g fiber; 8 g sugars; 980 mg sodium. Values will vary with sauce and cheese brands.