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A white baking dish filled with cheesy Ricotta Stuffed Shells baked in a rich tomato sauce and garnished with fresh parsley.

Classic Cheesy Baked Stuffed Shells with Hearty Marinara

Indulge in generous pasta shells overflowing with a creamy, herbed ricotta and parmesan filling, baked to perfection in a rich marinara sauce, and topped with melted mozzarella. This comforting dish is perfect for family dinners or entertaining.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Shells
  • 1 box jumbo pasta shells 12 oz, uncooked
  • 1 tbsp olive oil for cooking pasta
  • Salt for pasta water
For the Ricotta Filling
  • 15 oz ricotta cheese whole milk preferred
  • 1 large egg
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • Pinch red pepper flakes (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Sauce & Topping
  • 24 oz marinara sauce good quality jarred
  • 1/2 cup water or vegetable broth
  • 1.5 cups shredded mozzarella cheese
  • Fresh basil for garnish (optional)

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • 9x13 inch baking dish
  • Spatula or spoon

Method
 

Prepare the Pasta Shells
  1. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente, usually 8-10 minutes. Do not overcook, as they will bake further.
  2. Drain the shells in a colander and immediately rinse with cold water to prevent sticking. Drizzle with 1 tablespoon of olive oil and gently toss to coat. Set aside to cool slightly.
Make the Ricotta Filling
  1. In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, fresh parsley, garlic powder, dried oregano, red pepper flakes (if using), salt, and black pepper.
  2. Mix well with a spatula or spoon until all ingredients are thoroughly combined and the filling is smooth.
Assemble and Bake the Stuffed Shells
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the marinara sauce and 1/2 cup of water or vegetable broth. Pour about 1.5 cups of the thinned sauce evenly across the bottom of a 9x13 inch baking dish.
  3. Carefully pick up each cooked pasta shell and generously fill it with the ricotta mixture using a small spoon or your fingers.
  4. Arrange the filled shells in a single layer in the prepared baking dish, nestled closely together.
  5. Pour the remaining marinara sauce over the stuffed shells, ensuring most of them are covered.
  6. Sprinkle the shredded mozzarella cheese evenly over the top of the shells and any exposed sauce.
  7. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  8. Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
  9. Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh basil, if desired, and a sprinkle of extra Parmesan cheese.

Notes

Make-Ahead: You can assemble the entire dish up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the covered baking time.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
Variations: Add cooked ground beef or Italian sausage to the marinara sauce for a meatier dish. Sautéed spinach can also be added to the ricotta filling for extra vegetables.