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Simple Weeknight Ricotta Stuffed Shells

Looking for a simple recipe that is easy yet fast? Then my Simple Weeknight Ricotta Stuffed Shells recipe will do the trick! Classic comfort food recipe for weeknight meals. For more recipes like this one see my Entrees page.

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Coming up with satisfying meals in a hurry during busy weeknights can be tough. Simple Classic Shells and Cheese is always an easy choice. Just add some crusty bread for dipping and you have one gorgeous meal that everyone in the family will enjoy!

These simple baked Italian stuffed shells will do the trick! Ricotta cheese and mozzarella are mixed together and then stuffed into cooked pasta shells. A light tomato sauce is then poured over the top and the dish is baked until hot and bubbly. This easy dinner can be on your table in under an hour, making it perfect for a busy weeknight.

Other Filling ideas for Baked Shells

  • Ground beef
  • Italian sausage
  • Spinach
  • Ground turkey
  • Taco seasoned ground beef

Simple Weeknight Ricotta Stuffed Shells

This dish is always a hit in our home. My favorite thing to do is to slather the sauce-covered gooey, cheesy ricotta onto homemade Texas toast. It tastes so awesome. Here is how we make this family-friendly popular dish. Enjoy!

ricotta stuffed pasta shells

MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 4-5 days. 
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 5 minutes on high until done.

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Classic Ricotta Stuffed Jumbo Shells

Classic Baked Ricotta Stuffed Shells

Kim
Simple family friendly stuffed shells with mozzarella cheese and marinara. Serve with Crusty bread! Great for meal planning!
4.45 from 9 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course MAIN DISH
Cuisine Italian
Servings 6 people
Calories 257 kcal

Ingredients
  

  • 1 12 oz box jumbo shells pasta
  • 2 cups mozzarella cheese shredded
  • I 32 oz Galbani ricotta cheese part skim
  • 40 oz or 5 cups marinara we like Victoria Organic
  • ½ tsp oregano
  • ½ tsp parsley
  • ½ tsp basil
  • ½ tsp Italian seasoning
  • 2 cloves garlic
  • ½ tsp salt
  • ½ tsp pepper

Instructions
 

  • Preheat oven to 350 degrees. Boil noodles to al dente, as directed on package. 
  • Mix ricotta, 1 cup mozzarella cheese, oregano, parsley, basil, salt and pepper.
  • Heat the marinara sauce on the stovetop. Add garlic and Italian seasonings. Heat just to a boil. 
  • Drain noodles and fill shells with ricotta mixture using a large spoon. Add a spoonful of marinara sauce to the bottom of a 13 x 9 casserole dish. Place shells and cheese in a single layer in casserole dish. 
  • Pour marinara sauce over noodles. Top with 1/2 cup of mozzarella cheese and bake for 25-30 minutes. 
  • Serve with crusty bread! 

Notes

You can add two eggs if you prefer to the ricotta mixture. We just prefer the recipe without the eggs. 

Nutrition

Serving: 1cupCalories: 257kcalCarbohydrates: 30gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 1325mgPotassium: 627mgSugar: 7gCalcium: 227mgIron: 3mg

The information shown is an estimate provided by a nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Values may vary depending on the brand of foods used.

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Ricotta Stuffed Shells

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Kim xoxo BS

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