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Main Course • Italian

Ricotta Stuffed Shells Recipe

Rich and creamy, easy stuffed shells with sausage marinara are the perfect combination of pantry staples and fresh ingredients to feed a crowd.

5.0 from 136 votes
60 mins
Total Time
8
servings
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Ricotta Stuffed Shells

How to Make the Best Ricotta Stuffed Shells

Ricotta stuffed shells are the ultimate comfort food—baked pasta loaded with creamy cheese filling and topped with a savory sausage marinara sauce. This is the kind of dish that feeds a crowd, impresses guests, and tastes even better as leftovers.

What makes this recipe so special is the combination of textures and flavors. The tender pasta shells cradle a rich ricotta and mozzarella filling infused with garlic and Italian seasonings. The sausage marinara sauce is studded with sautéed kale or spinach, adding heartiness and depth. When it all comes together in the oven, the cheese gets melty and bubbly while the ricotta filling becomes thick and creamy.

This is restaurant-quality Italian comfort food that’s surprisingly simple to prepare. Impress your family and friends with these beautiful stuffed shells that look fancy but come together in just an hour or so.

Ricotta Stuffed Shells

Ricotta Stuffed Shells

Rich and creamy, easy stuffed shells with sausage marinara are the perfect combination of pantry staples and fresh ingredients to feed a crowd.

5.0 from 136 votes
CourseMain Course
CuisineItalian
Keywordbaked pasta, baked stuffed shells, stuffed shells
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings8 servings
Calories815kcal
AuthorRare Ivy
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Ingredients

Shells & Cheese Filling

Sausage Marinara Sauce

Instructions

Prepare the Pasta

  1. Bring a large pot of water to a boil and season generously with salt.
  2. Cook the shells 1 to 2 minutes under the recommended cooking time so the shells are just slightly more than al dente.
  3. Drain and transfer to a parchment lined sheet tray. Let cool.

Make the Filling

  1. In a medium bowl, combine the ricotta, parmesan, mozzarella, egg, garlic, italian seasoning, parsley flakes, salt, and pepper.
  2. Preheat the oven to 350°F.

Stuff the Shells

  1. Using a piping bag or spoon, fill the shells with the ricotta mixture.
  2. A piping bag or plastic bag is highly recommended—just cut the tip off the bag and squeeze into each shell.

Make the Sauce

  1. Heat a large skillet over medium-high heat, add the olive oil and let it get hot.
  2. Brown the sausage in the hot oil, breaking it up into small pieces as it cooks.
  3. Add the chopped kale or spinach and cook, stirring frequently until the greens have started to wilt.
  4. Pour in the white wine, scraping any cooked on meat from the bottom of the pan.
  5. Stir the jar of marinara sauce into the pan. If opting for a creamier red sauce, add the heavy cream and butter, stirring until melted and incorporated.

Bake

  1. Remove about 3/4 cup to 1 full cup of the sausage marinara sauce and set aside.
  2. If the skillet is large enough and oven safe, arrange the shells over the remaining sauce, or transfer the sauce to a 9x13 baking dish before covering with the stuffed shells.
  3. Top with reserved sauce and mozzarella.
  4. Bake at 350°F for 25 to 30 minutes until the ricotta is thick and creamy (but not runny) and the cheese is melted.
  5. Serve right away or cover and reheat before serving.

Notes

  • The recipe yields about 42 filled shells, which serves 8 people.
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