Easy Stuffed Shells With Ricotta Cheese Recipe

A Cozy Kitchen Project

Hello, my dear. Come on in. Today we are making stuffed shells. It feels like a cozy project. I love how the kitchen fills with warmth.

This recipe is like building little pasta boats. We fill them with a cheesy mixture. Then we let them sail on a sea of red sauce. It is simple and fun to do together. What is your favorite cozy meal to make on a quiet day?

The Heart of the Dish

The filling is the best part. We mix ricotta, mozzarella, and Parmesan. A little garlic and spinach go in too. Doesn’t that smell amazing?

Why does this matter? Mixing the cheeses yourself lets you taste the love. It is so much better than a store-bought mix. You control what goes in. That is a small but important life lesson.

A Little Kitchen Trick

Stuffing the shells can be messy. I used to use a spoon. My grandson showed me a new way. He put the filling in a plastic bag.

Then he snipped the corner off. He piped the filling right in. I still laugh at how easy it was. It is our little kitchen secret now. Do you have a clever kitchen trick like that?

Getting Ready for the Oven

Now, pour your marinara into a baking dish. Spread it out nicely. This is our sauce sea for our pasta boats.

Arrange all the stuffed shells on top. Do not fill the dish too much. Leave some space at the top. This keeps the sauce from bubbling over. It is a small step that saves a big mess.

The Magic of Heat

The oven does the final magic. It bakes everything together. The cheese gets all melty and wonderful.

Why this matters is simple. Good food takes a little patience. Waiting for it to bake makes it taste even better. *Fun fact*: The word “bake” is one of the oldest cooking words we have. People have been doing this for thousands of years.

Your Turn to Share

When your shells are golden, let them rest. Then you can eat. The first bite is always the best.

I would love to hear about your cooking. Did you add anything special to the filling? Maybe a different herb? Share your story with me if you like.

Ingredients:

Ingredient	Amount	Notes
Jumbo pasta shells	24
Ricotta cheese	16 ounces
Shredded mozzarella cheese	1 ½ cups	Divided
Grated Parmesan cheese	¼ cup
Garlic clove	1	Minced
Frozen spinach	½ cup	Thawed
Salt	¼ teaspoon
Black pepper	¼ teaspoon
Marinara sauce	24 ounces
Fresh basil	To garnish	Optional

My Cozy Stuffed Shells: Little Pasta Pillows of Joy

Hello, my dear! Come sit with me in the kitchen. Today we are making stuffed shells. I think of them as little pasta pillows filled with cheesy dreams. My grandson calls them “ravioli’s big cousins.” I still laugh at that. Doesn’t that smell amazing? The garlic and tomato sauce warming up just makes a house feel like a home.

Let’s get our hands busy. Here is how we make our cozy dinner together. Follow these steps and you will have a beautiful dish. It is easier than you think, I promise.

Step 1: First, get your oven nice and warm. Set it to 375 degrees. Then, we cook our jumbo shells. But here is a secret. We take them out two minutes early. They will finish cooking in the oven later. (A hard-learned tip: undercook your pasta now so it doesn’t get mushy later!). Drain them and let them cool. We do not want to burn our fingers.

Step 2: Now for the fun part, the filling! In a big bowl, mix the ricotta, most of the mozzarella, and the Parmesan. Add the garlic, spinach, salt, and pepper. Stir it all up until it is happy and combined. I love how the green spinach looks in the white cheese. It is like a little garden in a bowl.

Step 3: Time to stuff those shells! You can use a spoon. Or, be fancy like my granddaughter. She uses a plastic bag with a corner snipped off. Carefully fill each shell with our cheesy mixture. Lay them on a plate when you are done. It is okay if they are a little messy. That is how you know they were made with love.

Step 4: Pour your marinara sauce into your baking dish. Spread it all around. This is our cozy bed for the shells. Do not fill the dish too much. We do not want a bubbly mess in the oven! Now, nestle all your stuffed shells into the sauce. Sprinkle the last of the mozzarella on top. It will get all golden and wonderful.

Step 5: Cover the dish with foil and bake for 25 minutes. Then, take the foil off. Let it broil for just a few minutes. Watch it closely! You want a beautiful, bubbly top. Let it sit for a few minutes before serving. This helps everything settle. What is your favorite cheesy pasta dish? Share below!

Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4-6 servings
Category: Dinner, Pasta

Three Fun Twists for Your Shells

This recipe is like a favorite story. You can tell it a little differently each time. Feel like changing things up? Here are some of my favorite twists. They are all so simple and tasty.

Meaty Marvel: Add some cooked Italian sausage to the cheese filling. It makes the shells extra hearty and satisfying.

Herby Delight: Mix a big handful of fresh chopped basil right into the ricotta. It makes the filling taste so fresh and bright.

Spicy Surprise: Add a pinch of red pepper flakes to the filling. It gives you a lovely little warm feeling with each bite.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Now, a good meal needs good company. And maybe a few sides! I love to serve these shells with a simple green salad. The crisp lettuce is perfect with the soft pasta. A slice of warm, crusty bread is also wonderful for soaking up the extra sauce.

What should we drink? For the grown-ups, a nice glass of Chianti wine pairs beautifully. It just feels right with the Italian flavors. For a fun treat for everyone, I love fizzy Italian lemonade. It is sweet and refreshing. Which would you choose tonight?

Keeping Your Stuffed Shells Happy

Let’s talk about storing these lovely shells. They keep well in the fridge for three days. Just cover the dish tightly with foil.

You can also freeze them for a later meal. Assemble the shells in a freezer-safe dish but do not bake it. Wrap the whole dish well in plastic wrap and foil. I remember my first time freezing a batch. It felt like a gift to my future self on a busy day.

To reheat, thaw it in the fridge overnight. Then bake it as the recipe says. Batch cooking like this matters. It means a good meal is always close by, saving you time and worry. Have you ever tried storing it this way? Share below!

Fixing Little Kitchen Hiccups

Sometimes, cooking has little problems. Do your shells tear when you stuff them? This means they were cooked too long. Always take them out two minutes early, like the recipe says.

Is your filling too runny? Squeeze all the water out of the thawed spinach. I once forgot this step. We had a very saucy pan, but it still tasted good. Getting this right matters because it makes the final dish look and taste perfect.

Does the cheese not brown on top? Your broiler is your best friend. Just watch it closely so it does not burn. Fixing small issues builds your cooking confidence. You learn that mistakes are just lessons. Which of these problems have you run into before?

Your Stuffed Shell Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite jumbo gluten-free pasta shells.

Q: How far ahead can I make them? A: You can assemble the whole dish a day before baking. Keep it covered in your fridge.

Q: What if I do not have spinach? A: Try chopped mushrooms or finely chopped broccoli instead. *Fun fact: Adding a veggie gives you a little extra vitamin power!*

Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Is the fresh basil important? A: It is optional but lovely. It adds a fresh, bright flavor at the end. Which tip will you try first?

Until Next Time, My Dear

I so hope you enjoy making these stuffed shells. I love sharing these kitchen stories with you. Cooking is about creating warmth and joy.

I would be thrilled to see your beautiful creations. Please share a picture of your finished dish. Have you tried this recipe? Tag us on Pinterest! You can find me at TheCozyHearth.

Happy cooking!

—Elowen Thorn.