Ricotta Stuffed Saucemas Shells

We’re cranking up the holiday vibes and sprinkling extra magic on your dinner table with a dish that’s pure comfort, flavor, and, let’s be honest, all about the sauce. Say hello to these ridiculously delicious Ricotta Stuffed Shells—a recipe so good you’ll be going back for seconds, maybe even thirds.

Picture this: jumbo pasta shells stuffed to the brim with creamy ricotta, blanketed in rich, homemade marinara sauce, and topped with melty, gooey mozzarella. Whether you’re hosting a festive feast, hanging with the fam, or just treating yourself to a cozy night in, these shells are here to steal the show.

And let’s not beat around the pasta bowl—they’re not just tasty, they’re straight-up showstoppers. That creamy ricotta filling? Dreamy. The saucy goodness? Chef’s kiss. The bubbling, golden mozzarella on top? Oh, it’s game over. Plus, they’re a breeze to whip up—perfect for impressing everyone without breaking a sweat.

So grab your apron, crank up the holiday tunes, and dive into some cheesy, saucy, stuffed-shell goodness. Your taste buds will thank you, and hey—it’s Saucemas, after all! 

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Ricotta Stuffed Shells Recipe

Ingredients:

For the Marinara Sauce:

• ½ onion, diced

• 4 garlic cloves, minced

• 28 oz can crushed tomatoes (I love @cento!)

• 14 oz water

• 1 tbsp fresh parsley

• 1.5 tsp salt

• ½ tsp ground pepper

• ½ tsp dried basil

For the Ricotta Filling:

• 15 oz ricotta cheese

• 2 cups mozzarella cheese

• 1 cup parmesan cheese

• 1 egg

• 1 tbsp fresh parsley

• ½ tsp salt

• ½ tsp garlic powder

• ¼ tsp oregano

For Assembly:

• Jumbo pasta shells (about 12-15 shells)

• ½ cup mozzarella cheese (for topping)

• Fresh parsley (for garnish)

Directions:

1. In a saucepan over low heat, sauté half a finely diced onion and 4 minced garlic cloves until soft and fragrant.

2. Add in the crushed tomatoes, water, parsley, salt, pepper, and basil. Stir to combine and let the sauce simmer on low for at least 1.5 hours. Pro tip: the longer it simmers, the thicker and richer the sauce will be—low and slow is the way to go!

3. Bring a large pot of water to a boil with a pinch of salt. Add the jumbo pasta shells and cook them until al dente (firm but tender). Be careful not to overcook, as they need to hold their shape when stuffed. Once done, drain the shells and set them aside to cool slightly.

4. In a medium-sized mixing bowl, combine the ricotta cheese, mozzarella, parmesan, egg, parsley, salt, garlic powder, and oregano. Mix everything well until it’s smooth and creamy.

5. Using a spoon or a piping bag (trust me, it makes life easier), carefully fill each jumbo shell with about 1 tablespoon of the ricotta mixture.

6. Preheat your oven to 375°F.

7. In a 9x13 baking dish, spread a thin base layer of marinara sauce.

8. Place the stuffed shells in a single layer over the sauce.

9. Top with a generous layer of marinara and sprinkle with the remaining mozzarella cheese.

10. Cover the dish with foil to keep everything moist and prevent the cheese from burning.

11. Bake for 20 minutes covered.

12. Remove the foil and bake for an additional 10 minutes.

13. Finish by broiling the dish for 3-5 minutes or until the cheese is perfectly golden and bubbly.

14. Garnish with fresh parsley for a pop of color and flavor before serving. These shells are best served warm and gooey—the ultimate comfort food.

ricotta stuffed shells

Dinner

Italian

Yield: 8-10

Author: Emily Rose

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Ricotta Stuffed Saucemas Shells

Indulge in the ultimate comfort food with my Ricotta Stuffed Saucemas Shells recipe! Perfect for holidays, family dinners, or cozy nights all winter long!

Cook time: 2 H & 15 MTotal time: 2 H & 15 M

Cook modePrevent screen from turning off

Ingredients

For the Marinara Sauce

• ½ onion, diced
• 4 garlic cloves, minced
• 28 oz can crushed tomatoes (I love Cento!)
• 14 oz water
• 1 tbsp fresh parsley
• 1.5 tsp salt
• ½ tsp ground pepper
• ½ tsp dried basil

For the Ricotta Filling

• 15 oz ricotta cheese
• 2 cups mozzarella cheese
• 1 cup parmesan cheese
• 1 egg
• 1 tbsp fresh parsley
• ½ tsp salt
• ½ tsp garlic powder
• ¼ tsp oregano

For Assembly

• Jumbo pasta shells (about 12-15 shells)
• ½ cup mozzarella cheese (for topping)
• Fresh parsley (for garnish)

Instructions

1. In a saucepan over low heat, sauté half a finely diced onion and 4 minced garlic cloves until soft and fragrant.
2. Add in the crushed tomatoes, water, parsley, salt, pepper, and basil. Stir to combine and let the sauce simmer on low for at least 1.5 hours. Pro tip: the longer it simmers, the thicker and richer the sauce will be—low and slow is the way to go!
3. Bring a large pot of water to a boil with a pinch of salt. Add the jumbo pasta shells and cook them until al dente (firm but tender). Be careful not to overcook, as they need to hold their shape when stuffed. Once done, drain the shells and set them aside to cool slightly.
4. In a medium-sized mixing bowl, combine the ricotta cheese, mozzarella, parmesan, egg, parsley, salt, garlic powder, and oregano. Mix everything well until it’s smooth and creamy.
5. Using a spoon or a piping bag (trust me, it makes life easier), carefully fill each jumbo shell with about 1 tablespoon of the ricotta mixture.
6. Preheat your oven to 375°F.
7. In a 9x13 baking dish, spread a thin base layer of marinara sauce.
8. Place the stuffed shells in a single layer over the sauce.
9. Top with a generous layer of marinara and sprinkle with the remaining mozzarella cheese.
10. Cover the dish with foil to keep everything moist and prevent the cheese from burning.
11. Bake for 20 minutes covered.
12. Remove the foil and bake for an additional 10 minutes.
13. Finish by broiling the dish for 3-5 minutes or until the cheese is perfectly golden and bubbly.
14. Garnish with fresh parsley for a pop of color and flavor before serving. These shells are best served warm and gooey—the ultimate comfort food.

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