Cheese-Stuffed Pasta Shells Baked with Marinara and Mozzarella

Comforting oven-baked Cheese Stuffed Shells are classic stuffed shells filled with ricotta, mozzarella, and Parmesan, then smothered in marinara sauce. This small-batch version makes 12 shells—perfect as a cozy dinner for two.

I didn’t like ricotta as a kid—I found it dry and unexciting. Over time I discovered that preparation makes all the difference. Prepared with the right cheeses, seasoning, and sauce, ricotta becomes creamy and satisfying.

Unlike larger casseroles that yield dozens of shells, this recipe is scaled down so you don’t need to freeze large leftovers. Using a smaller baking dish and a halved recipe gives you just enough for two people (or up to four if portions are modest).

This version is a straightforward, vegetarian-friendly meal that’s easy to prepare and perfect for weeknight dinners or Meatless Mondays. Serve with a simple salad and a few rolls to round out the meal.

Why You’ll Love This Cheese Stuffed Shells Recipe

• Simple to prepare: Mix the filling, stuff the shells, top with sauce and cheese, then bake.
• Vegetarian comfort food: Rich, cheesy, and satisfying without meat.
• Small batch: Makes 12 shells—ideal for couples or small households.

Ingredients For Cheese Stuffed Shells

Gather the following ingredients:

• Jumbo shells: Pasta shells made for stuffing.
• Ricotta cheese: Full-fat ricotta for best texture and flavor.
• Mozzarella cheese: Shredded, for a gooey topping and part of the filling.
• Parmesan cheese: Freshly grated Parmigiano-Reggiano or a similar domestic Parmesan—avoid pre-grated powder in the green can.
• Egg: Binds the filling so it holds together while baking.
• Basil: Fresh chopped basil or basil paste for brightness.
• Salt: Enhances the flavors.
• Spaghetti or marinara sauce: Your favorite jarred or homemade sauce.

How To Make Stuffed Shells With Ricotta Cheese

Follow these steps for tender, cheesy stuffed shells:

1. Preheat the oven to 350°F and prepare a small casserole dish (5×7 or 8×8 works well).
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook until just barely al dente, about 8–10 minutes. Drain and let cool slightly so you can handle the shells.
3. Mix the filling: In a bowl, whisk together 1 cup ricotta, 1 cup shredded mozzarella (reserve the remaining mozzarella for topping), 1/4 cup grated Parmesan, 1 large egg, 1 tablespoon chopped basil (or basil paste), and 1/4 teaspoon salt.
4. Assemble: Spread about 1/4 cup of spaghetti sauce over the bottom of the casserole dish. Stuff each shell with the ricotta mixture and arrange them snugly in the dish. Spoon remaining sauce over the shells and sprinkle with the leftover mozzarella.
5. Bake: Cover with foil and bake at 350°F for 20 minutes. Remove the foil and bake an additional 5 minutes, or until the top is melted and bubbly.

Let the shells rest about 10 minutes before serving so the filling sets slightly. Store leftovers in the refrigerator for up to 4 days.

More Pasta Recipes

If you like these stuffed shells, try other small-batch pasta dishes for two:

• Tomato Mushroom Pasta
• Mac and Cheese for Two
• Veggie Primavera
• Shrimp Alfredo
• Haluski

Cheese Stuffed Shells

Yield:
2-4 servings

Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

Comforting oven-baked Cheese Stuffed Shells made with ricotta, mozzarella, and Parmesan, baked in marinara.

Ingredients

• 12 uncooked jumbo shells
• 1 cup full-fat ricotta cheese, room temperature
• 1 + 1/4 cup shredded mozzarella cheese, room temperature
• 1/4 cup grated Parmesan cheese, room temperature (not from the green can)
• 1 large egg, room temperature
• 1 tablespoon fresh chopped basil or basil paste
• 1/4 teaspoon table salt
• 1 cup prepared spaghetti or marinara sauce

Instructions

1. Preheat oven to 350°F. Use a small casserole dish (5×7 or 8×8).
2. Bring a large pot of water to a boil. Add a generous pinch of salt, then the shells. Cook until barely al dente, about 8–10 minutes. Drain in a colander.
3. In a large bowl, whisk together the ricotta, 1 cup mozzarella, Parmesan, egg, basil, and salt.
4. Spread 1/4 cup sauce on the bottom of the dish. Stuff each shell with the ricotta mixture and arrange snugly. Top with remaining sauce and the remaining mozzarella.
5. Cover with foil and bake 20 minutes. Remove foil and bake 5 more minutes, until the cheese is melted and bubbly.

Notes

Serve with a simple green salad and rolls for a complete meal. Leftovers keep well in the fridge for up to 4 days.

First published August 28, 2014