Cheesy Baked Stuffed Shells with Ricotta and Basil Recipe
This classic Italian-American Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, cream cheese, fresh herbs, and Pecorino Romano, baked in rich marinara sauce and topped with melted mozzarella and fresh basil. Perfectly baked until golden and bubbly, it makes a comforting and flavorful family-friendly meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1/2 tsp kosher salt, plus more for boiling water
- 1 (12-oz.) package jumbo shells
Cheese Filling
- 1 large egg yolk
- 4 cloves garlic, grated
- 1 1/4 lb whole-milk ricotta
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 2 tbsp sliced chives
- 1/2 tsp freshly ground black pepper
- 3 oz finely grated Pecorino Romano (about 1 1/2 cups), divided
- 1/2 tsp kosher salt (remaining)
Assembly & Topping
- 3 cups marinara sauce, divided
- 12 oz mozzarella, shredded
- Fresh basil leaves, for serving
Instructions
- Preheat and cook shells: Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil, seasoning it generously with kosher salt. Add the jumbo shells and cook, stirring occasionally, until they are very al dente—about 8 minutes. Drain well and set aside.
- Prepare the cheese filling: In a medium bowl, combine the egg yolk, grated garlic, whole-milk ricotta, softened cream cheese, chopped parsley, chopped basil, sliced chives, freshly ground black pepper, 1 cup of the grated Pecorino Romano, and the remaining 1/2 teaspoon kosher salt. Mix thoroughly until all ingredients are evenly incorporated and smooth.
- Fill the shells: Spread half of the marinara sauce evenly on the bottom of a 13 x 9-inch baking dish. Transfer the ricotta mixture into a large piping bag or resealable plastic bag. Cut a small hole in one corner for piping. Hold each shell with your non-dominant hand and carefully pipe the filling into each shell using your dominant hand. Alternatively, you can fill the shells using two spoons. Arrange the filled shells in the baking dish on an angle; it’s fine if some overlap slightly.
- Top and assemble: Pour the remaining marinara sauce evenly over the top of the arranged shells. Sprinkle the shredded mozzarella evenly over the sauce, then add the remaining 1 1/2 cups of Pecorino Romano cheese, pressing it gently into the crevices between the shells to ensure good coverage.
- Bake and serve: Bake the stuffed shells in the preheated oven until the cheese is melted, bubbly, and golden brown around the edges, about 30 to 40 minutes. Once baked, remove from the oven and allow to cool for 10 minutes. Garnish with fresh basil leaves before serving to add a bright, fresh herbal note.
Notes
- To prevent the pasta shells from sticking together after boiling, drizzle with a small amount of olive oil and gently toss.
- The filling can be made a day ahead and refrigerated to save time on the day of serving.
- Use whole-milk ricotta for a richer, creamier texture; part-skim ricotta can be used as a lighter alternative.
- If you don’t have a piping bag, two spoons work well to fill the shells carefully.
- Leftovers store well in the fridge for up to 3 days and can be reheated covered in the oven or microwave.
Keywords: stuffed shells, jumbo shells, ricotta stuffed shells, baked pasta, Italian pasta bake, vegetarian pasta recipe, creamy cheese pasta, homemade stuffed shells
