My Pasta Shells Stuffed with Ricotta is a beloved Italian classic that works beautifully for weeknight family dinners and special occasions alike.
Tender giant pasta shells are filled with a bright, lemony ricotta mixture, then baked under both a rich marinara and a silky Italian béchamel. The scent of these cheesy shells coming out of the oven is simply irresistible.
This recipe uses large shell-shaped pasta—often labeled conchiglione or conchiglie gigante—that’s designed for stuffing, similar in function to manicotti or cannelloni. The shape is fun and holds plenty of filling, making it ideal when you’re feeding a crowd.
Like many classic Italian dishes, this one is versatile and forgiving. It reheats well, can be assembled ahead of time, and is easy to scale up. Expect requests to make it again and again.
Table of Contents
Why you’ll love this recipe
- Classic Italian flavor – familiar ingredients and simple techniques deliver a comforting, flavorful dish.
- Homemade béchamel – the recipe includes a creamy Italian béchamel (besciamella) that elevates the sauce; once you make it from scratch you’ll notice the difference.
- Flexible – if giant shells aren’t available, manicotti or cannelloni work just as well.
- Great for entertaining – easy to scale, assemble ahead, and bake when guests arrive.
- Make-ahead friendly – assemble the dish in advance and refrigerate or freeze until ready to bake.
For exact ingredient amounts and a printable recipe card, see the recipe section below.
Ingredients
- Giant pasta shells (conchiglione or conchiglie gigante) — choose good-quality pasta for best texture.
- Whole milk — full-fat milk gives the richest béchamel.
- Nutmeg — freshly grated if possible; ground nutmeg works too.
- Garlic — fresh minced garlic for the marinara.
- Olive oil — extra virgin for flavor, or regular olive oil if preferred.
- Tomato passata or pureed canned tomatoes — for a smooth, simple marinara.
- Dried oregano — adds classic Italian aroma to the sauce.
- Whole-milk ricotta — use fresh ricotta or make your own if needed.
- Mozzarella — use low-moisture or well-drained mozzarella for melting.
- Parmigiano Reggiano (Parmesan) — buy a block and grate it for better flavor.
- Fresh parsley — brightens the ricotta filling.
- Lemon zest — adds freshness and balance to the cheese filling.
See the recipe card below for precise quantities.
Instructions
Preheat the oven to 350ºF (180ºC) and prepare a 9 x 13-inch (23 x 33 cm) baking dish.
Bring a large pot of salted water to a boil and cook the giant shells for three minutes less than the package time so they stay firm when baked. Drain and let them cool on a towel-lined baking sheet.
To make the béchamel: melt butter in a saucepan, whisk in the flour until smooth, then gradually whisk in the milk. Continue whisking until the sauce thickens.
Season the béchamel with salt and a pinch of nutmeg. Let it simmer gently on low for about five minutes, then remove from the heat and set aside.
For the marinara: sauté garlic in olive oil until fragrant, add the tomato puree, season with oregano and salt, and simmer gently. If the passata is very thick, thin with a little water.
Cook the sauce over medium-low heat for about 8–10 minutes. Remove from heat and set aside.
Make the filling by mixing the ricotta, grated mozzarella, grated Parmigiano Reggiano, chopped parsley, lemon zest, salt and black pepper until combined.
Fill each cooled shell with the ricotta mixture using a piping bag or a spoon. Fill generously but neatly so shells fit in the baking dish.
Spread about two-thirds of the marinara across the bottom of the baking dish, add dollops of béchamel, then arrange the filled shells on top.
Top with the remaining marinara and béchamel, then finish with grated mozzarella and Parmigiano Reggiano.
Cover the dish with foil (optionally place a parchment layer under the foil) and bake for 25–30 minutes. Remove the foil and bake an additional 10–15 minutes until golden and bubbling. Let rest a few minutes before serving.
Note: Arrange the shells slightly overlapping so they fit neatly in the baking dish.
Substitutions
- Parmigiano Reggiano — Pecorino Romano can be used for a saltier, sharper flavor.
- Béchamel — store-bought creamy sauces can substitute in a pinch, though homemade gives the best texture.
- Shells — if giant shells aren’t available, use manicotti or cannelloni tubes instead.
Variations
- Gratin topping — add breadcrumbs with the cheese for a crispy crust.
- Meat option — brown ground beef with onion and garlic, cool, and add to the ricotta filling.
- Gluten-free — substitute gluten-free pasta shells to make the dish gluten-free.
Equipment
You’ll need a 9 x 13-inch baking dish, a medium saucepan for the béchamel, a skillet for the marinara, a whisk, measuring tools, and a piping bag or spoon for filling the shells.
Storage
Assemble the dish the day before and refrigerate covered. To freeze, assemble unbaked, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking, adding a few extra minutes to the bake time if still chilled.
Leftovers keep 2–3 days in the refrigerator; reheat gently in the microwave or oven.
Top tips
- Do not overcook the shells: boil them three minutes less than package directions so they finish perfectly in the oven.
- Drain and cool shells on a towel to prevent excess moisture before filling.
- Whisk béchamel thoroughly while adding milk to avoid lumps; simmer briefly so it doesn’t taste floury.
- A disposable piping bag makes filling fast and tidy, but a spoon works fine.
- For an extra-browned top, broil for a minute or two—watch closely to avoid burning.
FAQ
In Italian, shell-shaped pasta is called conchiglie. The large, stuffable shells used here are often labeled conchiglione or conchiglie gigante. These large shells are designed to be filled and baked.
Stuffed shells are filling on their own, but pair well with simple sides like roasted vegetables, a green salad, or crusty bread to mop up the sauces.
To mimic a four-cheese version, add grated asiago or another melting cheese alongside the mozzarella in the filling. The béchamel and marinara in this recipe give a rich, restaurant-style result.
Serving suggestions
Serve as a main course with garlic bread, focaccia, or a simple salad. For a multi-course meal, present the shells as a primo followed by a protein like chicken cutlets or spiedini, and finish with a light dessert.
Tried this recipe? Please leave a review and star rating below.
Ricotta Stuffed Shells
Equipment
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1 9 x 13 inch (23 x 33 cm) baking dish
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1 disposable piping bag (optional)
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1 medium saucepan
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1 skillet
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1 whisk
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Measuring cups and spoons (or scales)
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Wooden spoon or rubber spatula
Ingredients
For the pasta shells
- 8 ounces (250 grams) giant pasta shells
- Salt for the cooking water
For the Italian béchamel sauce
- 2 tablespoons (30 grams) salted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups (354 ml) whole milk
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg (optional)
For the marinara sauce
- 4 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 3 cups tomato puree (passata)
- 1 teaspoon dried oregano
- ½ teaspoon salt, or to taste
For the filling
- 1 pound (450 grams) whole-milk ricotta
- 1 cup grated mozzarella
- 4 ounces (120 grams) grated Parmigiano Reggiano
- ⅓ cup chopped parsley
- Finely grated zest of one lemon
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
To assemble
- 2 cups grated mozzarella (for topping)
- 2 ounces (60 grams) grated Parmigiano Reggiano (for topping)
Instructions
- Cook the giant shells in boiling salted water for three minutes less than the package time. Drain and cool on a towel-lined baking sheet.
Italian béchamel sauce
- Melt butter in a saucepan, whisk in the flour until smooth, then slowly whisk in the milk.
- Continue whisking until the sauce thickens, then season with salt and nutmeg. Simmer on low for 5 minutes and set aside.
Marinara sauce
- Sauté garlic in olive oil until fragrant, add tomato puree, oregano, and salt. If very thick, thin with ⅓–½ cup of water.
- Simmer gently for 10 minutes, then remove from heat.
Filling
- Combine ricotta, mozzarella, Parmigiano Reggiano, parsley, lemon zest, salt, and pepper in a bowl until evenly mixed.
Assembly and baking
- Preheat oven to 350ºF (180ºC) and prepare a 9 x 13-inch baking dish.
- Fill a piping bag with the ricotta mixture (or use a spoon) and stuff each shell generously.
- Spread ⅔ of the marinara and ⅔ of the béchamel in the dish, arrange shells on top, then spoon over the remaining sauces.
- Sprinkle with grated mozzarella and Parmigiano Reggiano.
- Cover with greased foil (or parchment then foil) and bake for 30 minutes. Remove foil and bake 10 more minutes to brown the top.
Notes
- Cook shells 3 minutes less than the package time so they finish perfectly in the oven.
- Drain and cool shells on a kitchen towel to remove excess moisture before filling.
- Whisk the béchamel while adding milk to prevent lumps and simmer briefly so it loses any raw flour taste.
- Broil for a minute or two at the end for extra browning, watching carefully to avoid burning.
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Nutritional Estimate Per Serving
| Carbohydrates: 50g
| Protein: 41g
| Fat: 47g
Nutritional Disclaimer
Nutritional information is an estimate. For the most accurate results, calculate nutrition based on the specific ingredients and brands you use.