Baked Ricotta-Stuffed Pasta Shells with Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Pasta shells filled with herbed ricotta and baked until golden, smothered in a fresh tomato basil sauce and topped with basil. This Italian recipe (gluten-free), ready in about 45 minutes, pairs pasta shells, ricotta cheese, and Parmesan cheese for a weeknight-friendly dinner. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 1/4 cup basil, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (28 oz) can crushed tomatoes
• 2 tbsp olive oil
• 1/2 cup basil, chopped
• 1/4 cup Parmesan cheese, grated (for topping)
• 12 oz spaghetti

Instructions

1. Step 1: Preheat oven to 375°F. Cook 12 jumbo pasta shells according to package directions until al dente, then drain and rinse under cold water to stop cooking.
2. Step 2: In a medium bowl, mix 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 egg, 1/4 cup chopped basil, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
3. Step 3: Fill each cooked pasta shell with 2 tablespoons of the ricotta mixture, then arrange the stuffed shells in a baking dish.
4. Step 4: In a saucepan, heat 2 tbsp olive oil over medium heat. Add 1 (28 oz) can crushed tomatoes and simmer for 10 minutes. Stir in 1/2 cup chopped basil and 1/4 cup grated Parmesan cheese. Pour the tomato sauce over the stuffed shells.
5. Step 5: Bake for 25 minutes, or until the shells are heated through and the sauce is bubbly. Serve with cooked spaghetti.