Baked Ricotta-Stuffed Pasta Shells with Tomato Basil Sauce
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, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, grated Parmesan cheese
- 1 egg
- 1/4 cup, chopped basil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 (28 oz) can crushed tomatoes
- 2 tbsp olive oil
- 1/2 cup, chopped basil
- 1/4 cup, grated (for topping) Parmesan cheese
- 12 oz spaghetti
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Fill each cooked pasta shell with 2 tablespoons of the ricotta mixture, then arrange the stuffed shells in a baking dish.
- 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.
- Step 5: Bake for 25 minutes, or until the shells are heated through and the sauce is bubbly. Serve with cooked spaghetti.
Frequently asked questions
How long does Baked Ricotta-Stuffed Pasta Shells with Tomato Basil Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Ricotta-Stuffed Pasta Shells with Tomato Basil Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta shells from drying out.
Can I substitute ingredients in Baked Ricotta-Stuffed Pasta Shells with Tomato Basil Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Ricotta-Stuffed Pasta Shells with Tomato Basil Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Ricotta-Stuffed Pasta Shells with Tomato Basil Sauce gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
