Baked Ricotta-Stuffed Shells with Tomato Basil Sauce
A comforting baked pasta dish featuring homemade cheese-stuffed shells simmered in a fresh tomato sauce. This italian-inspired pasta ready in about 45 minutes blends jumbo pasta shells, whole milk ricotta cheese, fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 whole milk ricotta cheese
- 1/4 cup fresh basil leaves
- 2 garlic cloves
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 2 tbsp fresh parsley
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil, add 12 jumbo pasta shells, and cook for 8 minutes until al dente; drain and set aside.
- Step 2: In a small bowl, mix 1 cup whole milk ricotta cheese, 1/4 cup fresh basil leaves (chopped), 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 3: Spoon 2 tbsp ricotta mixture into each shell, arranging them in a greased 9x13-inch baking dish. Top with 1 can diced tomatoes, 1 tsp dried oregano, and 2 tbsp fresh parsley; dot with 1/2 cup shredded mozzarella cheese.
- Step 4: Bake uncovered for 25 minutes until bubbly and cheese is golden; let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Ricotta-Stuffed Shells with Tomato Basil Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Ricotta-Stuffed Shells with Tomato Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Ricotta-Stuffed 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 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.
What goes well with Baked Ricotta-Stuffed Shells with Tomato Basil Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe is a winner. The shells were tender and the filling was rich. Made for my in-laws and they were impressed.
- ★★★★★
Loved it! My kids devoured these stuffed shells. The ricotta was creamy and the tomato sauce was flavorful.
- ★★★★☆
The sauce was slightly bland, but the shells were perfect. I'll add more basil next time.
