Stuffed Jumbo Shells with Roasted Garlic Ricotta Tips, FAQ & printable recipe

Tips for success

For the best texture, whip the ricotta filling just until smooth – overmixing can make it gummy. Use a piping bag for a neat, even fill, but a spoon works too.

If the filling is too thick, add a tablespoon of milk or pasta water to loosen it. To make ahead, assemble the dish up to a day in advance and refrigerate; add 10 minutes to the baking time.

When boiling the shells, add a generous amount of salt to the water – it should taste like the sea. This seasons the pasta from within. Stir gently to prevent sticking.

After draining, toss with a little olive oil to keep them from clinging together. If you have extra filling, spread it in the bottom of the dish or serve it on the side.

Variations

• Meat Lover's: Brown 1 pound of ground beef or Italian sausage with onions and garlic, then mix into the marinara sauce before assembling. The extra protein makes the dish even heartier and more satisfying.
• Vegetable Boost: Sauté mushrooms, zucchini, or bell peppers and fold them into the ricotta filling. You can also add a layer of sautéed vegetables on top of the marinara for extra color and nutrition.
• Spicy Arrabbiata: Use a spicy marinara or add red pepper flakes to the sauce for a kick. Finish with a drizzle of chili oil before serving to intensify the heat.
• Pesto Swirl: Stir a few tablespoons of basil pesto into the ricotta filling for an herby, garlicky boost. Top with a dollop of pesto before baking for an extra layer of flavor.

Storage and make-ahead

Fridge

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Freezer

Assembled unbaked shells can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking. Baked shells can also be frozen in portions.

Reheat

Reheat frozen shells directly from frozen in a 350°F (175°C) oven, covered, for about 30 minutes, or until hot and bubbling.

Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions.

The sauce will thicken slightly upon reheating, so you can add a splash of water or extra marinara if needed.

The entire dish can be assembled up to 24 hours in advance. Prepare the shells, fill them, arrange in the baking dish with the sauce, and cover tightly with foil. Refrigerate until ready to bake.

When ready, bake as directed, adding about 10 minutes to the covered baking time. The roasted garlic can also be made up to a week ahead and stored in the refrigerator.

Serving ideas

Serve the stuffed shells hot from the oven, with a generous spoonful of sauce from the dish. Garnish with fresh basil leaves for a pop of color and freshness. A side of garlic bread or a crisp green salad with a lemony vinaigrette balances the richness. This is a hearty main course that needs little else.

For a family-style dinner, place the baking dish in the center of the table and let everyone serve themselves. The shells are substantial, so two or three per person is typical. Pair with a light red wine like Chianti or a sparkling water with lemon. The leftovers are even better the next day, as the flavors meld together.

Frequently asked questions

Recipe card

Stuffed Jumbo Shells with Roasted Garlic Ricotta

Prep 30 minCook 22 minTotal 52 minServes 6

Ingredients

• 24 jumbo conchiglioni pasta shells
• 500 ml marinara sauce
• 450 g whole-milk ricotta
• 2 heads roasted garlic
• 100 g shredded mozzarella
• 50 g Pecorino cheese, grated
• 30 g baby spinach, chopped
• fresh basil leaves, for garnish, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Cut the top off each garlic head to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast until soft and golden, about 40 minutes. Let cool slightly, then squeeze the cloves out. Meanwhile, bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until just al dente, about 8-10 minutes. Drain and rinse with cool water.
2. In a large bowl, combine the ricotta, roasted garlic cloves, shredded mozzarella, grated Pecorino, and chopped spinach. Use a hand mixer or a sturdy spoon to whip the mixture until smooth and creamy. Season with salt and black pepper to taste. The filling should be thick but spreadable.
3. Spread the marinara sauce evenly over the bottom of a 9x13-inch baking dish. Transfer the ricotta mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into each cooked shell, filling generously. Arrange the filled shells in the baking dish in a single layer, snugly together.
4. Preheat the oven to 375°F (190°C). Sprinkle any remaining mozzarella over the tops of the shells. Cover the dish with foil and bake for 15 minutes. Uncover and bake for an additional 7-10 minutes, until the sauce is bubbling and the cheese is golden and melted. The internal temperature of the filling should reach 165°F (74°C) if using a thermometer.
5. Remove the baking dish from the oven and let it rest for 5 minutes. Tear fresh basil leaves over the top. Use a spatula to lift out the shells, making sure to get some sauce with each serving. The cheese should pull in long, stretchy strands.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

48 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.