Easy Ricotta Stuffed Shells Recipe

I have been making this for a couple of years now and it is still a family favorite! It is so simple and delicious. Even my little picky eaters will lick their plates clean!


  • 1 (12 oz) package jumbo pasta shells
  • 2 eggs, beaten
  • 1 (15 oz) container low-fat ricotta cheese
  • 1 (16 oz) low-fat cottage cheese
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces grated Parmesan cheese, divided
  • 1 tablespoon Italian Seasoning
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (28 ounce) jar pasta sauce
  • 8 ounces sliced fresh mushrooms


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large bowl, mix eggs, ricotta, cottage cheese, half the mozzarella, half the Parmesan, Italian Seasoning, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.
  4. In a medium bowl, stir together pasta sauce, mushrooms and reserved Parmesan. Pour over stuffed shells. Then sprinkle the rest of the mozzarella cheese on top.
  5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly.              

Serves about 10
(Adapted from All recipes)

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  1. Elise says

    I have been stocking my freezer with your recipes and so I’m preparing a lot at a time. Thank you!
    A time saver with this one was to dump all of the filling ingredients into a gallon bag, mix it around, and them pipe it into the shells just like a pastry bag.

  2. Tiffany Khyla says

    This item was posted on your 50 freezer meals post. How would you make this a freezer meal? Would you just store the stuffed pasta and sauce separately or freeze them together and then reheat?

  3. jenny says

    Comparing this to the Mexican stuffed shells, it appears you cook this one, then freeze, but freeze the mexican stuffed shells before cooking. Is this correct? Why are they different; they seem like similar recipes?

    • Gail says

      Did you ever try this recipe as directed and then freeze? I am curious if the reheating step does anything different as you pointed out with the other Mexican Stuffed Shells. I am a full time student with 5 kids and would appreciate any help with that question you had last year. Thanks ahead of time :~)

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