Skillet Ricotta‑Stuffed Shells in Tomato Herb Sauce

Large pasta shells are gently stuffed with ricotta cheese, garlic and fresh herbs, then nestled into a rich tomato‑herb sauce and baked directly in a skillet. The cheese filling stays creamy and the sauce seeps into every bite.

Why you’ll love it

• Cheesy, comforting and hearty without being heavy.
• The skillet method means fewer dishes and fuss.
• Fresh herbs in the filling and sauce elevate classic stuffed pasta.
• Great make‑ahead option for a cozy weeknight dinner.

Ingredients

• 20–24 large pasta shells (jumbo shells)
• Ricotta cheese (~1½ cups)
• Shredded mozzarella (~1 cup)
• Grated Parmesan (~½ cup)
• Fresh herbs (basil, parsley, oregano), chopped
• 2–3 garlic cloves, minced
• One 28 oz can crushed tomatoes or tomato sauce
• Olive oil, salt & pepper
• Optional: red pepper flakes for a gentle heat

Directions

1. Pre‑heat oven to ~190 °C (375 °F).
2. Cook the pasta shells according to package, until just al dente; drain and set aside.
3. In a bowl, combine ricotta, half the mozzarella, Parmesan, half the herbs, garlic, salt and pepper.
4. In a large oven‑proof skillet, heat olive oil over medium heat, add a bit of garlic, then pour in the crushed tomatoes. Season with salt, pepper, herbs, red pepper flakes and simmer for ~5‑10 minutes.
5. Spoon a small amount of sauce into the bottom of the skillet. Then, fill each shell with the ricotta mixture and arrange them in the sauce, open‑side up. Cover with remaining sauce, sprinkle with remaining mozzarella and herbs.
6. Bake uncovered ~20–25 minutes until cheese is melted and sauce bubbly. Optional: broil 2–3 minutes to brown the top.
7. Let rest 5 minutes, sprinkle fresh parsley, and serve.

Serving & timing

- Serves: 4–6
- Prep time: 15–20 minutes
- Cook time: ~20–25 minutes
- Total time: ~35–45 minutes

Variations & tips

• Use spinach in the ricotta mixture for extra greens.
• Swap ricotta for goat cheese for tang.
• Make sauce spicy with chopped chilies or harissa.
• Add sautéed mushrooms or zucchini slices around the shells for more veggie content.

Storage

• Cool, cover and refrigerate up to 3 days.
• Reheat in oven or covered skillet until warmed through.

Conclusion

The Skillet Ricotta‑Stuffed Shells in Tomato Herb Sauce offer cheesy comfort and tomatoey warmth, elevated by fresh herbs and baked effortlessly. A perfect dish for homey dinners with minimal cleanup and maximum flavour.

Skillet Ricotta‑Stuffed Shells in Tomato Herb Sauce

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A hearty and comforting dish featuring jumbo pasta shells stuffed with creamy ricotta cheese, all simmered in a flavorful tomato herb sauce—cooked conveniently in one skillet.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Skillet
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons chopped fresh parsley (plus more for garnish)

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Instructions

1. Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside.
2. In a large oven-safe skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes to develop flavor.
4. In a bowl, mix ricotta cheese, mozzarella, Parmesan, egg, and parsley until well combined.
5. Fill each cooked shell with the cheese mixture.
6. Arrange stuffed shells over the tomato herb sauce in the skillet.
7. Cover and simmer on low heat for 10 minutes, or until heated through and cheese is melted.
8. Garnish with additional parsley before serving.

Notes

• You can use store-bought marinara sauce to save time.
• Top with extra mozzarella and broil for 2-3 minutes for a golden top.
• Great for meal prep—leftovers reheat well.

Nutrition

• Serving Size: 5 stuffed shells
• Calories: 410
• Sugar: 6g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 80mg