Imagine large pasta shells (jumbo “conchiglioni” style) filled with creamy ricotta cheese, herbs and garlic, then nestled into a rich tomato‑herb sauce and baked (or finished in a skillet) until melty and bubbling. The sauce seeps into the shells, the cheese filling stays soft and luscious, and the herbs bring a brightness to cut through the richness.

Why you’ll want to make it

It hits the comfort‑food mark: pasta, cheese, tomato sauce, baked goodness.
It has flair: the stuffed shells look impressive when lined up, but the technique is manageable.
A single skillet or oven‑proof dish means less cleanup.
It’s flexible: you can adapt the sauce, herbs, add vegetables or meats if you like.

Ingredients – yields about 4–6 servings

~20–24 large pasta shells (jumbo size)
~1½ cups ricotta cheese
~1 cup shredded mozzarella (divided)
~½ cup grated Parmesan
2 garlic cloves, minced
Fresh herbs (like basil, parsley, oregano), chopped – roughly 2–3 tbsp total
Salt and pepper to taste
For the sauce:
- 1 Tbsp olive oil
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 (28 oz) can crushed tomatoes (or good tomato sauce)
- Fresh herbs (again: basil, oregano or thyme)
- Optional red pepper flakes for a bit of heat
Olive oil or butter for the shell cooking and skillet prep
Fresh parsley or basil for finishing/garnish

Step‑by‑Step Instructions

Preheat your oven to about 190 °C (375 °F) if baking, or plan to use an oven‑proof skillet.
Cook the pasta shells in salted boiling water according to package instructions just shy of al dente (so they’ll finish cooking in the bake) then drain and set aside.
While the pasta is cooking, prepare the cheese filling: in a bowl combine ricotta + half of the mozzarella + Parmesan + garlic + chopped herbs + salt & pepper.
Make the sauce: In a large oven‑safe skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until soft and fragrant. Then add the crushed tomatoes, additional herbs, red pepper flakes (if using), salt and pepper. Let simmer ~5‑10 minutes until the sauce thickens a little and the flavours meld.
Spread a thin layer of sauce in the bottom of your skillet. Then take each shell and spoon a generous amount of the ricotta‑herb mixture into it, and arrange the stuffed shells open‑side up in the sauce (in a single layer).
Once all shells are in place, pour the remaining sauce over them, then sprinkle the remaining mozzarella over the top. Cover loosely with foil if desired (to prevent over‑browning) and bake for ~20‑25 minutes until the cheese is melted and the sauce is bubbling. If you like a golden top, remove the foil for the last ~5 minutes or broil briefly.
Remove from oven and let rest about 5 minutes. Sprinkle fresh parsley or basil on top for colour and freshness. Serve warm.

Tips & Variations

Vegetarian or meaty? You can keep this pure cheese + herbs, or you can add crumbled Italian sausage or ground beef to the filling or sauce for a meatier dish.
Add veggies: Spinach, mushrooms, zucchini or roasted peppers can be folded into the filling for more texture and flavour.
Make‑ahead friendly: You can prepare the stuffed shells and sauce ahead of time, then bake just before serving. If baking from cold or refrigerated, add ~10 extra minutes to baking time. Chef Billy Parisi+1
Freezer option: Some stuffed‑shell recipes can be assembled and frozen before baking; then bake frozen with added time. I Am Homesteader
Sauce tweak: If you prefer a thicker sauce, simmer it longer or add a sliver of tomato paste; for lighter, you could use a simple marinara or crushed fresh tomatoes.
Serving suggestion: Serve with garlic bread, a simple salad and maybe a light red wine.

Storage & Leftovers

Cover and refrigerate leftovers up to ~3 days. Re‑heat in a moderate oven (around 175 °C / 350 °F) until warmed through. Note: the pasta shells may absorb more sauce over time, so you might want to add a splash of tomato sauce or cream when reheating if it’s dry. Some sources suggest this dish can be frozen, though texture of pasta may change slightly. Chef Billy Parisi+1

Final Thoughts

Skillet Ricotta‑Stuffed Shells in Tomato Herb Sauce bring together comforting, familiar flavours in a presentation that feels a bit elevated. The creamy ricotta filling, fragrant herbs and robust tomato sauce balance beautifully, and the assembled‑in‑one‑pan method makes it both practical and satisfying. Ideal for a cozy weeknight dinner or when you want something special without being overly complex.

Skillet Ricotta‑Stuffed Shells in Tomato Herb Sauce

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Skillet Ricotta-Stuffed Shells in Tomato Herb Sauce is a hearty and comforting vegetarian dish made with jumbo pasta shells filled with creamy ricotta and cooked in a savory tomato herb sauce, all in one skillet for convenience.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Instructions

Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside.
Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in crushed tomatoes, dried basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
In a medium bowl, mix ricotta cheese, Parmesan, egg, parsley, salt, and pepper until well combined.
Fill each cooked shell with the ricotta mixture using a spoon or piping bag.
Spread half of the tomato herb sauce over the bottom of the skillet. Arrange the filled shells on top of the sauce in a single layer.
Spoon the remaining sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
Cover the skillet and cook on low heat for 10–15 minutes, until the cheese is melted and the dish is heated through.
Garnish with additional chopped parsley before serving.