Barilla Stuffed Shells Recipe: Jumbo Shells Filled with Creamy Ricotta

I’m excited to share my Barilla stuffed shells recipe, featuring jumbo shells filled with a creamy ricotta mixture. This comforting dish is perfect for family dinners or special occasions, and can be prepared in under an hour.

The combination of tender pasta shells, rich ricotta filling, and melted mozzarella cheese creates a satisfying meal that’s sure to become a favorite. Let’s get started with this straightforward recipe that delivers restaurant-quality results at home.

Ingredients for Barilla Stuffed Shells

Simple ingredients come together to make this comforting Barilla stuffed shells recipe.

[recipe_ingredient_scaler]

For the best flavor, use high-quality ricotta and fresh mozzarella. I prefer Barilla jumbo shells for their perfect size and texture. Fresh parsley adds a bright touch—don’t skip it!

No whole milk ricotta? Part-skim works too, but full-fat gives that luxurious texture. For the marinara, Barilla sauce is my go-to, but homemade works beautifully if you’ve got it. Want extra flavor? Add some dried oregano or Italian seasoning to the ricotta mixture.

This dish keeps well in the fridge for up to 3 days and reheats beautifully. Freeze individual portions for up to 3 months—thaw overnight in the fridge. The ricotta mixture can be made ahead and stored in the fridge for 24 hours before assembling.

Step-by-Step Instructions for Barilla Stuffed Shells

Let’s get started with this comforting Barilla stuffed shells recipe that’s sure to become a family favorite.

Step 1: Prepare the Ricotta Filling

In a large mixing bowl, combine the 1.5 cups Whole Milk Ricotta Cheese, 1 whole Large Egg, 1 cup Parmesan Cheese, 3 cloves minced Garlic Cloves, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix everything together until you get a smooth, creamy consistency. I like to use a fork for this job as it helps break down the ricotta nicely without over-mixing. The mixture should be just combined—don’t overdo it or you’ll end up with tough filling.

Taste the filling and adjust the seasoning if needed. You can add more salt, pepper, or even some dried herbs if you like. Set it aside while you prepare the pasta shells.

Step 2: Cook the Jumbo Pasta Shells

Bring a large pot of salted water to a boil—I use about 1 tablespoon of salt for every 4 cups of water. Once it’s boiling, add the 12 whole Jumbo Pasta Shells and cook according to the package instructions until they’re al dente. This usually takes around 8-10 minutes, but keep an eye on them as you don’t want them to get too soft.

Once done, drain the shells in a colander and rinse them under cold water to stop the cooking process. Let them cool on a clean kitchen towel or baking sheet so they don’t stick together.

Step 3: Assemble the Stuffed Shells

Preheat your oven to 375°F. While it’s heating up, start assembling the stuffed shells. Spread 1 cup of Barilla Marinara Sauce on the bottom of a 9×13-inch baking dish—this prevents the shells from sticking. Take each cooled pasta shell and fill it generously with the ricotta mixture using a spoon or piping bag. I like to use a piping bag for a neater job, but a spoon works just as well.

Place the filled shells in the baking dish on top of the marinara sauce. Once all 12 shells are filled and arranged, pour the remaining 1 cup of Barilla Marinara Sauce over them. Make sure they’re all coated nicely. Sprinkle the 2 cups of Mozzarella Cheese evenly over the top—you want a nice, cheesy layer.

Step 4: Bake to Perfection

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is golden brown and bubbly. You might need to broil it for a minute or two at the end to get that perfect golden top—keep a close eye on it to avoid burning.

Once done, remove it from the oven and let it rest for 10-15 minutes before serving. This resting time allows the cheese to set and the flavors to meld together beautifully. Sprinkle some 0.25 cup of chopped Fresh Parsley on top before serving for a fresh touch.

Regional Styles of barilla stuffed shells

Northern Italian Style

In Northern Italy, they often add truffle oil or porcini mushrooms to the ricotta mixture for an earthy flavor. I love adding 1 tsp of truffle salt to the filling for that luxurious taste. Using high-quality ingredients like Parmigiano-Reggiano instead of regular parmesan elevates the dish. This version is perfect for mushroom lovers. 🧀

Southern Italian Variation

Southern Italian cooking often incorporates hot peppers or Italian sausage. Try adding 1/4 tsp of red pepper flakes to the ricotta for some heat, or mix in 1/2 cup of cooked Italian sausage for added protein. Using fresh basil instead of parsley gives a brighter flavor profile. This version is great for those who like a little spice. 🔥

Sicilian Twist

Sicilian cuisine often includes ingredients like eggplant, ricotta salata, or anchovies. Add 1/2 cup of roasted eggplant to the ricotta mixture for a unique twist. Using ricotta salata instead of mozzarella adds a saltier flavor. This version is perfect for those who enjoy complex flavors. 🍝

Regional Cheese Variations

Different regions in Italy use various cheeses that can change the flavor profile. For example, using Gorgonzola or Asiago instead of mozzarella can add a tangy or nutty flavor. Mixing 1/4 cup of grated Pecorino Romano into the ricotta adds a sharp, salty taste. Experimenting with different cheeses can create a unique version.🧀

Herb and Spice Customization

Regional herbs and spices can significantly impact the flavor. Try adding 1 tsp of dried oregano or 1 tbsp of chopped fresh rosemary to the ricotta for an herby flavor. Using garlic-infused olive oil instead of regular olive oil adds depth. This customization allows you to create a version that suits your taste. 🌿