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Ricotta Stuffed Pasta Shells

Updated: Feb 24, 2023

Need an easy dinner idea that can be whipped up in under 30 minutes!?

Give these Ricotta Stuffed Pasta Shells a try! I love how simple they are to prepare, and they taste amazing!

Plus, you've got yourself a complete meal: Carbohydrates + Protein + Vegetables (If you pair this with a salad like I typically do :))

I hope you all enjoy!

Ricotta Stuffed Pasta Shells Recipe:

Yield: 4 Servings

Cook Time: 30 Min


- 12 Large Pasta Shells

- 2 Cups Vegetable Stock + 2 Cups Water

- 12 oz Ricotta Cheese

- 3 Tbsp Butter or Earth Balance

- 1 Yellow Onion, Minced

- 1 Cup Heavy Cream or Coconut Cream

- ¼ Cup Parmesan Cheese, Shredded

- 2 tsp Sea Salt

- 1 ½ tsp White Pepper

- Garnish: Cilantro or Parsley Leaves


1. Gather all ingredients & measure out. Preheat oven to 375°F.

2. First, lightly grease a baking dish with cooking spray or butter. Then bring a large pot of 2 cups water to a boil and add 2 cups vegetable stock to the water.

3. Once it begins to boil again, add the pasta shells, and cook until a few minutes before they reach al dente. Remove shells immediately and let cool, set aside.

4. While the noodles are cooking, prepare the cream sauce. Start by heating a large skillet over medium high heat. Add 3 tbsp butter or earth balance and let melt. Add the minced onion and sauté for 4-5 minutes until the onion turns translucent.

5. Next, add the heavy cream or coconut cream and warm up. Season with 2 tsp sea salt and 1 ½ tsp white pepper and then mix in the shredded parmesan cheese. Once cheese is completely melted, set sauce aside.

6. Grab your baking dish and carefully fill each pasta shell with 1 oz of ricotta cheese (I used a spoon to fill each one). Once all shells are filled and placed in baking dish, pour the cream sauce over the noodles and bake for 6-7 minutes.

7. Once finished, remove from the oven and top with additional cheese if desired and garnish with fresh or dried cilantro or parsley, enjoy! :)


- Are you gluten free? I linked a wonderful gluten-free manicotti “pasta” made with rice flour on my website- please see attached amazon link :)

- You can also prepare everything the day before and simply leave in the fridge, covered overnight! Just make sure the internal temperature is at least 165°F when you reheat!

Click Link Below For Recipe PDF:

Ricotta Stuffed Pasta Shells Recipe
Download PDF • 160KB

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