Dutch Oven Ricotta-Stuffed Shells Baked in Marinara

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 30 jumbo pasta shells (12 oz / 340 g), cook 24 for stuffing
• 1 tbsp kosher salt (for boiling water)
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup / 150 g)
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp kosher salt (for sauce), plus more to taste
• 1/2 tsp black pepper
• 1 tsp granulated sugar (optional)
• 1/4 cup chopped fresh basil, plus more for serving
• 15 oz (425 g) whole-milk ricotta
• 1 large egg
• 2 cups (8 oz / 225 g) shredded low-moisture mozzarella, divided
• 1/2 cup (50 g) grated Parmesan
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder

Do This

• 1) Heat oven to 375°F.
• 2) Boil shells in salted water until just shy of al dente, 7 minutes; drain and rinse cool.
• 3) Make marinara in a Dutch oven: sauté onion in olive oil 5 minutes, add garlic/spices 30 seconds, then simmer tomatoes + paste 10 minutes.
• 4) Mix filling: ricotta + egg + 1 1/2 cups mozzarella + Parmesan + herbs + seasonings.
• 5) Stuff 24 shells and nestle into sauce; cover and bake 30 minutes.
• 6) Top with remaining 1/2 cup mozzarella; bake uncovered 10 minutes until bubbly. Rest 10 minutes and serve.

---

Why You’ll Love This Recipe

• All the comfort of classic stuffed shells, baked right in a Dutch oven for an easy, cozy one-pot feel.
• The ricotta filling warms through and melds into the marinara for a creamy, saucy bite (without drying out).
• Great for feeding a group and even better the next day.
• Flexible: keep it classic, add spinach, or make it meaty with Italian sausage.

Grocery List

• Produce: 1 small yellow onion, 4 garlic cloves, fresh basil, fresh parsley
• Dairy: whole-milk ricotta (15 oz), low-moisture mozzarella (8 oz), Parmesan (grated)
• Pantry: jumbo pasta shells (12 oz), olive oil, crushed tomatoes (28 oz), tomato paste, dried oregano, red pepper flakes (optional), kosher salt, black pepper, garlic powder, granulated sugar (optional)

Full Ingredients

Pasta

• 30 jumbo pasta shells (12 oz / 340 g), to allow for breakage; you will stuff 24 shells
• 1 tbsp kosher salt (for boiling water)

Dutch-Oven Marinara (Quick Simmer)

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup / 150 g)
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp granulated sugar (optional, helps round out acidity)
• 1/4 cup chopped fresh basil

Ricotta Filling

• 15 oz (425 g) whole-milk ricotta
• 1 large egg
• 2 cups (8 oz / 225 g) shredded low-moisture mozzarella, divided (1 1/2 cups in filling, 1/2 cup on top)
• 1/2 cup (50 g) grated Parmesan
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

To Finish

• Extra chopped basil or parsley, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat and set up your boiling water

Place a rack in the center of the oven and preheat to 375°F. Bring a large pot of water to a boil and add 1 tbsp kosher salt. While the water heats, you can start the sauce in your Dutch oven.

Step 2: Build a quick Dutch-oven marinara

Set a 5- to 6-quart Dutch oven over medium heat and add 2 tbsp olive oil. Add the chopped onion and cook, stirring occasionally, until softened, 5 minutes.

Add the minced garlic, 1 tsp oregano, and 1/4 tsp red pepper flakes (if using). Stir constantly until fragrant, 30 seconds.

Stir in the crushed tomatoes and 2 tbsp tomato paste. Add 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp sugar (if using). Bring to a gentle simmer and cook, uncovered, stirring occasionally, for 10 minutes. Turn off the heat and stir in 1/4 cup chopped basil.

Step 3: Cook the shells just shy of al dente

Add the jumbo shells to the boiling water and cook until flexible but still a bit firm (they will finish cooking in the oven), 7 minutes. Drain and rinse under cool water until the shells are comfortable to handle.

Tip: Spread shells on a sheet pan or a large plate so they do not stick together while you mix the filling.

Step 4: Mix the ricotta filling

In a medium bowl, mix together:

15 oz ricotta, 1 egg, 1 1/2 cups mozzarella, 1/2 cup Parmesan, 2 tbsp parsley, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Stir until evenly combined. The mixture should be thick and spoonable.

Step 5: Stuff the shells and nestle them into the sauce

Use a spoon (or a piping bag with the tip snipped off) to fill each shell with about 1 to 1 1/2 tbsp of the ricotta mixture. You should get 24 stuffed shells.

Stir the marinara in the Dutch oven, then make a shallow, even layer across the bottom. Nestle the stuffed shells into the sauce in a snug single layer (a little overlap is fine in a Dutch oven).

Step 6: Bake covered until the filling is hot and melded

Cover the Dutch oven with its lid and bake at 375°F until the sauce is bubbling around the edges and the filling is warmed through, 30 minutes.

Step 7: Add the final cheese and bake uncovered

Remove the lid and sprinkle the remaining 1/2 cup mozzarella evenly over the shells. Return to the oven, uncovered, and bake until the cheese is melted and bubbling, 10 minutes.

For a touch more browning, you can broil for 1 to 2 minutes, but watch closely so the cheese does not burn.

Step 8: Rest, then serve saucy and hot

Let the Dutch oven rest, uncovered, for 10 minutes. This helps the sauce thicken slightly and makes serving easier.

Spoon extra marinara over each portion and finish with chopped basil or parsley if you like.

Pro Tips

• Undercook the shells slightly: Cooking them for 7 minutes keeps them from tearing while stuffing and prevents mushy pasta after baking.
• Use whole-milk ricotta: It stays creamy and tastes richer. If your ricotta looks watery, drain it in a fine-mesh strainer for 10 minutes.
• Neat stuffing shortcut: Spoon filling into a zip-top bag, snip off a corner, and pipe it into the shells.
• Keep the sauce layer generous: A saucy base prevents sticking and helps the filling warm gently and “meld” into the marinara.
• Dutch oven sizing: A 5- to 6-quart Dutch oven fits 24 shells well. If yours is smaller, bake in two batches or use an oven-safe braiser.

Variations

• Spinach-ricotta shells: Stir 5 oz (140 g) baby spinach (wilted, squeezed dry, and chopped) into the filling.
• Meat sauce version: Brown 8 oz (225 g) Italian sausage in the Dutch oven first, then proceed with the onion and sauce ingredients.
• Extra-herby lemon ricotta: Add 1 tsp lemon zest and an extra 1 tbsp basil to the filling for a brighter flavor.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat covered in a 350°F oven for 20 to 25 minutes (add a splash of water or marinara if it looks dry), or microwave in 1-minute bursts until hot.

Make ahead (best method): Prepare the sauce and filling, stuff the shells, and assemble everything in the Dutch oven. Cover and refrigerate up to 24 hours. Bake covered at 375°F for 35 minutes (cold start), then add the final mozzarella and bake uncovered for 10 minutes.

Freeze: Assemble in a freezer-safe baking dish (or line the Dutch oven with parchment only if your Dutch oven is freezer-safe per manufacturer). Freeze tightly wrapped up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding 5 to 10 minutes to the covered bake time.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 28 g protein, 55 g carbohydrates, 20 g fat, 6 g fiber, 980 mg sodium.