There are some suppers that earn a permanent spot in the weekly rotation because they ask so little and give back so much, and these lazy ricotta stuffed shells are exactly that kind of meal. This is the sort of simple baked pasta that feels right at home on a Midwestern table: hearty, comforting, and made from just a handful of store-bought ingredients that turn into something warm and bubbling from the oven. It is a fine little shortcut version of classic stuffed shells, perfect for busy evenings when you want homemade comfort without spending half the night at the stove.
Serve these shells with a crisp green salad, roasted broccoli, or a pan of garlic bread for mopping up the extra marinara. If you want to stretch the meal a bit, a simple side of sautéed green beans or a bowl of tomato soup makes it feel like a full Sunday supper, even on an ordinary weeknight.
Oven Baked 3-Ingredients Lazy Ricotta Stuffed Shells
Servings: 4 to 6
Ingredients
1 package jumbo pasta shells, about 12 ounces
Directions
1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the jumbo shells just until al dente, according to the package directions. Drain them and let them cool enough to handle.
2. Spread a layer of marinara sauce across the bottom of a white casserole dish. Spoon ricotta cheese into each cooked shell and arrange the filled shells in the dish in a single layer.
3. Spoon the remaining marinara sauce over the top of the shells, covering them lightly so they stay moist while baking.
4. Cover the dish with foil and bake for 25 minutes, then uncover and bake 10 to 15 minutes more until the sauce is bubbling and the tops are lightly golden in spots. Let the shells rest for 5 minutes before serving.
Variations & Tips
Add mozzarella: If you happen to have shredded mozzarella on hand, scatter a generous handful over the top before the final bake. It is not required for this lazy version, but it gives you that extra melty, golden top folks love.
Use a piping bag or spoon: To fill the shells neatly, spoon the ricotta into a zip-top bag, snip the corner, and pipe it in. A teaspoon works just fine too, especially if you are making supper with the radio on and no hurry in the world.
Make it heartier: For a bigger meal, stir cooked Italian sausage, browned ground beef, or chopped spinach into the ricotta before filling the shells. That turns this simple pantry supper into something fit for company.
Freeze for later: These shells freeze beautifully. Assemble the dish, cover it tightly, and freeze before baking. When you need an easy supper, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
