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Eggless Ricotta Stuffed Shells in a white casserole

Eggless Ricotta Stuffed Shells

These Eggless Ricotta Stuffed Shells are not only simple, but they are delicious! Jumbo pasta shells stuffed with tons of cheese, topped with marinara and baked to bubbly goodness. This vegetarian dinner is ready in 45 minutes or less!
Course Main Course
Cuisine Italian
Keyword dinner, easy, eggfree, Eggless, pasta, ricotta, stuffedshells
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings (5 stuffed shell per serving)
Calories 701kcal


  • 25 - 30 jumbo pasta shells (about 1 box of 12 oz – 340 g) (see notes)
  • 2 tablespoons (30 ml) olive oil
  • 3 cups (26 oz – 750 g) whole milk ricotta cheese
  • 2 cups (228 g) mozzarella cheese, shredded (divided)
  • 2 garlic cloves, minced
  • ½ cup (60 g) Pecorino Romano or Parmesan cheese, grated (see notes)
  • 2 tablespoons (20 g) all-purpose flour
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3- 4 cups (about 700 g - 950 g) Marinara Sauce
  • 2 tablespoons fresh basil chopped (optional)


  • Preheat oven to 350º F.
  • Cook pasta shells according to package directions (do not overcook - cook just until al dente). Drain and drizzle with a little extra virgin olive oil. Set aside.
  • Place the ricotta, 1 cup mozzarella cheese, garlic, pecorino or parmesan, flour, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.
  • Pour the marinara sauce on the bottom of a 9x13 baking dish. Note: you can also add half of the marinara sauce on the bottom of the dish and the other half over the stuffed shells.
  • Fill each shell with the ricotta mixture. Arrange shells in baking dishes. Sprinkle the remaining cup of mozzarella cheese on top.
  • Cover with aluminum foil and bake for 25 - 30 minutes. Remove foil and broil for 2-4 minutes until cheese is lightly browned and bubbly. Remove from the oven and garnish with fresh basil to serve.


JUMBO SHELLS: A 12 oz box of jumbo pasta shells contains 25-30 shells approx.; depends on the brand you are using.
What pasta brand does not contain eggs?
My favorite egg-free pasta brands are 365 Whole Foods, Colavita and DeCecco.  Walmart and Wegman's brands generally does not contain eggs either; however, I highly recommend checking labels all the time because once in a while, they’re in a shared facility.
For this recipe, I used Wegman's Jumbo Pasta Shells. 
SPINACH: If desired, can add 2 cups of fresh or frozen spinach to the ricotta filling. If using fresh, steam or sauté just until wilted, squeezed dry with paper towels and chop. If using frozen, thaw it out first and drain, then dab dry with paper towels and add it to the ricotta mixture.
STORE leftovers, tightly cover the shells in the refrigerator for up to three days.
TO FREEZE, simply cook the shells and stuff them. Do not cover in marinara! Place the complete shells on a tray and freeze completely. Once completely frozen, place the shells in a large zip-top freezer bag and freeze for up to two months. Don’t forget to label your freezer bag with the date you froze the shells and what is in it!
Ready to eat your frozen pasta shells?  Add your marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired.  Bake at 375º F covered with aluminum foil for 30 minutes. Then remove the foil and bake until the cheese is lightly browned and bubbly.
REHEAT: Warm small portions in the microwave or oven until roll-ups are heated through, and cheese is melty.
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations. 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 701kcal | Carbohydrates: 57g | Protein: 38g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 1528mg | Potassium: 742mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1561IU | Vitamin C: 9mg | Calcium: 637mg | Iron: 3mg