Barilla® Jumbo Shells Stuffed with Ricotta Cheese

Jumbo Shells

Made with

Barilla Jumbo Shells

  • Prep
  • Cook
  • Skill


Ingredients for 4 people

  • ½ box of Barilla® Jumbo Shells
  • 1 jar Barilla® Marinara sauce
  • 1 1/3 cup fresh Ricotta cheese
  • 2 cups Mascarpone cheese
  • 1 cup Parmigiano-Reggiano cheese, grated, divided
  • 2 cups Mozzarella cheese, shredded, divided
  • 4 tablespoons parsley, chopped
  • Salt and black pepper to taste


  • Preheat oven to 400°F.
  • Cook pasta in boiling water for 9 minutes. Drain and cool on a sheet pan. Set aside.
  • Mix together the Ricotta, Mascarpone, half the Parmigiano, half the Mozzarella, parsley, salt and pepper. Fill the shells.
  • Grease a 9 x 13-inch baking dish; add half the sauce. Arrange the shells (opening up), cover with the remaining sauce, Mozzarella and Parmigiano.
  • Bake covered in the oven for 30 minutes.
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