An easy ricotta cheese-stuffed shells recipe is Cheese-Stuffed Shells on MyRecipes. Stir 2 eggs into one 15-ounce container of ricotta cheese, 2 cups of shredded part-skim mozzarella, 1/4 cup of grated Parmesan cheese, 2 teaspoons of dried parsley leaves, and 2 teaspoons of no-salt herb and garlic seasoning mix. Spoon the mixture into 24 cooked jumbo pasta shells, and pour 2 cups of marinara sauce over the top. Bake in a pan at 350 degrees Fahrenheit for 35 minutes.
Another easy recipe is Spinach-and-Ricotta Stuffed Shells, also from MyRecipes. Cook and drain 24 jumbo pasta shells according to package instructions. While they cool, whisk together a 15-ounce container of ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of shredded Parmesan, one 10-ounce package of thawed frozen chopped spinach and 1 large egg. Season the mixture with 1 teaspoon of Italian seasoning, salt and pepper to taste, and 1 pinch of ground nutmeg.
Spoon 3/4 cup of spaghetti sauce into the bottom of a greased baking dish, and place the pasta shells on top. Stuff the shells with the ricotta cheese mixture, and drizzle spaghetti sauce and 1 cup of shredded mozzarella over the top. Bake the stuffed pasta shells covered at 375 degrees Fahrenheit for 10 minutes.