Why You’ll Love Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe
This stuffed shells recipe is indulgent yet simple, bringing together creamy ricotta, savory sun-dried tomatoes, and cheesy goodness in every bite. It’s vegetarian-friendly, customizable, and makes excellent leftovers. Plus, it’s a dish that looks as stunning as it tastes—perfect for impressing family or guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Jumbo pasta shells
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Ricotta cheese
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Sun-dried tomatoes, finely chopped
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Parmesan cheese, grated
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Mozzarella cheese, shredded
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Fresh basil or parsley, chopped
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Egg (to bind the filling)
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Garlic, minced
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Italian seasoning
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Marinara sauce
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Olive oil
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Salt and black pepper
Directions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook pasta shells according to package directions until al dente. Drain and set aside.
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In a large bowl, mix ricotta, sun-dried tomatoes, parmesan, half the mozzarella, basil, egg, garlic, Italian seasoning, salt, and pepper.
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Spread a thin layer of marinara sauce on the bottom of the baking dish.
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Stuff each shell with the ricotta mixture and arrange in the dish.
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Top with remaining marinara sauce and sprinkle with remaining mozzarella and parmesan.
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Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
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Let rest for 5 minutes before serving. Garnish with fresh basil or parsley.
Servings and timing
Serves 6.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Variations
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Spinach Ricotta: Add chopped spinach for extra greens.
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Spicy Kick: Mix in red pepper flakes or use spicy marinara.
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Meat Lovers: Add cooked Italian sausage or ground beef to the filling.
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Cheese Lovers: Mix in goat cheese or cream cheese for extra creaminess.
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Lighter Option: Use part-skim ricotta and mozzarella.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave for a quick option. To freeze, assemble the dish before baking, cover tightly, and freeze for up to 2 months. Bake from frozen, adding 15–20 minutes to the cooking time.
FAQs
Can I make this recipe ahead of time?
Yes, assemble the shells up to a day in advance, cover, and refrigerate until ready to bake.
Do I need to cook the shells before stuffing?
Yes, they should be boiled until al dente before filling.
Can I freeze stuffed shells?
Yes, they freeze beautifully before baking—perfect for meal prep.
What’s the best sauce for this recipe?
Classic marinara works great, but a creamy tomato sauce is also delicious.
Can I use fresh tomatoes instead of sun-dried?
Sun-dried tomatoes provide a stronger flavor, but roasted cherry tomatoes can work too.
Can I add spinach or other veggies?
Yes, spinach, mushrooms, or zucchini are great additions.
Is this dish vegetarian?
Yes, as long as the marinara and cheese are vegetarian-friendly.
Can I use cottage cheese instead of ricotta?
Yes, blend cottage cheese for a smoother texture if preferred.
Can I make it gluten-free?
Yes, simply use gluten-free jumbo pasta shells.
What can I serve with stuffed shells?
A fresh green salad, garlic bread, or roasted vegetables pair perfectly.
Conclusion
Creamy sun-dried tomato and ricotta stuffed shells are the ultimate comfort food, combining rich flavors, gooey cheese, and hearty pasta in one satisfying dish. Easy to prepare, freezer-friendly, and always crowd-pleasing, this recipe is a must-try for pasta lovers.
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
If you’re craving a cozy and flavorful pasta dish, these Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are the ultimate comfort food. Jumbo pasta shells are filled with a rich ricotta and sun-dried tomato mixture, baked in marinara sauce, and topped with melty cheese. It’s elegant enough for entertaining yet easy enough for a weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 cups marinara sauce (homemade or store-bought)
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook jumbo shells according to package directions until al dente. Drain and set aside.
- In a large bowl, mix ricotta, sun-dried tomatoes, 1/2 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
- Spread 1 cup of marinara sauce on the bottom of the baking dish.
- Stuff each pasta shell with the ricotta mixture and arrange in the dish.
- Spoon the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- Add spinach or chopped kale to the filling for extra nutrition.
- Use cottage cheese instead of ricotta for a lighter version.
- Can be assembled ahead of time and refrigerated until ready to bake.
