Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

These stuffed shells are jumbo pasta shells filled with a luscious mix of creamy ricotta, tangy sun-dried tomatoes, and aromatic herbs. Baked in a silky tomato sauce until bubbling, they’re an effortless, comforting meal perfect for weeknights or entertaining.

Why You’ll Love This Recipe

• Creamy & flavorful – ricotta and sun-dried tomatoes combine for a rich, tangy filling

• Make‑ahead friendly – assemble earlier and bake when ready

• Vegetarian crowd-pleaser – hearty enough for main dish or side

• Comforting elegance – looks impressive but is simple to make

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 20 cooked pasta shells (jumbo)

• 2 cups ricotta cheese

• 1 cup shredded mozzarella cheese (plus extra for topping)

• ½ cup grated Parmesan cheese (plus extra for garnish)

• ½ cup finely chopped sun-dried tomatoes (packed in oil, drained)

• 2 cloves garlic, minced

• 2 tbsp chopped fresh basil (or 1 tsp dried)

• 1 large egg, lightly beaten

• 3 cups tomato sauce (your favorite jarred or homemade)

• Salt & black pepper to taste

• Optional garnish: fresh basil, red pepper flakes

directions

1. Preheat & prepare
   Preheat oven to 375 °F (190 °C). Pour about 1 cup of tomato sauce into the bottom of a 9×13″ baking dish, spreading evenly.

2. Make the filling
   In a medium bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, chopped sun-dried tomatoes, garlic, basil, and egg. Season with salt and pepper to taste; stir until well mixed.

3. Stuff the shells
   Working one shell at a time, spoon about 2 tablespoons of filling into each pasta shell. Place filled shells seam‑side down in the baking dish against each other.

4. Bake
   Spoon remaining tomato sauce over the shells, covering them lightly. Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake 20 minutes, then remove foil and bake another 10 minutes until cheese is melted and bubbly.

5. Serve
   Let stand 5 minutes, then garnish with fresh basil, red pepper flakes, and extra Parmesan before serving.

Servings and timing

• Servings: 6 (3–4 shells per person)

• Prep time: 15 minutes

• Bake time: 30 minutes

• Total time: ~45 minutes

Variations

• Add greens: Fold 1–2 cups sautéed spinach or kale into the filling

• Protein boost: Stir in 1 cup shredded cooked chicken for extra heartiness

• Cheese swap: Use goat cheese or fontina instead of ricotta for a tangier flavor

• Spice it up: Add ½ tsp red pepper flakes to the sauce or filling

• Creamy version: Mix ½ cup cream into the tomato sauce before baking

storage/reheating

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days

• Freezer: Freeze unbaked assembled dish or baked leftovers for up to 2 months (wrap tightly)

• Reheat: Bake covered at 350 °F for 15–20 minutes (from refrigerated) or until heated through; microwave individual servings, stirring halfway

FAQs

Can I prepare these ahead?

Yes—assemble and refrigerate up to 24 hours before baking. Add 5–10 minutes to the baking time.

Can I make them gluten‑free?

Use gluten-free jumbo shells and verify the tomato sauce is gluten-free.

Can I skip the egg?

The egg helps bind the filling. For egg-free, add 2–3 tbsp extra Parmesan or use a flax egg substitute.

Is this vegetarian?

Yes—as written, it’s vegetarian. To include meat, add cooked sausage or chicken.

Can I use dried tomatoes in oil?

Yes—just rehydrate by chopping finely; drain excess oil before adding to filling.

Can I use fresh tomatoes?

Yes—drain and finely dice fresh tomatoes before folding into the filling.

How do I avoid dry shells?

Cover with sauce and foil during baking, then uncover at the end for bubbly finish.

What sauce is best?

Marinara or tomato-basil sauce works great—choose a flavor you love.

Can I freeze individual shells?

Yes—freeze on a sheet until firm, then store in bags with sauce. Reheat in the oven until warm.

What do I serve with it?

Pair with a green salad, garlic bread, roasted veggies, or steamed broccoli for a complete meal.

Conclusion

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells deliver comforting Italian-style flavors in a simple, crowd-pleasing bake. With creamy cheese filling, tangy tomato sauce, and bubbling cheese topping, it’s the perfect cozy dinner—and easy to scale or customize to your taste.