Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

If you’ve ever dreamed of a cozy, comforting meal that feels like a warm hug from the inside out, Sun-Dried Tomato and Ricotta Stuffed Shells are here to make that dream come true. This dish brings together pillowy jumbo pasta shells laden with a rich, creamy ricotta filling studded with sweet, tangy sun-dried tomatoes and a blend of cheeses that melt beautifully in the oven. Every bite delivers layers of flavor and texture—from the herbs and garlic in the filling to the bubbling marinara sauce and golden cheese topping—making this recipe an instant favorite for family dinners or special occasions.

Ingredients You’ll Need

Getting these ingredients together is a breeze, yet each one plays a crucial role in achieving that perfect balance of flavor and texture. These simple staples combine to create a dish that’s impressive but approachable.

• 12 oz jumbo pasta shells: The perfect vessel for stuffing, their large size holds plenty of filling while staying tender yet firm.
• 1 ½ cups ricotta cheese: This creamy base adds richness and moisture to the stuffing.
• ½ cup sun-dried tomatoes (finely chopped): They bring a concentrated sweet and tangy flavor that lifts the entire dish.
• ½ cup grated Parmesan cheese: Adds a salty, nutty depth to the filling and topping.
• 1 cup shredded mozzarella cheese (divided): Its gooey meltiness is essential for that irresistible cheesy top layer and filling texture.
• 1 large egg: Helps bind the filling, ensuring it holds together nicely after baking.
• 2 cloves garlic (minced): Infuses the filling with fragrant warmth and a subtle bite.
• 1 teaspoon Italian seasoning: Brings classic Mediterranean herbs into the mix for authentic flavor.
• ½ teaspoon salt: Enhances all the ingredients and balances the sweetness of the tomatoes.
• ½ teaspoon black pepper: Adds just enough heat without overpowering.
• ¼ teaspoon red pepper flakes (optional): For a gentle kick if you like a little spice.
• 2 ½ cups marinara sauce: The tomato sauce ties everything together, adding moisture and acidity.
• 1 teaspoon olive oil: Used to gently sauté or enhance flavors in the sauce or filling.
• ½ teaspoon dried basil: Adds herbal aroma to the sauce.
• ½ teaspoon dried oregano: A classic in Italian cooking, it deepens the sauce’s profile.
• Fresh basil leaves (chopped): Used for garnish to brighten and freshen each serving.
• Extra Parmesan cheese: Sprinkled on top for a golden, flavorful crust.

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Start by bringing a large pot of salted water to a rolling boil. Cooking your jumbo shells al dente is essential—they need to be tender enough to bite into easily but sturdy enough to hold all that delicious filling. Once cooked, drain them and rinse briefly under cold water to stop the cooking process and prevent sticking. Set these aside to cool slightly before filling.

Step 2: Prepare the Ricotta Filling

In a mixing bowl, combine creamy ricotta cheese with finely chopped sun-dried tomatoes, grated Parmesan, half of the shredded mozzarella, minced garlic, Italian seasoning, salt, and freshly cracked black pepper. Then stir in one beaten egg—this helps everything bind together as it bakes so the filling stays wonderfully creamy without spilling out.

Step 3: Prepare the Baking Dish

Preheat your oven to a cozy 375°F (190°C). Meanwhile, spread about a cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish to create a flavorful base that prevents your shells from sticking and adds a tangy layer beneath.

Step 4: Stuff the Shells

Grab a spoon or even better, a piping bag, to fill each pasta shell with roughly two tablespoons of the ricotta mixture. Arrange each stuffed shell neatly in a single layer inside your prepared dish, ensuring they’re snug but not crowded. This way, every shell will get a chance to bake evenly and soak up the sauce.

Step 5: Add Sauce and Cheese

Pour the remaining marinara sauce over the arranged shells, coating them generously. Then sprinkle the rest of the mozzarella cheese along with a hearty dusting of extra Parmesan. This layer will melt and brown beautifully, creating that irresistible cheesy crust.

Step 6: Bake

Cover your dish tightly with foil and slide it into the oven for 20 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown—this finishing step gives your Sun-Dried Tomato and Ricotta Stuffed Shells their signature, melty, mouthwatering appeal.

Step 7: Garnish and Serve

Once out of the oven, sprinkle chopped fresh basil and more Parmesan over the top. These final touches add a burst of fresh aroma and a flavorful contrast to the creamy, cheesy shells. Serve hot and watch everyone’s faces light up with joy!

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

Garnishes

Fresh basil leaves and extra grated Parmesan are classic garnishes that elevate the dish’s flavor and add a touch of color. For a little more zing, consider a drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes to awaken your taste buds. A handful of chopped parsley can add fresh green vibrancy, too.

Side Dishes

This rich, cheesy main dish pairs beautifully with light, refreshing sides such as a crisp mixed green salad tossed in a tangy balsamic vinaigrette or roasted seasonal vegetables such as asparagus or Brussels sprouts. Garlic bread or a warm baguette is another excellent accompaniment for mopping up every last bit of marinara sauce.

Creative Ways to Present

If you want to impress your guests, try serving individual portions by plating two or three stuffed shells on a rectangle plate, garnished with basil and a delicate drizzle of olive oil. You could also bake these in small ramekins for charming individual servings that make everyone feel extra special. Don’t forget to place the buttery garlic bread angled beside the shells for maximum craving appeal.

Make Ahead and Storage

Storing Leftovers

Sun-Dried Tomato and Ricotta Stuffed Shells reheat beautifully, making them perfect for leftovers. Store any uneaten shells tightly covered in the refrigerator for up to 3 days. Be sure to keep them in an airtight container to maintain moisture and flavor.

Freezing

If you want to prepare this dish ahead of time, it freezes wonderfully. Assemble the shells in your baking dish but don’t bake them yet. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge before baking as usual—this keeps the texture and flavor intact.

Reheating

To reheat, cover the dish with foil to prevent drying out and bake at 350°F (175°C) for about 20 minutes or until warmed through. Alternatively, individual portions can be reheated in the microwave for a quicker option. Add a sprinkle of fresh basil or Parmesan afterward to refresh the flavors.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes won’t provide the same concentrated sweet-tart flavor and chewy texture as sun-dried tomatoes. If you prefer fresh, roast them first to bring out deeper flavors, but for the signature taste, sun-dried tomatoes are best in this recipe.

Is there a good substitute for ricotta cheese?

Yes! You can use cottage cheese (blended for smoothness) or cream cheese mixed with a little yogurt to mimic the texture. However, ricotta’s light creaminess is unique and best suits the Sun-Dried Tomato and Ricotta Stuffed Shells.

Can I make this recipe vegan?

To make a vegan version, use vegan ricotta alternatives made from nuts or tofu, a plant-based mozzarella, and substitute egg with a flax egg or omit it entirely. Make sure your marinara sauce is vegan-friendly, too.

How do I prevent the shells from falling apart when stuffing?

Cooking the shells al dente and handling them gently when filling helps prevent breakage. Using a spoon or piping bag for filling reduces the risk of tearing. Also, avoid overfilling the shells, which can cause them to split during baking.

Can I prepare the filling in advance?

Absolutely! The ricotta filling can be made up to a day ahead and stored covered in the refrigerator. This saves you time on the day you want to bake and serve your Sun-Dried Tomato and Ricotta Stuffed Shells.

Final Thoughts

Sun-Dried Tomato and Ricotta Stuffed Shells truly feel like a little celebration on a plate. This recipe balances ease and elegance with a comforting home-cooked vibe you’ll want to revisit again and again. Whether it’s a busy weeknight or a weekend feast, these stuffed shells bring warmth, flavor, and that perfect cheesy finish to the table. I can’t wait for you to try them and make them one of your go-to dishes!

Print