Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are the ultimate cozy comfort food. Tender pasta shells filled with a luscious blend of ricotta, tangy sun-dried tomatoes, garlic, and herbs, all baked in a creamy marinara sauce and topped with gooey melted cheese—this dish is everything you want in a hearty, crowd-pleasing meal.
Perfect for family dinners, potlucks, or a romantic Italian night at home, these stuffed shells strike the perfect balance between elegant and easy. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is sure to become a new favorite.
Why You’ll Love These Stuffed Shells
✨ Rich & Creamy Filling: Ricotta and sun-dried tomatoes create a velvety, flavorful stuffing.
✨ Crowd-Pleaser: Cheesy, hearty, and always a hit at gatherings.
✨ Make-Ahead Friendly: Assemble ahead of time and bake when ready.
✨ Freezer Perfect: Great for prepping freezer meals.
✨ Customizable: Add veggies, proteins, or swap sauces to make it your own.
Time Needed
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: ~400-450 per serving
Ingredients
- 20-24 jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes (oil-packed, drained & chopped)
- 2 garlic cloves, minced
- 1 large egg
- 2 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- 3 cups marinara sauce
- ½ cup heavy cream or half-and-half
- ½ cup shredded mozzarella (for topping)
- Fresh basil leaves (optional garnish)
How to Make Creamy Sun-Dried Tomato Stuffed Shells
1️⃣ Cook the Pasta
- Boil the shells in salted water until al dente.
- Drain and set aside to cool slightly.
2️⃣ Prepare the Ricotta Filling
- In a large bowl, mix ricotta, mozzarella, Parmesan, sun-dried tomatoes, garlic, egg, Italian seasoning, red pepper flakes, salt, and pepper.
- Stir until well combined.
3️⃣ Assemble the Dish
- Warm marinara sauce in a saucepan over low heat and stir in the heavy cream.
- Spread 1 cup of the creamy marinara over the bottom of a 9×13-inch baking dish.
- Fill each shell with the ricotta mixture using a spoon or piping bag.
- Arrange shells in the baking dish in a single layer.
- Pour remaining sauce over the shells and top with mozzarella.
4️⃣ Bake Until Bubbly
- Preheat oven to 375°F (190°C).
- Cover with foil and bake for 25 minutes.
- Uncover and bake another 10-15 minutes, until cheese is melted and bubbly.
5️⃣ Garnish and Serve
- Let cool for 5 minutes.
- Garnish with fresh basil leaves.
- Serve with extra Parmesan and a drizzle of sauce.
Serving Ideas
🍽️ With Garlic Bread
🥗 Paired with a Crisp Green Salad
🍷 With a Glass of Red Wine (Chianti or Merlot)
🧺 As a Potluck Dish
🥡 For Meal Prep Lunches
Pro Tips for Success
- Don’t Overcook Pasta: Slightly undercook so they hold shape while baking.
- Chill the Filling: Refrigerate for 10 minutes if too soft.
- Add Protein: Mix in cooked sausage or shredded chicken for a meatier version.
- Double the Batch: Freeze one tray for later!
Recipe Variations to Try
- Spinach & Ricotta Stuffed Shells
- Artichoke & Sun-Dried Tomato Shells
- Pesto Drizzle Topping
- Alfredo Sauce Instead of Marinara
- Four-Cheese Blend Filling
- Add Sautéed Mushrooms
- Spicy Marinara Sauce
- Shrimp or Crab-Stuffed Shells
- Gluten-Free Shells
- Sun-Dried Tomato Cream Sauce for Extra Flavor Boost
Freezing & Storage Tips
- Freezing: Assemble but don’t bake. Cover tightly and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes extra.
- Refrigerate Leftovers: Store in an airtight container for up to 3 days.
- Reheat: Oven or microwave until heated through.
Frequently Asked Questions
Can I substitute fresh tomatoes?
Yes, but roast them first for a similar flavor.
Can I prepare this dish a day ahead?
Absolutely! Assemble, cover, and refrigerate up to 24 hours before baking.
Is cottage cheese a good ricotta substitute?
Yes, though the texture will be slightly different.
Can I add meat to this recipe?
Yes, cooked ground beef, sausage, or shredded chicken work well.
What other pasta shapes can I use?
Manicotti or cannelloni are great alternatives.
Final Thoughts
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a love letter to Italian comfort food. Rich, cheesy, and packed with flavor, they’re perfect for those nights when you want a hearty yet elegant dish that wows everyone at the table. Whether you’re making it for a family dinner or freezing a batch for later, this recipe is pure pasta perfection.
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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are the ultimate cozy comfort food. Tender pasta shells filled with a luscious blend of ricotta, tangy sun-dried tomatoes, garlic, and herbs, all baked in a creamy marinara sauce and topped with gooey melted cheese.
Ingredients
- 20–24 jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes (oil-packed, drained & chopped)
- 2 garlic cloves, minced
- 1 large egg
- 2 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- 3 cups marinara sauce
- ½ cup heavy cream or half-and-half
- ½ cup shredded mozzarella (for topping)
- Fresh basil leaves (optional garnish)
Instructions
- Boil the shells in salted water until al dente. Drain and set aside to cool slightly.
- In a large bowl, mix ricotta, mozzarella, Parmesan, sun-dried tomatoes, garlic, egg, Italian seasoning, red pepper flakes, salt, and pepper. Stir until well combined.
- Warm marinara sauce in a saucepan over low heat and stir in the heavy cream. Spread 1 cup of the creamy marinara over the bottom of a 9×13-inch baking dish. Fill each shell with the ricotta mixture using a spoon or piping bag. Arrange shells in the baking dish in a single layer. Pour remaining sauce over the shells and top with mozzarella.
- Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes. Uncover and bake another 10-15 minutes, until cheese is melted and bubbly.
- Let cool for 5 minutes. Garnish with fresh basil leaves. Serve with extra Parmesan and a drizzle of sauce.
Notes
Don’t overcook the pasta shells so they hold their shape while baking. Chill the filling for 10 minutes if it’s too soft. Add cooked sausage or shredded chicken for a meatier version. Double the batch and freeze one tray for later!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
Keywords: stuffed shells, ricotta, sun-dried tomatoes, pasta, comfort food, creamy marinara