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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

Scale
  • 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

  1. Boil the shells in salted water until al dente. Drain and set aside to cool slightly.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Find it online: https://primetasty.com/creamy-sun-dried-tomato-and-ricotta-stuffed-shells/