Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

If you love Italian comfort food that feels like a warm hug on a plate, you are going to adore this recipe for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells. Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat to create a luscious, creamy base that brings all the flavors together beautifully. The blend of tender pasta shells stuffed with a rich ricotta and sun-dried tomato filling, topped with bubbling cheese and a velvety sauce, is simply irresistible. This dish is perfect when you want something satisfying yet elegant enough to share with family and friends.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in building a complex, comforting flavor profile and the perfect texture balance. From creamy cheeses to tangy sun-dried tomatoes and fragrant Italian herbs, every element brings something special to the table.

• 20-24 jumbo pasta shells: These sturdy shells are the perfect vessels for holding a generous cheesy filling.
• 1 ½ cups ricotta cheese: The creamy base for the filling, adding richness and a smooth texture.
• ½ cup shredded mozzarella cheese: Melts beautifully to bind the filling ingredients together.
• ½ cup grated Parmesan cheese: Adds a nutty, salty depth to the filling.
• ½ cup chopped sun-dried tomatoes (packed in oil, drained): Provide a concentrated burst of tangy, slightly sweet flavor to balance the creaminess.
• 2 garlic cloves, minced: Adds aromatic warmth and a subtle kick of flavor.
• 1 large egg: Helps to bind the filling ingredients firmly together for perfect stuffing.
• 2 teaspoons Italian seasoning: A blend of herbs that enhances the dish’s traditional Italian flavor profile.
• ¼ teaspoon red pepper flakes (optional): Introduces a gentle heat if you want a bit of spice.
• Salt and black pepper to taste: Essential for balancing and elevating all the flavors.
• 3 cups marinara sauce: Acts as a savory and slightly tangy backdrop for the stuffed shells, tying all the elements together.
• ½ cup heavy cream or half-and-half: Adds a touch of indulgence to the marinara sauce for a creamy finish.
• ½ cup shredded mozzarella cheese (for topping): Ensures a golden, melty topping that seals in moisture.
• Fresh basil leaves for garnish (optional): Provides a fresh, aromatic pop of green and flavor to brighten the dish.

How to Make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Start by bringing a large pot of salted water to a boil. Cook the jumbo pasta shells until they are al dente, meaning they should be tender but still hold their shape well. This is important because the shells will undergo baking later, and you want them firm enough to keep the delicious filling inside. Drain the shells gently and set them aside to cool slightly, making them easier to handle when stuffing.

Step 2: Mix the Filling

In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes if you like a bit of heat, and salt and pepper to taste. Mix everything until well-blended. This creates a deliciously creamy filling with just the right amount of tang and seasoning to complement the pasta shells.

Step 3: Prepare the Sauce – Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat

This step is where the magic truly begins. Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat, allowing it to warm gently without boiling. Next, stir in the heavy cream or half-and-half, creating a smooth, velvety sauce that will coat the shells beautifully. Spread about one cup of this creamy marinara over the bottom of your baking dish — this will keep the shells moist during baking and ensure every bite is bursting with flavor.

Step 4: Stuff the Shells

Take each pasta shell and fill it generously with the sun-dried tomato and ricotta mixture using a spoon or piping bag for precision. Then, arrange the stuffed shells snugly in your baking dish over the sauce layer. This step is super satisfying as you watch each shell transform into a bite-sized treasure chest of flavor.

Step 5: Add Sauce and Cheese

Here’s where Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat for the second time, if needed, ensuring it’s perfectly warm and creamy. Pour the remaining sauce over the arranged shells so they are all evenly coated, locking in moisture and flavor during baking. Finally, sprinkle the shredded mozzarella cheese on top for that irresistible golden, bubbly crust.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil to keep moisture locked in and bake the shells for 25 minutes. Then remove the foil and let the dish bake for another 10 to 15 minutes until the cheese is bubbling and slightly golden. The kitchen will fill with the most amazing aroma that will have everyone eagerly waiting at the table.

How to Serve Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Garnishes

After baking, remove the shells from the oven and let them rest for about 5 minutes. This brief cooldown helps everything set nicely and makes serving easier. Garnish your creation with fresh basil leaves, which add a lovely burst of color and a herbal brightness that perfectly balances the richness of the dish. A sprinkle of Parmesan cheese is another wonderful option to finish things off.

Side Dishes

This dish shines on its own, but pairing it with simple sides makes for a more complete meal. A crisp green salad dressed with lemon vinaigrette and some crusty garlic bread to scoop up any lingering sauce complement the stuffed shells beautifully without overwhelming the palate. Light, fresh, and satisfying.

Creative Ways to Present

If you want to impress guests or just jazz up your dinner, try serving the shells in individual small baking dishes or stylish ramekins. You could also layer some of the creamy marinara sauce on the plate before placing the shells on top, then drizzle a little extra sauce over each serving for a restaurant-worthy presentation. A few extra sun-dried tomatoes or basil leaves on the side adds a polished, colorful touch.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells keep beautifully in the fridge for up to 3 days when stored in an airtight container. This makes them ideal for meal prep or easy reheating later in the week without losing texture or flavor.

Freezing

You can freeze the assembled but unbaked dish for up to 2 months. Just cover tightly with plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed.

Reheating

For the best results, reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15 to 20 minutes. If you’re in a hurry, microwave in short bursts with a cover to retain moisture, but the oven method preserves that perfect cheesy texture better.

FAQs

Can I use a different type of cheese for the filling?

Absolutely! While ricotta is traditional and gives that creamy texture, you can add or substitute with cottage cheese or cream cheese for a slightly different flavor and consistency. Just keep the balance so the filling isn’t too wet or dry.

Is there a substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, roasted red peppers can work as a milder alternative. They add sweetness and a bit of tang but won’t provide the exact concentrated flavor sun-dried tomatoes bring.

Can I prepare the sauce ahead of time?

Yes! You can easily Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat the day before assembling the shells. Just reheat gently before using it in the dish.

Do I have to use heavy cream in the sauce?

The heavy cream adds a lovely smoothness and richness, but if you want to keep it lighter, half-and-half is a great substitute. Even whole milk can work, though the sauce won’t be quite as creamy.

How do I prevent the pasta shells from sticking together?

After cooking, rinse the shells briefly with cold water and toss them gently in a little olive oil. This keeps them separate and easier to stuff without tearing.

Final Thoughts

This Creamy Sun-Dried Tomato and Ricotta Stuffed Shells recipe is truly a joy to make and even more delightful to eat. The moment you Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat, you know something special is on its way. Whether it’s a cozy dinner for your family or a crowd-pleaser for a gathering, this dish brings a beautiful blend of textures, flavors, and heartwarming comfort that will keep people coming back for more. So go ahead, try it out, and watch this become one of your favorite classics!

Print