Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

The tantalizing aroma of herb-infused Creamy Sun-Dried Tomato and Ricotta Stuffed Shells will transform your kitchen into an Italian trattoria. These plump pasta shells cradle a velvety mixture of ricotta and sun-dried tomatoes, creating the perfect balance of tangy and creamy with each bite. This showstopping pasta dish combines familiar comfort food elements with sophisticated flavors that will impress both family and dinner guests alike. You’ll learn how to create perfectly stuffed shells with a silky, sun-kissed filling and how to balance the rich flavors with a rustic tomato sauce that ties everything together.

Why You’ll Love This Recipe

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a guaranteed crowd-pleaser for countless reasons. First, the contrast between the tender pasta shells and the luscious ricotta filling creates a textural masterpiece—soft, yielding shells giving way to a creamy interior studded with chewy bits of sun-dried tomato. The flavor profile is equally impressive, balancing the bright acidity of tomatoes with the rich creaminess of cheese.

What makes this recipe truly special is its versatility. It’s elegant enough for special occasions yet simple enough for weeknight dinners. The make-ahead potential is another bonus—assemble everything in advance and simply bake when needed.

Home cooks will appreciate how forgiving this recipe is. Even if your shells tear a bit during stuffing or your sauce isn’t perfectly smooth, the end result will still be deliciously impressive. The beautiful presentation of these jumbo stuffed pasta shells belies how straightforward they are to prepare, making this a recipe that delivers maximum impact with minimal stress.

Ingredients

For the Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, you’ll need:

For the Shells and Filling:

• 24 jumbo pasta shells (about 8 oz/227g)
• 15 oz (425g) whole milk ricotta cheese
• 1 cup (100g) grated Parmesan cheese, divided
• 1 cup (113g) shredded mozzarella, plus ½ cup (57g) for topping
• ½ cup (85g) oil-packed sun-dried tomatoes, drained and finely chopped
• 2 large eggs, lightly beaten
• 3 tablespoons (12g) fresh basil, chopped, plus more for garnish
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Sauce:

• 24 oz (680g) marinara sauce (homemade or high-quality store-bought)
• ¼ cup (60ml) heavy cream
• ¼ teaspoon red pepper flakes (optional)

The sun-dried tomatoes provide intense, concentrated flavor that elevates this dish beyond standard stuffed shells. Use oil-packed varieties for the best texture and richness. Fresh basil is also essential for that authentic Italian flavor profile that makes these cheese stuffed pasta shells truly memorable.

Pro Tips

Perfect Pasta: Cook the jumbo shells for exactly 9 minutes—about 2 minutes less than package instructions. This al dente texture ensures they won’t tear when stuffing and won’t become mushy during baking. After draining, lay shells on parchment paper individually rather than returning to the pot to prevent sticking or tearing.

Filling Finesse: For the creamiest filling in your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, drain the ricotta in a fine-mesh sieve lined with cheesecloth for at least 30 minutes before mixing. This removes excess moisture, creating a richer texture and preventing a watery filling. When mixing, fold ingredients gently rather than vigorously stirring to maintain the light, airy quality of the cheese mixture.

Temperature Control: Allow the filled baking dish to stand at room temperature for 15-20 minutes before baking. This takes the chill off refrigerated ingredients and promotes even cooking. When checking for doneness, look for bubbling edges and a slightly golden top rather than relying solely on cooking time—every oven is different, and visual cues ensure perfectly cooked stuffed shells every time.

Instructions

Step 1: Prepare the Pasta
Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a rolling boil. Cook the jumbo pasta shells for 9 minutes until they’re al dente—slightly firmer than you might expect. They’ll continue cooking in the oven, so this prevents them from becoming mushy. Drain carefully and rinse with cold water to stop the cooking process. Lay them out individually on parchment paper to prevent sticking.

Step 2: Make the Filling
In a large mixing bowl, combine the ricotta, ¾ cup of the Parmesan, 1 cup mozzarella, chopped sun-dried tomatoes, beaten eggs, chopped basil, minced garlic, oregano, salt, and pepper. Fold everything together gently until well incorporated, being careful not to overmix. The texture should be creamy but substantial enough to hold its shape when stuffed into the shells.

Step 3: Prepare the Sauce
In a separate bowl, combine the marinara sauce with heavy cream and red pepper flakes if using. The cream mellows the acidity of the tomatoes and creates a luxurious base for your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells. Spread about 1 cup of this sauce mixture across the bottom of a 9×13 inch baking dish.

Step 4: Stuff and Arrange
Take each pasta shell and gently fill it with a heaping tablespoon of the ricotta mixture. You want them generously filled but not overflowing. Arrange the filled shells in the baking dish, placing them seam-side up to cradle the filling and prevent it from spilling out during baking.

Step 5: Top and Bake
Pour the remaining sauce over and around the stuffed shells, being careful not to completely submerge them. Sprinkle with the remaining Parmesan and ½ cup mozzarella. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden. Let stand for 5-10 minutes before serving, garnished with additional fresh basil.

Variations

Vegetable-Packed Version: Transform these ricotta stuffed pasta shells into a nutritional powerhouse by adding 1 cup of finely chopped spinach (squeezed dry) and ½ cup of grated zucchini to the filling. The vegetables blend seamlessly with the creamy ricotta while boosting the nutritional value. This variation works beautifully for picky eaters who might otherwise avoid veggies.

Meat Lover’s Option: For a heartier version of Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, incorporate ½ pound of browned Italian sausage (removed from casings) into the sauce, or add ⅓ cup of finely chopped prosciutto directly to the ricotta filling. The savory, salty notes complement the creamy cheese and tangy tomatoes perfectly.

Dairy-Free Adaptation: Surprisingly, these shells can be made dairy-free with excellent results. Substitute the ricotta with a mixture of crumbled firm tofu (pressed dry) and dairy-free cream cheese. Use nutritional yeast instead of Parmesan, and your favorite plant-based mozzarella alternative. This variation maintains the creamy texture while accommodating dietary restrictions.

Storage and Serving

These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells can be refrigerated in an airtight container for up to 4 days. For best results when reheating, sprinkle with a few drops of water before covering with foil and heating in a 350°F (175°C) oven for 15-20 minutes until warmed through. You can also freeze assembled but unbaked shells for up to 3 months—simply thaw overnight in the refrigerator before baking.

For serving, pair these luxurious stuffed shells with a crisp arugula salad dressed simply with lemon and olive oil—the peppery greens cut through the richness of the dish beautifully. A side of garlic bread with a crusty exterior and soft interior provides the perfect vehicle for soaking up the creamy tomato sauce.

For an elevated dinner party presentation, serve individual portions of Creamy Sun-Dried Tomato and Ricotta Stuffed Shells in shallow bowls with a drizzle of high-quality extra virgin olive oil, a scatter of micro basil, and a light dusting of additional freshly grated Parmesan cheese.

FAQs

Can I make stuffed shells ahead of time?
Absolutely! You can assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Add an extra 10-15 minutes to the baking time if cooking directly from the refrigerator. The Creamy Sun-Dried Tomato and Ricotta Stuffed Shells can also be frozen unbaked for up to 3 months.

Why are my stuffed shells watery?
This typically happens if the ricotta wasn’t drained properly. To prevent this, place ricotta in a fine-mesh strainer lined with cheesecloth for 30 minutes before using, or use a higher quality whole milk ricotta which generally has less moisture.

Can I use cottage cheese instead of ricotta?
Yes, but drain it well and pulse briefly in a food processor for a smoother texture. The flavor will be slightly tangier in your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, but still delicious.

How do I prevent the pasta shells from tearing?
Cook them 1-2 minutes less than package directions and handle gently. If some tear, don’t worry—keep them for the bottom layer where tears won’t be visible.

What’s the best way to fill the shells neatly?
Use a piping bag (or zip-top bag with a corner snipped off) to pipe the filling into each shell. This provides better control and less mess than using spoons.

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