Sun-Dried Tomato and Ricotta Stuffed Shells

The tantalizing aroma of herby Sun-Dried Tomato and Ricotta Stuffed Shells wafting from your kitchen will have everyone gathering around the table in eager anticipation. These jumbo pasta shells cradle a velvety mixture of creamy ricotta, tangy sun-dried tomatoes, and aromatic herbs, all blanketed in a vibrant marinara sauce and topped with bubbling cheese. This Italian-inspired comfort dish strikes the perfect balance between impressive and approachable—elegant enough for special occasions yet simple enough for weeknight dinners. You’ll learn how to create this crowd-pleasing pasta bake with expert techniques that ensure perfectly cooked shells and a filling that’s bursting with Mediterranean flavors.

Why You’ll Love This Recipe

Sun-Dried Tomato and Ricotta Stuffed Shells offer an irresistible combination of textures and flavors that make them a standout dish. The tender pasta shells provide the perfect vessel for the creamy, herb-infused ricotta filling, while the concentrated flavor of sun-dried tomatoes adds bursts of sweet-tart intensity in every bite. The contrast between the silky cheese mixture and the slightly chewy tomatoes creates a textural experience that’s utterly satisfying.

What makes this recipe particularly lovable is its versatility and convenience. You can prepare the shells in advance and refrigerate them until you’re ready to bake, making them perfect for entertaining or meal prep. The components come together with minimal effort but deliver maximum impact, creating an impressive dish that looks like you spent hours in the kitchen when it actually requires just minutes of active preparation.

The dish also strikes that perfect balance between comforting familiarity and exciting flavor—it’s a classic pasta bake elevated with Mediterranean ingredients that give it a gourmet touch without any complicated techniques. Whether you’re cooking for a family dinner or a special occasion, these stuffed shells consistently earn rave reviews.

Ingredients

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

• 24-26 jumbo pasta shells (8 oz/225g)
• 15 oz (425g) whole milk ricotta cheese, drained if very wet
• 2 cups (8 oz/225g) shredded mozzarella cheese, divided
• ½ cup (2 oz/56g) grated Parmesan cheese, plus extra for serving
• ½ cup (3 oz/85g) oil-packed sun-dried tomatoes, drained and finely chopped
• 2 large eggs, lightly beaten
• 3 garlic cloves, minced
• ¼ cup (15g) fresh basil leaves, chopped, plus more for garnish
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 24 oz (680g) marinara sauce (homemade or high-quality store-bought)

The sun-dried tomatoes are the star ingredient here—look for oil-packed varieties as they tend to be more flavorful and tender than dry-packed ones. For the ricotta, whole milk versions provide the creamiest texture, while fresh herbs elevate the filling with bright, aromatic notes that dried herbs simply can’t match.

Pro Tips

Choose the right shells: Cook your pasta shells just until al dente (usually 1-2 minutes less than package directions). This prevents them from becoming too soft and breaking apart during the stuffing process. Immediately rinse the cooked shells in cold water to stop the cooking process and make them easier to handle. Select shells that maintain their shape well and don’t have any tears or cracks.

Perfect your filling technique: For the creamiest Sun-Dried Tomato and Ricotta Stuffed Shells, make sure your ricotta is well-drained. If it seems watery, place it in a fine-mesh sieve lined with cheesecloth for about 30 minutes before using. When mixing the filling, fold ingredients gently to maintain lightness rather than overmixing, which can make the filling dense. Use a piping bag or a zip-top bag with the corner snipped off for easier and cleaner filling of the shells.

Master the baking process: To prevent your shells from drying out during baking, ensure they’re completely covered with sauce. Create a thin layer of sauce on the bottom of the baking dish first to prevent sticking, then arrange the shells open-side up like little cups to hold the filling securely. Cover the dish with foil for the first part of baking to trap moisture, then remove it during the last 10 minutes to allow the cheese to brown beautifully.

Instructions

Step 1: Prepare the Pasta
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions, but subtract 2 minutes from the recommended time for al dente pasta. They should be pliable but still firm. Drain the shells and immediately rinse with cold water to stop the cooking process. Gently separate any shells that are sticking together and lay them out on a clean kitchen towel to dry slightly.

Step 2: Make the Filling
In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, chopped sun-dried tomatoes, beaten eggs, minced garlic, chopped basil, parsley, dried oregano, and red pepper flakes if using. Season with salt and freshly ground black pepper. Mix gently until all ingredients are well incorporated. The filling should be thick and hold its shape but still creamy.

Step 3: Prepare the Baking Dish
Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch (23x33cm) baking dish. This creates a flavorful bed for the shells and prevents them from sticking to the dish during baking.

Step 4: Fill the Shells
Hold each shell open carefully and spoon about 1½-2 tablespoons of the ricotta mixture into it. The shell should be full but not overflowing. Place each filled shell open-side up in the prepared baking dish, arranging them in neat rows. Continue until all shells are filled and arranged in the dish.

Step 5: Add Sauce and Cheese
Pour the remaining marinara sauce over the filled shells, ensuring each one is covered with sauce. Sprinkle the reserved cup of mozzarella cheese evenly over the top. The sauce and cheese will protect the pasta from drying out during baking and create a delicious golden crust.

Step 6: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and lightly browned in spots. Let the Sun-Dried Tomato and Ricotta Stuffed Shells rest for 5-10 minutes before serving to allow the filling to set slightly. Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese before bringing to the table.

Variations

Mediterranean Stuffed Shells: Transform your Sun-Dried Tomato and Ricotta Stuffed Shells into a Greek-inspired delight by adding ½ cup of crumbled feta cheese, ¼ cup of chopped Kalamata olives, and 1 tablespoon of fresh chopped dill to the filling. Replace the marinara with a simple sauce of olive oil, lemon juice, and garlic for a lighter, brighter dish that’s perfect for summer dining.

Protein-Packed Version: For a heartier meal, incorporate 1 cup of cooked and crumbled Italian sausage or ground turkey into the ricotta mixture. The savory meat adds depth and makes these cheese stuffed pasta shells even more satisfying. If using sausage, reduce the salt in the filling as the meat will contribute additional seasoning.

Vegetable Boost: Create a veggie-loaded variation by adding 1 cup of finely chopped sautéed spinach or kale (with excess moisture squeezed out), along with ½ cup of roasted red peppers to the filling. This not only adds nutritional value but also brings beautiful color contrast and complementary flavors to the sun-dried tomato and ricotta mixture.

Storage and Serving

Storage Options: Leftover Sun-Dried Tomato and Ricotta Stuffed Shells can be refrigerated in an airtight container for up to 4 days. For best results, allow them to cool completely before storing. To freeze, arrange the baked shells in a freezer-safe container with parchment paper between layers to prevent sticking. They’ll maintain their quality for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Methods: For the best texture when reheating, place the shells in an oven-safe dish, add a splash of water or extra marinara sauce to prevent drying, cover with foil, and bake at 350°F (175°C) for about 20 minutes or until heated through. Individual portions can also be microwaved at 50% power with a damp paper towel covering them to maintain moisture.

Serving Suggestions: These luxurious stuffed shells pair beautifully with a crisp Caesar salad or simple arugula greens dressed with lemon and olive oil. Complete the meal with garlic bread or rosemary focaccia to soak up the extra sauce. For an elegant touch, serve the shells with a glass of medium-bodied Italian red wine like Chianti or Montepulciano d’Abruzzo, which complement the tomato and herb flavors perfectly.

FAQs

Can I make these stuffed shells ahead of time?
Absolutely! You can prepare the shells up to 24 hours in advance. Fill the shells and arrange them in the sauce-lined baking dish, but don’t add the top layer of sauce or cheese. Cover tightly with plastic wrap and refrigerate. When ready to bake, add the remaining sauce and cheese, then bake as directed, adding about 10 minutes to the covered baking time.

Why are my shells tearing when I fill them?
If your shells are tearing, they may be overcooked or still too hot when handled. Make sure to cook them until just al dente and cool them completely before filling. Also, be gentle when filling and avoid overstuffing them.

Can I use cottage cheese instead of ricotta?
Yes, cottage cheese can be substituted for ricotta in these Sun-Dried Tomato and Ricotta Stuffed Shells. For a texture closer to ricotta, blend the cottage cheese briefly in a food processor before mixing with other filling ingredients.

How can I make this recipe gluten-free?
Look for gluten-free jumbo pasta shells, which are available in many specialty stores. The rest of the ingredients in the standard recipe are naturally gluten-free, but always check packaged items like marinara sauce for hidden gluten.

Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs, but use about one-third of the amount called for fresh herbs (1 tablespoon fresh equals 1 teaspoon dried). The flavor profile will be slightly different, as dried herbs have a more concentrated but less vibrant flavor than fresh.

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