Sun-Dried Tomato Ricotta Stuffed Shells – A Cozy, Flavor-Packed Pasta Dinner

There’s something deeply comforting about sitting down to a bubbling dish of baked pasta after a long day. The kind of meal that warms your kitchen, fills the air with the scent of garlic and cheese, and practically begs you to grab a second helping. These sun-dried tomato ricotta stuffed shells are exactly that—creamy, tangy, and irresistibly satisfying.

If you’ve ever wanted to bring the heart of an Italian restaurant into your own home, this dish delivers. The tender jumbo shells cradle a luscious filling of ricotta, Parmesan, spinach, and sweet-tart sun-dried tomatoes, baked under a blanket of tomato sauce and mozzarella. It’s the sort of recipe that feels gourmet but comes together easily with pantry staples.

What Are Sun-Dried Tomato Ricotta Stuffed Shells?

Think of sun-dried tomato ricotta stuffed shells as the comfort-food cousin of lasagna—less fuss, just as indulgent. Each pasta shell is cooked until perfectly al dente, then stuffed with a creamy ricotta mixture and nestled into a saucy baking dish. The sun-dried tomatoes add a burst of flavor that cuts through the richness, while a sprinkle of Italian herbs brings it all together.

This dish is a staple in many Italian-American households because it combines everything people love about baked pasta: cheesy filling, hearty sauce, and that golden-brown top layer that crackles ever so slightly when you pull it from the oven. It’s elegant enough for a dinner party but easy enough for a weeknight.

Why You’ll Love This Recipe

The best part about this recipe is how flexible and rewarding it is. You don’t need fancy ingredients or hours in the kitchen—just simple, high-quality components that come alive in the oven. The combination of creamy ricotta and tangy sun-dried tomatoes gives the dish an unmistakable depth, and when paired with the soft pasta shells, it’s a textural dream.

It’s also a crowd-pleaser. Whether you’re feeding a family, hosting friends, or planning for leftovers, these stuffed shells hold up beautifully. You can even prepare them a day ahead or freeze them for later, which makes them a smart choice for busy schedules.

If you love Mediterranean-inspired flavors, this one’s for you. The subtle sweetness of the tomatoes, the creaminess of the cheese, and the savory punch from garlic and herbs come together like a little Italian vacation in every bite.

Ingredients: What You’ll Need

For the Filling

• 20 jumbo pasta shells (cook a few extra in case of breakage)
• 1 ½ cups whole-milk ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup chopped sun-dried tomatoes (packed in oil, drained)
• 1 cup chopped fresh spinach (optional but recommended)
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Sauce

• 2 tablespoons olive oil (use oil from the tomato jar if possible)
• 2 cups marinara or tomato sauce
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon dried basil
• ¼ teaspoon sugar (to balance acidity)

Topping

• ½ cup mozzarella cheese
• 2 tablespoons grated Parmesan
• Fresh basil or parsley for garnish

Step-by-Step Preparation

Prepare the Shells

Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente—firm enough to hold their shape when stuffed. Drain and rinse under cool water to stop the cooking process. Set them aside on a baking sheet so they don’t stick.

Make the Filling

In a large bowl, mix together ricotta, Parmesan, mozzarella, chopped spinach, egg, garlic, Italian seasoning, and the star ingredient—sun-dried tomatoes. Stir until everything is evenly combined. Taste and adjust seasoning with salt and pepper. The filling should be creamy and slightly tangy from the tomatoes.

Prepare the Sauce

Heat olive oil in a saucepan over medium heat. Add red pepper flakes and basil, then pour in the marinara sauce. Stir gently and let it simmer for 5–7 minutes, allowing the flavors to meld.

Assemble the Dish

Spread a thin layer of sauce on the bottom of your baking dish. Using a spoon, fill each shell generously with the ricotta mixture and place them seam-side up in the dish. Once all the shells are filled, pour the remaining sauce evenly over the top. Sprinkle with extra mozzarella and Parmesan.

Bake to Perfection

Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake another 10 minutes, or until the cheese is melted and lightly golden. Let it rest for a few minutes before serving—it’ll hold its shape better that way.

Dietary Variations and Adaptations

Vegan

Swap the ricotta with a cashew or tofu-based vegan ricotta alternative and choose dairy-free mozzarella. Use almond milk instead of dairy in any creamy sauce variation.

Gluten-Free

Use gluten-free jumbo shells or replace them with zucchini strips for a “shell-less” version that still holds the creamy filling. Make sure your marinara sauce is certified gluten-free.

Low-Calorie or Low-Fat

Opt for part-skim ricotta and light mozzarella, and load the filling with extra spinach or chopped zucchini to increase volume without adding calories.

Halal-Friendly

Ensure the cheeses you use are made with halal-certified rennet. Stick to olive oil and halal-certified tomato sauces to keep it fully compliant.

Each variation still captures the essence of sun-dried tomato ricotta stuffed shells—that balance of creamy filling and bold flavor—while aligning with different dietary preferences.

Variations and Flavor Twists

If you like experimenting, this recipe invites creativity. You can add roasted red peppers or artichokes for a Tuscan twist, or stir a spoonful of pesto into the filling for an herby layer of flavor. A spicy version is easy—just add crushed red pepper to the sauce.

Want a meatier option? Mix in cooked Italian sausage or shredded chicken for a heartier take. For weeknight simplicity, turn this into a one-pan bake by layering uncooked shells with extra sauce and baking a little longer under foil.

No matter how you adapt it, the core remains the same: rich, cheesy filling and the unmistakable sweetness of sun-dried tomatoes.

Storage, Make-Ahead, and Reheating Tips

One of the biggest perks of this recipe is how well it fits into meal prep. You can assemble the entire dish ahead of time and refrigerate it overnight. When ready to serve, just pop it in the oven and bake as directed.

Leftovers? They keep beautifully. Store cooled shells in an airtight container for up to four days. Reheat in the oven at 350°F until warmed through, or microwave single portions with a splash of sauce to prevent drying.

If you’re planning ahead, freeze the assembled shells (before baking) for up to three months. Bake directly from frozen, adding 10–15 minutes to the cooking time.

When you serve these sun-dried tomato ricotta stuffed shells, you’re not just putting dinner on the table—you’re sharing a cozy, homemade moment. Every bite offers a perfect blend of creamy ricotta, savory sauce, and the bright pop of sun-dried tomatoes. It’s comfort food that feels a little elevated, yet wonderfully familiar. Whether it’s a quiet family dinner or a weekend get-together, this dish never disappoints.

FAQ

What is the best way to prevent the shells from becoming watery?

To keep your sun-dried tomato ricotta stuffed shells from turning watery, cook the jumbo shells just until they’re very slightly al dente and rinse them to stop the cooking. Pat them dry or drizzle lightly with olive oil so they don’t stick or absorb excess moisture. Also, make sure your spinach (or any greens) are thoroughly drained before mixing into the filling and that your sauce has a bit of body rather than being overly runny.

Can I make these stuffed shells ahead of time or freeze them?

Yes — you can absolutely make this dish ahead of time. Prepare up to the baking step, cover it tightly with foil, and refrigerate for up to one day before baking. For freezing, assemble the shells in a dish, seal it well, and freeze for up to three months. When you’re ready, bake either from thawed (add around 10 minutes) or frozen (add 30 minutes) until hot and bubbly.

How many shells should I plan per person for this recipe?

As a guideline, aim for about 4 to 5 jumbo stuffed shells per person, depending on appetites and side dishes. If you’re serving hearty eaters or pairing with a light side, plan for up to 6 shells each to ensure everyone leaves the table satisfied.

Can I add meat or make this dish vegetarian?

Yes — this recipe is easily adaptable. For a vegetarian version, keep the base with ricotta, spinach, sun-dried tomatoes, and skip any meat additions. If you’d like to incorporate meat, stir cooked Italian sausage, shredded chicken, or ground turkey into the ricotta filling or mix it into the sauce before baking.

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