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.

Sun-Dried Tomato Ricotta Stuffed Shells

Description

Creamy, tangy, and comforting baked pasta shells filled with ricotta, spinach, and sun-dried tomatoes — the perfect Italian-inspired dinner that feels both homemade and restaurant-worthy.

Ingredients

Scale

20 jumbo pasta shells
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
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
2 cups marinara or tomato sauce
½ teaspoon red pepper flakes
½ teaspoon dried basil
¼ teaspoon sugar
Fresh parsley or basil for garnish

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Instructions

Preheat oven to 375°F.
Boil jumbo pasta shells until al dente, drain, and rinse with cool water.
In a large bowl, combine ricotta, Parmesan, mozzarella, sun-dried tomatoes, spinach, egg, garlic, and Italian seasoning. Season with salt and pepper.
Heat olive oil in a pan, add red pepper flakes and basil, then stir in marinara sauce with a pinch of sugar. Simmer for 5–7 minutes.
Spread a thin layer of sauce in a baking dish.
Fill each pasta shell with ricotta mixture and place seam-side up in the dish.
Pour remaining sauce over shells and sprinkle with mozzarella and Parmesan.
Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until cheese is golden and bubbly.
Let rest for a few minutes before serving and garnish with fresh herbs.

Notes

Use sun-dried tomatoes packed in oil for the best flavor.
Part-skim ricotta or light mozzarella can be used for a lighter version.
This dish freezes well for up to 3 months; bake straight from frozen.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving (about 4–5 shells)
Calories: 480
Sugar: 6g
Sodium: 820mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 26g
Cholesterol: 85mg