Sun-Dried Tomato Ricotta Stuffed Shells Recipe

There’s something inherently comforting about a dish that brings together creamy cheese, savory herbs, and tender pasta into a harmonious, indulgent bite. Sun-Dried Tomato Ricotta Stuffed Shells embody this very magic—a culinary marriage of luscious ricotta cheese, sweet and tangy sun-dried tomatoes, and delicate pasta shells, all nestled beneath a blanket of rich marinara sauce and melted cheese. This dish is not just a meal; it’s an experience that invites you to slow down, savor, and celebrate the art of Italian-inspired cooking in your own kitchen.

Stuffed shells are an iconic comfort food with roots in traditional Italian-American cuisine. They evoke images of family dinners, festive gatherings, and homemade feasts where love is measured in layers of cheese and the warmth of the oven. What makes these particular shells stand out is the inclusion of sun-dried tomatoes—little pockets of intense flavor that bring a vibrant depth and complexity to the creamy ricotta filling. Their slightly chewy texture contrasts beautifully with the softness of the pasta and the smoothness of the cheese, creating a balance that elevates the entire dish.

Ricotta cheese is the star here. Known for its mild, slightly sweet flavor and creamy texture, ricotta acts as the perfect canvas, absorbing the herbs, spices, and savory notes of sun-dried tomatoes. When combined with Parmesan cheese, fresh herbs like basil or parsley, and sometimes a hint of garlic or lemon zest, the filling becomes a rich, flavorful treasure that’s as satisfying as it is comforting.

Beyond flavor, stuffed shells also score high on versatility and ease. They are perfect for making ahead and freezing, which makes them a practical choice for busy weeknights or special occasions. You can customize the filling with spinach, mushrooms, or different cheeses to suit your preferences. The dish also lends itself well to both vegetarian and meat-loving diners when paired with hearty sides or added proteins.

From a cooking perspective, mastering sun-dried tomato ricotta stuffed shells is a rewarding experience. It teaches you about pasta preparation, cheese blending, flavor layering, and baking to the perfect golden bubbly finish. It’s a dish that encourages patience—letting the flavors meld during baking—and promises a comforting payoff that warms the soul.

This guide will take you through every step of making these stuffed shells—from selecting the best sun-dried tomatoes and ricotta cheese, preparing the pasta shells perfectly, crafting a luscious filling, assembling the dish, to baking it to perfection. You’ll also find helpful tips on variations, ingredient substitutions, and storage solutions, ensuring you can tailor the recipe to your needs and preferences.

Whether you’re an experienced home cook seeking to add a classic to your repertoire or a beginner wanting to impress family and friends with a hearty, flavorful meal, this recipe will empower you to create a stunning dish that embodies both tradition and creativity.

Prepare to delight in the rich, comforting flavors of sun-dried tomato ricotta stuffed shells—a dish that feels like a warm embrace from the kitchen, ready to be shared and savored.

Step-by-Step Instructions: Sun-Dried Tomato Ricotta Stuffed Shells

Step 1: Gather and Prepare Ingredients

Make sure you have all your ingredients on hand and ready to go. Preparation is key to a smooth cooking process.

Core Ingredients:

• Jumbo pasta shells (about 20-25 shells)

• Ricotta cheese (whole-milk ricotta preferred for creaminess)

• Sun-dried tomatoes (oil-packed or dry-packed; if dry-packed, rehydrate before use)

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Fresh basil or parsley, finely chopped

• Egg (for binding the filling)

• Garlic (minced)

• Salt and freshly ground black pepper

• Marinara sauce (homemade or store-bought)

Tip: If using dry-packed sun-dried tomatoes, soak them in warm water for 15-20 minutes until softened, then drain and chop finely.

Step 2: Cook the Pasta Shells

1. Boil water: Fill a large pot with salted water and bring to a rolling boil.

2. Cook shells: Add jumbo pasta shells carefully to the boiling water. Stir gently to prevent sticking.

3. Cook until al dente: Boil for 9-12 minutes or until the shells are tender but still firm to the bite (al dente). Overcooking will cause shells to break when stuffing.

4. Drain and cool: Drain shells in a colander and rinse under cool water to stop cooking and prevent sticking. Lay shells out on a baking sheet lightly drizzled with olive oil or lined with parchment paper to keep them from sticking.

Step 3: Prepare the Ricotta Filling

1. Mix cheeses and egg: In a large bowl, combine ricotta cheese, 1 cup shredded mozzarella, ½ cup grated Parmesan, and one large egg.

2. Add sun-dried tomatoes and herbs: Stir in finely chopped sun-dried tomatoes and about 2 tablespoons of fresh chopped basil or parsley.

3. Season: Add minced garlic, salt, and freshly ground black pepper to taste.

4. Optional add-ins: For extra flavor and texture, consider adding a pinch of red pepper flakes, lemon zest, or sautéed spinach.

5. Combine gently: Mix all ingredients until just combined. Avoid overmixing, which can make the filling too dense.

Step 4: Prepare the Baking Dish

1. Preheat oven: Set your oven to 375°F (190°C).

2. Spread sauce: Pour a thin layer of marinara sauce (about 1 cup) evenly over the bottom of a 9×13-inch baking dish. This prevents shells from sticking and adds moisture during baking.

Step 5: Stuff the Shells

1. Fill shells: Using a small spoon or piping bag, fill each cooked pasta shell generously with the ricotta mixture. Avoid overfilling to prevent tearing.

2. Arrange shells: Place the stuffed shells open-side up in the prepared baking dish, snugly but without overcrowding.

3. Top with sauce: Spoon remaining marinara sauce over the shells, covering them evenly.

Step 6: Add Cheese Topping

• Sprinkle additional shredded mozzarella and Parmesan cheese generously over the top of the sauced shells. This layer will melt and create a golden, bubbly crust during baking.

Step 7: Bake the Stuffed Shells

1. Cover with foil: Tent the baking dish loosely with aluminum foil to prevent the cheese from browning too quickly.

2. Bake: Place in the preheated oven and bake for 25-30 minutes, until the sauce is bubbling and the cheese is melted.

3. Remove foil: For the last 5-10 minutes of baking, remove the foil to allow the cheese to brown lightly and develop a delicious crust.

4. Check doneness: The filling should be hot and set, and the sauce bubbly.

Step 8: Garnish and Serve

1. Rest: Let the stuffed shells rest for about 5-10 minutes after baking to firm up slightly, making them easier to serve.

2. Garnish: Sprinkle freshly chopped basil or parsley over the top for color and fresh flavor.

3. Serve: Pair with a crisp green salad and garlic bread for a classic Italian-inspired meal.