Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

There’s something undeniably comforting about pasta baked to perfection, its creamy filling mingling with rich sauce, and each bite delivering a harmonious blend of textures and flavors. Among the countless Italian-inspired dishes, stuffed pasta shells hold a special place in the hearts of many home cooks and food lovers alike. They combine the simplicity of pasta with the elegance of a stuffed, baked entree that feels both rustic and indulgent.

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This recipe for Sun-Dried Tomato and Ricotta Stuffed Shells elevates traditional stuffed pasta to new heights by incorporating the intense, tangy sweetness of sun-dried tomatoes paired with the smooth, creamy richness of ricotta cheese. The result is a filling that’s bursting with flavor and depth, perfectly complemented by a vibrant tomato sauce and the golden, bubbling crust of melted mozzarella.

What sets this dish apart is not only the sumptuous combination of ingredients but also the balance between convenience and sophistication. Whether you’re cooking a special family dinner, preparing a meal for guests, or simply craving a cozy dish to enjoy on a quiet night, these stuffed shells provide a satisfying, elegant solution that doesn’t require hours in the kitchen.

In this comprehensive guide, we’ll walk you through every step needed to create this dish from scratch — from selecting the best pasta shells and preparing the cheese filling, to choosing or making a complementary sauce, baking tips for a perfectly golden finish, and suggestions for side dishes and wine pairings. We’ll also explore variations and substitutions, making this recipe adaptable for different dietary needs and flavor preferences.

Beyond just a recipe, this is an invitation to savor the process of cooking and share the joy of a thoughtfully crafted meal. With the right techniques and a bit of care, you’ll soon have a pan of sun-dried tomato and ricotta stuffed shells that will impress both your palate and your guests.

Let’s dive in and bring this comforting, flavorful Italian classic to your table.

Detailed Instructions for Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Preparing the Pasta Shells

• Choose the right pasta shells:
  Large pasta shells (conchiglioni) are ideal for stuffing because they provide ample space for the filling while holding their shape well during baking.

• Boil water:
  Fill a large pot with water, add a generous amount of salt (about 1-2 tablespoons), and bring to a rolling boil. The salted water seasons the pasta internally as it cooks.

• Cook pasta shells:
  Add the shells to the boiling water and cook according to package instructions until al dente (usually 9-12 minutes). Be careful not to overcook, as the shells will continue to cook in the oven and you want them firm enough to hold the filling.

• Drain and cool:
  Drain the shells carefully in a colander. To prevent them from sticking together, rinse briefly under cold water or drizzle with a small amount of olive oil and gently toss. Set aside on a baking sheet lined with parchment paper for easy handling during stuffing.

Step 2: Preparing the Ricotta Filling

• Gather ingredients:
  In a large mixing bowl, combine the following:

  • 2 cups ricotta cheese (whole milk ricotta preferred for creaminess)

  • 1 cup shredded mozzarella cheese (reserves some for topping)

  • ½ cup grated Parmesan cheese (adds sharpness and depth)

  • ¾ cup finely chopped sun-dried tomatoes (oil-packed, drained and chopped finely)

  • 1 large egg (helps bind the filling)

  • 2 cloves garlic, minced (for aromatic flavor)

  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

  • 1 tablespoon fresh parsley, chopped (optional for freshness)

  • Salt and freshly ground black pepper to taste

• Mix thoroughly:
  Use a spatula or spoon to combine all ingredients until the mixture is creamy and homogenous. Taste and adjust seasoning if needed. The filling should be flavorful since the pasta and sauce will mellow it out.

Step 3: Preparing the Tomato Sauce

• Choose or prepare your sauce:
  You can use a high-quality marinara sauce or homemade tomato sauce. For homemade, gently simmer crushed tomatoes with olive oil, garlic, onion, salt, pepper, and fresh herbs like basil and oregano for at least 20 minutes to develop rich flavor.

• Spread sauce on baking dish:
  Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin, even layer of tomato sauce on the bottom. This prevents the shells from sticking and adds moisture during baking.

Step 4: Stuffing the Pasta Shells

• Stuff the shells:
  Using a small spoon or a piping bag, carefully fill each cooked shell with the ricotta and sun-dried tomato mixture. Fill each shell generously but avoid overstuffing to prevent tearing.

• Arrange in the baking dish:
  Place the filled shells seam-side up in the prepared baking dish, arranging them snugly but without crowding to ensure even cooking.

Step 5: Baking the Stuffed Shells

• Top with sauce and cheese:
  Once all shells are stuffed and arranged, pour the remaining tomato sauce evenly over the shells. Sprinkle the reserved shredded mozzarella and an extra handful of grated Parmesan over the top for a bubbly, golden crust.

• Cover with foil:
  Tent the dish loosely with aluminum foil to keep moisture in and prevent the cheese from burning during the initial baking.

• Bake:
  Place the baking dish in the preheated oven and bake covered for 25 minutes.

• Remove foil and finish baking:
  After 25 minutes, remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 6: Resting and Serving

• Let rest:
  Remove the dish from the oven and let it rest for about 10 minutes. This allows the filling to set slightly and makes serving easier.

• Garnish:
  Sprinkle fresh basil or parsley over the top before serving to add a burst of color and fresh aroma.

• Serve:
  Use a large spoon or spatula to carefully transfer the stuffed shells onto plates. Pair with a simple green salad, garlic bread, or roasted vegetables for a complete meal.