Sun-Dried Tomato and Ricotta Stuffed Shells

Name: Sun-Dried Tomato and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 oz jumbo pasta shells; 1.5 cups ricotta cheese; ½ cup sun-dried tomatoes (finely chopped); ½ cup grated Parmesan cheese; 1 cup shredded mozzarella cheese (divided); 1 large egg; 2 cloves garlic (minced); 2.5 cups marinara sauce; Olive oil and dried herbs for garnish

Recipe By:

Natalia

Posted:

January 13, 2026

Updated:

January 13, 2026

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These Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful comfort food choice, perfect for family dinners, meal prep, or special occasions. This dish combines creamy ricotta with sun-dried tomatoes, all packed into jumbo pasta shells and baked in rich marinara sauce. With melted mozzarella on top, this meal is sure to impress your guests and satisfy your taste buds.

Why You’ll Love This Recipe

Easy to Prepare: With just 20 minutes of prep time, these stuffed shells can fit into even the busiest schedules.
Delicious Flavors: The combination of ricotta, sun-dried tomatoes, and Italian seasonings creates a flavorful experience that everyone will love.
Versatile Meal: Ideal for various occasions, from casual weeknight dinners to festive gatherings; this dish never disappoints.
Make-Ahead Friendly: Prepare it ahead of time and simply bake when ready to serve. Perfect for busy nights!
Kid-Friendly: The cheesy goodness wrapped in pasta shells appeals to kids and adults alike.

Tools and Preparation

Before you start making your Sun-Dried Tomato and Ricotta Stuffed Shells, gather the necessary tools. Having everything at hand will make the cooking process smooth and enjoyable.

Essential Tools and Equipment

Baking dish
Mixing bowl
Cooking pot
Measuring cups
Measuring spoons
Spoon or spatula

Importance of Each Tool

Baking dish: A good-quality baking dish ensures even cooking and helps maintain the moisture in your stuffed shells.
Mixing bowl: Using a large mixing bowl makes it easier to combine all the filling ingredients thoroughly.
Cooking pot: A pot is essential for boiling the pasta shells before stuffing them.

Ingredients

For the Pasta

12 oz jumbo pasta shells (about 24 shells)

For the Filling

1 ½ cups ricotta cheese
½ cup sun-dried tomatoes (finely chopped)
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese (divided)
1 large egg
2 cloves garlic (minced)
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)

For the Sauce

2 ½ cups marinara sauce

For Drizzling and Garnish

1 teaspoon olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
Fresh basil leaves (chopped)
Extra Parmesan cheese

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures that your stuffed shells cook evenly.

Step 2: Cook the Pasta Shells

Bring a large pot of salted water to a boil.
Add the jumbo pasta shells and cook according to package instructions until al dente.
Drain the pasta and let cool slightly.

Step 3: Prepare the Filling

In a mixing bowl:
1. Combine ricotta cheese, sun-dried tomatoes, grated Parmesan cheese, half of the mozzarella cheese, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
2. Mix well until all ingredients are thoroughly combined.

Step 4: Stuff the Shells

Carefully spoon the filling into each cooked pasta shell.
Place each stuffed shell in a greased baking dish.

Step 5: Assemble with Sauce

Pour marinara sauce evenly over the stuffed shells.
Sprinkle remaining mozzarella cheese on top.

Step 6: Bake

Bake in preheated oven for about 30 minutes or until the cheese is melted and bubbly.

Enjoy your delicious Sun-Dried Tomato and Ricotta Stuffed Shells as a hearty main course!

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

These Sun-Dried Tomato and Ricotta Stuffed Shells are versatile and can be served in various ways to enhance your dining experience. Here are some creative serving suggestions to elevate this comforting dish.

Pair with a Fresh Salad

Mixed Greens Salad: Toss together arugula, spinach, and radicchio with a light vinaigrette.
Caesar Salad: Classic flavors of romaine, croutons, and parmesan complement the stuffed shells beautifully.

Add Garlic Bread

Classic Garlic Bread: Toast slices of baguette or Italian bread spread with garlic butter for a crunchy side.
Cheesy Garlic Breadsticks: Bake dough topped with cheese and garlic for a more indulgent option.

Serve with Extra Sauce

Marinara Dipping Sauce: Offer additional marinara on the side for those who love extra sauce with their pasta.
Pesto Drizzle: A touch of basil pesto adds a fresh herb flavor that pairs well with the ricotta filling.

Top with Fresh Herbs

Chopped Basil: Fresh basil leaves provide a burst of flavor and color when sprinkled on top before serving.
Parsley Garnish: Finely chopped parsley adds freshness and makes the dish visually appealing.

How to Perfect Sun-Dried Tomato and Ricotta Stuffed Shells

To ensure your Sun-Dried Tomato and Ricotta Stuffed Shells turn out perfectly every time, consider these helpful tips.

Bold seasoning: Don’t shy away from seasoning your ricotta mixture. A bit more salt or pepper can enhance the flavors significantly.
Al dente pasta: Cook the jumbo shells until they are al dente. This prevents them from becoming mushy during baking.
Layering sauce: Spread a layer of marinara sauce at the bottom of your baking dish before placing the stuffed shells to prevent sticking.
Melted cheese topping: Broil the dish for a couple of minutes at the end of baking for that perfect golden, bubbly cheese on top.

Best Side Dishes for Sun-Dried Tomato and Ricotta Stuffed Shells

Pairing side dishes with your Sun-Dried Tomato and Ricotta Stuffed Shells can create a well-rounded meal. Here are some fantastic options to consider:

Garlic Roasted Vegetables: Seasonal vegetables tossed in olive oil and roasted until tender make a healthy addition.
Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic reduction add freshness to your meal.
Steamed Broccoli: Lightly steamed broccoli provides crunch while being nutritious.
Risotto: Creamy risotto complements the cheesy stuffed shells beautifully, adding richness to your plate.
Zucchini Noodles: For a lighter option, serve spiralized zucchini tossed in olive oil as a refreshing side.
Italian Potato Wedges: Seasoned potato wedges baked until crispy offer comfort alongside your main dish.

Common Mistakes to Avoid

These common mistakes can hinder your experience while making Sun-Dried Tomato and Ricotta Stuffed Shells. Avoiding them will ensure a delicious meal.

Skipping the salt: Not adding salt to the pasta water can lead to bland shells. Always season your water generously for maximum flavor.
Overfilling the shells: Stuffing the shells too much can cause them to break while baking. Fill them just to the top for the best results.
Using cold ingredients: Starting with cold ricotta or eggs can affect the mixture’s consistency. Allow these ingredients to come to room temperature for easier mixing.
Not covering with sauce: Neglecting to cover the stuffed shells with marinara sauce before baking can lead to dry pasta. Make sure they are well-sauced for a moist end result.
Rushing the bake time: Pulling the dish out of the oven too early can leave everything undercooked. Ensure that your cheese is bubbly and golden before serving.

Refrigerator Storage

Store leftover Sun-Dried Tomato and Ricotta Stuffed Shells in an airtight container.
They will last up to 3-4 days in the refrigerator.
Ensure they are completely cooled before sealing to prevent moisture buildup.

Freezing Sun-Dried Tomato and Ricotta Stuffed Shells

You can freeze stuffed shells for up to 3 months.
Use a freezer-safe container or wrap them tightly in plastic wrap.
Label your container with the date for easy tracking.

Reheating Sun-Dried Tomato and Ricotta Stuffed Shells

Oven: Preheat to 350°F (175°C). Place shells in a baking dish, cover with foil, and heat for about 25 minutes.
Microwave: Transfer shells to a microwave-safe plate. Heat on medium power for 2-3 minutes, checking halfway through for even heating.
Stovetop: Add a little marinara sauce to a skillet over medium heat. Place shells in the skillet, cover, and cook until heated through, about 5-7 minutes.

Frequently Asked Questions

How do I make Sun-Dried Tomato and Ricotta Stuffed Shells vegetarian?

You can easily make this recipe vegetarian by ensuring that all your ingredients, especially sauces, are meat-free.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, you can substitute fresh tomatoes, but be sure to cook them down first for concentrated flavor.

What can I serve with Sun-Dried Tomato and Ricotta Stuffed Shells?

These stuffed shells pair well with a simple salad or garlic bread for a complete meal experience.

How do I customize my Sun-Dried Tomato and Ricotta Stuffed Shells?

Consider adding spinach, mushrooms, or other vegetables into your ricotta mixture for added nutrition and flavor variations.

Final Thoughts

Sun-Dried Tomato and Ricotta Stuffed Shells are not only comforting but also versatile. They are perfect for family dinners or special occasions, allowing you to customize them based on your preferences. Give this recipe a try, and enjoy a delightful Italian-inspired dish that everyone will love!