Name: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: Jumbo pasta shells; Ricotta cheese; Sun-dried tomatoes (drained and chopped); Garlic (minced); Parmesan cheese; Mozzarella cheese (shredded); Fresh basil (chopped); Olive oil; Salt and pepper; Heavy cream; Marinara sauce (store-bought or homemade)

This creamy sun-dried tomato and ricotta stuffed shells recipe is an easy yet flavorful meal that will impress everyone at the table. It combines the richness of ricotta cheese with the tanginess of sun-dried tomatoes, all enveloped in perfectly cooked pasta shells and a creamy sauce. Whether I’m making it for a cozy dinner or a gathering, this dish always gets rave reviews. Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Why You’ll Love This Recipe

I love how easy it is to prepare, yet the flavors come together beautifully. The sun-dried tomatoes add a unique depth of flavor, and the creamy ricotta mixture inside the shells gives a perfect contrast. The combination of cheese, tomatoes, and sauce makes each bite irresistibly rich and satisfying. Plus, it’s an ideal make-ahead dish that’s just as delicious reheated the next day!

Ingredients

Jumbo pasta shells
Ricotta cheese
Sun-dried tomatoes (drained and chopped)
Garlic (minced)
Parmesan cheese
Mozzarella cheese (shredded)
Fresh basil (chopped)
Olive oil
Salt and pepper
Heavy cream
Marinara sauce (store-bought or homemade)

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions, drain, and set aside to cool slightly.
In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, garlic, Parmesan cheese, and half of the shredded mozzarella. Add salt, pepper, and chopped basil to taste. Stir until well combined.
Stuff each cooked pasta shell with the ricotta mixture, making sure they are filled generously.
In a large baking dish, spread a thin layer of marinara sauce on the bottom. Place the stuffed shells on top of the sauce.
Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
Drizzle heavy cream over the top for added creaminess.
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Remove from the oven and garnish with fresh basil before serving.

Servings and Timing

This recipe makes about 4-6 servings, depending on portion sizes. The prep time is around 15 minutes, while the cook time is 30 minutes. In total, the dish takes about 45 minutes from start to finish.

Variations

Vegetarian Option: You can easily make this dish vegetarian by simply leaving out any meat or adding more vegetables like spinach or mushrooms to the filling.
Add Meat: For a heartier version, I sometimes add cooked ground beef or Italian sausage to the ricotta mixture for an added layer of flavor.
Dairy-Free: If I need to make this recipe dairy-free, I substitute ricotta cheese with a dairy-free alternative and use a dairy-free mozzarella and cream.

Storage/Reheating

I love making extra to enjoy later. To store, cover the dish with plastic wrap or aluminum foil and refrigerate for up to 3 days. If I’m freezing it, I’ll cover it tightly with plastic wrap, followed by foil, and store it for up to 3 months. When ready to reheat, simply bake from frozen at 375°F (190°C) for about 45 minutes, or until heated through. If stored in the fridge, I heat it in the oven for about 15-20 minutes at 350°F (175°C).

FAQs

How do I know when the stuffed shells are done baking?

I check if the cheese is melted and bubbly, and the top is slightly golden brown. That’s usually when I know they are done.

Can I make the stuffed shells ahead of time?

Yes, I love to assemble everything and refrigerate it for up to 24 hours before baking. It makes it super convenient for busy nights.

Can I use regular pasta instead of jumbo shells?

While jumbo shells are traditional for stuffing, I have also used other types of pasta like manicotti or even regular penne, and it works well too.

Can I freeze these stuffed shells?

Yes, I freeze them before baking. Simply wrap tightly in plastic wrap and foil, then bake from frozen when ready.

What can I serve with these stuffed shells?

I like serving them with a side of garlic bread and a simple green salad for a complete meal.

Conclusion

Creamy sun-dried tomato and ricotta stuffed shells are a comforting and flavorful dish that I return to time and time again. With its delicious creamy filling, tangy sun-dried tomatoes, and hearty pasta, it’s a crowd-pleaser for any occasion. Whether I’m preparing it ahead of time or serving it fresh from the oven, this recipe never disappoints!