Sun-Dried Tomato and Ricotta Stuffed Shells

Looking for a dreamy, cheesy, and totally satisfying pasta dinner the whole family will love?

These Sun-Dried Tomato Ricotta Stuffed Shells check all those boxes!

This warm and hearty Italian-inspired recipe features jumbo pasta shells stuffed with a creamy ricotta blend, tangy sun-dried tomatoes, and fresh herbs, all baked in a rich marinara sauce and finished with melty cheese goodness.

Whether you’re whipping up a cozy weeknight dinner or serving up a crowd-pleaser for friends and family, this baked pasta dish never disappoints.

Plus, it’s simple to prep ahead, great for meal planning, and easily adjusted to your taste buds.

Alright, let’s jump right into making these irresistible sun-dried tomato stuffed shells together!

What Makes Them Irresistible

If you adore creamy, cheesy Italian comfort food, these Sun-Dried Tomato Ricotta Stuffed Shells will be a new staple in your recipe box. Picture jumbo pasta shells brimming with a ricotta and sun-dried tomato filling, baked in savory marinara until the cheese is perfectly melted and golden. For a heartier, meaty take, try our Beef Stuffed Shells.

• A crowd-pleasing, cozy meal bursting with tangy sun-dried tomatoes and gooey mozzarella cheese.
• Simple to put together and great for prepping ahead—assemble now, bake later, or freeze for future meals.
• Totally customizable—toss in cooked Italian sausage, chicken, or spinach, or try a dairy-free version for plant-based eating; or explore a Tex-Mex twist with Enchilada Stuffed Shells.
• Feeds about 6 people and reheats amazingly, making it perfect for busy weeknights and leftovers.
• Goes wonderfully with garlic bread, fresh salad, or roasted veggies to keep dinner balanced and delicious.

Ingredients and Quantities

• 12 ounces jumbo pasta shells (roughly 24 shells)
• 1 ½ cups ricotta cheese
• ½ cup sun-dried tomatoes, finely chopped
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided into halves
• 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 extra heat)
• 2 ½ cups marinara sauce (store-bought or homemade works great)
• 1 teaspoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Fresh basil leaves, chopped
• Extra Parmesan cheese for sprinkling

Assemble and Bake

1. Bring a large pot of salted water to a boil.
2. Cook jumbo pasta shells according to package directions until al dente.
3. Drain shells and rinse under cold water to prevent sticking; set aside.
4. In a medium bowl, combine ricotta, finely chopped sun-dried tomatoes, grated Parmesan, half the shredded mozzarella, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (optional).
5. Beat in the egg to bind the filling.
6. Preheat oven to 375°F (190°C).
7. Spread 1 cup marinara sauce evenly across the bottom of a 9×13-inch baking dish.
8. Using a spoon or piping bag, fill each pasta shell with about 2 tablespoons of the ricotta mixture.
9. Arrange the stuffed shells in a single layer in the prepared baking dish.
10. Pour the remaining marinara sauce over the stuffed shells.
11. Sprinkle with the remaining ½ cup mozzarella and extra Parmesan.
12. Cover the dish tightly with foil and bake for 20 minutes.

13. Remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and golden.

14. Let the shells rest for 5 minutes.
15. Sprinkle with fresh chopped basil and extra Parmesan.

Expert Tips for Success

• Go for whole-milk ricotta if you want the richest, creamiest filling possible.
• Don’t overcook your pasta shells—aim for al dente so they hold up perfectly when stuffed and baked.
• Let the baked shells rest for a few minutes before serving so they firm up and flavors blend beautifully.
• Make ahead with ease: Assemble the dish fully, cover tightly, and refrigerate for up to 24 hours before baking.

Pair these sun-dried tomato stuffed shells with some tasty sides to round out dinner: For a seafood twist another night, try our Shrimp & Crab Stuffed Pasta Shells. And to finish on a light, make-ahead note, Vanilla Chia Pudding is a great dessert pairing.

• Garlic Bread – Crunchy, buttery, and perfect for mopping up any extra sauce.
• Simple Green Salad – A crisp, fresh contrast that balances the creamy pasta.
• Roasted Vegetables – Colorful and wholesome, adding vitamins and flavor.

Mix-Ins and Substitutions

Want to customize these shells a bit? Here are some yummy ideas:

• Make it meaty – Stir in cooked Italian sausage, ground beef, or shredded chicken to the ricotta filling for a heartier dish.
• Spinach power – Mix in some sautéed spinach for extra veggies and a burst of color.
• Turn up the heat – Add extra red pepper flakes or a dash of hot sauce for a spicier kick.
• Dairy-free delight – Swap in cashew ricotta and vegan cheeses to make these shells plant-based, without sacrificing flavor.

Storage and Make-Ahead Guide

• Refrigerate: Keep leftovers covered in an airtight container for up to 4 days.
• Freeze: Freeze unbaked stuffed shells in a freezer-safe dish for up to 3 months. Thaw in the fridge overnight before baking.
• Reheat: Warm in the oven at 350°F (175°C) for 15 to 20 minutes or until heated through.

Quick Answers to Common Questions

Can I make these stuffed shells ahead of time?

Absolutely! Assemble everything, cover tightly, and you can refrigerate for up to 24 hours before baking. You can also freeze the unbaked dish for up to 3 months—just remember to thaw before baking.

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

Yes, you can! Fresh tomatoes will give you a milder flavor, so roasting them first can help bring out a richer taste similar to sun-dried tomatoes.

Can I add meat to the filling?

Definitely! Cooked Italian sausage, ground beef, or shredded chicken blend nicely into the ricotta filling and add a delicious protein boost.

Sun-Dried Tomato and Ricotta Stuffed Shells