Bring a taste of Italy to your kitchen with these Sun-Dried Tomato Ricotta Stuffed Shells — a comforting, flavor-packed pasta bake that’s perfect for any night of the week.
Each jumbo pasta shell is filled with a creamy ricotta and sun-dried tomato mixture, seasoned with garlic, herbs, and a hint of spice, then nestled in rich marinara sauce and baked under a blanket of melted mozzarella. It’s a cozy, crowd-pleasing meal that’s easy to make ahead and even better the next day.
❤️ Why You’ll Love These Stuffed Shells
- Comfort food perfection – Cheesy, creamy, and full of rich Italian flavor.
- Make-ahead friendly – Assemble the dish up to a day in advance or freeze for later.
- Customizable – Add meat, veggies, or extra spice to suit your taste.
- Family favorite – Elegant enough for guests, yet simple for a weeknight dinner.
🧀 Ingredients You’ll Need
For the Pasta and Filling:
- 12 oz jumbo pasta shells (about 24)
- 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 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional for heat)
For the Sauce:
- 2 ½ cups marinara sauce (store-bought or homemade)
- 1 tsp olive oil
- ½ tsp dried basil
- ½ tsp dried oregano
For Garnish:
- Fresh basil leaves, chopped
- Extra Parmesan cheese
👩🍳 How to Make Sun-Dried Tomato Ricotta Stuffed Shells
Step 1 – Cook the Pasta:
Boil the jumbo shells in salted water until al dente. Drain, rinse with cold water, and set aside.
Step 2 – Make the Filling:
In a mixing bowl, combine ricotta, sun-dried tomatoes, Parmesan, ½ cup mozzarella, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Add the egg and mix until creamy and smooth.
Step 3 – Prepare the Dish:
Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish.
Step 4 – Stuff the Shells:
Fill each pasta shell with about 2 tablespoons of the ricotta mixture. Arrange them in a single layer in the dish.
Step 5 – Add Sauce and Cheese:
Top with remaining marinara sauce, sprinkle on the rest of the mozzarella, and add extra Parmesan for good measure.
Step 6 – Bake:
Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, until the cheese is golden and bubbling.
Step 7 – Serve:
Let cool for a few minutes, then garnish with fresh basil and more Parmesan. Serve warm.
💡 Tips for Success
- Use whole-milk ricotta for the richest flavor.
- Cook pasta just until al dente — it will continue to cook in the oven.
- Let the dish rest after baking for cleaner servings.
- Make it ahead by assembling and refrigerating up to 24 hours before baking.
🍴 Variations
- Add protein: Stir in cooked Italian sausage, ground beef, or shredded chicken.
- Add greens: Mix in sautéed spinach or kale for extra veggies.
- Spice it up: Increase red pepper flakes or add chili oil to the sauce.
- Make it vegan: Use dairy-free ricotta and mozzarella alternatives.
🥗 What to Serve With It
Pair your stuffed shells with:
- Garlic bread or breadsticks
- A simple green salad
- Roasted or steamed vegetables
🧊 Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble and freeze (unbaked) for up to 3 months. Thaw overnight before baking.
- Reheat: Bake at 350°F for 15–20 minutes until warmed through.