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 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); 2 ½ cups marinara sauce

Published: November 23, 2025

by Victoria

Why You’ll Love This Recipe

Easy to Prepare: With simple steps and minimal cooking time, this recipe is perfect for busy weeknights.
Flavor-Packed: The combination of ricotta, sun-dried tomatoes, and mozzarella offers a delightful explosion of taste in every bite.
Versatile Dish: These stuffed shells can be served as a main course or as part of a larger Italian feast.
Make Ahead Option: Prepare the shells ahead of time and store them in the fridge or freezer for future meals.
Family-Friendly: Kids and adults alike will love this comforting dish, making it a hit at family gatherings.

Tools and Preparation

To create these delectable Sun-Dried Tomato and Ricotta Stuffed Shells, you’ll need some essential kitchen tools to make the process smooth and efficient.

Essential Tools and Equipment

Large pot
Large baking dish
Mixing bowl
Spoon or spatula
Knife and cutting board

Importance of Each Tool

Large Pot: Boils the jumbo pasta shells evenly for perfect texture.
Mixing Bowl: Essential for combining the creamy filling ingredients thoroughly.
Baking Dish: Holds your stuffed shells while they bake in marinara sauce, ensuring even heating.

Ingredients

For the Pasta Shells

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 Assembly

2 ½ cups marinara sauce
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 bake perfectly.

Step 2: Cook the Pasta Shells

Boil water in a large pot. Add salt once boiling.
Cook jumbo pasta shells according to package instructions until al dente.
Drain and set aside to cool.

Step 3: Prepare the Filling

In a mixing bowl:
* Combine ricotta cheese, sun-dried tomatoes, Parmesan cheese, half of the mozzarella cheese, egg, minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes.
* Mix well until fully combined.

Step 4: Stuff the Shells

Using a spoon or spatula, fill each cooled pasta shell with the ricotta mixture.
Place stuffed shells in a greased large baking dish.

Step 5: Assemble the Dish

Pour marinara sauce over stuffed shells evenly.
Drizzle with olive oil and sprinkle with dried basil and oregano.

Step 6: Top with Cheese

Sprinkle remaining mozzarella cheese over the top.

Step 7: Bake

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes until bubbly.

Step 8: Serve

Garnish with fresh basil leaves and extra Parmesan cheese before serving hot. Enjoy your delicious Sun-Dried Tomato and Ricotta Stuffed Shells!

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

Serving Sun-Dried Tomato and Ricotta Stuffed Shells is simple yet rewarding. With their creamy texture and rich flavors, these stuffed shells are sure to impress. Here are some delightful ways to serve this delicious dish.

Pair with a Fresh Salad

Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, and a tangy vinaigrette complements the richness of the stuffed shells.
Caesar Salad: The crunchy romaine and creamy dressing provide a nice contrast to the softness of the shells.

Add Garlic Bread

Classic Garlic Bread: Toasted bread slathered in garlic butter is perfect for scooping up marinara sauce.
Cheesy Garlic Bread: For an extra indulgent touch, top your garlic bread with mozzarella cheese before baking.

Consider Wine Pairing

Chianti: This red wine has a nice acidity that balances the richness of the ricotta and sun-dried tomatoes.
Pinot Grigio: A crisp white wine can lighten the meal and enhance the flavors in the dish.

Top with Fresh Herbs

Basil Garnish: Fresh basil adds a burst of flavor and color when sprinkled on top right before serving.
Parsley Sprigs: Chopped parsley provides a fresh finish that brightens up the dish visually and taste-wise.

How to Perfect Sun-Dried Tomato and Ricotta Stuffed Shells

Making perfect Sun-Dried Tomato and Ricotta Stuffed Shells requires attention to detail. Follow these tips for an even more delicious outcome.

Bold Flavor Addition: Enhance your ricotta filling by adding more spices like garlic powder or crushed red pepper for extra kick.
Creamy Texture: Make sure your ricotta cheese is at room temperature before mixing; this will lead to a smoother filling.
Perfect Pasta Cook Time: Cook the jumbo shells until al dente; they will continue to cook while baking, ensuring they don’t become mushy.
Layer Marinara Sauce Correctly: Spread a layer of marinara sauce in the baking dish before placing shells on top to prevent sticking.
Cheese Melting Technique: For an extra cheesy topping, sprinkle additional mozzarella cheese on top during the last five minutes of baking for a bubbly finish.

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

To round out your meal featuring Sun-Dried Tomato and Ricotta Stuffed Shells, consider these delicious side dishes. They complement the main course beautifully.

Garlic Roasted Vegetables: A mix of seasonal vegetables roasted with garlic enhances flavors while adding nutrition.
Steamed Asparagus: Lightly steamed asparagus tossed with lemon juice offers freshness that balances the richness of the pasta.
Caprese Salad: Juicy tomatoes, fresh mozzarella, and basil create a refreshing side that pairs well with Italian flavors.
Risotto: Creamy risotto can be flavored with herbs or vegetables to provide an elegant touch alongside your stuffed shells.
Zucchini Noodles: Spiralized zucchini tossed in olive oil makes for a low-carb alternative that still feels hearty.
Antipasto Platter: An assortment of cured meats, cheeses, olives, and marinated vegetables adds variety and flair to your meal.

Common Mistakes to Avoid

When making Sun-Dried Tomato and Ricotta Stuffed Shells, it’s easy to overlook some key details. Here are common mistakes to avoid.

Not Cooking Pasta Properly: Undercooking or overcooking the pasta shells can lead to a tough texture. Always follow package instructions for al dente pasta.
Skipping the Egg: An egg helps bind the filling together. Omitting it can result in a loose mixture that won’t hold well inside the shells.
Ignoring Seasoning: Failing to season your ricotta mixture can lead to bland stuffed shells. Always taste and adjust seasoning before filling the shells.
Using Low-Quality Ingredients: Poor quality ricotta or marinara sauce can affect the overall flavor. Opt for fresh, high-quality ingredients for the best results.
Not Allowing Time to Rest: Letting the baked dish rest before serving allows flavors to meld. Cutting too soon may cause the filling to spill out.
Overfilling Shells: Packing too much filling into shells can lead to messy results. Use a moderate amount of filling for perfect stuffed shells.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 3 days.
Allow the dish to cool completely before sealing.

Freezing Sun-Dried Tomato and Ricotta Stuffed Shells

Freeze in a freezer-safe container for up to 3 months.
Layer with parchment paper between layers if stacking.

Reheating Sun-Dried Tomato and Ricotta Stuffed Shells

Oven: Preheat oven to 350°F (175°C). Cover with foil and bake for about 20 minutes until heated through.
Microwave: Place on a microwave-safe plate, cover, and heat for 2-3 minutes or until warm.
Stovetop: Heat in a skillet over medium heat with a splash of water until warmed, stirring occasionally.

Frequently Asked Questions

Here are some common questions about Sun-Dried Tomato and Ricotta Stuffed Shells you might have.

Can I make Sun-Dried Tomato and Ricotta Stuffed Shells ahead of time?

Yes, you can prepare them ahead of time. Assemble the shells and refrigerate or freeze them until you’re ready to bake.

What can I substitute for ricotta cheese?

You can use cottage cheese or cream cheese as alternatives, but they will change the flavor slightly.

How do I enhance the flavor of Sun-Dried Tomato and Ricotta Stuffed Shells?

Consider adding fresh herbs like parsley or using different types of cheese in your filling, such as goat cheese or feta for added depth.

Are there any variations for this recipe?

Yes! You can add spinach, mushrooms, or even cooked ground meat to the filling for extra nutrition and flavor.

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

Fresh tomatoes will work, but they may alter the texture and moisture content of your filling. It’s best to stick with sun-dried for concentrated flavor.

Final Thoughts

These Sun-Dried Tomato and Ricotta Stuffed Shells are not only delicious but also incredibly versatile. You can customize them by adding your favorite veggies or proteins. Whether it’s a cozy family dinner or a special occasion, this dish is sure to impress. Try it today!

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