Sun-Dried Tomato Ricotta Stuffed Shells
Rich, cheesy, and bursting with Italian flavor — these Sun-Dried Tomato Ricotta Stuffed Shells are pure comfort in a dish!
If you love creamy ricotta, tangy sun-dried tomatoes, and perfectly baked pasta, this recipe will become your new weeknight favorite. Each jumbo shell is stuffed with a luscious ricotta-spinach mixture, enhanced by bits of savory sun-dried tomato, then smothered in marinara sauce and melted cheese.
It’s a hearty vegetarian dinner that tastes like something straight out of an Italian trattoria — elegant enough for guests but easy enough for a cozy family meal.
Why You’ll Love This Recipe
- Comfort food perfection: Cheesy, creamy, and baked until bubbly.
- Make-ahead friendly: Assemble it in advance and bake when ready.
- Vegetarian yet satisfying: Packed with protein and flavor.
- Freezer-friendly: Great for meal prep and leftovers.
- Customizable: Swap or add ingredients to make it your own.
Whether you’re cooking for Sunday dinner or planning a weeknight meal, these Sun-Dried Tomato Ricotta Stuffed Shells deliver a restaurant-worthy dish right from your oven.
Ingredients
For the Filling:
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 cup chopped fresh spinach (optional: sautéed)
- ½ cup chopped sun-dried tomatoes (packed in oil, drained)
- 1 large egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For Assembly:
- 3 cups marinara sauce (homemade or store-bought)
- ½ cup mozzarella cheese (for topping)
- Fresh basil leaves, for garnish
Instructions
Step 1 – Preheat and Prepare
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
Step 2 – Cook the Pasta
Bring a large pot of salted water to a boil. Cook the jumbo shells just until al dente (about 8–9 minutes).
Drain and rinse with cold water to stop cooking. Lay the shells on a parchment-lined tray to prevent sticking.
Step 3 – Make the Filling
In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, spinach, sun-dried tomatoes, egg, garlic, and Italian seasoning. Season generously with salt and pepper. Stir until creamy and well blended.
Step 4 – Stuff the Shells
Spoon about 2 tablespoons of filling into each cooked shell. Arrange the filled shells in your prepared baking dish over a layer of 1 cup marinara sauce.
Step 5 – Add Sauce and Cheese
Pour the remaining marinara sauce evenly over the top of the shells. Sprinkle with the remaining ½ cup mozzarella cheese.
Step 6 – Bake to Golden Perfection
Cover with foil and bake for 25 minutes.
Remove foil and bake another 10 minutes, until the cheese is melted and slightly golden.
Step 7 – Serve and Garnish
Let rest for 5 minutes before serving. Top with fresh basil and a sprinkle of extra Parmesan if desired.
Serve warm with garlic bread and a crisp green salad for a complete Italian-inspired meal.
Sun-Dried Tomato Ricotta Stuffed Shells
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook pasta shells in salted water until al dente, then drain and cool.
- Combine ricotta, mozzarella, Parmesan, spinach, sun-dried tomatoes, egg, garlic, and seasoning in a bowl.
- Stuff each shell with about 2 tablespoons of the filling and place over 1 cup marinara sauce in the baking dish.
- Top with remaining sauce and cheese.
- Cover with foil and bake 25 minutes; uncover and bake 10 more minutes until golden and bubbly.
Notes
Tips for Success
- Cook shells al dente: They’ll continue cooking while baking.
- Drain sun-dried tomatoes well: Too much oil can make the filling greasy.
- Use part-skim ricotta: It gives a perfect creamy texture without excess moisture.
- Don’t overfill: The shells should close slightly at the top.
- Bake covered first: This traps steam and keeps the pasta tender.
Variations
- Spinach & Artichoke Stuffed Shells: Add chopped artichoke hearts to the ricotta mixture.
- Mushroom & Ricotta Shells: Sauté mushrooms with garlic and fold them into the filling.
- Pesto Ricotta Shells: Add 2 tablespoons of basil pesto to the filling for a fresh twist.
- Chicken or Sausage Variation: Mix in 1 cup of cooked shredded chicken or crumbled Italian sausage for extra protein.
- Four-Cheese Version: Blend ricotta with mascarpone, mozzarella, and Parmesan for ultra-creamy richness.
Make-Ahead, Storage & Freezing
Make ahead:
Assemble the shells completely, cover tightly with foil, and refrigerate for up to 24 hours. Bake as directed when ready.
To store leftovers:
Keep covered in the fridge for up to 4 days.
To reheat:
Bake at 350°F (175°C) until warmed through or microwave individual portions for 1–2 minutes.
To freeze:
Freeze unbaked shells in the dish wrapped tightly with foil and plastic wrap for up to 3 months. Thaw overnight in the fridge before baking.
Serving Suggestions
Pair your Sun-Dried Tomato Ricotta Stuffed Shells with:
- Garlic bread or cheesy pull-apart rolls
- Caesar salad or mixed greens
- Roasted vegetables (like zucchini or asparagus)
- A glass of Chianti or sparkling water with lemon
Why Sun-Dried Tomatoes Make This Dish Special
Sun-dried tomatoes add a deep, tangy sweetness that perfectly balances the creamy ricotta filling. Their umami flavor enhances the cheese and makes every bite more complex and satisfying. Combined with spinach and garlic, the filling is both light and indulgent — a winning combo.
Common Questions
Can I use fresh tomatoes instead?
You can, but they won’t have the same rich, concentrated flavor as sun-dried tomatoes.
Can I substitute cottage cheese for ricotta?
Yes! Blend it first for a smoother consistency.
Can I use a different pasta shape?
Manicotti or cannelloni tubes work beautifully with this filling.
Can I make it vegan?
Yes — use vegan ricotta, plant-based mozzarella, and skip the egg.
Nutrition (Per Serving – 4 shells)
Calories: 420 | Carbohydrates: 28g | Protein: 22g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 850mg | Fiber: 3g | Sugar: 6g
Final Thoughts
These Sun-Dried Tomato Ricotta Stuffed Shells are proof that vegetarian meals can be rich, satisfying, and full of flavor. The tangy tomatoes, creamy cheese filling, and perfectly baked shells come together to create a comforting Italian-inspired dish that’s impossible to resist.
Whether you’re serving it for a casual dinner or a special gathering, this recipe is guaranteed to impress. It’s cozy, elegant, and full of flavor — a true kitchen win for any pasta lover.
So preheat your oven, grab your favorite casserole dish, and get ready to enjoy a plate of pure cheesy bliss.
