Hey y'all! If you’re craving something ultra-comforting, packed with flavor, and a total crowd-pleaser, this Creamy Sun-Dried Tomato and Ricotta Stuffed Shells recipe is just what you need. Each jumbo shell is filled with a luscious ricotta and sun-dried tomato mixture, smothered in creamy marinara sauce, and topped with bubbly, golden cheese. Whether you’re hosting a cozy dinner, meal-prepping for the week, or impressing your family, these stuffed shells never disappoint. Let’s get cooking!

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Why You'll Love This

Decadently creamy and packed with tangy sun-dried tomato flavor.
Perfect make-ahead meal for busy weeknights or a dinner party crowd.
Vegetarian-friendly yet incredibly hearty—no one will miss the meat!
Easy to customize with your favorite cheeses or greens.
Bakes beautifully with melty, bubbly cheese and irresistible aroma.

Ingredients

20 jumbo pasta shells
1 tablespoon olive oil
3 cloves garlic, minced
1 cup sun-dried tomatoes in oil, drained and finely chopped
1 (15-ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 large egg
¼ cup fresh basil, chopped (plus extra for serving)
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cups marinara sauce (store-bought or homemade)
½ cup heavy cream

Directions

Prep the Pasta Shells

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente (usually about 9 minutes). Drain and set aside.

Prepare the Creamy Marinara Sauce

In a medium bowl, blend together the marinara sauce and heavy cream until smooth. Spread 1 cup of this creamy sauce across the bottom of your baking dish.

Make the Ricotta Filling

Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes. Remove from heat and let cool slightly.
In a large bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan, egg, basil, oregano, salt, pepper, and the sun-dried tomato mixture. Mix thoroughly until creamy and well incorporated.

Assemble and Bake

Stuff each cooked pasta shell with 2-3 tablespoons of the ricotta mixture and arrange them in the baking dish, open side up.
Spoon the remaining creamy marinara sauce over the shells. Sprinkle with the remaining ½ cup of mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Let it cool for 5 minutes. Garnish with fresh basil before serving.

Notes

Be sure to cook shells just until al dente—they’ll finish cooking in the oven and hold together better for stuffing.
Drain sun-dried tomatoes well or blot with paper towels to prevent excess oil in the filling.
Let the baked shells rest 5-10 minutes before serving for easier scooping and better texture.

Variations

Spinach Version: Add 1 cup chopped fresh spinach to the ricotta filling for extra color and nutrition.
Goat Cheese Twist: Swap half the ricotta for creamy goat cheese for a tangy flavor boost.
Mushroom Addition: Sauté 1 cup finely chopped mushrooms with the garlic for a heartier stuffing.

Required Equipment

Large pot for boiling pasta
Skillet
Mixing bowls
9x13-inch baking dish
Measuring cups and spoons
Mixing spoon/spatula
Aluminum foil

Storage Instructions

Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or covered with foil in a 350°F (175°C) oven until heated through. You can also freeze the baked shells tightly wrapped for up to 2 months—thaw overnight in the fridge and reheat as above.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad dressed in vinaigrette for freshness.
Add a side of garlic bread to soak up every drop of creamy sauce.
Pair with a glass of light-bodied red wine or sparkling water with lemon.

Pro Tips

Use a piping bag or zip-top bag with the corner snipped off to easily fill each pasta shell with minimal mess.
Chop sun-dried tomatoes very finely for even distribution throughout the cheese filling.
For a golden top, broil the stuffed shells for 2-3 minutes after baking—keep a close eye to avoid burning!

FAQ

Can I make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells ahead of time?: Absolutely! Assemble the shells and keep covered in the fridge up to 24 hours before baking, or freeze for up to 2 months. Add a few extra minutes to the baking time if baking from cold.
Can I substitute cottage cheese for ricotta?: Yes, cottage cheese (blended until smooth) makes a great, slightly lighter substitute for ricotta in this recipe.
Can I use homemade marinara sauce instead of store-bought?: Definitely! Homemade marinara will add an extra layer of fresh flavor—just be sure it’s not too watery.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour