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Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

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4.8 from 72 reviews

Delicious and creamy Sun-Dried Tomato and Ricotta Stuffed Shells baked in a rich marinara sauce. Jumbo pasta shells are filled with a flavorful mixture of ricotta, sun-dried tomatoes, and cheeses, then baked to bubbly, golden perfection. A comforting Italian-inspired vegetarian meal perfect for family dinners or entertaining guests.

Ingredients

Pasta and Filling

  • 12 ounces jumbo pasta shells (about 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
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)

Sauce

  • 2 ½ cups marinara sauce (store-bought or homemade)
  • 1 teaspoon olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano

Garnish

  • Fresh basil leaves, chopped
  • Extra Parmesan cheese

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
  2. Prepare the Ricotta Filling: In a medium bowl, mix ricotta cheese, sun-dried tomatoes, Parmesan, ½ cup mozzarella, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir in the egg to help bind the filling. Set aside while you prepare the sauce.
  3. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly in a 9×13-inch baking dish.
  4. Stuff the Shells: Using a spoon or piping bag, carefully fill each pasta shell with about 2 tablespoons of the ricotta mixture. Arrange the stuffed shells in a single layer in the baking dish.
  5. Add More Sauce and Cheese: Pour the remaining marinara sauce over the shells. Sprinkle with the remaining ½ cup of mozzarella cheese and extra Parmesan for an ultra-cheesy topping.
  6. Bake to Perfection: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden brown. Let the shells rest for 5 minutes before serving.
  7. Garnish and Serve: Sprinkle with fresh basil and extra Parmesan before serving. Serve warm and enjoy!

Notes

  • Be sure not to overcook the pasta shells as they will continue to cook in the oven.
  • For added spice, include the red pepper flakes or omit them for a milder dish.
  • Use a piping bag to neatly stuff the shells for faster and tidier filling.
  • This dish can be prepared ahead of time and baked just before serving.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.