Jump to Recipe Print Recipe“Is this really dinner?” I could hear my partner exclaim in the kitchen as the aroma of baked pasta wafted through the air. The star of the show? My Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, a dish that’s become a staple in our home. If you’re on the hunt for a warm, satisfying meal that’s both comforting and impressively easy to whip up, you’re in the right place. With just a handful of ingredients and minimal prep time, this recipe beautifully combines the creamy richness of ricotta with the tangy sweetness of sun-dried tomatoes—all nestled in tender pasta shells and topped with bubbling cheese. It’s perfect for those cozy weeknight dinners or when you want to gather friends around the table for something special. Ready to transform your cooking game? Let’s dive into these creamy delights! Why You’ll Crave These Stuffed Shells? Irresistible Flavor: The creamy ricotta blends seamlessly with the tangy sun-dried tomatoes, creating a taste sensation that’s both comforting and sophisticated. Endless Variability: Whether you prefer a veggie boost from spinach or a hearty meat addition, these shells accommodate your cravings with ease. Quick to Prepare: With a simple prep time and minimal cooking skills needed, you can have a delicious dinner on the table in no time. Showstopper Appeal: Perfect for gatherings, these stuffed shells look as great as they taste, guaranteeing compliments from guests. For a delightful side, consider pairing them with a fresh Cucumber Tomato Salad or a warm Garlic Butter Pasta. Make-Ahead Magic: Prepare them the night before, pop them in the oven, and enjoy effortless entertaining or an easy weeknight meal! Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Ingredients For an unforgettable dish, here’s everything you’ll need to create your fabulous Creamy Sun-Dried Tomato and Ricotta Stuffed Shells. For the Shells • Large Pasta Shells – These sturdy shells create the perfect vessel for our rich filling. For the Filling • Ricotta Cheese – Offers that luxuriously creamy base; for a lighter choice, swap in cottage cheese. • Sun-Dried Tomatoes – Adds a tangy sweetness; fresh tomatoes work in a pinch but will alter the flavor profile. • Garlic – Enhances the aroma and depth of flavor; garlic powder is a softer alternative if needed. • Dried Herbs (e.g., basil, oregano) – Elevates the overall taste; fresh herbs pack an even bolder punch. For the Sauce and Topping • Marinara Sauce – Provides moisture and flavor; choose your favorite store-bought or homemade version. • Mozzarella Cheese – Melts beautifully on top, ensuring a delightful richness; try cheddar for a sharper twist. Get ready to enjoy these delightful Creamy Sun-Dried Tomato and Ricotta Stuffed Shells that are sure to impress! Step‑by‑Step Instructions for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). This ensures that your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells bake evenly and achieve that delightful golden-brown topping. While the oven warms up, gather all your ingredients so you’re ready to dive into the next steps. Step 2: Cook the Pasta Shells In a large pot of salted boiling water, cook the large pasta shells according to the package instructions until al dente, about 8–10 minutes. Drain the shells thoroughly and lay them out on a clean kitchen towel to cool slightly. This prevents them from sticking together and prepares them for a perfect filling. Step 3: Prepare the Filling In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, minced garlic, and your choice of dried herbs, such as basil and oregano. Stir until all ingredients are well incorporated, creating a creamy filling that’s rich in flavor. The vibrant colors and aroma will have your kitchen smelling divine! Step 4: Stuff the Shells Take each cooled pasta shell and carefully fill it with the ricotta mixture, using a spoon or a piping bag for ease. Fill them generously, ensuring each shell is packed with that creamy goodness. Place the filled shells seam side up on a baking dish as you work methodically through all of them. Step 5: Add the Marinara Sauce Spread a thin layer of marinara sauce at the bottom of your baking dish to prevent sticking and add moisture. Arrange the stuffed shells snugly in the dish, then pour more marinara sauce over the top, ensuring each shell is coated. This sauce not only enhances the flavor but also adds to the overall moisture of the dish. Step 6: Top with Cheese Sprinkle a generous layer of mozzarella cheese over the stuffed shells. The cheese will melt and create a beautifully bubbly topping as it bakes. Feel free to add additional herbs or spices for extra flavor, ensuring that every bite of your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells is a delight. Step 7: Bake the Dish Place the baking dish in the preheated oven and bake uncovered for 25–30 minutes. Watch as the mozzarella transforms into a golden, bubbling masterpiece. The perfect finish will be a slight crispness on top, while the insides remain soft and creamy. Step 8: Let It Rest Once baked, remove the dish from the oven and allow your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells to cool for 5–10 minutes. This resting time helps the filling settle, making each shell easier to serve and enhancing the overall presentation. Enjoy this hearty meal with your favorite sides! Make Ahead Options These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are perfect for meal prep aficionados! You can assemble the shells up to 24 hours in advance; simply stuff the cooked pasta with the ricotta mixture, place them in a baking dish, and cover them with marinara sauce. For best results, refrigerate them tightly covered to maintain freshness. If you have leftovers, they can be stored in the refrigerator for up to 3 days after baking. When you’re ready to serve, just pop them in the oven at 375°F (190°C) for 25-30 minutes until heated through and the cheese is bubbly. This makes enjoying a homemade dinner on busy weeknights a breeze! What to Serve with Creamy Sun-Dried Tomato and Ricotta Stuffed Shells? Elevate your dinner experience by pairing these delightful stuffed shells with thoughtfully chosen sides that complement their rich flavors. Garlic Bread: A crusty loaf slathered in garlic butter is the perfect vehicle for soaking up marinara sauce, enhancing every bite. Caesar Salad: Crisp romaine, tangy dressing, and crunchy croutons offer a refreshing contrast to the creamy richness of the shells; it’s a classic combination. Roasted Vegetables: Seasonal veggies caramelized to sweet perfection provide a delightful textural balance and brighten up your plate with vivid colors. Steamed Broccoli: Lightly steamed, vibrant green broccoli adds a nutritious touch while its mild flavor complements the bold stuffing perfectly. Bruschetta: Freshly diced tomatoes with basil and drizzled balsamic over crispy bread offer a zesty start that primes your senses for the main event. Sparkling Lemonade: A refreshing drink infused with bright citrus notes can cleanse the palate between bites, ensuring each mouthful of your stuffed shells is as enjoyable as the last. Chocolate Mousse: End your meal on a sweet note with a luxuriously creamy dessert that beautifully contrasts the savory shells, leaving everyone satisfied. Mixed Berry Salad: A light and fruity salad with a citrus dressing adds a burst of freshness, balancing the hearty, cheesy flavors of the main dish. How to Store and Freeze Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Fridge: Store any leftover Creamy Sun-Dried Tomato and Ricotta Stuffed Shells in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through. Freezer: For longer storage, freeze assembled but unbaked shells. Wrap the dish tightly with foil and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time. Make-Ahead: If you want to prepare ahead, assemble the stuffed shells a day prior and refrigerate. Bake just before serving for a fresh, delicious meal without the hassle. Reheating: To reheat, cover with foil to prevent drying out and warm in the oven at 350°F (175°C) for 20-25 minutes. Enjoy a comforting meal any day! Expert Tips for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Perfectly Cook Shells: Ensure the pasta shells are cooked al dente to prevent them from breaking during filling. Overcooking can lead to mushy shells. Cooling Time: Allow the dish to rest for 5-10 minutes after baking. This helps the filling set, making it easier to serve the Creamy Sun-Dried Tomato and Ricotta Stuffed Shells beautifully. Flavor Boost: Don’t hesitate to add extras! Incorporate fresh spinach or artichokes into the ricotta mix for a nutrient-rich upgrade that enhances both texture and taste. Cheese Choices: While mozzarella is delicious, consider trying gouda or provolone for a unique twist on the cheesy topping. Just remember that different cheeses can alter the flavor profile! Make-Ahead Convenience: Assemble your stuffed shells a day in advance, cover them, and refrigerate. This makes weeknight dinners a breeze, allowing you to bake when ready! Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Variations Feel free to let your culinary creativity run wild with these variations that enhance flavor and accommodate dietary preferences! Spinach Infusion: Stir in fresh spinach or kale for a nutrient-packed filling that adds a lovely pop of color and flavor. Add some extra garlic to amplify that savory goodness for a vibrant twist! Feta Surprise: Swap out the mozzarella cheese for crumbly feta for a tangy kick that pairs beautifully with the sun-dried tomatoes. This subtle change takes your stuffed shells to a new level of delicious! Crunchy Topping: Mix breadcrumbs with olive oil and spread them over the top before baking for a delightful crunch. This texture contrast will have everyone reaching for seconds! Meat Lover’s Dream: Add cooked ground beef or turkey to the ricotta filling for a heartier dish. This makes your stuffed shells even more satisfying and perfect for hungry family dinners. Zesty Kick: Toss in a pinch of red pepper flakes to your filling for an extra hint of heat! This small addition transforms the dish into a spicy delight that excites your taste buds. Herbed Upgrade: Use fresh herbs like basil and parsley instead of dried to elevate the flavor profile. Their aromatic quality will bring a fresh burst of taste that enhances every bite. Cauliflower Substitute: For a low-carb option, mix in riced cauliflower into the ricotta filling instead of using pasta shells. This clever twist maintains the essence of the dish while catering to those mindful of carbs. For more delightful sides, consider serving your stuffed shells with a tangy Cucumber Tomato Salad or a creamy Shrimp Corn Bisque. Let your imagination guide you! Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe FAQs What should I look for when choosing sun-dried tomatoes? Look for sun-dried tomatoes that are vibrant in color and smell fragrant. If they’re packed in oil, choose the ones with the least amount of preservatives. When using dried tomatoes, soak them in warm water for about 30 minutes to soften before mixing them into your filling. How can I store leftovers of the stuffed shells? Store any leftover Creamy Sun-Dried Tomato and Ricotta Stuffed Shells in an airtight container in the refrigerator for up to 3 days. Just reheat them in the microwave or oven until they’re warmed through, and they’ll still taste fantastic! Can I freeze these stuffed shells? Absolutely! For longer storage, you can freeze assembled but unbaked shells. First, wrap the dish tightly with foil and place it in the freezer for up to 3 months. When you’re ready to enjoy, bake them straight from frozen, adding 10–15 minutes to the cooking time to ensure they’re heated all the way through. What if my ricotta mixture is too runny? If your ricotta mixture seems too runny, try draining the ricotta in a fine mesh strainer or cheesecloth for about 20-30 minutes to remove excess moisture. You can also add a bit of grated Parmesan cheese or breadcrumbs to help bind it all together, creating that perfect filling texture. Are there any dietary considerations I should be aware of? Yes! This recipe is inherently vegetarian, but if you’re serving guests with specific allergies, always double-check your ingredients, particularly the cheese and marinara sauce. For a nut-free version, ensure that all products are certified nut-free, especially if substituting or adding ingredients. Can I prepare these stuffed shells ahead of time? Certainly! You can prepare the Creamy Sun-Dried Tomato and Ricotta Stuffed Shells a day in advance. Assemble them, cover tightly with plastic wrap, and refrigerate. When ready to serve, just pop them in the oven and bake! This make-ahead option is perfect for busy weeknights or entertaining! Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Bliss Experience the delicious Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, a comforting dinner choice perfect for gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsCooling Time 10 minutes minsTotal Time 55 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shells12 pieces large pasta shellsFor the Filling15 ounces ricotta cheese can substitute with cottage cheese1 cup sun-dried tomatoes chopped2 cloves garlic minced1 tablespoon dried herbs basil and oregano recommendedFor the Sauce and Topping2 cups marinara sauce store-bought or homemade1 cup mozzarella cheese shredded Equipment Baking DishMixing bowlLarge potspoon or piping bag Method Preparation StepsPreheat your oven to 375°F (190°C).Cook the large pasta shells in salted boiling water for 8-10 minutes until al dente. Drain and cool.In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, minced garlic, and dried herbs.Stuff each pasta shell with the ricotta mixture and place them seam side up in a baking dish.Spread marinara sauce at the bottom of the baking dish and then over the stuffed shells.Sprinkle shredded mozzarella cheese over the top.Bake uncovered in the oven for 25-30 minutes until golden and bubbly.Let the dish cool for 5-10 minutes before serving. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg NotesStore leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months before baking. Reheat by covering with foil in the oven. Tried this recipe?Let us know how it was!
