Looking for a creamy, cheesy, and ultra-satisfying pasta dish?

These Sun-Dried Tomato Ricotta Stuffed Shells are exactly what you need!

This comforting Italian-inspired dish features jumbo pasta shells filled with a rich ricotta mixture, tangy sun-dried tomatoes, and flavorful herbs, all baked in a delicious marinara sauce and topped with gooey melted cheese.

Whether you’re planning a cozy weeknight dinner or a crowd-pleasing meal for family and friends, this baked pasta dish is a guaranteed hit.

Plus, it’s easy to make ahead, perfect for meal prep, and can be customized to your taste.

Let’s dive into this irresistible stuffed shell recipe!

Ingredients for Sun-Dried Tomato Ricotta Stuffed Shells

To make this delicious dish, you’ll need:

For the 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 for spice)

For the Sauce:

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

For Garnish:

• Fresh basil leaves, chopped
• Extra Parmesan cheese

Step-by-Step Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7 – Garnish and Serve

• Sprinkle with fresh basil and extra Parmesan before serving.
• Serve warm and enjoy!

Tips for the Best Stuffed Shells

• Use whole-milk ricotta for the creamiest filling.
• Cook the pasta just until al dente to avoid mushy shells.
• Let the shells rest after baking—this helps them hold their shape and allows flavors to meld.
• Make it ahead – Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Variations and Additions

Want to switch things up? Try these delicious variations:

• Make it meaty – Add cooked Italian sausage, ground beef, or shredded chicken to the ricotta filling.
• Spinach boost – Stir in sautéed spinach for extra greens.
• Spicy version – Add more red pepper flakes for a fiery kick.
• Dairy-free option – Use cashew ricotta and dairy-free cheese for a plant-based version.

What to Serve with Sun-Dried Tomato Ricotta Stuffed Shells

Pair these stuffed shells with delicious sides for a complete meal:

• Garlic Bread – Crispy, buttery, and perfect for dipping. Click here for a recipe.
• Simple Green Salad – A fresh, light contrast to the rich pasta. You can find our salad recipes here.
• Roasted Vegetables – Adds color and nutrition to your plate.

Storing and Reheating Leftovers

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze unbaked shells in a freezer-safe dish for up to 3 months. Thaw in the fridge overnight before baking.
• Reheat: Bake at 350°F (175°C) for 15-20 minutes, or until warmed through.

Recipe FAQ’s

Can I make these stuffed shells ahead of time?

Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking. You can also freeze it unbaked for up to 3 months.

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

Yes, but the flavor will be milder. You may need to roast fresh tomatoes for a richer taste.

Can I add meat to the filling?

Absolutely! Add cooked Italian sausage, ground beef, or shredded chicken to the ricotta mixture.