Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Why This Recipe Is a Must-Try
This dish delivers:
- Creamy, cheesy filling
- Rich and savory tomato flavor
- Perfect baked texture
- Crowd-pleasing comfort food
- Great make-ahead meal
Ingredients
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- ½ cup mozzarella cheese (shredded)
- ¼ cup parmesan cheese (grated)
- ½ cup sun-dried tomatoes (chopped)
- 1 cup marinara sauce
- ½ cup heavy cream
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta shells according to package instructions, then drain and set aside.
- Preheat oven to 375°F (190°C).
- In a bowl, mix ricotta, mozzarella, parmesan, garlic, sun-dried tomatoes, salt, and pepper.
- Stuff each cooked shell with the ricotta mixture.
- In a separate bowl, mix marinara sauce with heavy cream.
- Spread a layer of sauce in a baking dish.
- Arrange stuffed shells in the dish.
- Pour remaining sauce over the shells.
- Sprinkle extra mozzarella on top.
- Bake for 25–30 minutes until bubbly and golden.
- Garnish with fresh basil and serve warm.
The Secret to Perfect Stuffed Shells
The key is balancing moisture:
- Don’t overcook pasta shells
- Use enough sauce to keep them juicy
- Let the dish rest after baking
Flavor Profile
Creamy Filling
Ricotta and cheese create a soft, rich center.
Tangy Tomato Kick
Sun-dried tomatoes intensify the flavor.
Savory Sauce
The creamy marinara ties everything together.
Make It Your Own
Add Protein
Include cooked ground beef or chicken.
Make It Vegetarian
Keep as is or add spinach.
Extra Cheesy
Add more mozzarella or a cheese blend.
Serving Ideas
Serve with:
- Garlic bread
- Fresh green salad
- Roasted vegetables
Common Mistakes to Avoid
- Overstuffing shells
- Using dry filling
- Skipping sauce layer
- Overbaking
Storage Guide
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat in oven for best texture
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
A rich and cheesy baked pasta dish filled with ricotta and sun-dried tomatoes, topped with a creamy marinara sauce.
Ingredients
Equipment
Method
- Cook pasta shells and preheat oven.
- Prepare ricotta filling mixture.
- Stuff shells and arrange in baking dish.
- Add sauce and cheese topping.
- Bake until bubbly and golden.
Notes
Let shells rest for 5–10 minutes before serving for best texture.
