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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 20 jumbo pasta shells
  • 1 cup ricotta cheese
  • 0.5 cup mozzarella cheese
  • 0.25 cup parmesan cheese
Sauce
  • 1 cup marinara sauce
  • 0.5 cup heavy cream

Equipment

  • Large pot
  • Baking dish
  • Mixing bowl
  • Spoon

Method
 

  1. Cook pasta shells and preheat oven.
  2. Prepare ricotta filling mixture.
  3. Stuff shells and arrange in baking dish.
  4. Add sauce and cheese topping.
  5. Bake until bubbly and golden.

Notes

Let shells rest for 5–10 minutes before serving for best texture.