Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

There are few things more comforting than a bubbling dish of Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, with their golden tops and gorgeous herby aroma. This delightful Italian-inspired meal strikes the perfect balance: pillowy pasta shells cradle a dreamy ricotta and sun-dried tomato filling, all nestled in a luscious pink sauce. The real secret lies in the step when you Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat, transforming a simple tomato base with a swirl of cream and extra love. Whether you’re cooking for family or friends, these shells are guaranteed to become a highly requested classic for any night of the week.

Ingredients You’ll Need

This recipe proves that you don’t need a long list of fancy ingredients to achieve an irresistible dinner. Each item brings something special, from creaminess and tang to a hint of heat and fresh aroma, making these stuffed shells truly unforgettable.

• Jumbo Pasta Shells: Their shape is perfect for holding that rich, cheesy filling—don’t skip them!
• Ricotta Cheese: Delivers ultra-creamy texture and a subtle, milky flavor for the ultimate stuffing base.
• Shredded Mozzarella Cheese: Provides melty, stretchy goodness both inside and on top of your shells.
• Grated Parmesan Cheese: Adds salty, nutty complexity that brings Italian flair to every bite.
• Chopped Sun-Dried Tomatoes: Offer tangy intensity and a pop of color, balancing out the creamy cheeses.
• Garlic Cloves: Fresh garlic gives sharpness and aromatic depth that can’t be beat.
• Large Egg: Binds the filling so it’s perfectly scoopable—no runny messes here.
• Italian Seasoning: A ready-made herbal blend for classic Mediterranean notes throughout.
• Red Pepper Flakes (optional): Sprinkle in for a gentle heat that wakes everything up.
• Salt and Black Pepper: Season every layer and taste as you go for that chef’s touch.
• Marinara Sauce: This is the base of your pink sauce—choose your favorite jar or homemade batch.
• Heavy Cream or Half-and-Half: Makes the sauce rich, silky, and totally indulgent.
• Shredded Mozzarella Cheese (for topping): You want those irresistible melty cheese pulls!
• Fresh Basil Leaves (optional): Right before serving, basil adds fragrance and gorgeous color.

How to Make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Begin by bringing a large pot of salted water to a boil, then carefully add the jumbo pasta shells. Cook them until just al dente, following the package directions—this helps them hold their shape during baking. Once done, drain and arrange them out on a baking sheet so they cool slightly and don’t stick together. Well-cooked shells make stuffing a breeze and keep the final dish looking beautiful.

Step 2: Mix the Ricotta Filling

While your pasta is cooling, it’s time to make that luscious filling. Grab a large mixing bowl and combine ricotta, shredded mozzarella, Parmesan, chopped sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes if you like a bit of a kick, and a generous pinch each of salt and pepper. Stir until everything comes together into a creamy, irresistible mixture—this is the heart of your stuffed shells!

Step 3: Prepare Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

This is what takes your stuffed shells from good to out-of-this-world. Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat, stirring in the heavy cream or half-and-half until the mixture turns a blushing pink and silky smooth. Spread one cup of this creamy sauce on the bottom of a 9×13-inch baking dish so every shell has a soft bed to nestle in and soaks up all that flavor.

Step 4: Stuff and Arrange Your Shells

Using a spoon or, for extra precision, a piping bag, gently fill each cooled shell with your ricotta mixture. Don’t be shy—stuff them generously! Arrange each shell seam-side up in a single layer over the sauce in your baking dish. If you’ve got extra filling, you can tuck it around the shells for some bonus creamy bites.

Step 5: Top with More Sauce and Mozzarella

Now it’s time to add the rest of your creamy marinara magic. Pour the remaining sauce over the shells so every nook is covered—don’t worry about being too precise. Finish by scattering the extra shredded mozzarella on top for a gooey, melty finish that bakes up like a dream.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Cover the baking dish loosely with foil and bake for 25 minutes to trap steam and heat everything evenly. Then, remove the foil and bake for another 10-15 minutes until the cheese on top is golden, bubbly, and irresistible. Let the shells cool for 5 minutes out of the oven so the flavors meld beautifully.

Step 7: Garnish and Serve

Right before serving, scatter fresh basil leaves over the top for a burst of color and herby fragrance. A final sprinkle of Parmesan or a drizzle of extra sauce makes these shells pure perfection on the plate.

How to Serve Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Garnishes

Elevate your stuffed shells with a handful of freshly torn basil leaves or finely chopped parsley for a touch of garden-fresh aroma. If you’re feeling fancy, a dusting of additional grated Parmesan adds a salty umami boost. For guests who love creamy decadence, serve each portion with a little extra of your pink sauce from when you Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat. This finishing touch makes each plate look restaurant-worthy.

Side Dishes

Pair these shells with a crisp green salad tossed in a light Italian vinaigrette to balance out the richness. A basket of warm, crusty bread is practically mandatory—perfect for sopping up every last bit of creamy sauce. Roasted vegetables like broccoli, asparagus, or bell peppers also complement the sun-dried tomatoes and creamy filling beautifully.

Creative Ways to Present

For gatherings, serve each shell in small ramekins or on individual plates with an extra spoonful of sauce and a fresh basil leaf. If you’re making them for a special occasion, try arranging the shells in a pretty spiral pattern or serve family-style straight from the baking dish, letting folks help themselves. And don’t forget: keep a little extra sauce warm on the side (just Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat again) for anyone who wants more—it’s guaranteed to be a hit!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells keep wonderfully for up to three days in the fridge. Simply transfer them to an airtight container once cooled. The flavors deepen overnight, making next-day lunches even more enjoyable! Store any extra sauce separately if you’d like to brighten things up when reheating.

Freezing

This dish freezes beautifully and is ideal for make-ahead lunches or hectic weeknights. Assemble the shells right up until baking, cover tightly with two layers of foil, and freeze for up to two months. When you’re ready, thaw overnight in the refrigerator, then bake as directed. Don’t forget to Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat for a fresh drizzle after reheating, if needed.

Reheating

To reheat, simply cover the baking dish with foil and warm in a 350°F (175°C) oven for about 20 minutes, until the shells are hot all the way through. For single servings, a microwave works well—just use medium power and check halfway. If you have reserved sauce, Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat and add a spoonful over your shells to refresh their creamy texture.

FAQs

Can I make these stuffed shells ahead of time?

Absolutely! Assemble the shells and keep them covered in the fridge for up to a day before baking. It’s perfect for dinner parties or meal prep. Don’t forget to Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat if you want extra for serving fresh.

What can I use instead of ricotta cheese?

If you’re out of ricotta or prefer something different, cottage cheese (drained) works as a great substitute, or use mascarpone for a richer result. Just keep the filling creamy so it spoons or pipes nicely into the shells.

Are sun-dried tomatoes necessary, or can I skip them?

Sun-dried tomatoes add a unique pop of flavor and a beautiful color, but if you’re not a fan, finely chopped roasted red peppers can work in a pinch! The filling will be a touch sweeter and less tangy but still absolutely delicious.

Can I make this dish gluten-free?

Yes! Simply swap the regular jumbo pasta shells for gluten-free pasta shells (available at many specialty grocers). All other ingredients are naturally gluten-free, so those with sensitivity can enjoy this comfort classic too.

How do I know when the shells are fully baked?

The cheese on top should be golden brown and bubbling, and if you nudge a shell with a spoon, the filling should be hot throughout. Letting the dish rest for a few minutes after baking will make serving much easier.

Final Thoughts

There’s something truly special about gathering around the table for a meal like Creamy Sun-Dried Tomato and Ricotta Stuffed Shells. With every bite, you taste the care that goes into each layer—especially when you take the few extra moments to Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat for that irresistible creamy finish. I can’t wait for you to make this dish your own and create new memories with the people you love!

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