There's something magical about the smell of baked pasta filling the kitchen – it instantly transports me back to Sunday dinners at my aunt's house. Her creamy sun-dried tomato and ricotta stuffed shells were always the star of the table, with that perfect balance of tangy tomatoes and rich cheese that made everyone go back for seconds (and thirds!).
I've tweaked her recipe over the years, but the soul of it remains the same: jumbo shells stuffed with the creamiest ricotta mixture, sweet bursts of sun-dried tomatoes, and that golden, bubbly cheese topping that makes your mouth water. It's comfort food at its finest – simple enough for weeknights but special enough for company. Just wait till you try it!
Why You’ll Love These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Oh, where do I even start? These stuffed shells are my go-to when I want something that feels fancy but is secretly easy. Here's why they'll become your new favorite too:
- The ricotta filling is unbelievably creamy – like little pillows of cheesy goodness in every bite
- Sun-dried tomatoes add that perfect tangy-sweet punch that cuts through the richness
- They bake up gorgeously bubbly with that golden cheese crust we all crave
- Perfect for feeding a crowd – I've never met anyone who didn't go back for seconds
- The heavy cream drizzle? Trust me, it's the secret weapon that takes this from good to "can I lick the plate?"
Seriously, these shells are comfort food magic – simple enough for Tuesday night but special enough for your fanciest dinner party.
Ingredients for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Here's what you'll need to make these dreamy stuffed shells - I promise every ingredient plays an important role in creating that perfect bite. Oh, and pro tip: measure everything before you start! It makes the process so much smoother.
- 20-24 jumbo pasta shells - the big guys (about 1.5" wide) are essential for holding all that luscious filling
- 1 ½ cups ricotta cheese - whole milk is my favorite for extra creaminess
- ½ cup shredded mozzarella - plus another ½ cup for that gorgeous golden topping
- ½ cup grated Parmesan - the nutty flavor is non-negotiable!
- ½ cup chopped sun-dried tomatoes - packed in oil (drained and patted dry)
- 2 garlic cloves, minced - fresh is best here, no jarred stuff!
- 1 large egg - our binding agent that keeps everything together
- 2 teaspoon Italian seasoning - that perfect herb blend we all love
- 3 cups marinara sauce - use your favorite jarred or homemade
- ½ cup heavy cream - this makes the sauce luxuriously rich
- Fresh basil - for that beautiful finishing touch
How to Make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Alright, let's get to the fun part - making these heavenly stuffed shells! It's easier than you think, and I'll walk you through each step so they come out perfect every time. Just follow along and soon you'll have that amazing aroma filling your kitchen too.
Cook and Prep the Shells
First things first - cook those jumbo shells! Boil them in salted water for about 11 minutes (check your package directions). You want them al dente - they'll soften more in the oven. Here's my trick: drain them carefully in a colander, then lay them out on a baking sheet in a single layer so they don't stick together. A little drizzle of olive oil helps too. This way, no broken shells when you stuff them!
Mix the Filling
Now for the good stuff! In a big bowl, mix the ricotta, mozzarella, Parmesan, sun-dried tomatoes, garlic, egg, and all those lovely seasonings. Really get in there with a wooden spoon or spatula - you want everything evenly distributed. Taste it (yes, raw egg and all - live a little!) and adjust the salt if needed. The filling should be thick but spreadable, like the perfect cheese dip consistency.
Assemble and Bake
Grab a 9x13 inch baking dish and spread about 1 cup of marinara on the bottom - this prevents sticking. Now the fun part: stuff each shell with a heaping tablespoon of filling (I use a small cookie scoop for this - game changer!). Arrange them snugly in the dish. Pour the remaining sauce over top, then drizzle with the heavy cream - this creates the most luscious sauce. Finish with that last ½ cup of mozzarella because, well, cheese! Bake at 375°F for 20-25 minutes until the cheese is golden and you see those beautiful little bubbles around the edges. That's when you know they're ready!
Tips for Perfect Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
After making these stuffed shells more times than I can count, I've learned a few tricks that make all the difference. First, always drain your sun-dried tomatoes well - pat them dry with paper towels so they don't make the filling watery. Second, splurge on fresh ricotta if you can - the texture is so much creamier than the shelf-stable kind. And here's my golden rule: let them rest for 5 minutes after baking. It keeps the filling from oozing out when you serve them!
Variations for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
One of my favorite things about this recipe is how easily you can mix it up! Feeling fancy? Add a handful of chopped spinach to the filling - it adds gorgeous color and nutrients. For meat lovers, brown some Italian sausage and mix it in with the ricotta. Going vegan? Swap the cheeses for plant-based alternatives and use cashew cream instead of heavy cream. The possibilities are endless!
Serving Suggestions for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Oh, how I love setting the table for these stuffed shells! They're practically begging to be served with warm garlic bread for mopping up that luscious sauce. A crisp green salad with balsamic dressing cuts through the richness perfectly. And don't forget the finishing touch - tear some fresh basil over the top right before serving. That pop of green makes them look straight out of an Italian trattoria!
Storing and Reheating Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Here's the beautiful thing about these stuffed shells - they might taste even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F oven covered with foil for about 15 minutes until warmed through. Want to freeze them? Assemble the shells in a freezer-safe dish (without baking), wrap tightly, and freeze for up to 2 months. When you're ready, bake from frozen (add 15 extra minutes) for an instant cozy dinner!
Nutrition Information
Just so you know, this nutrition info is an estimate - your exact numbers might vary based on the brands you use. Each serving (about 4-5 shells) comes in around 450 calories with 20g protein and all that cheesy goodness. Remember, portion sizes are totally up to you - no judgment if you sneak an extra shell (or three)!
FAQs About Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Can I use dried sun-dried tomatoes instead of oil-packed?
You can, but they'll need some TLC first! Soak them in warm water for 20 minutes to soften, then drain well and chop. The oil-packed ones give better flavor though - that tomato-infused oil is liquid gold!
Can I make these stuffed shells ahead?
Absolutely! My party secret: assemble them up to a day before, cover tightly, and refrigerate. Just add 5-10 minutes to the baking time since they'll be cold. The flavors meld beautifully!
What can I use instead of heavy cream?
Half-and-half works great, or for a lighter option, whole milk with a tablespoon of melted butter stirred in. Just don't skip it - that creamy drizzle makes the sauce magical!
Creamy Sun-Dried Tomato Ricotta Stuffed Shells
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Creamy stuffed pasta shells filled with ricotta, mozzarella, and sun-dried tomatoes, baked in a rich marinara sauce.
Ingredients
- 20-24 jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup chopped sun-dried tomatoes (packed in oil, drained)
- 2 garlic cloves, minced
- 1 large egg
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 3 cups marinara sauce
- ½ cup heavy cream or half-and-half
- ½ cup shredded mozzarella cheese (for topping)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F.
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, mozzarella, Parmesan, sun-dried tomatoes, garlic, egg, Italian seasoning, red pepper flakes, salt, and black pepper.
- Stuff each shell with the ricotta mixture.
- Spread marinara sauce in a baking dish. Arrange stuffed shells in the dish.
- Drizzle heavy cream over the shells. Sprinkle with remaining mozzarella.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh basil if desired.
Notes
- Use fresh ricotta for best texture.
- Adjust red pepper flakes to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4-5 shells
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
Keywords: stuffed shells, ricotta pasta, sun-dried tomato recipe, baked pasta
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