Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

If you’re looking for a comforting, crowd-pleasing meal that feels like a warm hug on a plate, these Sun-Dried Tomato and Ricotta Stuffed Shells are exactly what you need. This dish combines tender jumbo pasta shells with a luscious ricotta filling bursting with the rich, tangy sweetness of sun-dried tomatoes, all baked in a vibrant marinara sauce topped with gooey melted cheese. It’s a perfect blend of flavors and textures that’s surprisingly simple to pull together but impressive enough to serve any night of the week or to guests. Trust me, once you make these, you’ll be reaching for this recipe time and time again.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in creating that perfect balance of creamy, cheesy, and bright flavors. From the smooth ricotta to the punchy sun-dried tomatoes and the melty mozzarella, each element contributes to the overall harmony of the dish.

• 12 oz jumbo pasta shells: The perfect vessel to hold all that delicious filling.
• 1 ½ cups ricotta cheese: Creamy and mild, it forms the base of our filling.
• ½ cup sun-dried tomatoes (finely chopped): Adds a vibrant, tangy burst that wakes up every bite.
• ½ cup grated Parmesan cheese: Provides a salty, nutty depth to the mixture and topping.
• 1 cup shredded mozzarella cheese (divided): For that irresistibly gooey, melty finish.
• 1 large egg: Acts as a binder to keep the filling creamy but firm.
• 2 cloves garlic (minced): Infuses savory warmth throughout the filling.
• 1 teaspoon Italian seasoning: A blend of herbs that ties all the flavors together.
• ½ teaspoon salt: Enhances the natural flavors without overpowering.
• ½ teaspoon black pepper: Adds just the right amount of heat and complexity.
• ¼ teaspoon red pepper flakes (optional): For a subtle kick if you like a little spice.
• 2 ½ cups marinara sauce: The rich, tomatoey bed that keeps everything moist and flavorful.
• 1 teaspoon olive oil: Used for drizzling or light sautéing if desired.
• ½ teaspoon dried basil: Adds an herbaceous aroma reminiscent of fresh garden flavors.
• ½ teaspoon dried oregano: Complements the tomato base with a hint of earthiness.
• Fresh basil leaves (chopped): A fresh garnish that brightens every serving.
• Extra Parmesan cheese: For sprinkling on top to add a final savory touch.

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Start by bringing a large pot of salted water to a rolling boil—this step ensures your pasta shells cook evenly and don’t stick together. Boil the jumbo shells according to the package instructions, aiming for al dente so they hold their shape and don’t get mushy. Once cooked, drain them and rinse under cold water immediately to stop further cooking and make them easier to handle when stuffing.

Step 2: Prepare the Ricotta Filling

While the shells cool, combine the creamy ricotta, finely chopped sun-dried tomatoes, grated Parmesan, half of the shredded mozzarella, minced garlic, Italian seasoning, salt, and pepper in a bowl. Stir everything together until you get a luscious and slightly textured filling. Then crack in the egg, which helps bind all those flavors and gives the filling just the right consistency to stay inside the shells when baked.

Step 3: Prepare the Baking Dish

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grab a 9×13-inch baking dish and spread 1 cup of marinara sauce evenly across the bottom. This tomato base will keep the shells moist and infuse every bite with rich, savory flavor during baking.

Step 4: Stuff the Shells

Using a spoon or a piping bag if you want to get fancy, fill each cooked pasta shell with about 2 tablespoons of the ricotta mixture. This part is so satisfying—you get to build these little pockets of cheesy goodness! Once each shell is filled, neatly arrange them all in a single layer in your prepared baking dish.

Step 5: Add Sauce and Cheese

Now pour the remaining marinara sauce over the shells, making sure they’re all evenly coated. Sprinkle the rest of the shredded mozzarella and a generous pinch of extra Parmesan cheese over the top to create that irresistible golden crust once baked.

Step 6: Bake

Cover the dish with foil to keep everything moist, then bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes. This final step gives the cheese a bubbly, golden finish that lets you know the dish is ready to come out of the oven and onto your table!

Step 7: Garnish and Serve

Once out of the oven, sprinkle fresh chopped basil and some extra Parmesan cheese across the top for an aroma and burst of fresh flavor that perfectly complements these sun-dried tomato and ricotta stuffed shells.

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

Garnishes

Fresh herbs like chopped basil or parsley are your go-to garnishes here. They add a pop of vibrant green color and a fresh, mildly sweet flavor that contrasts beautifully with the rich and cheesy filling. A drizzle of good quality olive oil or a sprinkle of more Parmesan can also boost the sophisticated touch.

Side Dishes

These stuffed shells are hearty on their own, but pairing them with a crisp green salad tossed in a light vinaigrette can balance the richness wonderfully. Garlic bread or a crusty baguette is also perfect for sopping up any leftover marinara sauce—you won’t want a drop to go to waste!

Creative Ways to Present

If you want to jazz things up for a party or special dinner, try serving individual portions in small gratin dishes or ramekins. You can also sprinkle toasted pine nuts on top for a wonderful crunch or crumble in some crispy pancetta for an extra savory twist that elevates this comfort dish to impressive new heights.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (which might not happen, but just in case), store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers a delicious treat the next day.

Freezing

These shells freeze beautifully! Assemble the dish as directed but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When you’re ready, bake it straight from the freezer—just add about 20 extra minutes to the baking time, keeping it covered until the last 10 minutes for that bubbly finish.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through and the cheese is melty again, about 15 to 20 minutes. You can cover loosely with foil to prevent drying out. Microwave reheating works too but may result in a less crispy top.

FAQs

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

While fresh tomatoes are delicious, sun-dried tomatoes provide a concentrated, tangy sweetness and chewy texture that fresh ones can’t replicate in this dish. If you want to substitute, consider roasting fresh tomatoes first for a deeper flavor.

Is there a substitute for ricotta cheese?

You can try using cottage cheese blended until smooth, or a mixture of cream cheese and sour cream for a slightly different texture, but ricotta’s mild flavor and creaminess are key to the balance of this recipe.

How can I make this recipe vegetarian?

This recipe is naturally vegetarian since it doesn’t include meat. Just make sure the marinara sauce you use doesn’t contain meat products or anchovies if you’re strict vegetarian.

Can I make Sun-Dried Tomato and Ricotta Stuffed Shells dairy-free?

It’s possible with dairy-free ricotta alternatives and vegan cheeses, but you might need to adjust cooking times and expect a different texture. Look for high-quality non-dairy cheeses for the best results.

What wine pairs well with Sun-Dried Tomato and Ricotta Stuffed Shells?

A medium-bodied red wine like Chianti or a fruity Sangiovese matches the tomato and cheese flavors wonderfully. If you prefer white, a crisp Pinot Grigio can also be a great companion.

Final Thoughts

There’s just something magical about Sun-Dried Tomato and Ricotta Stuffed Shells that makes every meal feel special and satisfying. Whether you’re cooking for family, hosting friends, or indulging in a cozy night at home, this dish hits all the right notes of comfort, flavor, and ease. I can’t wait for you to try it and make it a beloved recipe in your kitchen as well. Happy cooking!

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