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Rich and luscious, these jumbo pasta shells are stuffed with a cheesy mix full of creamy ricotta and chewy sun-dried tomatoes. The trio of cheeses and bold tomato bits make every mouthful cozy but with a little something special. Each shell is filled to the brim so you get a punch of flavor in every bite.
This dish started as a birthday surprise for my sister last year. Since then, it’s my top pick when I want easy food that still makes people wow around the table. Something about those plump, cheesy shells always gets everyone’s attention in the best way.
Delicious Ingredients
- Fresh basil, for topping gives freshness and makes the dish look gorgeous
- Salt and black pepper for boosting all the flavors
- 1/2 teaspoon Italian seasoning gives that lovely herby aroma
- 1/2 teaspoon garlic powder brings mellow garlic notes to the party
- 2 cups marinara sauce use good premade sauce or whip up your own if you want
- 1 egg makes the cheesy filling come together nicely
- 1/2 cup chopped sun dried tomatoes gives chewy, bold tomato flavor
- 1/2 cup grated Parmesan cheese adds salty and rich undertones
- 1 cup shredded mozzarella cheese for that gooey, stretchy goodness
- 1 1/2 cups ricotta cheese makes it super smooth and creamy
- 20 jumbo pasta shells grab ones that aren't cracked so they won’t leak filling
Simple Steps to Make It
- Sauce and Baking Time
- Pour the rest of your sauce over all the stuffed shells. Make sure each one gets coated. Wrap the dish with foil but don’t let it touch the cheese. Pop it in a 375°F oven for 25 minutes, then uncover and keep it in for another 10 until the top’s bubbly and a bit golden.
- Filling Magic
- Grab a big bowl and mix together the ricotta, mozzarella, and Parmesan till it’s nice and smooth. Toss in the sun dried tomatoes, egg, herbs, garlic powder, and a pinch of salt and pepper. Keep stirring until it’s thick but easy to scoop. Want more flavor? Toss in extra herbs if you like.
- Pasta Game
- Boil your jumbo shells in salted water, about 8 minutes. You want them a little firm, not mushy, so they hold up. Make a few extra in case some break while boiling — it happens.
- Baking Dish Setup
- Spread a good layer of marinara in your baking dish so nothing will stick and the shells stay saucy. Cover the whole bottom, edge to edge, with sauce.
- Stuff Everything
- Cool the pasta shells a bit, then open up each one and spoon in about a tablespoon and a half of that cheesy mix. Don’t cram them too full or they’re a pain to close. Lay them seam side up in your dish, all in a single layer.
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Nothing beats the way sun dried tomatoes work here. Found their greatness by pure luck when I ran out of fresh tomatoes once. Their sweet, chewy bursts mixed with the cheese take these shells from regular to totally unforgettable.
Leftover Storage Guide
Tastes even yummier the next day after sittin’ overnight. Store anything left in a tight-lid container in the fridge and it’ll last four days. To warm up, cover with foil and bake at 350°F for about 20 minutes. Or zap a piece in the microwave, but it’ll be a little softer than the oven version.
Fillings Your Way
The best thing is how easy it is to switch up the filling. Toss in some sautéed kale or spinach for extra color. For anyone craving meat, add cooked crumbled sausage. If you don’t have sun dried tomatoes, chopped roasted red peppers or artichoke hearts are awesome too. Just don’t mess with the cheese base if you want it super creamy.
Serving Ideas
These shells are the star, but sides make it better. Whip up a peppery arugula salad with lots of lemon for something fresh. Bread is a must—either garlic knots or chunky slices of Italian bread to mop up sauce. And with wine, go for a medium Chianti or Sangiovese for the perfect sip with those tangy tomatoes.
Pasta Mastery
Nail the pasta and the whole thing gets so much better. If the shells are too hard, you’ll fight with filling ’em. Too soft and they rip up. Aim for a little firmer than regular al dente—remember, they’ll get softer in the oven. After boiling, spread them out on a clean towel to keep them from sticking instead of leaving in the colander.
Common Queries
- → Can I swap sun-dried tomatoes for fresh ones?
You can, though fresh tomatoes don’t carry the same punchy flavor. Add a touch of tomato paste to amp up the taste if needed.
- → Is it possible to replace ricotta with another cheese?
Sure, mascarpone or cottage cheese works as alternatives, but expect slight changes in flavor and texture.
- → What’s the trick to keep the pasta shells from sticking?
After boiling, drizzle a little olive oil on the shells and lay them out on a baking sheet or plate to prevent sticking.
- → Could I make this dish in advance?
Yes, you can prepare the stuffed shells ahead and refrigerate them, covered, for up to 24 hours before baking.
- → How do I properly warm up leftover shells?
Cover and heat the dish in a 350°F oven for about 20 minutes. If they seem dry, spoon on extra sauce before reheating.