
You get unbeatable comfort in every bite with these ultra-creamy sun-dried tomato and ricotta stuffed shells. The cheesy trio melds with the sweet-tart tomatoes, and those giant shells hold all the goodness for you. It's the kind of dish that feels special but is so simple to pull off.
I whipped up a batch of these shells for my sister's birthday last year and since then, they've been my not-so-secret trick for effortless, showy dinners. Whenever they hit the table, you can bet there'll be a lot of wows from everyone.
Tasty Ingredients
- Fresh basil to finish gives each plate a bright pop of flavor and color
- Pinch of garlic powder adds gentle garlic notes to the cheese mixture
- Sprinkle of salt and pepper brings all the flavors together
- Big handful (1/2 cup) of chopped sun dried tomatoes adds a punch of tang and chewy bites
- Box of 20 jumbo pasta shells try to find unbroken ones so the filling stays put
- 1 cup mozzarella cheese, shredded for ultra melty, stretchy goodness
- Egg (1 needed) helps your cheese mix stay together
- 1 1/2 cups of ricotta cheese makes the filling super creamy and fluffy
- 1/2 cup Parmesan cheese, grated brings salty, savory flavor to the party
- Good pinch (1/2 teaspoon) of Italian seasoning gives some herbal classic flair
- 2 cups marinara sauce use your favorite jar or homemade for best taste
Easy Steps for Perfect Stuffed Shells
- Bake and Sauce Everything
- After filling, spoon any leftover sauce right over the top of the shells. Cover the dish with foil—just loose enough so it doesn't touch the filling. Bake these at 375°F for 25 minutes, pull off the foil, then finish baking uncovered for 10 minutes. You want bubbling cheese and golden, tasty edges.
- Stuff the Shells
- Once your pasta shells are cool, gently open each and tuck about a heaping tablespoon of cheese mixture inside. Don’t stuff them too much—they’ll close easier if you keep it moderate. Lay them seam side up in the sauce-lined baking dish.
- Line Your Pan
- Coat the bottom of your baking dish evenly with marinara. This keeps your shells moist and stops any sticking during baking. Make sure it covers every bit of the base.
- Whip Up the Filling
- Mix all your cheeses—ricotta, mozzarella, Parmesan—until they're smooth and dreamy. Stir in the sun dried tomatoes, egg, spices, salt, and pepper. You want it really thick and scoopable. Taste it—see if you want more seasoning.
- Boil the Shells
- Get some salty water boiling, then cook the shells until they're still a little firm—about 8 minutes. Don't overdo it, or you'll end up with torn pasta when assembling. Always throw in a few extra shells for backup, just in case.

The real hero here is definitely the sun dried tomatoes. I found out how great they are by accident when there were no fresh ones at home. They bring a powerful punch of sweetness with chewy bites that make each mouthful extra special and hard to forget.
Saving Stuffed Shell Leftovers
Honestly, these taste even better the next day, after that filling's had time to sit and mix together. Pop any extras in a sealed container in the fridge—they'll keep for up to four days. To heat them back up, cover with foil and put in a 350°F oven for around 20 minutes. You can nuke a portion if you want, but the texture's never quite as nice as oven reheated.
Mixing Up Your Cheese Filling
One of the best things about stuffed shells is how easy it is to change up what's inside. Throw in some sautéed spinach or kale if you want more veggies and color. If you're a meat fan, crumbled cooked sausage fits right in. Out of sun dried tomatoes? Use roasted red pepper or artichoke hearts instead. Just stick with that cheese mixture as the base—it’s what keeps things creamy and rich.
How to Serve Stuffed Shells
While these shells steal the show at dinner, some extras just make the meal better. I love a big bowl of arugula tossed with lemony vinaigrette for crunch and brightness. Roll out some garlic knots or get crusty bread on the table for swiping up all the sauce. Pour yourself a glass of Chianti or Sangiovese—those wines are perfect with tangy tomatoes.
Get Your Pasta Just Right
Nailing the right texture for your jumbo shells matters. Too hard and you'll struggle to fill them, too soft and they’ll fall apart in your hands. You want just a touch firmer than al dente because they finish up in the oven. After boiling, spread them out on a kitchen towel instead of leaving them in the colander—that way, they won't glue together.
Common Queries
- → Can fresh tomatoes work instead of sun-dried ones?
Sure, but fresh tomatoes aren't as bold in flavor. To make up for it, toss in a small amount of tomato paste for a richer taste.
- → Is there a good swap for ricotta cheese?
You could switch to cottage cheese or mascarpone, but it might change the taste and texture just a bit.
- → How do I keep the pasta shells from sticking together?
After cooking, toss them lightly in some olive oil and arrange on a baking sheet or plate to let them cool without sticking.
- → Can this be prepped ahead of time?
Definitely! Stuff the shells and cover them, then refrigerate for up to a day before baking them fresh.
- → What's the best method to warm up leftovers?
Warm them in the oven at 350°F, covered, for around 20 minutes until heated through. Add a splash of marinara if they're looking dry.