Sun-Dried Tomato Ricotta Stuffed Shells

Looking for a creamy, cheesy, and comforting pasta dish that’s guaranteed to impress?
These Sun-Dried Tomato Ricotta Stuffed Shells check every box!

Tender jumbo pasta shells are filled with a luscious ricotta mixture blended with tangy sun-dried tomatoes, savory garlic, and herbs. They’re baked in a rich marinara sauce and topped with melty mozzarella for the ultimate cozy Italian-inspired meal.

Perfect for weeknight dinners, potlucks, or Sunday gatherings, this dish is make-ahead friendly, freezer-friendly, and totally crowd-pleasing.

Ingredients You’ll Need

For the Pasta and Filling:

12 oz jumbo pasta shells (about 24 shells)
1 ½ cups ricotta cheese
½ cup finely chopped sun-dried tomatoes
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for heat)

For the Sauce:

2 ½ cups marinara sauce (store-bought or homemade)
1 teaspoon olive oil
½ teaspoon dried basil
½ teaspoon dried oregano

For Garnish:

Fresh basil, chopped
Extra Parmesan cheese

How to Make Sun-Dried Tomato Ricotta Stuffed Shells

Step 1 – Cook the Pasta

Bring a large pot of salted water to a boil.
Cook shells until just al dente, according to package directions.
Drain, rinse under cold water, and set aside.

Step 2 – Prepare the Ricotta Filling

In a medium bowl, mix together ricotta, chopped sun-dried tomatoes, Parmesan, ½ cup mozzarella, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
Add the egg and stir until smooth and well combined.

Step 3 – Prepare the Baking Dish

Preheat the oven to 375°F (190°C).
Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.

Step 4 – Stuff the Shells

Using a spoon or piping bag, fill each shell with about 2 tablespoons of the ricotta mixture.
Arrange the filled shells in a single layer in the prepared dish.

Step 5 – Add Sauce and Cheese

Pour the remaining marinara sauce evenly over the shells.
Sprinkle with the remaining mozzarella and extra Parmesan.

Step 6 – Bake

Cover with foil and bake for 20 minutes.
Remove foil and bake another 10 minutes, or until the cheese is melted and bubbly.

Step 7 – Garnish and Serve

Let the dish rest for 5 minutes.
Top with fresh basil and extra Parmesan before serving.

Tips for the Best Stuffed Shells

Use whole-milk ricotta for a rich, creamy texture.
Don’t overcook the pasta—al dente shells hold their shape best.
Cool ingredients before assembling to avoid excess moisture.
Make ahead: Assemble and refrigerate up to 24 hours before baking.

Delicious Variations

Add protein: Mix in cooked Italian sausage, ground beef, or shredded chicken.
Add greens: Stir in sautéed spinach or kale for extra flavor.
Make it spicy: Add more red pepper flakes or a drizzle of spicy marinara.
Go dairy-free: Substitute with cashew ricotta and vegan cheese shreds.

What to Serve With Stuffed Shells

These shells pair beautifully with:

Garlic Bread or Cheesy Breadsticks
A crisp Green Salad
Roasted Vegetables or Steamed Broccoli
A glass of red wine or sparkling water with lemon

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Assemble (unbaked), cover tightly, and freeze up to 3 months.
Reheat: Bake at 350°F for 15–20 minutes until heated through.

Recipe FAQ

Can I make this ahead of time?
Yes! Assemble the dish and refrigerate up to 24 hours before baking.

Can I use fresh tomatoes instead of sun-dried?
Yes, though the flavor will be milder. Roasting fresh tomatoes enhances the taste.

Can I add meat to the filling?
Definitely. Cooked sausage, beef, or shredded chicken make great additions.