Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

This Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe is rich, cheesy and full of Italian flavor. It is perfect for family dinners or special occasions. Many people love this recipe because it is comforting and easy to make.

The pasta shells are filled with creamy ricotta and sun-dried tomatoes, then baked in a delicious sauce. Today, you will learn How to make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells step by step in a very easy way.

The Secret Behind This Delicious

• The secret is using good-quality ricotta. It makes the filling smooth and creamy.
• Another secret is sun-dried tomatoes. They add deep, rich flavor.
• Adding cheese inside and on top gives extra creaminess.
• Baking helps all flavors blend perfectly.

Recipe Card info

• Recipe Name: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
• Servings: 4–5
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Course: Main Course
• Cuisine: Italian-inspired
• Calories: 480 kcal per serving

Equipment List

• Large pot
• Baking dish
• Mixing bowl
• Spoon
• Oven

Ingredients You Need for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

• 20 jumbo pasta shells
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• ½ cup sun-dried tomatoes, chopped
• 1 egg
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Fresh basil (optional)

Instructions

1. Cook pasta shells
   Boil pasta shells until al dente. Drain and set aside.
2. Prepare filling
   In a bowl, mix ricotta, egg, half mozzarella, parmesan, sun-dried tomatoes, garlic, seasoning, salt and pepper.
3. Preheat oven
   Set oven to 180°C and spread a little marinara sauce in a baking dish.
4. Stuff shells
   Fill each shell with the ricotta mixture.
5. Arrange shells
   Place stuffed shells in the baking dish over the sauce.
6. Add sauce
   Pour remaining marinara sauce over the shells.
7. Add cheese
   Sprinkle remaining mozzarella on top.
8. Bake
   Bake for 25–30 minutes until bubbly and golden.
9. Rest slightly
   Let it cool for a few minutes before serving.
10. Serve warm
    Garnish with fresh basil and enjoy.

Expert Tips & Variations

• Use fresh ricotta for best texture
• Do not overcook pasta
• Add spinach to filling for nutrition
• Use white sauce instead of marinara
• Add chili flakes for spice
• Use fresh herbs for flavor
• Cover with foil while baking to avoid drying

Nutrition Information

Serving Suggestions

• Serve this Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe hot.
• Pair with garlic bread or fresh salad.
• Perfect for dinner or gatherings.

Storage & Reheating Tips

• Store in fridge for up to 4 days.
• Reheat in oven for best texture.
• Freeze for up to 2 months.

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

This Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe is rich, cheesy and full of Italian flavor. It is perfect for family dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian-inspired

Servings 5

Calories 480 kcal

Ingredients

  

• 20 jumbo pasta shells
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• ½ cup sun-dried tomatoes chopped
• 1 egg
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 2 garlic cloves minced
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Fresh basil optional

Instructions

 

Cook pasta shells

• Boil pasta shells until al dente. Drain and set aside.

Prepare filling

• In a bowl, mix ricotta, egg, half mozzarella, parmesan, sun-dried tomatoes, garlic, seasoning, salt and pepper.

Preheat oven

• Set oven to 180°C and spread a little marinara sauce in a baking dish.

Stuff shells

• Fill each shell with the ricotta mixture.

Arrange shells

• Place stuffed shells in the baking dish over the sauce.

Add sauce

• Pour remaining marinara sauce over the shells.

Add cheese

• Sprinkle remaining mozzarella on top.

Bake

• Bake for 25–30 minutes until bubbly and golden.

Rest slightly

• Let it cool for a few minutes before serving.

Serve warm

• Garnish with fresh basil and enjoy.

Notes

• Use fresh ricotta for best texture
• Do not overcook pasta
• Add spinach to filling for nutrition
• Use white sauce instead of marinara
• Add chili flakes for spice
• Use fresh herbs for flavor
• Cover with foil while baking to avoid drying

Keyword Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

FAQs about Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

1. Can I make it ahead of time?
Yes, assemble and refrigerate before baking.

2. Can I freeze stuffed shells?
Yes, freeze before or after baking.

3. Can I add meat?
Yes, add cooked ground beef or sausage.

4. What sauce works best?
Marinara or creamy Alfredo both work well.

5. Can I use cottage cheese instead of ricotta?
Yes, it is a good substitute.

Conclusion

This Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe is cheesy, creamy and full of flavor. It is easy to prepare and perfect for any meal. Now you know How to make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells step by step.

The Ingredients for this recipe are simple and easy. Try this recipe today and enjoy a delicious homemade pasta dish.

Sofia Lane

Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.