Name: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: Jumbo Pasta Shells: 23 to 26 shells Shallots: 1/2 cup finely chopped Garlic Cloves: 4 cloves, minced Italian Seasoning: 1 tsp. Kosher Salt: 3/4 tsp., divided Cracked Black Pepper: 3/4 tsp., divided Chicken or Vegetable Broth: 1 cup Half-and-Half or Heavy Cream: 1 1/2 cups Parmesan Cheese: 1/2 cup grated, divided Sun-Dried Tomatoes: 3/4 cup slivered, plus 2 tbsp. oil Frozen Spinach: 1 (16-oz.) bag, thawed Ricotta Cheese: 2 cups (16 oz.) Lemon Zest: 1 tsp. Mozzarella Cheese: 3/4 cup shredded

Jump to Recipe

If you’re searching for the ultimate cozy dinner that manages to impress without any fuss, look no further than these Creamy Sun-Dried Tomato and Ricotta Stuffed Shells. This dish brings together luscious ricotta with the sun-kissed sweetness of sun-dried tomatoes, nutty Parmesan, melty mozzarella, fresh spinach, and an irresistible creamy sauce—all bundled up in perfectly cooked pasta shells. It’s the kind of meal you’ll want to serve on special occasions but crave on an ordinary Tuesday, bringing Italian comfort right to your table in the most delightful way.

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe - Recipe Image

Ingredients You’ll Need

The best part about this recipe is how effortless the ingredients list is—nothing fancy, just staple components that work together to deliver a wow factor every time. Each element in these stuffed shells is chosen to add a unique layer of flavor, color, or richness, creating a harmonious and unforgettable bite.

Jumbo pasta shells: The perfect vessel for holding all that creamy, cheesy filling and sauce.
Shallots: Add subtle sweetness and depth, playing beautifully off the sun-dried tomatoes.
Garlic: Essential for warmth and aromatics.
Italian seasoning: A quick shortcut for herby, savory notes that taste like hours of simmering.
Kosher salt & cracked black pepper: For seasoning each layer to perfection.
Chicken or vegetable broth: Helps form the luscious base of the sauce—choose veggie broth for a vegetarian dish.
Half-and-half or heavy cream: For a decadent, velvety sauce that coats every shell.
Parmesan cheese: Divided between the sauce and filling for a nutty, umami punch.
Oil-packed sun-dried tomatoes & oil: Adds that signature tang and sun-soaked flavor (don’t skip the flavorful oil!).
Frozen spinach: A timesaving way to pack in extra greens with zero fuss—just thaw and squeeze dry.
Whole-milk ricotta cheese: Creamy and rich, it provides the base for the irresistible filling.
Lemon zest: Brightens up the richness, adding a subtle, fragrant spark.
Shredded mozzarella cheese: For the gooey, bubbling topping every baked pasta dish needs.

How to Make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Start by bringing a big pot of salted water to a boil. Add your jumbo shells and cook them just until shy of al dente—about 10 minutes. It’s crucial not to overcook them, as they’ll keep baking in the oven. Once drained, spread them out on a baking sheet and drizzle a bit of olive oil on top so they don’t stick together. This simple prep step makes filling each shell later so much easier!

Step 2: Make the Creamy Sun-Dried Tomato Sauce

In a large skillet, heat two tablespoons of that delicious sun-dried tomato oil (don’t waste the flavor!) over medium heat. Sauté the shallots and garlic until beautifully soft, then pour in your broth and cream. Stir in half the Parmesan, Italian seasoning, the chopped sun-dried tomatoes, half of the salt, and half of the pepper. Bring everything to a gentle simmer for 7 to 10 minutes. You want the sauce to thicken just a touch—it’ll finish thickening as it bakes with the shells later on.

Step 3: Make the Ricotta and Spinach Filling

Squeeze every bit of liquid from your thawed spinach (trust me, this keeps your filling from turning watery!) and toss it in a big bowl. Add your ricotta, the rest of the Parmesan, lemon zest, and the remaining salt and pepper. Stir until it all becomes one creamy, dreamy mixture. This filling is so good, you may be tempted to sneak a taste with a spoon.

Step 4: Stuff the Shells and Assemble

Now for the fun part—stuffing the shells. Fill each cooked shell generously with the ricotta and spinach filling. Pour half of your luscious sun-dried tomato sauce into the base of a 3-quart baking dish, then nestle your filled shells on top. Pour over the remaining sauce and finish with a blanket of mozzarella.

Step 5: Bake to Golden, Bubbly Perfection

Cover your dish tightly with foil and let it bake at 375ºF for 15 minutes. This helps all the flavors meld and the cheese start to melt. Then, uncover and bake for another 15 minutes until the cheese is golden, bubbling, and irresistible. Let the shells rest for a few minutes before serving. The aroma that fills your kitchen will have everyone lining up at the table!

How to Serve Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Garnishes

These shells are pretty on their own, but a garnish of fresh basil or parsley adds a pop of color and a burst of freshness. A sprinkle of extra Parmesan right before serving brings even more savory depth. If you want a little kick, a pinch of crushed red pepper flakes is a simple, flavorful touch.

Side Dishes

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells pair beautifully with a crisp green salad tossed with a zippy vinaigrette—the refreshing crunch balances the creamy richness perfectly. Add some garlic bread or a warm baguette to soak up every drop of that dreamy sauce, and you’ve got a knockout meal for any occasion.

Creative Ways to Present

If you want to elevate your presentation, serve the stuffed shells in individual gratin dishes for a personal touch. Or, for a family-style vibe, garnish the whole baking dish tableside and let everyone dig in together. For a casual get-together, arrange the shells on a platter with colorful roasted veggies for an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Sun-Dried Tomato and Ricotta Stuffed Shells hold up wonderfully when stored properly. Simply transfer any extras to an airtight container and refrigerate. They’ll keep their flavor and texture for up to three days, making them perfect for meal prep or next-day lunches.

Freezing

This dish is an absolute freezer star. Assemble the shells and sauce as directed but stop before baking. Cover tightly with foil and freeze for up to two months. When you’re ready, bake straight from frozen (just add an extra 10 to 15 minutes to the covered baking time) or thaw overnight in the fridge and bake as usual.

Reheating

For best results, reheat leftover stuffed shells, covered, in a 350ºF oven until warmed through—about 20 minutes. You can also microwave individual servings, but covering them with a damp paper towel will keep the pasta from drying out. If the sauce looks a bit thick, drizzle in a splash of broth or cream before reheating.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Sauté about 12 ounces of fresh spinach until wilted, then squeeze out as much moisture as possible before mixing it into the filling. The flavor will be just as wonderful, with a touch more freshness.

Is there a vegetarian option for this dish?

Definitely. Use vegetable broth in place of chicken broth to keep these Creamy Sun-Dried Tomato and Ricotta Stuffed Shells completely vegetarian, and double-check your cheeses for any hidden animal rennet.

What can I substitute for ricotta cheese?

If ricotta isn’t your favorite, you can use cottage cheese for a lighter filling, or try mascarpone for extra decadence. Just make sure your alternative cheese is thick and creamy for the best texture in the shells.

Can I prepare this dish ahead of time?

Yes! Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a fantastic make-ahead dinner. Simply assemble everything up to 24 hours in advance, cover, and refrigerate. Bake it off when you’re ready—dinner is served with barely any effort.

How do I prevent the shells from tearing while stuffing?

Cook your pasta just until it’s shy of al dente and handle the shells gently. If a few tear, don’t worry—just tuck them in between others in the baking dish. Once they’re baked with sauce and cheese, no one will notice!

Final Thoughts

There’s something truly special about sharing Creamy Sun-Dried Tomato and Ricotta Stuffed Shells—each bite is a celebration of comforting flavors and cozy, Italian-inspired goodness. Whether you cook for family, friends, or just yourself, this dish is bound to become a cherished favorite. Give it a try next time you’re craving a meal that feels like a warm embrace, and watch everyone around your table light up with delight.

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

★★★★★

4.9 from 11 reviews

Author: Zoe
Total Time: 1 hour
Yield: 6 servings
Diet: Vegetarian

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Description

These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful blend of flavors and textures, combining jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with a luscious sun-dried tomato sauce.

Ingredients

Jumbo Pasta Shells:

23 to 26 shells

Shallots:

1/2 cup finely chopped

Garlic Cloves:

4 cloves, minced

Italian Seasoning:

1 tsp.

Kosher Salt:

3/4 tsp., divided

Cracked Black Pepper:

3/4 tsp., divided

Chicken or Vegetable Broth:

1 cup

Half-and-Half or Heavy Cream:

1 1/2 cups

Parmesan Cheese:

1/2 cup grated, divided

Sun-Dried Tomatoes:

3/4 cup slivered, plus 2 tbsp. oil

Frozen Spinach:

1 (16-oz.) bag, thawed

Ricotta Cheese:

2 cups (16 oz.)

Lemon Zest: