Sun-Dried Tomato and Ricotta Stuffed Shells take a familiar pasta bake and add a bit more depth with the tangy, slightly sweet punch that sun-dried tomatoes bring to a creamy ricotta filling. Jumbo shells get stuffed one by one, nestled into marinara, and baked under a layer of melted mozzarella until everything turns bubbly and golden at the edges. It takes about an hour start to finish, and a good chunk of that is just hands-off oven time.
This recipe fits nicely among vegetarian friendly dinners that still feel like a proper meal rather than an afterthought, since the filling is rich enough to stand on its own without meat. It also works well as an easy dinner for hosting, since the shells can be assembled ahead and popped in the oven right before guests arrive.
Sun-Dried Tomato and Ricotta Stuffed Shells Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella, divided
- 1/2 cup grated parmesan
- 1/3 cup chopped sun-dried tomatoes, oil packed
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 1/2 cups marinara sauce
Cooking the Shells Without Tearing Them
Cook the shells just shy of al dente, since they will soften a bit more once baked and a fully cooked shell tends to tear or split when you try to stuff it. Pulling them out a minute or two early keeps them sturdy enough to handle without much fuss.
Drain the shells and lay them out in a single layer on a baking sheet rather than piling them in a colander, since stacked shells tend to stick together and tear apart when separated. A light drizzle of olive oil over the top also helps keep them from clumping while they cool enough to handle.
How to Make Sun-Dried Tomato and Ricotta Stuffed Shells
- Preheat oven to 375°F and spread a thin layer of marinara in a baking dish.
- Boil pasta shells until just shy of al dente, then drain and cool slightly.
- In a bowl, mix ricotta, half the mozzarella, parmesan, sun-dried tomatoes, egg, garlic, basil, salt, and pepper.
- Spoon the ricotta mixture into each shell, filling generously.
- Arrange stuffed shells in the baking dish over the marinara layer.
- Pour remaining marinara sauce over the top of the shells.
- Sprinkle with the remaining mozzarella.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for another 10 minutes until cheese is bubbly and golden.
Pro Tips for a Balanced Filling
Pat the sun-dried tomatoes dry with a paper towel before chopping them, since too much residual oil can make the ricotta filling greasy rather than creamy. A quick pat is usually enough without needing to rinse them off completely.
Fill the shells generously rather than sparingly, since a lightly stuffed shell tends to dry out faster in the oven than one packed full. A small cookie scoop makes this step faster and keeps the amount fairly even across all twenty shells.
Ingredient Substitutions and Fun Vegetarian Dinner Ideas
Cottage cheese blended smooth can replace ricotta in a pinch, giving a slightly tangier filling with a similar texture once baked. Fresh spinach, wilted and squeezed dry, stirs in nicely alongside the sun-dried tomatoes for a version with a bit more green mixed through.
Manicotti tubes work as a substitute for jumbo shells if that is what is available, using a piping bag rather than a spoon to fill them more easily. This recipe counts among impressive pasta recipes that still come together with fairly simple pantry staples.
Fixing Common Baking Problems
If the shells turn out dry after baking, they were likely left uncovered too long or filled too sparingly. Keep the foil on for most of the baking time and remove it only near the end to let the cheese brown properly on top.
A watery sauce pooling at the bottom of the dish usually means the marinara was a bit thin to start. Simmer the sauce for a few minutes on the stovetop first to thicken it slightly before pouring it over the shells.
Storing and Serving With Sides
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze the baked shells for up to 2 months. Reheat covered in the oven at 350°F for about 20 minutes rather than the microwave, which tends to dry out the edges of the shells.
Serve alongside a simple green salad or garlic bread for one of those dinners with sides that feels complete without much extra effort. This dish also holds up well for a home cooked dinner ideas rotation, since it reheats nicely for lunch the next day.
FAQ
Can I assemble these shells ahead of time?
Yes, assemble the dish up to a day ahead, cover tightly, and refrigerate, then bake as directed when ready to serve.
Can I freeze stuffed shells?
Yes, they freeze well either before or after baking. Thaw overnight in the refrigerator before reheating covered in the oven.
What can I use instead of sun-dried tomatoes?
Roasted red peppers, chopped small, offer a similar sweetness and texture if sun-dried tomatoes are not available or preferred.
Why did my shells tear while stuffing them?
This usually happens when the pasta is boiled too long. Pull the shells a minute or two before fully al dente so they stay sturdy enough to fill.
What sides pair well with this dish?
A simple green salad, roasted vegetables, or warm garlic bread all pair nicely without competing with the rich ricotta filling.
Sun-Dried Tomato and Ricotta Stuffed Shells
Ingredients
Equipment
Method
- Boil shells just shy of al dente, then drain and cool.
- Mix ricotta, half the mozzarella, parmesan, sun-dried tomatoes, egg, garlic, basil, salt, and pepper.
- Fill each shell generously with the ricotta mixture.
- Arrange shells over marinara in a baking dish, then top with remaining sauce and mozzarella.
- Bake covered at 375°F for 25 minutes, then uncovered for 10 more minutes until golden.
Notes
- Pull shells early from boiling water to keep them sturdy.
- Pat sun-dried tomatoes dry to avoid a greasy filling.
- Freezes well before or after baking.
- Reheat covered in the oven rather than the microwave.
