Creamy Ricotta Sundried Tomato Stuffed Shells

Creamy Ricotta SunDried Tomato Shells My GoTo Italian

By Sally ThompsonSeptember 6, 2025

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5.00 (1 Ratings)

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Recipe Introduction

Quick Hook: Are You Craving Comfort?

Ever get that craving for something utterly comforting? I know I do! Then let's talk about this Creamy Ricotta and Sun-Dried Tomato stuffed shells recipe is what you have need!.

The tangy sun-dried tomatoes cut through the richness of the ricotta like amore .

Brief Overview: A Taste of Italy

This dish is inspired by classic Italian recipes and is a Italian baked pasta dishes , tweaked with the zesty addition of sun-dried tomatoes.

It's a medium level recipe. You can whip this up in about an hour. This makes about 6 servings, enough for a cosy family dinner or recipes for entertaining main dishes .

Main Benefits: Packed with Flavour

Ricotta cheese is a great source of protein and calcium, making this Vegetarian Friendly Dinners both delicious and relatively healthy.

It's the perfect dish for a weekend dinner or when you want to impress without too much fuss. Honestly, it's the creamy texture and the burst of sun-dried tomato flavour that makes this recipe truly special.

Craving Sundried Tomato Stuffed Shells yet? Let’s dive into what you'll need! These Easy stuffed shells recipe are so good, they’re practically begging to be made.

They are also a great option as a dinner ideas impressive , so Let's get started!

Ingredients You'll Need

Shell Essentials

First up, you'll need 1 box (12 ounce/340g) of jumbo shell pasta recipe . A good glug (about 1 tablespoon) of olive oil and a teaspoon of salt for cooking the shells.

The Dreamy Ricotta Filling

For the filling, grab 15 ounces (425g) of whole milk ricotta cheese. Make sure you drain it really well nobody wants a soggy filling.

Then you will add 1 large egg and ½ cup (50g) of grated Parmesan cheese. Also need ½ cup (60g) of finely chopped sun-dried tomatoes.

Then add in ¼ cup (15g) of chopped fresh basil, 2 cloves of minced garlic, ¼ teaspoon of salt, and a pinch (⅛ teaspoon) of black pepper.

This creamy ricotta filling is what dreams are made of.

The Tomato Sauce Base

For the sauce, you will need 2 tablespoons of olive oil, 1 small finely chopped yellow onion, and 2 cloves of minced garlic.

A big ol' can (28 ounce/794g) of crushed tomatoes, 1 teaspoon of dried oregano, ½ teaspoon of salt, and a pinch (¼ teaspoon) of red pepper flakes for a little kick if you’re feeling brave.

Garnish with some fresh basil leaves for an extra touch of flavour. This dish is a Mediterranean stuffed shells dream come true.

Finishing Touch

You’ll need ½ cup (50g) of grated parmesan cheese.

Ingredients & Equipment: Let's Get Cookin'!

Creamy Ricotta Sundried Tomato Stuffed Shells presentation

Okay, so you're ready to make some Creamy Ricotta and Sun-Dried Tomato deliciousness? Awesome! Let's talk about what you'll need.

Don't worry, it's all pretty straightforward. These Sundried Tomato Stuffed Shells are easier than you think, perfect for one of those Recipes For Entertaining Main Dishes that look impressive but are secretly simple.

I honestly think that even if you are not experienced in the kitchen, you will cook this recipe.

Main Ingredients: The Stars of the Show

Here's what you'll need for this Mediterranean Stuffed Shells spectacle:

Jumbo Pasta Shells: 1 (12 ounce/340g) box . Trust me, go big or go home. You want those shells nice and plump.
Olive Oil: 1 tablespoon . This is for coating the shells after cooking, to stop them sticking together.
Salt: 1 teaspoon . For the pasta water. Gotta season that pasta water, innit?
Ricotta Cheese: 15 ounces (425g) whole milk , drained. Seriously, drain it well ! Like, squeeze every-last drop-out well. Soggy ricotta is not your friend.
Quality indicators is to taste before starting the recipe.
Egg: 1 large , lightly beaten. To bind everything together.
Parmesan Cheese: ½ cup (50g) , grated. The good stuff!
Sun-Dried Tomatoes: ½ cup (60g) , oil-packed, drained and chopped. These are key for that tangy flavor. If they are too oily, rinse them before.
Fresh Basil: ¼ cup (15g) , chopped. Fresh basil just makes everything better. It is what i call "The summer touch".
Garlic: 2 cloves , minced. Because garlic makes everything delicious.
Salt: ¼ teaspoon . Seasoning is everything.
Black Pepper: ⅛ teaspoon . Just a pinch.
Olive Oil: 2 tablespoons . For the sauce.
Yellow Onion: 1 small , finely chopped.
Garlic: 2 cloves , minced. Yep, more garlic.
Crushed Tomatoes: 1 (28 ounce/794g) can . You can use good quality canned tomatoes or fresh ones if you're feeling fancy.
Dried Oregano: 1 teaspoon . A classic Italian herb.
Salt: ½ teaspoon .
Red Pepper Flakes: ¼ teaspoon (optional). For a little kick. I love adding a touch of heat!
Fresh Basil Leaves: For garnish. Because we're fancy like that.
Parmesan Cheese: ½ cup (50g) , grated. For topping. More cheese is always a good idea.

This Ricotta stuffed shells recipe is flexible, so feel free to adjust amounts to your liking.

Seasoning Notes: Spice Up Your Life

Essential Spice Combo: Oregano + basil + garlic = Italian magic. Honestly... could never go wrong in any dish.
Flavor Enhancers: Red pepper flakes add a nice bit of heat. A pinch of sugar in the tomato sauce can balance the acidity.
Quick Swaps: No fresh basil? Dried works in a pinch (use about 1 teaspoon). Don't have parmesan? Pecorino Romano is a good substitute.

Equipment Needed: Keep it Simple

Large Pot: For cooking the pasta.
Colander: For draining the pasta.
Large Bowl: For mixing the ricotta filling.
9x13 Inch Baking Dish: For baking the shells.
Small Bowl: For the sauce ingredients.
Garlic Press: (Optional) If you're lazy like me. I use it all the time.
Measuring Cups and Spoons: Obvious, but worth mentioning.

You probably have most of this stuff already. If not, don't stress! You can totally make do with what you've got.

This Easy stuffed shells recipe is about good food, not fancy gadgets. Don't let lack of equipment stop you from creating these Italian baked pasta dishes .

Alright, let's talk about one of my absolute favorite dishes: Creamy Ricotta and Sun-Dried Tomato Stuffed Shells . Seriously, these are sunshine on a plate! It's one of those dinner ideas impressive enough for guests, but easy enough for a weeknight treat.

Honestly, it's comfort food meets Mediterranean magic!

The Secret's in the Sauce (and the Stuffing!)

We're diving into how to make these Mediterranean stuffed shells absolutely perfect. It's all about getting the prep right, nailing the bake, and adding a few pro tips to elevate your shells to the next level.

Oh my gosh, I'm already drooling just thinking about it!

Prep Steps: Get Your Mise en Place On!

Essential mise en place : This is key! First, cook the pasta shells until al dente . Don't overcook them, you know? About 8- 10 minutes should do it.
Then, drain them well and drizzle with a bit of olive oil. This stops them from sticking together. While the shells cool, drain your ricotta cheese! Seriously, don't skip this.
No one wants watery shells.
Time saving organization tips: Chop all your veggies before you start. Get the onion and garlic minced and the sun-dried tomatoes chopped.
You can even mix the ricotta filling ahead of time! Just cover it and pop it in the fridge.
Safety reminders: Hot pasta water is, well, hot! Use oven mitts and be careful when draining. Honestly, no one wants a burn.

step-by-step Process: Let's Get Stuffing!

Make the ricotta filling: In a big bowl, mix the drained ricotta, egg, Parmesan, sun-dried tomatoes, basil, garlic, salt, and pepper. Mix it all up!
Whip up the tomato sauce: Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, oregano, salt, and red pepper flakes (if you like a kick).
Simmer for 15 minutes .
Stuff those shells! Spread a thin layer of sauce in your baking dish. Then, using a spoon, carefully fill each shell with the ricotta mixture.
It's a bit fiddly but totally worth it! It is an easy stuffed shells recipe , I promise.
Arrange and bake: Place the stuffed shells in the dish, seam side up. Pour the remaining sauce over the top. Sprinkle with more Parmesan.
Bake to golden perfection: Bake in a preheated oven at 375° F ( 190° C) for 30- 35 minutes , or until bubbly and golden brown.

Pro Tips: Secrets to Stuffed Shell Success

Don't skimp on the ricotta! Use whole milk ricotta for the best flavor and texture. Trust me, it makes all the difference! Remember to use the creamy ricotta filling instead of others.
Avoid overfilling: Don't stuff the shells too much, or they might burst while baking. A little goes a long way!
make-ahead magic: Assemble the shells up to a day in advance. Cover them and refrigerate. Just add a few extra minutes to the baking time.
This is one of the best Recipes For Entertaining Main Dishes , especially when you have a party to host.
If you are looking to prepare a Vegetarian Friendly Dinners , this is the one! This ricotta stuffed shells recipe will turn into your family's favorite.
I hope you give it a try! The Jumbo shell pasta recipe will make you feel like a professional cooker.
You can create your own version of Italian baked pasta dishes . You will love these Sundried Tomato Stuffed Shells .

**Recipe Notes for Creamy Ricotta and Sun-Dried Tomato Heaven**

Honestly, the Creamy Ricotta and Sun-Dried Tomato stuffed shells are like a big hug in a pasta dish! But before you dive in, here are a few extra nuggets of wisdom to make your dish sing.

This is one of those recipes for entertaining main dishes that's sure to impress.

Serving Up Sunshine: Presentation is Key

Plating these babies right can make all the difference. Think about it: A sprinkle of fresh basil not only looks great, but it also adds a pop of freshness.

I like to serve these on a bed of extra tomato sauce. You know? To make it look extra appealing.

If you are looking for Dinner Ideas Impressive , this is one of them.

Complementary Side Dishes and Drinks . A simple green salad with a zesty vinaigrette balances the richness perfectly. Garlic bread is always a winner, and a crisp glass of white wine never hurts! It is a Vegetarian Friendly Dinners .

Storing Your Stuffed Shells: Keep the Goodness Going

Refrigeration : Leftover Creamy Ricotta and Sun-Dried Tomato stuffed shells will keep in the fridge for up to 3 days .

Just make sure they're in an airtight container. Freezing : Fancy making them ahead? Absolutely! Freeze the assembled (but unbaked) shells for up to 2 months .

Thaw them in the fridge overnight before baking. Reheating : Pop them in the oven at 350° F ( 175° C) until heated through.

A little extra cheese on top never goes amiss.

Twists and Turns: Making It Your Own

Dietary Adaptations : Want to make it lighter? Use part skim ricotta. Swap regular pasta for whole wheat or even gluten-free jumbo shells.

You can even use a plant based ricotta for a vegan version. Seasonal Swaps : In the summer, fresh cherry tomatoes roasted in olive oil make a fantastic substitute for sun-dried ones.

Zucchini ribbons tossed in with the ricotta adds a lovely fresh bite, too.

The Nitty Gritty: Nutrition Basics

Okay, I'm no nutritionist but a serving of these shells packs a good punch of protein from the ricotta and Parmesan.

It's got carbs from the pasta for energy, and the sun-dried tomatoes are loaded with antioxidants. Think of it as almost healthy comfort food!

Alright, off you go! You have everything you need to make these Creamy Ricotta and Sun-Dried Tomato stuffed shells. This is a Easy stuffed shells recipe .

This Ricotta stuffed shells recipe is a real crowd pleaser. Go impress your mates with these Sundried Tomato Stuffed Shells ! Enjoy the process and the deliciousness that awaits! You got this! They are considered Italian baked pasta dishes .

It will be one of the best recipes for entertaining main dishes that you will ever taste.

Delicious Stuffed Shells Recipe LSI keyword and kw

Frequently Asked Questions

My Creamy Ricotta and Sun-Dried Tomato filling seems a bit watery. What did I do wrong, and how can I fix it?

Ah, the dreaded watery filling! The key culprit is usually excess moisture in the ricotta cheese. Always drain your ricotta thoroughly using a cheesecloth or fine mesh sieve for at least 30 minutes (longer is better!).

If your filling is already watery, try adding a tablespoon or two of breadcrumbs to absorb some of the liquid. Next time, drain the ricotta overnight in the fridge it's a bit like preparing your cuppa the night before, ensuring a perfect start.

Can I make these Creamy Ricotta and Sun-Dried Tomato stuffed shells ahead of time? I'm juggling work, the kids, and trying to be Mary Berry in the kitchen!

Absolutely! These are perfect for prepping in advance. Assemble the shells completely, right up to the point of baking. Cover the dish tightly with plastic wrap or foil and store it in the refrigerator for up to 24 hours. When you're ready to bake, just pop it in the oven easy peasy!

Remember to add a few extra minutes to the baking time since they'll be starting cold.

I'm not a huge fan of sun-dried tomatoes. Are there any good substitutes I could use in this Creamy Ricotta and Sun-Dried Tomato recipe?

No worries, substitutions are totally allowed! If sun-dried tomatoes aren't your thing, try using roasted red peppers or chopped artichoke hearts for a similar savory flavor. You could also use fresh cherry tomatoes, roasted with a little olive oil and garlic to bring a burst of sweetness and depth of flavor.

The key is to find an ingredient that adds a bit of tang and umami to balance the richness of the ricotta.

How long will leftover Creamy Ricotta and Sun-Dried Tomato stuffed shells last in the fridge, and what's the best way to reheat them?

Leftover stuffed shells will keep well in the refrigerator for 3-4 days. Make sure to store them in an airtight container. For reheating, the oven is your best bet to maintain the texture. Cover the dish with foil and bake at 350°F (175°C) until heated through.

You can also microwave them in a pinch, but they might be a bit softer.

Can I freeze these Creamy Ricotta and Sun-Dried Tomato Stuffed Shells?

Yes, you can freeze them! Let the baked shells cool completely. Then, wrap them individually or in small portions in plastic wrap, followed by a layer of foil, or place them in a freezer safe container. They can be stored in the freezer for up to 2-3 months.

To reheat, thaw overnight in the refrigerator, then bake as usual until heated through. Just keep in mind that the texture of the filling might change slightly after freezing.

What are some ways to make this Creamy Ricotta and Sun-Dried Tomato dish healthier?

There are several ways to lighten this dish up! You can use part skim ricotta cheese and whole wheat pasta shells. Consider adding more vegetables to the filling, such as spinach or mushrooms, to increase the fiber content.

You can also reduce the amount of parmesan cheese used in the recipe, or substitute it with a lower fat option. Using fresh tomato sauce instead of canned can also help you control the amount of sodium.