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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Sun dried tomato ricotta stuffed shells baked into a creamy, cheesy Italian casserole. Giant pasta shells are filled with a ricotta-sun-dried tomato mixture and baked in marinara until the mozzarella turns golden and bubbling.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Jumbo pasta shells
  • 22 20-24 jumbo pasta shells Cook al dente and drain before filling.
Filling
  • 15 oz ricotta cheese
  • 0.5 cup sun-dried tomatoes in oil Drain and chop.
  • 1 cup shredded mozzarella Reserve 1/2 cup for topping; this is the portion mixed into filling.
  • 0.5 cup Parmesan cheese Grated.
  • 1 large egg
  • 3 clove garlic Minced.
  • 2 tbsp fresh basil Chopped.
  • 1 tsp Italian seasoning
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Assembly
  • 3 cup marinara sauce
  • 0.5 cup shredded mozzarella For topping after the filling is assembled.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and spread 1 cup marinara on the bottom of a 9x13 baking dish.
Make the ricotta filling
  1. Combine ricotta, sun-dried tomatoes, 1 cup mozzarella, Parmesan, egg, garlic, basil, Italian seasoning, salt, and pepper until well mixed.
Stuff and assemble
  1. Fill each cooked shell generously with the ricotta mixture and arrange them in the baking dish.
  2. Pour the remaining marinara over the stuffed shells and top with the remaining 1/2 cup mozzarella.
Bake
  1. Cover tightly with foil and bake at 375°F for 30 minutes.
  2. Remove the foil and bake at 375°F for 10 minutes, until the cheese is golden and the sauce is bubbling.
Serve
  1. Garnish with fresh basil and serve.

Notes

Pro tip: For cleaner stuffed-shell edges, let the cooked shells drain well so they don’t slip in the dish. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until hot and bubbly. Freezing is yes—freeze baked portions (cooled, covered) for up to 2 months and thaw in the fridge before reheating. For a lighter option, use part-skim ricotta and reduced-fat mozzarella while keeping the same baking time.