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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Sun dried tomato ricotta stuffed shells baked until the marinara bubbles and the mozzarella turns golden and stretchy. Jumbo shells are filled with a creamy ricotta, garlic, and basil mixture for a comforting ricotta pasta bake style casserole.
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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
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Jumbo pasta shells (cooked al dente)
  • 21 jumbo pasta shells Use 20–24 jumbo shells and cook just to al dente before stuffing.
Filling
  • 15 oz ricotta cheese
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup shredded mozzarella Use 1 cup total for the filling and reserve 1/2 cup for the topping as directed.
  • 0.5 cup Parmesan cheese, grated
  • 1 large egg
  • 3 cloves garlic, minced
  • 2 tbsp fresh basil, chopped
  • 1 tsp Italian seasoning
  • 1 salt To taste.
  • 1 black pepper To taste.
Assembly
  • 3 cup marinara sauce
  • 0.5 cup shredded mozzarella Use for the topping as directed.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep oven and baking dish
  1. Preheat the oven to 375°F. Spread 1 cup marinara sauce on the bottom of a 9x13 baking dish so the shells bake in sauce.
Make the ricotta filling
  1. In a mixing bowl, combine ricotta, chopped sun-dried tomatoes, 1 cup mozzarella, Parmesan, egg, minced garlic, basil, Italian seasoning, salt, and pepper until well mixed. Stop when the mixture is uniform and creamy with visible sun-dried tomato pieces.
Stuff and assemble
  1. Fill each cooked jumbo pasta shell generously with the ricotta mixture and arrange the shells in the baking dish. Keep the filling mounded so each shell stays creamy during baking.
  2. Pour the remaining marinara sauce over the stuffed shells and top with the remaining 1/2 cup mozzarella. Ensure every shell is covered so the cheese melts into a golden layer.
Bake
  1. Cover the dish tightly with foil and bake at 375°F for 30 minutes. The sauce should be bubbling around the edges when you remove the foil.
  2. Remove the foil and bake at 375°F for 10 more minutes until the cheese is golden and the sauce is bubbling. Look for browned, bubbly mozzarella on top across the entire dish.
Garnish and serve
  1. Garnish with fresh basil and serve. Let it cool briefly so the filling sets and slices hold together when scooped.

Notes

Pro tip: cook the shells just to al dente so they hold their shape while baking; if they soften too much, they can collapse when stuffed. Refrigerate leftovers in a covered container up to 3 days, and reheat in the oven or microwave until hot. Freezing is not recommended for best texture, but you can freeze before baking for up to 2 months—thaw overnight in the fridge and bake as directed. For a lower-fat option, use part-skim ricotta and reduce mozzarella to 1 cup total.