These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are rich, comforting, and packed with bold Mediterranean flavor. Jumbo pasta shells are filled with creamy ricotta and spinach, then baked in a luscious sun-dried tomato cream sauce and topped with melted mozzarella. Perfect for family dinners or special occasions, Creamy Sun-Dried Tomato and Ricotta Stuffed Shells deliver a delicious balance of creamy, savory, and tangy flavors.
Why You’ll Love This Recipe
This baked pasta dish is the ultimate comfort food. The creamy ricotta filling blends beautifully with spinach and Parmesan, while the sun-dried tomato sauce adds a deep, slightly tangy flavor.
The shells hold the filling perfectly, creating a satisfying bite every time. The melted mozzarella on top adds a golden, bubbly finish that makes the dish irresistible.
It’s also a great make-ahead meal that reheats beautifully, making it ideal for gatherings or meal prep.
Ingredients
23 to 26 jumbo pasta shells
1/2 cup finely chopped shallots
4 garlic cloves, minced
1 teaspoon Italian seasoning
3/4 teaspoon kosher salt, divided
3/4 teaspoon cracked black pepper, divided
1 cup chicken or vegetable broth
1 1/2 cups half-and-half or heavy cream
1/2 cup grated Parmesan cheese, divided
3/4 cup slivered oil-packed sun-dried tomatoes
2 tablespoons oil from the sun-dried tomato jar
1 (16-oz) bag frozen spinach, thawed
2 cups whole-milk ricotta cheese
1 teaspoon lemon zest
3/4 cup shredded mozzarella cheese
Instructions
Preheat the oven to 375°F.
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente, about 10 minutes.
Drain the shells and place them on a large baking sheet. Drizzle lightly with olive oil to prevent sticking.
Heat two tablespoons of oil from the sun-dried tomato jar in a large skillet over medium heat.
Add the chopped shallots and minced garlic and cook for 3 to 5 minutes until softened.
Stir in the broth, half-and-half or cream, 1/4 cup Parmesan cheese, Italian seasoning, sun-dried tomatoes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Bring the mixture to a gentle simmer and cook for 7 to 10 minutes, stirring occasionally, until the sauce slightly thickens.
Place the thawed spinach in a clean kitchen towel and squeeze out excess moisture.
In a large bowl combine the spinach, ricotta cheese, remaining Parmesan, lemon zest, and the remaining salt and pepper. Mix well.
Fill each cooked pasta shell with the ricotta and spinach mixture.
Spread half of the sun-dried tomato cream sauce in the bottom of a baking dish.
Arrange the stuffed shells on top of the sauce. Spoon the remaining sauce over the shells.
Sprinkle shredded mozzarella evenly over the top.
Cover the dish tightly with foil and bake for 15 minutes.
Remove the foil and continue baking uncovered for about 10 minutes until the cheese is melted and bubbly.
Serve the Creamy Sun-Dried Tomato and Ricotta Stuffed Shells warm.
Tips & Tricks
Do not overcook the pasta shells before stuffing them, as they will continue cooking in the oven.
Squeeze as much moisture as possible from the spinach to keep the filling thick and creamy.
For extra flavor, add fresh basil or parsley before serving.
If you prefer a lighter sauce, substitute half-and-half instead of heavy cream.
Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings
Category: Dinner
Method: Baking
Cuisine: Italian-inspired
Difficulty: Medium
Dietary Notes: Halal-friendly, vegetarian option available
Notes
You can replace spinach with sautéed kale or chopped fresh spinach.
For extra richness, mix a little mozzarella into the ricotta filling.
These stuffed shells pair beautifully with garlic bread or a fresh green salad.
Nutrition (Approximate)
Calories: 420 kcal
Protein: 20 g
Carbohydrates: 38 g
Fat: 22 g
FAQ
Can I prepare stuffed shells ahead of time?
Yes. Assemble the dish and refrigerate it for up to 24 hours before baking.
Can I freeze stuffed shells?
Yes. Freeze the assembled dish before baking for up to 2 months.
What can I use instead of ricotta cheese?
Cottage cheese or mascarpone can work as substitutes.
Can I make this recipe vegetarian?
Yes. Simply use vegetable broth instead of chicken broth.
How do I prevent the shells from sticking?
Drizzle them lightly with olive oil after boiling.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze baked or unbaked stuffed shells for up to 2 months.
Reheating: Reheat in the oven at 350°F until warmed through.
Similar Recipes
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Ingredients
- 23 to 26 jumbo pasta shells
- 1/2 cup finely chopped shallots
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt divided
- 3/4 teaspoon cracked black pepper divided
- 1 cup chicken or vegetable broth
- 1 1/2 cups half-and-half or heavy cream
- 1/2 cup grated Parmesan cheese divided
- 3/4 cup slivered oil-packed sun-dried tomatoes
- 2 tablespoons oil from the sun-dried tomato jar
- 1 16-oz bag frozen spinach, thawed
- 2 cups whole-milk ricotta cheese
- 1 teaspoon lemon zest
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente, about 10 minutes.
- Drain the shells and place them on a large baking sheet. Drizzle lightly with olive oil to prevent sticking.
- Heat two tablespoons of oil from the sun-dried tomato jar in a large skillet over medium heat.
- Add the chopped shallots and minced garlic and cook for 3 to 5 minutes until softened.
- Stir in the broth, half-and-half or cream, 1/4 cup Parmesan cheese, Italian seasoning, sun-dried tomatoes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the mixture to a gentle simmer and cook for 7 to 10 minutes, stirring occasionally, until the sauce slightly thickens.
- Place the thawed spinach in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl combine the spinach, ricotta cheese, remaining Parmesan, lemon zest, and the remaining salt and pepper. Mix well.
- Fill each cooked pasta shell with the ricotta and spinach mixture.
- Spread half of the sun-dried tomato cream sauce in the bottom of a baking dish.
- Arrange the stuffed shells on top of the sauce. Spoon the remaining sauce over the shells.
- Sprinkle shredded mozzarella evenly over the top.
- Cover the dish tightly with foil and bake for 15 minutes.
- Remove the foil and continue baking uncovered for about 10 minutes until the cheese is melted and bubbly.
- Serve the Creamy Sun-Dried Tomato and Ricotta Stuffed Shells warm.
Notes
Conclusion
These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a comforting baked pasta dish loaded with creamy ricotta, savory spinach, and rich sun-dried tomato sauce. With simple ingredients and bold flavors, this recipe is perfect for cozy family dinners or special occasions.