SunDried Tomato Ricotta Stuffed Shells Italian Comfort Food at Its Finest

SunDried Tomato Stuffed Shells Italian Comfort Food Bliss

By SandraAugust 19, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy some proper Italian comfort food ? Have you ever tried Sun-dried tomato stuffed shells ? Honestly, this recipe hits all the right spots! It's bursting with sunshine flavours.

The perfect blend of creamy Sun-dried tomato ricotta filling , and tangy marinara.

Brief Overview

Baked pasta dish is a classic staple dish. This jumbo pasta shells recipe has rustic charm. You can find ricotta stuffed shells with spinach or a baked stuffed shells with meat version.

This recipe is of medium difficulty. It takes about an hour, start to finish. It makes about 6 servings.

Main Benefits

This dish delivers protein and calcium from the ricotta and mozzarella. It is perfect for a cosy night. Or a special gathering with friends.

The Easy stuffed shells recipe is special. Each shell is a flavour bomb.

What You'll Need: Your Sun-Dried Tomato Stuffed Shells Ingredients

Alright, let's gather our bits and bobs. You will need jumbo pasta shells , ricotta, and sun-dried tomatoes, obviously! Mozzarella, Parmesan, garlic, basil, and an egg.

Marinara sauce (homemade or shop-bought, no judgement here!). Salt and pepper. Sorted?

Making Magic: Step-by-Step Guide to Homemade stuffed shells recipe

Right then, let's get cooking. First, boil your jumbo pasta shells recipe until al dente. We don’t want them mushy! Drain them and rinse with cold water.

Then, mix your ricotta, mozzarella, Parmesan, sun-dried tomatoes, egg, garlic, and basil. Season well. Now, stuff each shell with the mixture.

Spread some marinara in a baking dish. Arrange the stuffed shells. Cover with more sauce and cheese. Bake at 375° F ( 190° C) for about 30 minutes.

The cheese should be all bubbly and golden.

Tips and Tricks for Your Ricotta stuffed shells with spinach

SunDried Tomato Ricotta Stuffed Shells Italian Comfort Food at Its Finest presentation

Honestly, don't overcook the pasta! Al dente is key. If your ricotta is too wet, drain it first. This prevents sogginess.

This baked pasta dish is great for meal prep. Make a big batch and enjoy leftovers! This stuffed shells vegetarian can be easily adapted.

You could add spinach or meat to the filling.

**Ingredients & Equipment for Your Sun-dried tomato stuffed shells Adventure!**

Okay, let's get down to brass tacks. This jumbo pasta shells recipe for Sun-dried tomato ricotta filling is surprisingly simple.

Honestly? It's more about assembly than serious chef skills. Let's break down what you'll need to whip up this Italian comfort food .

Main Ingredients – The Stars of Our Baked Pasta Dish

Jumbo Pasta Shells: You'll want 24 of these bad boys (around 340g/12oz ).
Ricotta Cheese: A whopping 2 cups (450g/16oz) . Go for full-fat! Trust me. It makes a huge difference in the creamy texture.
Mozzarella Cheese: ½ cup (50g/1.75oz) shredded, split in two.
Parmesan Cheese: ¼ cup (25g/0.9oz) grated, also split.
Sun-dried Tomatoes: ½ cup (75g/2.6oz) oil-packed, drained and chopped. The good ones are chewy and intensely flavored.
Egg: Just 1 large one.
Garlic: 2 cloves , minced.
Fresh Basil: 2 tablespoons (3g/0.1oz) chopped, or 1 teaspoon dried.
Marinara Sauce: 3 cups (700ml/24 fl oz) . Store-bought is fine, but homemade marinara sauce really elevates this baked pasta dish !
Salt and pepper, to taste

Seasoning Notes – Adding That "Oomph"

This easy stuffed shells recipe benefits from a classic combo. Garlic and basil are your best friends here. They boost the Sun-dried tomato ricotta filling beautifully.

Got no fresh basil? Don't sweat it. Dried oregano works in a pinch. A little pinch of red pepper flakes can add a cheeky kick if you're feeling adventurous.

This is the beauty of Italian comfort food – you can tweak it.

Equipment Needed – Nothing Too Fancy

Large pot: For cooking the pasta.
Colander: For draining the pasta.
9x13 inch (23x33cm) baking dish: This is your stage for baking Sun-dried tomato stuffed shells .
Large mixing bowl: For the ricotta filling.
Measuring cups and spoons: Obvs.
Aluminum foil: To keep things moist.

Honestly, that's it! Nothing too scary, right? You could even get away with using a smaller dish, you might have to shuffle the shells a bit though.

It may not be a homemade stuffed shells recipe but it'll taste like it! Now, let's get cooking this stuffed shells vegetarian style (or with meat, if you're that way inclined!).

You've totally got this! And remember if you're making the spinach version: Ricotta stuffed shells with spinach , don't forget to squeeze as much water as you can out of it or you'll have a soggy mess! I learned the hard way.

Sun-Dried Tomato Stuffed Shells: The Ultimate Comfort Food!

Oh my gosh, you need this Sun-dried tomato stuffed shells recipe in your life! Honestly, it's the perfect Italian comfort food .

I've tweaked this jumbo pasta shells recipe for years, and now, it's pure gold. We're talking ricotta stuffed shells with spinach (optional!), a killer Sun-dried tomato ricotta filling , and swimming in delicious marinara sauce .

Ready for the easiest baked pasta dish ever? Let's do it!

Prep Like a Pro

Essential mise en place? Sorted. First, boil your water. Next, get those shells cooked al dente . Honestly, nobody wants mushy pasta.

I'm talking firm to the bite. Drain 'em and rinse with cold water. Now, mix that ricotta filling. Easy peasy! And, preheat your oven to 375° F ( 190° C) .

Let's Get Stuffing!

Cook 24 jumbo pasta shells until al dente.
Mix 2 cups ricotta , ½ cup mozzarella , ¼ cup Parmesan , ½ cup sun-dried tomatoes , 1 egg , 2 cloves garlic , and 2 tablespoons basil .
Preheat oven to 375° F ( 190° C) .
Spread 1 cup marinara sauce in a baking dish.
Stuff each shell with the Sun-dried tomato ricotta filling .
Top with the remaining 2 cups marinara sauce and cheese.
Bake, covered, for 25 minutes . Uncover, bake 5 minutes more.

Pro Tips for Stuffed Shell Perfection

Want an easy stuffed shells recipe ? Try this. Use a piping bag to stuff the shells, it's a game-changer.

Avoid soggy shells by draining your ricotta. I learned that the hard way. You can absolutely make this ahead of time! Assemble it, then cover and refrigerate for up to 24 hours before baking.

It´s the ultimate homemade stuffed shells recipe . Did you know, in Italy, stuffed pasta dishes date back to the 14th century? It's a classic for a reason.

And if you are vegetarian, this stuffed shells vegetarian is a perfect choice. You can even make a baked stuffed shells with meat version if you add some ground beef or sausage!

**Recipe Notes for Your Sun-dried tomato stuffed shells Masterpiece**

Alright, so you're ready to make these Sun-dried tomato stuffed shells . Awesome! Before we dive in completely, let’s chat about a few bits and bobs to make your jumbo pasta shells recipe experience even smoother.

Consider these your friendly pointers.

Serving Suggestions – Make it Pretty!

Presentation is half the battle, right? For plating, think rustic charm. Pile those ricotta stuffed shells with spinach high on a platter.

Sprinkle with extra Parmesan and fresh basil. A drizzle of olive oil never hurts.

As for sides, some crusty garlic bread is a must. Honestly, dipping that bread into the marinara sauce is one of life’s greatest pleasures.

A simple green salad with a lemon vinaigrette cuts through the richness nicely too. Also, a good glass of Italian red wine always wins.

Storage Tips: Keep 'Em Fresh

Got leftovers of this great baked pasta dish ? No worries! For refrigeration, store the cooked Sun-dried tomato stuffed shells in an airtight container for up to 3 days.

Freezing is an option too! This is proper Italian comfort food so make extra! Let them cool completely, then freeze in a single layer on a baking sheet.

Once frozen, transfer to a freezer bag. They’ll keep for up to 2 months. Reheating? Thaw in the fridge overnight, then bake at 350° F ( 175° C) until heated through.

Be sure to cover it again in aluminum foil during the reheating process. You don't want to burn the cheese.

Variations: Make it Your Own

Want to mix things up? It's your time to make a great homemade stuffed shells recipe ! For a stuffed shells vegetarian option, be sure your parmesan is a vegetarian alternative.

For a heartier meal, try adding cooked, crumbled sausage or ground beef to the Sun-dried tomato ricotta filling . Honestly, a little meat never hurt anyone!

When autumn rolls around, swap out the basil for sage. Add roasted butternut squash. Easy stuffed shells recipe that's both seasonal and delicious.

Nutrition Basics: Fuel Your Body

Let's be real, these Sun-dried tomato stuffed shells aren’t exactly a health food. But they are proper tasty! They're a good source of protein from the ricotta and mozzarella.

Plus, the sun-dried tomatoes give you a dose of vitamins.

As a guide, each serving has around 450 calories. A great balance of carbs and fats. Enjoy this baked stuffed shells with meat in moderation and savour every bite.

So there you have it. I hope these notes help you create the best Sun-dried tomato stuffed shells you've ever had.

And remember – cooking should be fun. Don’t stress if things don’t go perfectly. Even if the shells fall apart a little, they’ll still taste amazing! Now go get cookin'!

Delicious Ricotta Stuffed Shells A SunDried Tomato Dream

Frequently Asked Questions

My ricotta filling seems a bit watery. Is that normal, and what can I do about it?

Sometimes ricotta cheese can be a bit on the wet side. To avoid soggy Sun-dried tomato stuffed shells, you can drain your ricotta before using it. Simply place it in a cheesecloth-lined sieve for about 30 minutes to remove excess moisture. This will ensure a creamier, more stable filling that won't make your shells watery during baking, a bit like squeezing water from a dishcloth.

Can I make these Sun-dried tomato stuffed shells ahead of time?

Absolutely! These are a great make-ahead dish. You can assemble the stuffed shells, cover the baking dish tightly with foil, and store them in the fridge for up to 24 hours. When you're ready to bake, add a few extra minutes to the baking time to ensure they're heated through. It's like prepping a lasagne the night before – less stress when dinner time rolls around!

What's the best way to store leftover stuffed shells?

Leftover sun-dried tomato stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until warmed through. For longer storage, you can freeze them (well-wrapped) for up to 2-3 months. Just be aware that the pasta texture might change slightly after freezing and thawing, a bit like day-old chips.

Can I add meat to these Sun-dried tomato stuffed shells?

You certainly can! Adding cooked and crumbled Italian sausage or ground beef to the ricotta filling is a popular variation. Simply brown the meat, drain off any excess grease, and mix it into the ricotta mixture before stuffing the shells. It's a great way to add some extra heartiness to the dish, a bit like adding bacon to your beans.

I'm not a huge fan of sun-dried tomatoes. Can I substitute them with something else in the stuffed shells?

No worries, there are plenty of options! Roasted red peppers make a lovely, slightly sweet substitute. You could also use chopped artichoke hearts for a different flavor profile. Or, if you're feeling particularly adventurous, try adding some finely diced sautéed mushrooms. Experiment with different flavours you enjoy, and make it your own!

Are sun-dried tomato stuffed shells healthy?

This recipe can be part of a balanced diet, but portion control is key! It contains protein from the ricotta and cheese, and some vitamins from the tomatoes. To make it healthier, use whole-wheat pasta, part-skim ricotta, and load up on the marinara sauce for added lycopene. Consider serving with a large side salad for extra nutrients and fiber, sort of like balancing your Sunday roast with some greens.