Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful blend of rich, cheesy flavors with a touch of tangy sun-dried tomatoes. Packed with spinach and topped with melty mozzarella, this dish is perfect for a comforting dinner, a special gathering, or meal prep for the week. With a creamy, savory sauce and stuffed pasta shells, this recipe brings an elegant yet easy-to-make Italian-inspired meal to your table.

Why You’ll Love This Recipe

• Rich and Creamy – The combination of ricotta, Parmesan, and mozzarella creates an irresistibly creamy filling.
• Flavor-Packed Sauce – Sun-dried tomatoes, garlic, and Italian seasoning add depth and richness.
• Great for Meal Prep – These stuffed shells reheat beautifully, making them ideal for leftovers.
• Perfect for Entertaining – Impress guests with a dish that looks and tastes restaurant-quality.
• Vegetarian-Friendly – A hearty and satisfying meatless meal that even non-vegetarians will love.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 23 to 25 jumbo pasta shells
• ½ cup finely chopped shallots or sweet onion
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon cracked black pepper, divided
• 1 cup chicken or vegetable broth
• 1 ½ cups half-and-half or heavy cream
• ½ cup grated Parmesan cheese, divided
• ¾ cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoon oil from the jar
• 1 (16-oz) bag frozen spinach, thawed and drained
• 2 cups (16-oz) whole-milk ricotta cheese
• 1 teaspoon lemon zest
• ¾ cup shredded mozzarella cheese

Directions

Prepare the Shells

1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil and cook the pasta shells until just shy of al dente, about 10 minutes.
3. Drain and transfer to a large rimmed baking sheet, drizzling with a little olive oil to prevent sticking.

Make the Sauce

1. Heat 2 tablespoons of oil from the jar of sun-dried tomatoes in a large skillet over medium heat.
2. Add shallots and garlic, cooking for 3-5 minutes until softened.
3. Pour in the broth and bring to a simmer, letting it reduce slightly for 5-6 minutes.
4. Stir in the half-and-half or heavy cream, ¼ cup Parmesan cheese, Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, and sun-dried tomatoes.
5. Simmer gently for 4-5 minutes. (The sauce will be thin but will thicken as it bakes.)

Prepare the Filling

1. Place the thawed spinach in a clean kitchen towel and squeeze to remove excess liquid.
2. In a large bowl, combine the spinach, ricotta, remaining ¼ cup Parmesan, lemon zest, and ¼ teaspoon each of salt and black pepper. Mix well.

Stuff the Shells

1. Fill each cooked pasta shell with the ricotta mixture.

Assemble the Dish

1. Pour half of the sun-dried tomato sauce into a 3-quart baking dish (such as a 9x13).
2. Arrange the stuffed shells over the sauce.
3. Spoon the remaining sauce on top and sprinkle with mozzarella cheese.

Bake

1. Cover the dish tightly with foil and bake for 15 minutes.
2. Remove the foil and bake uncovered for another 15 minutes, or until the cheese is melted and the sauce is bubbling.

Serve

1. Let the dish sit for 5 minutes before serving.
2. Garnish with extra Parmesan if desired and enjoy!

Servings and Timing

• Servings: 6
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Calories per serving: 420 kcal

Variations

• Add Protein – Stir in cooked shredded chicken or crumbled Italian sausage into the ricotta filling.
• Make it Spicier – Add red pepper flakes to the sauce for a slight kick.
• Use Fresh Spinach – Sauté fresh spinach instead of using frozen for a fresher taste.
• Gluten-Free Option – Use gluten-free pasta shells if needed.
• Extra Cheesy – Mix some extra shredded mozzarella into the ricotta filling for even more cheesiness.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Assemble the dish but do not bake. Cover tightly and freeze for up to 3 months. Bake from frozen at 375°F for 50-55 minutes, covered, then uncover and bake for another 10 minutes.
• Reheat: Warm in the oven at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes.

FAQs

How do I prevent the pasta shells from breaking?

Cook the shells just until al dente and handle them gently when stuffing.

Can I make this dish ahead of time?

Yes! Assemble the stuffed shells up to 24 hours in advance and refrigerate until ready to bake.

What can I use instead of ricotta cheese?

Cottage cheese or mascarpone can be used as substitutes for ricotta.

Can I use fresh tomatoes instead of sun-dried?

Sun-dried tomatoes provide a deeper, more concentrated flavor, but you can use roasted cherry tomatoes as an alternative.

Is this recipe vegetarian?

Yes! Just be sure to use vegetable broth instead of chicken broth.

Can I use fresh spinach instead of frozen?

Yes, use about 10 ounces of fresh spinach, sautéed and drained.

What’s the best way to freeze this dish?

Assemble the stuffed shells, cover tightly, and freeze before baking.

Can I add more cheese?

Absolutely! Add extra Parmesan or mozzarella for a cheesier dish.

What should I serve with stuffed shells?

Serve with garlic bread, a fresh salad, or roasted vegetables.

How do I make this recipe dairy-free?

Use dairy-free ricotta, mozzarella, and a plant-based cream alternative.

Conclusion

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells bring together rich, cheesy flavors with a deliciously creamy sauce. This dish is perfect for family dinners, meal prep, or special occasions. Whether you're making it vegetarian or adding your favorite protein, this recipe is sure to become a household favorite. Give it a try and enjoy a comforting, Italian-inspired meal!