Sun-Dried Tomato Ricotta Stuffed Shells

Rich, creamy ricotta meets tangy sun-dried tomatoes in these perfectly baked stuffed shells. A cozy, crowd-pleasing weeknight dinner that is easy to make ahead.

Why This Recipe Works:

• Draining the ricotta prevents watery separation during baking.
• Sun-dried tomatoes provide concentrated, oil-soluble flavor without adding excess moisture.
• A touch of egg yolk binds the cheese matrix for a velvety, sliceable texture.

The first time I attempted stuffed shells was in my drafty third-floor apartment in Boston, trying to impress my new in-laws while my hands shook so badly I dropped the entire piping bag onto my foot.

It was a spectacular, cheesy disaster.

I ended up scooping the filling off my socks, crying over the sink, and ordering a mediocre pizza instead.

Most stuffed shells fail because grocery store ricotta is packed with excess water that separates during baking, turning your beautiful casserole into a soggy, soupy mess. When the protein matrix of the cheese heats up, it contracts and squeezes out whey, which pools at the bottom of your baking dish and ruins the texture of the pasta.

It is incredibly frustrating.

To fix this, we drain the ricotta in cheesecloth and whip it with oil-soluble flavor compounds from sun-dried tomatoes, a technique we perfected in our 5-ingredient ricotta and tomato toast.

Trust me on this one, you do not need fancy equipment to get restaurant-quality pasta tonight, especially if you pair it with a slice of warm garlic rosemary focaccia.

Sun-Dried Tomato Ricotta Stuffed Shells

• Publisher Storied Skillet
• Cuisine Italian
• Category Dinner, Pasta
• Prep Time 25 mins
• Cook Time 30 mins
• Servings 6
• Calories 420 calories
• Rating 4.8 948
• Tags stuffed shells, ricotta, sun-dried tomatoes, Italian dinner, baked pasta

Ingredients

• 12 oz jumbo pasta shells (about 24-30 shells)
• 15 oz whole milk ricotta cheese, drained
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg yolk
• 2 cloves garlic, grated
• 1 tsp Diamond Crystal kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 cups marinara sauce
• Fresh basil leaves, for garnish

Directions

1. Cook the jumbo shells in a large pot of salted boiling water until just al dente (about 9 minutes). Drain and rinse with cold water to stop the cooking, then lay them flat on a baking sheet to prevent sticking.
2. In a medium bowl, combine the drained ricotta, chopped sun-dried tomatoes, 1/2 cup of mozzarella, 1/4 cup of Parmesan, egg yolk, grated garlic, kosher salt, and black pepper. Stir vigorously with a wooden spoon until the mixture is uniform and holds its shape.
3. Spread 1.5 cups of the marinara sauce evenly across the bottom of a 9x13-inch baking dish.
4. Spoon about 1.5 tablespoons of the ricotta mixture into each cooked shell. Arrange the stuffed shells snugly in the baking dish over the sauce.
5. Drizzle the remaining 1/2 cup of marinara sauce over the tops of the shells, then sprinkle with the remaining mozzarella and Parmesan cheese.
6. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown around the edges. Garnish with fresh basil before serving.

Notes

• I highly recommend using Diamond Crystal Kosher Salt. If you only have fine table salt or standard sea salt, cut the measurement in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid over-salting.
• Draining the ricotta is non-negotiable. Grocery store ricotta contains stabilizers and excess whey; letting it sit in a fine-mesh strainer for 30 minutes prevents the cheese from breaking and releasing water into your sauce during baking.
• Do not overcook the pasta shells during the boiling phase. They will continue to cook and absorb moisture in the oven, so pull them out 1-2 minutes before they reach true al dente, or they will tear when you stuff them.
• Leftovers actually taste better the next day as the pasta absorbs the savory sun-dried tomato oils. However, the shells will firm up in the fridge, so splash a tablespoon of water or extra marinara over them before reheating to restore their saucy texture.

Serving Suggestions

Complete your Italian feast by pairing these rich, cheesy shells with bright, fresh sides that cut through the decadence of the ricotta filling.

• A crisp green salad tossed with a zesty lemon vinaigrette.
• Our refreshing cucumber caprese salad for a cool, summery contrast.
• Warm, pull-apart garlic bread to scoop up any leftover marinara sauce.
• Roasted broccoli florets charred with lemon juice and red pepper flakes.
• A light pour of a dry, high-acid Italian red wine like Chianti.

Storage and Reheating

Storing these shells is incredibly straightforward, and they actually make fantastic meal prep. Let the casserole cool completely to room temperature before wrapping the baking dish tightly in plastic wrap or transferring individual shells to an airtight container. They will keep beautifully in the refrigerator for up to four days.

If you want to freeze them, I recommend doing so before baking. Assemble the entire dish, wrap it twice in heavy-duty aluminum foil, and freeze for up to three months.

When you are ready to bake from frozen, do not thaw them first. Simply bake covered at 375°F (190°C) for 50 minutes, then uncover for 10 minutes until the cheese is bubbling and the center is piping hot.

It is the ultimate emergency weeknight dinner.

For reheating single portions from the fridge, a quick 2-minute zap in the microwave works, but the oven at 350°F (175°C) for 15 minutes keeps the pasta edges delightfully crispy.

Ingredient Substitutes

If you find yourself missing an ingredient, don't panic. Here are the best swaps that won't ruin the chemistry of the dish:

1. Ricotta Substitute: Cottage cheese works surprisingly well if you pulse it in a food processor first to smooth out the curds.
2. Sun-Dried Tomato Substitute: Roasted red peppers, finely chopped and patted dry, offer a sweeter but equally delicious flavor profile.
3. Jumbo Shells Substitute: If you can't find jumbo shells, use this exact filling to make our classic stuffed pasta shells or roll it into lasagna sheets.
4. Parmesan Substitute: Pecorino Romano adds a sharper, saltier bite that pairs beautifully with the sweet tomatoes.

I hope these shells bring a little bit of cozy, low-stress joy to your kitchen table this week. Just remember to drain that ricotta, keep an eye on your boiling pasta, and don't worry if your piping bag skills are a little clumsy—it all melts into cheesy perfection anyway.