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Creamy, cheesy jumbo pasta shells filled with a ricotta and sun-dried tomato mixture, baked in marinara sauce and topped with melted mozzarella and Parmesan cheese. A comforting Italian-American main dish perfect for weeknights or entertaining.

Ingredients

Scale
  • 12 oz jumbo pasta shells (about 24 shells)
  • 1 ½ cups ricotta cheese (preferably whole-milk)
  • ½ cup sun-dried tomatoes, finely chopped
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 ½ cups marinara sauce
  • 1 teaspoon olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Fresh basil leaves, chopped (for garnish)
  • Extra Parmesan cheese (for garnish)

Instructions

  1. Bring a large pot of salted water to a rolling boil.
  2. Cook jumbo pasta shells according to package directions until just al dente.
  3. Drain and rinse shells under cold water to stop cooking and prevent sticking; set aside.
  4. In a medium bowl, combine ricotta cheese, chopped sun-dried tomatoes, grated Parmesan, half of the mozzarella, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
  5. Beat in the egg to bind all ingredients together.
  6. Preheat oven to 375°F (190°C).
  7. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
  8. Using a spoon or piping bag, fill each pasta shell with about 2 tablespoons of the ricotta mixture.
  9. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
  10. Pour the remaining marinara sauce over the filled shells.
  11. Sprinkle the remaining mozzarella cheese and extra Parmesan evenly on top of the shells.
  12. Cover the baking dish loosely with foil and bake for 20 minutes.
  13. Remove the foil and bake uncovered for an additional 10 minutes, until cheese is melted, bubbly, and golden.
  14. Let the dish rest for about 5 minutes.
  15. Garnish with chopped fresh basil and sprinkle extra Parmesan before serving. Serve warm.

Notes

Use whole-milk ricotta cheese for the creamiest filling., Do not overcook pasta shells; al dente works best to prevent mushiness when stuffing., This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking., Unbaked stuffed shells freeze well for up to 3 months; thaw overnight in fridge before baking., Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes until heated through and bubbly., Mix-ins such as cooked Italian sausage, ground beef, shredded chicken, or sautéed spinach can be added for variation., For a dairy-free option, use cashew ricotta or store-bought dairy-free cheeses.

Nutrition

Find it online: https://cookingcrumbs.com/sun-dried-tomato-and-ricotta-stuffed-shells/