A Classic Italian-Inspired Comfort Dish
Introduction
Stuffed pasta shells are a hallmark of Italian-American comfort cuisine—hearty, versatile, and always a crowd-pleaser. In this refined version, jumbo shells are filled with a creamy ricotta and sun-dried tomato mixture, enhanced with Parmesan, garlic, and herbs. The shells are nestled in a bed of marinara sauce, baked until bubbling, and finished with a golden crown of melted mozzarella.
This dish is perfect for Sunday suppers, elegant family gatherings, or make-ahead meal prep. Balanced with richness, acidity, and a touch of spice, it embodies the best of homestyle Italian cooking, elevated with a professional touch.
Why This Recipe Works
- Bold, Layered Flavors: Sweet-tart sun-dried tomatoes lift the creamy ricotta base.
- Classic Technique: Boil, fill, bake—simple steps that guarantee success.
- Crowd-Friendly: Easily doubled for entertaining.
- Make-Ahead Friendly: Assemble in advance, refrigerate or freeze, and bake when ready.
Ingredients
For the Pasta & Filling
- 12 oz jumbo pasta shells (approx. 24 shells)
- 1 ½ cups whole-milk ricotta cheese
- ½ cup sun-dried tomatoes, finely chopped
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 large egg, lightly beaten
- 2 cloves garlic, finely minced
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes (optional, for heat)
For the Sauce
- 2 ½ cups marinara sauce (homemade or quality store-bought)
- 1 tsp olive oil
- ½ tsp dried basil
- ½ tsp dried oregano
For Garnish
- Fresh basil leaves, chiffonade or roughly chopped
- Additional Parmesan cheese, for serving
Method
Step 1: Cook the Pasta Shells
Bring a large pot of generously salted water to a rolling boil. Cook shells until al dente, according to package directions. Drain, then rinse under cold water to stop cooking and prevent sticking. Set aside on a lightly oiled tray.
Step 2: Prepare the Filling
In a medium mixing bowl, combine ricotta, sun-dried tomatoes, Parmesan, ½ cup mozzarella, garlic, Italian seasoning, salt, black pepper, and red pepper flakes if desired. Stir in the egg until the mixture is smooth and well blended.
Step 3: Prepare the Baking Dish
Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with olive oil. Spread 1 cup of marinara sauce evenly across the base.
Step 4: Stuff the Shells
Using a spoon or piping bag, fill each pasta shell with approximately 2 tablespoons of the ricotta mixture. Arrange the shells snugly in the prepared baking dish.
Step 5: Layer with Sauce & Cheese
Spoon the remaining marinara sauce evenly over the stuffed shells. Top with the remaining ½ cup of mozzarella and a sprinkle of Parmesan.
Step 6: Bake
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 10–12 minutes, until the cheese is melted, golden, and bubbling.
Step 7: Garnish & Serve
Allow the shells to rest for 5 minutes before serving. Finish with fresh basil and an extra dusting of Parmesan. Serve warm.
Chef’s Tips
- Quality Cheese Matters: Use freshly grated Parmesan, not pre-shredded, for the best flavor and melt.
- Control the Moisture: Drain sun-dried tomatoes well before adding to the filling to prevent excess liquid.
- Perfect Pasta Texture: Slightly undercook the shells—they will continue cooking in the oven.
- Make It Ahead: Assemble the dish and refrigerate up to 24 hours before baking.
Variations
- With Meat: Add sautéed Italian sausage or ground beef to the ricotta mixture.
- Vegetarian Boost: Stir in wilted spinach or roasted zucchini for extra greens.
- Spicy Kick: Increase red pepper flakes or add a pinch of Calabrian chili paste.
- Plant-Based: Swap ricotta for cashew-based ricotta and use dairy-free cheese.
Suggested Pairings
- Starter: Garlic bread brushed with olive oil and parsley.
- Side: Crisp green salad with balsamic vinaigrette.
- Wine: A medium-bodied Chianti Classico or Sangiovese pairs beautifully with tomato-based sauces.
Recipe Card
Sun-Dried Tomato & Ricotta Stuffed Shells
Rich jumbo shells filled with ricotta and sun-dried tomatoes, baked in marinara and topped with bubbling cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Course: Main Course
- Cuisine: Italian
- Servings: 6
- Calories: ~425 per serving
Ingredients
(see full ingredient list above)
Method
- Cook shells until al dente; drain and cool.
- Mix ricotta, sun-dried tomatoes, Parmesan, mozzarella, egg, garlic, and seasonings.
- Spread marinara in baking dish; preheat oven to 375°F.
- Stuff shells with filling; arrange in dish.
- Cover with remaining sauce, mozzarella, and Parmesan.
- Bake covered 20 min, then uncovered 10–12 min.
- Garnish with basil and Parmesan; serve warm.
