Name: Sun-Dried Tomato and Ricotta Stuffed Shells
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 1 1/2 cups ricotta cheese; 1/2 cup sun-dried tomatoes in oil, finely chopped; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 2 cups marinara sauce; 2 tablespoons fresh basil, chopped; 2 cloves garlic, minced; Salt and black pepper to taste

You’ll Never Guess How This Dish Became My Comfort Blanket

I’ll be honest—pasta stuffed with cheese is basically my love language. I first made Sun-Dried Tomato and Ricotta Stuffed Shells on a whim one chilly Tuesday years ago, when all I really wanted was a hug in the form of dinner. Honestly, I think I was avoiding laundry, but let’s just call it a flash of culinary inspiration. Ever since, this recipe has sort of morphed as I’ve tried new cheeses, or when I realized (halfway through) I forgot to buy parsley. On more than one occasion, I’ve made it just to have leftovers for lunch, but—spoiler—my partner usually nabs the last shell before I do.

Why You’ll Love This (Or At Least, Why We Do)

I make this when I’m craving something super comforting, but also want to feel like an *actual* adult (sun-dried tomatoes = sophistication, right?). My family goes absolutely bonkers for it, especially because the filling doesn’t skimp on flavor—you’ve got creamy ricotta, the tangy sun-dried tomatoes, and a sneaky little hit of lemon zest. Also, it’s somehow both fancy-ish and all cuddle-up-in-pajamas at the same time. There’s no way I can eat less than three shells, and if you do, you’re a stronger person than me. When I’m impatient, though, stuffing shells tends to get…let’s say, rustic.

Let’s Talk Ingredients (And My Occasional Shortcuts)

Jumbo pasta shells, about 20 (Barilla is classic, but the store brand really does the job)
Ricotta cheese, 400g (I use full-fat, but I swear no one can tell if you go for light by accident)
Sun-dried tomatoes, 1/2 cup, chopped (oil-packed ones give more flavor)
Parmesan cheese, 1/3 cup, grated (Parmigiano Reggiano is glorious, but Aldi’s is surprisingly decent)
Mozzarella cheese, 1 cup, shredded (I sometimes just use whatever cheese odds and ends are lurking in the fridge)
Egg, 1, lightly beaten
Lemon zest, from 1/2 small lemon
Fresh basil, a big handful, chopped (or sub parsley if yours is looking sad)
Garlic, 2 cloves, minced
Marinara sauce, about 2 cups (Rao’s is king, but any jar will do—sometimes I even use my own if feeling ambitious)
Salt and pepper (to taste, or just wing it—you’ll adjust at the end)

Okay, Here’s How I Actually Get These Shells on the Table

Preheat your oven to 375°F (190°C), and then, if you’re anything like me, immediately forget it’s on.
Boil a big pot of salted water for your shells. I cook them very al dente—actually, I tend to undercook as they’ll soften more in the oven. Drain, then carefully spread shells out on a tray to cool (they get all sticky in a big pile; learned that the messy way).
In a bowl, mix together ricotta, chopped sun-dried tomatoes, Parmesan, about half the mozzarella, the egg, lemon zest, basil, garlic, and good pinches of salt and pepper. I always sneak a spoonful at this point—gotta check for…quality assurance?
Spoon a thin layer of marinara into a baking dish (about 9×13, but honestly I’ve squished everything into a roasting pan before; it’ll work). Then, fill each shell with a generous blob of the cheesy mixture and nestle them into the sauce. Hands are totally allowed if you get tired of fiddling with a spoon.
Pour the rest of the marinara lovingly (or just plop!) over the top, then finish off with the rest of your mozzarella.
Bake, uncovered, for about 25-30 minutes—until it’s bubbling and cheese is going golden in spots. Mine always gets extra brown in one corner, but that’s the best part, honestly.
Let it cool for at least 10 minutes (otherwise the filling ends up all over your shirt—ask me how I know). Sprinkle with more herbs if you’re feeling fancy. Dig in!

Notes (Or: Stuff I’ve Learned the Hard Way)

If you cook the shells too long, they fall apart when you try to stuff ‘em. Not fun, but still edible.
Sometimes the sun-dried tomato bits clump together—chop them really well. Actually, I find kitchen scissors work even better for this than a knife.
I’ve tried mixing in spinach but it made everything a bit soggy. Maybe I didn’t squeeze enough water out?
Leftovers taste even better the next day. Or so I’m told, since they don’t usually survive till then in my house.

If You Wanna Shake It Up (Or, Things I’ve Botched and Loved)

I once swapped in herbed goat cheese for half the ricotta. Tangy and totally dreamy, though don’t do it if goat cheese isn’t your thing.
I tried a vegan ricotta once; honestly, it just didn’t hold together—maybe I picked the wrong brand, but eaters were Not Impressed.
Chopped olives or capers are surprisingly good mixed in (as long as you don’t overdo it).
My friend adds a spoonful of pesto into the filling—flavor bomb, if you ask me.

Gear You’ll Need (And Improvise for, If You’re Me)

9×13-inch baking dish (or anything oven-safe that’ll fit everything—you can always split it into two smaller pans if needed)
A mixing bowl
Sturdy spoon (if you don’t have a piping bag, don’t sweat it—I usually just use a teaspoon or, occasionally, actually my fingers)
Box grater for cheese (though pre-grated works, no shame—it’s a weeknight after all)

Sun-Dried Tomato and Ricotta Stuffed Shells

Storing Leftovers (If You Manage to Have Any)

Stick leftovers in an airtight container in the fridge for up to 3 days; honestly, in my house it never lasts more than a day! It reheats well in the oven or microwave, though the shells can get a bit softer (not a dealbreaker for me). Freezing? I’ve done it, but I think it tastes better the next day fresh, really.

Serving Ideas (How We Actually Eat These)

These stuffed shells are already a meal, but I almost always make a big green salad on the side; sometimes if I’m feeling especially Italian, I’ll warm up some crusty bread too. For some reason, my partner insists on eating them with a little shake of chili flakes—trust me, it’s worth a try. Bonus points if you can wrangle everyone to the table before these disappear.

Lessons from Many Messy Kitchens (Pro Tips)

I tried to rush stuffing the shells once—bad idea. The filling spilled out everywhere and I spent more time cleaning than eating.
Don’t skip letting it cool for a few before serving; the filling gets too gooey otherwise.
If you’re low on sauce, pop a lid or foil on for the first 15 mins to keep things moist—learned that one the hard way.

Questions I’ve Been Asked (And Probably You Will Too)

Can I make these ahead? For sure! I assemble everything morning-of or even the night before and just bake when I’m ready. Don’t add the last sprinkling of cheese until just before baking, though, or it can get weirdly rubbery.
What if I don’t have jumbo shells? Well, you could use manicotti tubes, but stuffing those is more finicky (makes me wish I had smaller fingers). Or just layer everything like a lasagna—messier, but hey, less fiddling.
Any good store-bought sauces? I’m partial to Rao’s (pricy but worth it). On a budget, Barilla or Newman’s Own are both good. For homemade, this Serious Eats recipe is reliable.
What’s a good side? Honestly, whatever’s in season. I once served it with roasted asparagus, and that was a hit. Also, this green salad from Cookie and Kate is a favorite.
Can I freeze them? Yep, just cool completely, wrap well, then freeze for up to a month. Thaw and reheat gently. Texture’s not quiiite the same, but still pretty tasty.
Uhhh…I overcooked my shells, what now? Don’t panic. Just patch them up as best as you can—no one notices once it’s all buried under sauce and cheese. Or just call it deconstructed shells. Fancy!

Okay, this is getting long, but if you actually make these Sun-Dried Tomato and Ricotta Stuffed Shells, send me a pic! And if you want to nerd out about pasta shapes, I’ve spent far too long reading about them on this site. Wild how many there are! Update me if you create a wild variation—especially if it turns out better than my failed vegan attempt.

Sun-Dried Tomato and Ricotta Stuffed Shells: My Cozy Pasta Go-To