When it comes to comforting pasta dishes, few can rival the richness and indulgence of stuffed shells. The combination of creamy ricotta cheese, tender spinach, and the earthy, slightly tangy flavor of sun-dried tomatoes transforms these shells into an extraordinary meal that’s as perfect for weeknight dinners as it is for entertaining guests. The added touch of mozzarella and Parmesan, baked to a golden perfection, brings it all together in a bubbling dish of cheesy goodness. Whether you’re making it ahead of time or preparing it fresh, this dish will always impress!

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

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🍅🧀 Indulge in layers of creamy ricotta and tangy sun-dried tomatoes nestled in pasta shells for a flavor-packed, cozy meal. Perfect for pasta night! #SunDriedDelight #RicottaLove

Total Time: 1 hour

Ingredients

Scale

23 to 25 jumbo pasta shells
1/2 cup finely chopped shallots or sweet onion
4 garlic cloves, minced
1 tsp Italian seasoning
3/4 tsp kosher salt, divided
3/4 tsp cracked black pepper, divided
1 cup chicken or vegetable broth
1 1/2 cups half-and-half or heavy cream
1/2 cup grated Parmesan cheese, divided
3/4 cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
1 (16-oz) bag frozen spinach, thawed
2 cups (16-oz) whole-milk ricotta cheese
1 tsp lemon zest
3/4 cup shredded mozzarella cheese

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Instructions

Prepare the Pasta: Begin by heating your oven to 375ºF (190ºC). Bring a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook them until they’re just shy of al dente, about 10 minutes. Drain the shells and lay them out on a large rimmed baking sheet. Drizzle with a little olive oil to prevent them from sticking together. Set aside.
Make the Sun-Dried Tomato Sauce: In a large skillet, heat 2 tablespoons of the oil from the jar of sun-dried tomatoes over medium heat. Once hot, add the finely chopped shallots (or sweet onion) and minced garlic. Sauté for 3 to 5 minutes, until they soften and become fragrant.Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Let it simmer gently for 5 to 6 minutes, allowing the liquid to reduce slightly.
Finish the Sauce: Stir in the half-and-half (or heavy cream), 1/4 cup grated Parmesan cheese, Italian seasoning, 1/2 tsp salt, 1/2 tsp cracked black pepper, and the sun-dried tomatoes. Continue to simmer for another 4 to 5 minutes. The sauce will be thin at this point, but it will thicken as the shells bake in the oven. Remove from heat.
Prepare the Ricotta Filling: Squeeze the thawed spinach in a clean kitchen towel to remove as much excess liquid as possible. Then place the spinach in a large mixing bowl. Add the whole-milk ricotta cheese, remaining 1/4 cup Parmesan, lemon zest, and 1/4 tsp each of salt and black pepper. Stir until the mixture is well combined and smooth.
Stuff the Shells: Take each cooked pasta shell and carefully stuff it with the ricotta-spinach mixture. Set the stuffed shells aside.
Assemble the Dish: In a 3-quart baking dish (such as a 9×13), pour half of the creamy sun-dried tomato sauce. Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining sauce over the top of the shells, ensuring each shell is generously covered. Finally, sprinkle the shredded mozzarella cheese over the top.
Bake the Dish: Cover the baking dish tightly with foil, and bake in the preheated oven for 15 minutes. After this time, remove the foil and bake uncovered for an additional 15 minutes, or until the cheese has melted and the sauce is bubbling around the edges.
Serve: Once done, remove the dish from the oven and let it sit for about 5 minutes to set. Then serve the creamy stuffed shells warm, garnished with fresh herbs if desired.

Notes

A simple green salad with a tangy vinaigrette will cut through the richness of the stuffed shells and add a refreshing element.
Garlic bread or crusty baguette would be perfect for sopping up any leftover sauce.
A side of roasted vegetables, like zucchini, bell peppers, or asparagus, would complement the dish nicely, adding some vibrant color and earthy flavors.
White wine lovers will appreciate pairing this dish with a crisp Sauvignon Blanc or a light Pinot Grigio to enhance the flavors of the sun-dried tomatoes and creamy ricotta.

Author: Paula Susan
Prep Time: 30 minutes
Cook Time: 30 minutes

Introduction: Why This Dish is a Winner

There’s something undeniably irresistible about a dish filled with pasta and a creamy, flavorful filling. When you add in sun-dried tomatoes, spinach, and a rich blend of cheeses, the result is something that feels both comforting and gourmet. These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a feast for both the eyes and the palate. The sun-dried tomatoes provide a burst of umami, while the ricotta filling is smooth and velvety, balancing the entire dish beautifully.

This recipe combines fresh ingredients with a touch of indulgence, creating a meal that can be served on any occasion—whether it’s a casual weeknight dinner or a special dinner party. Plus, it’s incredibly make-ahead friendly, allowing you to prep the dish in advance and simply bake it when you’re ready to serve.

Ingredient Breakdown: Key Components for Flavor and Texture

Here’s what you’ll need for this satisfying dish. The balance of flavors and textures is what makes these stuffed shells stand out:

Jumbo Pasta Shells

These large shells hold the creamy ricotta and spinach filling perfectly, making them ideal for this dish. Make sure to cook them just shy of al dente so they hold their shape while baking.

Shallots & Garlic

Shallots offer a milder, sweeter flavor compared to regular onions, which makes them perfect for this creamy dish. Garlic adds depth and aroma to the sauce, infusing it with that irresistible fragrance.

Italian Seasoning

A blend of herbs like basil, oregano, and thyme, Italian seasoning brings a subtle, herby flavor to the dish, enhancing the savory components without overpowering them.

Kosher Salt & Black Pepper

Salt and pepper are the essential seasonings, used in both the filling and the sauce to elevate the overall taste of the dish.

Broth (Chicken or Vegetable)

The base of the sauce, the broth adds a savory liquid component that melds with the cream, creating a smooth and flavorful sauce.

Half-and-Half or Heavy Cream

The cream creates the luxurious, velvety texture of the sauce. Half-and-half will give a slightly lighter texture, while heavy cream will make it richer and more decadent.

Parmesan Cheese

Parmesan adds a sharp, salty bite to the sauce and is also incorporated into the ricotta mixture. Its nutty, umami-rich flavor enhances the overall depth of the dish.

Sun-Dried Tomatoes

These oil-packed tomatoes bring a tangy, intense flavor that balances the creamy ricotta filling. The oil from the jar is also used to sauté the shallots and garlic, adding a layer of richness to the sauce.

Frozen Spinach

Spinach adds color, nutrients, and a mild bitterness that pairs perfectly with the creamy ricotta and the sweetness of the sun-dried tomatoes. Be sure to squeeze out any excess liquid to avoid a watery filling.

Whole-Milk Ricotta Cheese

The star of the filling, ricotta cheese brings a creamy and slightly sweet flavor. It’s the perfect base for the spinach, Parmesan, and lemon zest.

Lemon Zest

A touch of lemon zest adds a bright, citrusy note to the filling, which helps balance the richness of the cheese and the cream.

Mozzarella Cheese

Shredded mozzarella is used to top the stuffed shells, creating a bubbly, golden crust that’s irresistible.

Step-by-Step Instructions: How to Bring it All Together

Prepare the Pasta: Begin by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until they are just shy of al dente, about 10 minutes. You don’t want them too soft at this stage since they’ll continue to cook while baking. Once done, drain the shells and place them on a large rimmed baking sheet. Drizzle them with a little olive oil to prevent them from sticking together.
Make the Sun-Dried Tomato Sauce: In a large skillet, heat 2 tablespoons of the oil from the jar of sun-dried tomatoes over medium heat. Add the finely chopped shallots and minced garlic, and sauté for 3 to 5 minutes, until softened and aromatic.Pour in the broth and bring it to a simmer. Let it gently reduce for 5 to 6 minutes, allowing the flavors to meld together. Next, stir in the half-and-half or heavy cream, 1/4 cup of Parmesan, Italian seasoning, salt, pepper, and the sun-dried tomatoes. Simmer for an additional 4 to 5 minutes, letting the sauce thicken slightly.
Prepare the Ricotta Filling: While the sauce is simmering, place the thawed spinach in a clean kitchen towel and squeeze out as much excess moisture as possible. In a large mixing bowl, combine the spinach with the ricotta cheese, remaining Parmesan, lemon zest, salt, and pepper. Mix until everything is well incorporated.
Stuff the Shells: Take each cooked pasta shell and stuff it generously with the ricotta mixture. Be sure to fill them completely but not overstuff, as they need to fit snugly in the baking dish.
Assemble the Dish: Pour half of the sun-dried tomato sauce into a 3-quart baking dish (a 9×13 dish works great). Arrange the stuffed shells in the dish, then pour the remaining sauce over the top. Scatter the shredded mozzarella cheese over everything.
Bake the Stuffed Shells: Cover the baking dish tightly with foil and bake at 375°F for 15 minutes. After that, remove the foil and continue baking for another 15 minutes, or until the cheese is melted and the sauce is bubbling.
Let it Rest: Once out of the oven, let the dish sit for 5 minutes before serving. This allows the flavors to settle and makes the shells easier to serve.

Flavor, Texture, and Aroma: What to Expect

As you dig into a plate of these stuffed shells, you’ll first notice the creamy, rich texture of the ricotta filling, perfectly complemented by the slight bitterness of the spinach. The sun-dried tomatoes offer a burst of concentrated, slightly tangy flavor that contrasts beautifully with the smooth creaminess of the filling. The sauce, while thin before baking, thickens into a luscious, velvety coat that envelops the shells. The mozzarella on top forms a bubbly, golden crust that adds a satisfying melt-in-your-mouth texture. With each bite, the combination of herbs, cheese, and sun-dried tomatoes will create an unforgettable, savory experience.

Tips for Ingredient Substitutions and Variations

Ricotta Cheese: If you’re looking for a lighter alternative to ricotta, you can substitute with cottage cheese, strained Greek yogurt, or mascarpone for a slightly different flavor and texture.
Spinach: Fresh spinach can be used instead of frozen. Be sure to sauté it to release any excess moisture, then chop it finely before mixing it into the ricotta.
Dairy Alternatives: For a dairy-free version, try substituting the cream with coconut cream or almond milk and use a non-dairy cheese blend.
Sun-Dried Tomatoes: If you prefer a milder flavor, you can replace sun-dried tomatoes with roasted red peppers or even fresh tomatoes sautéed with olive oil and herbs.

Serving Suggestions: Make it a Meal

These stuffed shells are a complete meal on their own, but you can serve them with a simple side salad, garlic bread, or roasted vegetables for a more rounded dinner. A crisp green salad with a tangy vinaigrette will help balance out the richness of the dish, while a glass of crisp white wine, like a Sauvignon Blanc, will complement the flavors beautifully.

Conclusion: Why You’ll Love This Dish

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are an indulgent yet approachable dish that combines creamy textures, savory flavors, and just the right amount of tang. Whether you’re cooking for your family or entertaining guests, this recipe is sure to become a favorite. With its make-ahead-friendly nature and versatility, it’s the perfect dish for any occasion. So, roll up your sleeves, grab your ingredients, and get ready to enjoy a meal that’s as comforting as it is delicious!