Description
Bring gourmet comfort food to your table with these Creamy Sun-Dried Tomato and Ricotta Stuffed Shells. Jumbo pasta shells are packed with a luxurious filling of ricotta cheese, tender spinach, and vibrant sun-dried tomatoes, then blanketed in savory marinara and gooey mozzarella. Whether you’re after a quick dinner, impressive comfort food idea, or a hearty vegetarian dish, this recipe checks every box. It’s perfect for meal prep, gatherings, or when you’re simply craving an easy recipe that feels indulgent yet approachable. From easy dinner ideas to cozy food inspiration, this dish delivers flavor and ease in every bite.
Ingredients
20 jumbo pasta shells
1 1/2 cups whole milk ricotta cheese
1 cup finely chopped spinach
1/2 cup grated Parmesan cheese
1/2 cup chopped sun-dried tomatoes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
2 tablespoons mascarpone or cream cheese (optional)
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
Fresh parsley or basil for garnish (optional)
Instructions
1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 9 minutes. Drain and lay shells out on a baking sheet to cool.
2. In a mixing bowl, combine ricotta, spinach, Parmesan, sun-dried tomatoes, garlic powder, onion powder, salt, pepper, and optional mascarpone. Mix until smooth and evenly combined.
3. Spoon or pipe 1 to 1.5 tablespoons of filling into each pasta shell.
4. Preheat oven to 375°F. Spread 1 cup of marinara in the bottom of a 9×13-inch baking dish. Arrange stuffed shells in a single layer, then spoon remaining sauce over them.
5. Sprinkle mozzarella evenly over shells. Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until golden and bubbly.
6. Let rest for 5 minutes before garnishing with fresh parsley or basil. Serve warm.
Notes
Make ahead: Assemble the shells up to a day in advance and refrigerate. Add extra baking time if cold.
Freezer-friendly: Freeze assembled unbaked shells for up to 2 months. Thaw overnight before baking.
Flavor boost: A pinch of red pepper flakes or a handful of fresh basil can elevate the taste even more.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 dish
- Calories: 420
- Sugar: 5g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
Keywords: stuffed shells, ricotta stuffed shells, easy dinner, vegetarian pasta, baked pasta