Ricotta Sun-Dried Shells (Printable Recipe)
Jumbo pasta shells loaded up with sun-dried tomatoes and creamy ricotta, baked with melty cheese and a bold tomato sauce.
# Ingredients You'll Need:
→ Pasta
01 -
20–24 jumbo pasta shells
→ Filling
02 -
375 g ricotta cheese
03 -
60 g shredded mozzarella cheese
04 -
50 g grated Parmesan cheese
05 -
70 g sun-dried tomatoes, chopped, packed in oil and drained
06 -
2 garlic cloves, minced
07 -
1 large egg
08 -
2 teaspoons Italian seasoning
09 -
1/4 teaspoon red pepper flakes, optional
10 -
Salt and freshly ground black pepper, to taste
→ Sauce and Topping
11 -
720 ml marinara sauce
12 -
120 ml heavy cream or half-and-half
13 -
60 g shredded mozzarella cheese, for topping
14 -
Fresh basil leaves, for garnish, optional
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente according to package directions. Drain well and set aside to cool slightly.
02 -
In a large mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes if using, salt, and black pepper. Mix until thoroughly blended.
03 -
In a medium saucepan over low heat, warm the marinara sauce. Stir in heavy cream or half-and-half for a creamy consistency. Spread 240 ml of the sauce evenly in the base of a 22 x 33 cm baking dish.
04 -
Using a spoon or piping bag, fill each cooked pasta shell with the ricotta mixture. Arrange the shells in a single layer in the prepared baking dish.
05 -
Pour the remaining marinara sauce over the stuffed shells so each is coated. Sprinkle with 60 g shredded mozzarella cheese.
06 -
Preheat oven to 190°C. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, then bake for an additional 10–15 minutes until the cheese is golden and bubbling.
07 -
Let the stuffed shells rest for 5 minutes after baking. Garnish with fresh basil leaves if desired before serving.
# Extra Tips:
01 -
Allow pasta shells to cool slightly before filling to prevent tearing.
02 -
For best texture, avoid overcooking the pasta—al dente holds up better during baking.
03 -
Sun-dried tomatoes packed in oil deliver extra richness and flavor to the filling.