Creamy Ricotta Sun Dried Shells

The shells are soft and tender, and the creamy ricotta melts together with the rich sun-dried tomato flavor. Every bite feels cozy and a little fancy.

I first made these shells for a quiet dinner at home, and it felt like restaurant food without the fuss. The tang from the tomatoes with the smooth cheese made it an instant favorite.

If you want a simple dish that tastes rich, creamy, and full of comfort, these creamy ricotta sun dried shells are perfect. Let me show you how to make them.

Why You’ll Love This Recipe

• Family Favorite: As one home cook shared, “This is now our go-to Sunday dinner!”
• Creamy and Satisfying: The rich ricotta filling combined with tangy sun-dried tomatoes creates the perfect flavor balance.
• Easy to Make: Ready in about an hour with simple steps anyone can follow.
• Make-Ahead Friendly: Assemble ahead and bake when ready to serve.
• Great for Feeding a Crowd: Perfect for family dinners, potlucks, and special occasions.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: About an hour

Servings: This recipe makes 6-8 servings—perfect for a family dinner. Need more? Double the recipe and use a larger baking dish.

Difficulty: Easy enough for beginners but impressive enough for dinner guests.

Required Kitchen Tools

• Large pot for cooking pasta
• Large mixing bowl
• 9×13 inch baking dish
• Colander for draining pasta
• Measuring cups and spoons
• Aluminum foil

Ingredients for Creamy Ricotta Sun Dried Shells

These stuffed shells combine simple ingredients that work together to create amazing flavor and texture.

The creamy ricotta filling gets extra richness from mozzarella and Parmesan, while sun-dried tomatoes add a burst of concentrated tomato flavor. Here’s everything you’ll need to bring this comforting dish together:

For the Shells:

• Pasta Shells: Large shells work best for stuffing and holding the creamy filling
• Ricotta Cheese: Use whole milk ricotta for the creamiest texture
• Mozzarella Cheese: Shredded mozzarella adds stretch and melty goodness
• Parmesan Cheese: Freshly grated gives the best flavor and texture

For Extra Flavor:

• Sun-Dried Tomatoes: Chopped for bursts of intense tomato taste
• Egg: Helps bind the filling together
• Marinara Sauce: A good quality sauce makes all the difference
• Seasonings: Garlic powder, Italian seasoning, salt, black pepper, and fresh basil

Variations for Creamy Ricotta Sun Dried Shells

• Add Spinach: Mix in chopped cooked spinach for extra nutrition and color.
• Use Fresh Garlic: Swap garlic powder for minced fresh garlic for stronger flavor.
• Try Different Cheeses: Add some Romano or Asiago cheese to the filling mix.
• Add Protein: Include cooked ground Italian sausage or chicken for heartier shells.
• Make it Herby: Use fresh basil, oregano, and parsley instead of dried herbs.

How to Make Creamy Ricotta Sun Dried Shells Step-by-Step Instructions

1. Prepare the Pasta

Cook the large pasta shells in a big pot of salted boiling water until they are just tender but still firm. Drain carefully and let them cool so you can handle them easily.

2. Make the Ricotta Filling

In a large bowl, mix together ricotta cheese, half of the mozzarella, Parmesan cheese, chopped sun-dried tomatoes, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until everything is well combined and creamy.

3. Prepare the Baking Dish

Spread a thin layer of marinara sauce on the bottom of your baking dish. This prevents sticking and adds extra flavor.

4. Stuff the Shells

Using a spoon or your hands, carefully fill each cooked shell with the ricotta mixture. Place the filled shells in the prepared baking dish, seam side up.

5. Add Sauce and Cheese

Pour the remaining marinara sauce over the stuffed shells. Sprinkle the rest of the mozzarella cheese on top for that perfect golden, bubbly finish.

6. Bake to Perfection

Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and lightly golden.

How to Serve Creamy Ricotta Sun Dried Shells

These comforting shells pair beautifully with many sides:

• With Garlic Bread: Serve alongside crusty garlic bread for dipping in the sauce.
• Fresh Salad: Add a simple green salad with Italian dressing to balance the richness.
• Roasted Vegetables: Try roasted zucchini, bell peppers, or broccoli on the side.
• Wine Pairing: A light red wine or crisp white wine complements the flavors perfectly.
• Garnish: Top with fresh chopped basil and extra Parmesan cheese before serving.

Storing Creamy Ricotta Sun Dried Shells

• Make-Ahead: Assemble the shells up to one day ahead, cover, and refrigerate. Add 10 extra minutes to baking time if cooking from cold.
• Leftovers: Store covered in the refrigerator for 3-4 days. Reheat in the oven at 350°F until heated through.
• Freezing: Freeze assembled shells before baking for up to 3 months. Thaw overnight before baking.

Tips and Tricks for Success

• Don’t Overcook the Shells: Cook pasta just until tender so they don’t fall apart when stuffing.
• Drain Well: Let shells cool and drain completely to prevent watery filling.
• Use Good Ricotta: Choose whole milk ricotta for the creamiest, richest filling.
• Mix Gently: Don’t overmix the filling to keep it light and fluffy.
• Cover While Baking: This prevents the cheese from browning too quickly.
• Let Rest: Allow the dish to sit for 5 minutes after baking so the filling sets up nicely.

Nutrition

Nutritional values are approximate and may vary based on specific ingredients used.