Name: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 23–26 jumbo pasta shells; 1/2 cup finely chopped shallots; 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; 2 tbsp oil from sun-dried tomato jar; 1 (16 oz) bag frozen spinach, thawed and squeezed dry; 2 cups whole-milk ricotta cheese; 1 tsp lemon zest (or zest of 1 lemon); 3/4 cup shredded mozzarella cheese

Why You’ll Love This Recipe

I like this recipe because it’s hearty and flavorful without being too heavy. The sun-dried tomatoes add a tangy sweetness, the ricotta filling makes the shells creamy, and the spinach adds freshness and balance. I also love that it’s a great make-ahead dish—I can assemble it earlier in the day and bake it just before serving.

Ingredients

23 to 26 jumbo pasta shells
1/2 cup finely chopped shallots
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 (or the zest of 1 whole lemon)
3/4 cup shredded mozzarella cheese

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by cooking the pasta shells in salted boiling water until al dente, then drain and set them aside to cool slightly.
In a skillet, I heat 2 tablespoons of oil from the sun-dried tomato jar. I sauté the shallots until softened, then add garlic, Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
I pour in the chicken or vegetable broth, half-and-half, and half of the Parmesan cheese, letting it simmer until slightly thickened. I stir in the slivered sun-dried tomatoes, then set the sauce aside.
For the filling, I squeeze out any excess moisture from the thawed spinach. I mix it with ricotta cheese, lemon zest, the remaining Parmesan, mozzarella, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well combined.
I spoon the ricotta mixture into each pasta shell and arrange them in a baking dish.
I pour the creamy sun-dried tomato sauce over the shells.
I cover the dish with foil and bake at 375°F for 25 minutes. I uncover and bake for another 10 minutes until bubbly and golden.
I let it cool slightly before serving.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 25 minutes to prepare and about 35 minutes to bake, so I can have it ready in around 1 hour.

Variations

Sometimes I add cooked chicken or Italian sausage to the filling for extra protein. I also like swapping spinach for kale when I want a different flavor. If I want it extra cheesy, I sprinkle more mozzarella on top before baking. For a lighter version, I use milk instead of cream, though the sauce won’t be as rich.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I cover the dish with foil and bake at 350°F until warmed through, or I microwave individual portions. This dish also freezes well—I assemble the stuffed shells without baking, freeze them, then bake straight from frozen with a few extra minutes of cook time.

FAQs

Can I make this dish ahead of time?

Yes, I assemble the shells earlier in the day and refrigerate until ready to bake.

Can I freeze stuffed shells?

Yes, I freeze them before baking and cook them directly from frozen when needed.

Can I use fresh spinach instead of frozen?

Yes, I sauté fresh spinach until wilted, then chop and drain it before mixing into the filling.

Do I have to use half-and-half or cream?

No, I can use whole milk for a lighter sauce, though it won’t be as creamy.

What type of sun-dried tomatoes work best?

I prefer oil-packed because they’re softer and more flavorful, plus the oil adds richness to the sauce.

Can I substitute cottage cheese for ricotta?

Yes, I sometimes use cottage cheese for a lighter filling, though the texture is different.

How do I keep the shells from tearing?

I cook them just until al dente and handle them gently when stuffing.

Can I make this gluten-free?

Yes, I use gluten-free jumbo shells and ensure all other ingredients are gluten-free.

What side dishes go well with stuffed shells?

I like serving them with garlic bread and a crisp green salad.

Conclusion

I love making Creamy Sun-Dried Tomato and Ricotta Stuffed Shells because it’s rich, flavorful, and always satisfying. The creamy ricotta filling, tangy sun-dried tomato sauce, and tender pasta shells come together beautifully, making it a comforting dish that’s perfect for family dinners or entertaining.