Name: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mediterranean
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

This Mediterranean-inspired pasta dish features jumbo shells filled with a rich blend of ricotta and spinach, topped with a creamy sun-dried tomato sauce. It is a hearty and impressive meal that works well for dinner parties or prepared-ahead weekday meals.

List of ingredients

23 to 26 jumbo pasta shells – cooked just shy of al dente.
1/2 cup finely chopped shallots – provides a mild onion base.
4 garlic cloves, minced – adds aromatic depth.
1 tsp. Italian seasoning – a blend of dried Mediterranean herbs.
3/4 tsp. kosher salt, divided – used for seasoning sauce and filling.
3/4 tsp. cracked black pepper, divided – used for seasoning sauce and filling.
1 cup chicken or vegetable broth – adds savory liquid to the sauce.
1 1/2 cups half-and-half or heavy cream – creates a rich, creamy texture.
1/2 cup grated Parmesan cheese, divided – used for the sauce and the filling.
3/4 cup slivered oil-packed sun-dried tomatoes – the primary flavor component.
2 tablespoons oil from the sun-dried tomato jar – used for sautéing aromatics.
1 (16-oz.) bag frozen spinach, thawed – adds color and nutrition.
2 cups (16-oz.) whole-milk ricotta cheese – the base of the creamy filling.
1 tsp. lemon zest (or the zest of 1 whole lemon) – adds a bright, citrusy note.
3/4 cup shredded mozzarella cheese – used for a melty topping.

step-by-step instructions

Prepare the Pasta: Heat the oven to 375°F. Boil a large pot of salted water and cook the jumbo shells until they are just shy of al dente, about 10 minutes. Drain them and place them on a large rimmed baking sheet, drizzling with a little olive oil to prevent sticking.
Sauté Aromatics: Heat 2 tablespoons of the oil from the sun-dried tomato jar in a large skillet over medium heat. Add the chopped shallots and minced garlic, cooking for 3 to 5 minutes until they are soft.
Simmer the Sauce: Stir in the broth, half-and-half or heavy cream, 1/4 cup of Parmesan, Italian seasoning, sun-dried tomatoes, 1/2 tsp. salt, and 1/2 tsp. black pepper. Increase the heat to bring the mixture to a simmer, then cook gently for 7 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
Create the Filling: Place the thawed spinach in a clean kitchen towel and squeeze firmly over the sink to remove all excess liquid. In a large mixing bowl, combine the squeezed spinach, ricotta cheese, the remaining 1/4 cup of Parmesan, lemon zest, 1/4 tsp. salt, and 1/4 tsp. black pepper; mix well.
Stuff the Shells: Spoon the ricotta and spinach mixture evenly into each of the cooked pasta shells.
Assemble the Dish: Pour half of the sun-dried tomato sauce into a 3-quart baking dish, such as a 9×13 pan. Arrange the stuffed shells on top of the sauce, then spoon the remaining sauce over them and scatter the mozzarella cheese on top.
Bake and Serve: Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes until the cheese is melted and the sauce is bubbling. Let the dish sit for 5 minutes before serving.

Pro Tips for Perfect Stuffed Shells

Avoid Overcooking the Pasta

Cook the shells until they are slightly firm to the touch. Since they continue to cook in the sauce during the baking process, overboiling them initially will lead to a mushy texture.

Prevent Shells from Sticking

Once drained, transfer shells to a baking sheet and apply a light coating of olive oil. This prevents the pasta from clumping together, making them much easier to stuff without tearing.

Use Whole Milk Ricotta

Opt for full-fat, whole-milk ricotta rather than low-fat versions. The higher fat content provides a richer flavor and a smoother, creamier consistency inside the shells.

Grate Your Own Mozzarella

Avoid pre-shredded cheese bags which contain anti-caking agents like potato starch. Freshly grated mozzarella melts more evenly and provides a better stretch and flavor.

Ingredient Substitutions and Customizations

Alternative Cream Options

If you do not have half-and-half, you can use heavy cream for a thicker sauce or a mixture of whole milk and a bit of butter. Heavy cream will result in a more indulgent, restaurant-style consistency.

Fresh Herb Variations

While Italian seasoning is used, adding fresh chopped parsley or basil as a garnish provides a burst of freshness. Stirring fresh basil directly into the ricotta mixture also enhances the flavor profile.

Vegetable Broth Alternatives

If you lack chicken or vegetable broth, you can use a mild mushroom broth for a deeper earthy taste. In a pinch, water with a pinch of extra salt can work, though it lacks the savory depth of broth.

Using Different Pasta Shapes

If jumbo shells are unavailable, you can use manicotti tubes or large rigatoni. Ensure the pasta size is sufficient to hold the ricotta filling without leaking excessively.

Flavor Variation Ideas

Incorporating Roasted Red Peppers

Add 1/2 cup of diced roasted red peppers to the sauce for an extra layer of sweetness. These pair exceptionally well with the tanginess of the sun-dried tomatoes.

Adding Artichoke Hearts

Finely chop marinated artichoke hearts and mix them into the ricotta filling. This adds a Mediterranean tang and a slightly different texture to the interior of the shells.

Integrating Sautéed Mushrooms

Sauté thinly sliced mushrooms with the shallots and garlic before adding the liquids. This introduces an umami depth that complements the creamy cheese and tomato flavors.

Substituting Feta Cheese

Replace a portion of the ricotta with crumbled feta cheese for a saltier, tangier filling. This version leans more heavily toward a Greek-style flavor palette.

Best Side Dish Pairings

Fresh Arugula Salad

A peppery arugula salad with a light lemon vinaigrette cuts through the richness of the creamy sauce. The acidity helps cleanse the palate between bites of cheesy pasta.

Garlic Roasted Broccoli

Roast broccoli florets with garlic and olive oil until the edges are charred. This adds a necessary crunch and a healthy vegetable component to the meal.

Balsamic Glazed Brussels Sprouts

Sautéed Brussels sprouts with a balsamic glaze provide a sweet and acidic contrast. The dark glaze balances the creamy half-and-half base of the pasta sauce.

Crusty Italian Bread

Serve with toasted ciabatta or a warm baguette. This allows you to scoop up any remaining sun-dried tomato sauce from the baking dish.

Storage and Reheating Guidelines

Refrigeration Duration

Store leftover shells in an airtight container in the refrigerator for up to 5 days. Ensure the container is sealed tightly to prevent the pasta from drying out.

Oven Reheating Method

Place the leftovers in an oven-safe dish and cover tightly with foil. Bake at 350°F until the shells are heated through to maintain the original texture of the cheese.

Quick Microwave Reheating

For individual portions, microwave the shells on medium power for 1-2 minutes. Adding a teaspoon of water or milk before heating helps keep the sauce from becoming too thick.

Freezer-Friendly Instructions

Freezing Assembled Shells

Assemble the dish completely, then cover it with plastic wrap followed by a layer of heavy-duty foil. This double insulation prevents freezer burn and locks in moisture for up to 3 months.

Baking Directly from Frozen

Remove the plastic wrap but keep the foil on. Add an extra 30 minutes to the initial covered baking time before removing the foil to brown the cheese.

Baking from Thawed Shells

Thaw the dish in the refrigerator overnight before baking. Increase the covered baking time by 10 minutes to ensure the center of the shells is hot.

Make-Ahead Strategy

Preparing Pasta in Advance

Boil the shells up to one day before you plan to assemble the meal. Store them in an airtight container with a drizzle of olive oil to keep them separated.

Assembling the Dish Early

You can assemble the entire dish, including the sauce and cheese, and refrigerate it for 24 hours. Remove the dish from the fridge one hour before baking to take the chill off.

Pre-making the Sauce

Prepare the sun-dried tomato sauce a day ahead and store it in the fridge. Simply reheat the sauce slightly or pour it cold into the baking dish before adding the shells.

Troubleshooting Common Issues

Fixing a Thin Sauce

If the sauce seems too liquid after simmering, let it cook for an additional 5 minutes without a lid. The sauce will also continue to thicken as it bakes in the oven.

Preventing Watery Filling

The most common cause of watery shells is excess moisture in the spinach. Use a clean kitchen towel and squeeze the thawed spinach until no more liquid escapes.

Stopping Cheese from Burning

If the mozzarella browns too quickly before the pasta is hot, keep the foil on for longer. You can also lower the oven temperature by 25°F and increase the baking time.

Frequently Asked Questions

Can I use low-fat ricotta?

Yes, you can use low-fat ricotta, but the filling will be less creamy and may have a slightly grainier texture. To compensate, you can stir in a tablespoon of cream or Greek yogurt.

How do I stop shells from breaking?

Avoid overcooking the shells during the boiling phase. When they are too soft, they become fragile and are more likely to tear while you are stuffing them.

Can I add meat to this recipe?

You can add cooked ground beef, Italian sausage (without pork), or diced grilled chicken. Stir the meat into the sauce before pouring it into the baking dish.

Is it possible to make this gluten-free?

Yes, substitute the jumbo shells with a gluten-free pasta alternative. Follow the package instructions for boiling, but be extra careful not to overcook them, as gluten-free pasta can turn mushy quickly.

What if I cannot find shallots?

Finely diced red onion or yellow onion is a suitable replacement. Shallots are milder, so if using a stronger onion, you may want to reduce the quantity slightly.