If you love comfort food that feels a little fancy, then this Creamy Sun-Dried Tomato Stuffed Shells Recipe will become your new go-to. It’s rich, cheesy, and packed with tender chicken and sun-dried tomatoes that bring a wonderful depth of flavor.

This image shows a white oval dish filled with large pasta shells stuffed with a creamy white cheese. The shells are covered in a thick, light orange sauce with flecks of green herbs and small pieces of sun-dried tomatoes scattered around. The sauce has a smooth texture and coats the pasta well. A silver spoon is scooping some of the pasta, creating a small empty space in the dish. The dish is on a white marbled surface with a white cloth showing fringe edges near the dish's corner. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sun-Dried Tomato Stuffed Shells Recipe
Top Tip
How to Serve Creamy Sun-Dried Tomato Stuffed Shells Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sun-Dried Tomato Stuffed Shells Recipe

Why You'll Love This Recipe

I remember the first time I made this creamy baked pasta dish – the whole kitchen smelled divine, and my family literally couldn’t get enough. It’s indulgent without being fussy, and always hits the comfort food spot.

Super Creamy & Savory: The blend of ricotta, mozzarella, parmesan, and a velvety sauce makes every bite luscious and satisfying.
Loaded with Flavor: Sun-dried tomatoes add a tangy, sun-kissed punch that complements the chicken beautifully.
Perfect for Busy Nights: You can prep most of this ahead of time, so dinner comes together with ease.
Family-Friendly Crowd Pleaser: It’s cheesy, comforting, and hearty enough to feed six hungry people.

Ingredients & Why They Work

For this creamy sun-dried tomato stuffed shells recipe, quality ingredients make a big difference. Be sure to pick whole-milk ricotta for that perfect creamy texture, and don’t skip the sun-dried tomatoes—they’re the secret flavor booster.

Flat lay of fresh jumbo shell pasta arranged neatly, a small white ceramic bowl of whole-milk ricotta cheese, a pile of shredded mozzarella cheese, a small white bowl of grated parmesan, chopped sun-dried tomatoes in a white bowl, whole uncracked brown eggs, a small white bowl of unsalted butter cubes, a small white bowl of minced garlic, a small white bowl of all-purpose flour, a small white bowl filled with rich chicken broth, a small white bowl of heavy whipping cream, a small white bowl of ground black pepper, a small white bowl of sea salt, a small white bowl of Italian seasoning, a small white bowl of paprika, fresh bright green basil leaves scattered elegantly, pieces of cooked chopped chicken breast placed naturally, all ingredients balanced symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo shell pasta: The large size is perfect for stuffing and holds onto the filling and sauce beautifully.
Cooked, chopped chicken: Rotisserie chicken is a lifesaver here, adding tender protein with minimal effort.
Whole-milk ricotta cheese: Provides creaminess that balances the richness of the other cheeses and sauce.
Shredded mozzarella cheese: Gives melty, stretchy goodness that every baked pasta dish needs.
Grated parmesan cheese: Brings a sharp, nutty flavor that deepens the dish’s complexity.
Chopped sun-dried tomatoes: Adds a tangy, concentrated tomato flavor that really makes this dish pop.
Italian seasoning: A handy mix of herbs that ties all the flavors together with just the right herbal notes.
Salt and black pepper: Essential for seasoning every component perfectly.
Unsalted butter: Forms the base of the creamy “Marry Me” sauce for richness without overwhelming saltiness.
Minced garlic: Adds a lovely savory aroma and depth to the sauce.
All-purpose flour: Helps thicken the sauce to a luscious consistency.
Chicken broth: Provides a savory foundation for the sauce with excellent flavor.
Heavy whipping cream: Gives the sauce its ultra creamy, silky texture.
Paprika: Adds a subtle smokiness and warm color to the sauce.
Fresh basil (optional): Brightens the dish with an herby freshness as a garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Creamy Sun-Dried Tomato Stuffed Shells Recipe is how easy it is to make it your own. Whether you want to lighten it up, make it vegetarian, or add some extra flavor bumps, there’s plenty of room for personalization.

Vegetarian Variation: I often skip the chicken and add extra mozzarella and ricotta when serving to vegetarian guests. The sun-dried tomatoes give plenty of savory depth, so it never feels like anything is missing.
Spicy Twist: Adding a pinch of red pepper flakes to the Marry Me Sauce brings a lovely warmth that pairs beautifully with the creamy richness. It’s my go-to when I want a little kick!
Seasonal Greens: Stirring in some fresh spinach or kale into the filling mixture adds a nice pop of color and nutrition, plus it complements the sun-dried tomatoes perfectly.
Dairy-Free Option: For those avoiding dairy, swapping in vegan ricotta and cheese alternatives works surprisingly well—just keep an eye on the sauce thickness and adjust with a little extra broth if needed.

Step-by-Step: How I Make Creamy Sun-Dried Tomato Stuffed Shells Recipe

A white scalloped plate holds three large pasta shells filled with a creamy, orange-colored sauce mixed with bits of red, likely sun-dried tomatoes, and herbs. The shells are fully coated in the sauce, which has a smooth and slightly thick texture. Small green basil leaves are scattered on top and around the pasta for garnish. A golden fork rests at the edge of the plate, partially under the pasta. The plate sits on a white marbled surface, with a few green basil leaves also visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Baking Dish

Start by preheating your oven to 375°F. While the oven warms, grab a 3-quart or 9 x 13-inch baking dish and spray it generously with nonstick cooking spray. This little step ensures your stuffed shells won’t stick and makes cleanup a breeze later on.

Step 2: Cook the Jumbo Shell Pasta

Bring a large pot of salted water to a rolling boil. Add your jumbo shell pasta and cook according to the package instructions until al dente. Pro tip: I like to undercook the shells by about 1-2 minutes so they hold their shape perfectly after baking. Once cooked, drain and rinse with cold water to stop the cooking process. Toss the shells with a teaspoon or two of olive or vegetable oil to keep them from sticking together.

Step 3: Whip Up the Delicious Filling

In a large bowl, combine 1½ cups of cooked, chopped chicken (rotisserie chicken works wonderfully here), 1 cup whole-milk ricotta, 1½ cups shredded mozzarella, ½ cup grated parmesan, and ⅓ cup chopped sun-dried tomatoes. Season with ½ teaspoon of Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Mix everything until well combined and creamy. This savory filling is bursting with flavor—perfect for stuffing!

Step 4: Create the Rich Marry Me Sauce

In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Once melted, add 2 teaspoons minced garlic and cook for about 30-60 seconds until fragrant—your kitchen will smell amazing! Stir in 3 tablespoons of all-purpose flour to form a smooth paste and cook for 1-2 minutes to remove the raw flour taste.

Slowly whisk in 2 cups chicken broth, 1 cup heavy whipping cream, and 1 cup grated parmesan cheese until the sauce is smooth and begins to thicken. Then, stir in 1 cup chopped sun-dried tomatoes, 1 teaspoon paprika, 2 teaspoons Italian seasoning, salt, and pepper to taste. Keep whisking and cooking until the sauce thickens to a luscious consistency that will perfectly coat the pasta shells.

Step 5: Assemble Your Comforting Dish

Pour about three-quarters of the creamy sauce into your prepared baking dish, spreading it evenly to create a flavorful base. Take each cooked shell and stuff it with roughly 2 tablespoons of the filling, then arrange the stuffed shells in a single layer on top of the sauce. Finally, spoon the remaining sauce evenly over the shells to ensure every bite is rich and saucy.

Step 6: Bake Until Bubbly and Golden

Bake the assembled dish uncovered in your preheated oven for 25 to 30 minutes. You’ll know it’s ready when the sauce is bubbling happily around the edges, and the tops of the shells start to turn a beautiful golden brown. This is where all the creamy goodness melds together perfectly.

Step 7: Rest, Garnish, and Serve

Once out of the oven, let your creation rest for about 5 minutes. This little pause helps the sauce thicken slightly and makes it easier to serve. If you like, sprinkle fresh basil leaves over the top for a lovely burst of color and herbal freshness. Serve warm and watch your family or guests dive right in!

Top Tip

Making this Creamy Sun-Dried Tomato Stuffed Shells Recipe come together beautifully is all about a few simple tricks that elevate every bite. These tips will help you avoid common pitfalls and ensure the flavors and textures shine.

Perfect Pasta Texture: I like to slightly undercook the jumbo shells by a minute or two while boiling. This prevents them from turning mushy after baking and keeps that lovely tender bite.
Prevent Sticking: Tossing the drained shells with a little olive oil after rinsing is a game changer. It keeps them separate and easy to stuff without tearing.
Email-Worthy Sauce: When making the sauce, whisk continuously as you add liquids to avoid lumps. Plus, letting it thicken patiently makes sure it clings beautifully to the shells.
Don’t Skip the Resting: Letting the baked shells rest for 5 minutes after coming out of the oven gives the sauce time to settle and the flavors to meld perfectly.

How to Serve Creamy Sun-Dried Tomato Stuffed Shells Recipe

A clear glass bowl sits on a white marbled surface, filled with seven distinct layers of ingredients. At the bottom left, there are shredded pale cooked chicken pieces. Above and slightly to the right of the chicken, there is a pile of light yellow shredded cheese. To the right of that is a creamy white cheese spread, smooth and thick. On the top right, there are small pieces of deep red sun-dried tomatoes. In the center, there are small piles of green dried herbs and white salt, each layer standing out clearly. The colors and textures are all visible and separate inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh basil leaves are the classic choice to add a pop of bright herbal freshness and beautiful color on top. I also love a sprinkle of extra grated parmesan right before serving for a cheesy finish. A light drizzle of extra virgin olive oil adds shine and rounds out the richness perfectly.

Side Dishes

Pair this indulgent dish with simple, fresh sides to balance the richness. A crisp green salad with a tangy vinaigrette is one of my favorites—or some roasted or steamed veggies like asparagus, broccoli, or green beans. Garlic bread or a crusty baguette is perfect to mop up any leftover creamy sauce.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in an airtight container in the refrigerator. They’ll keep well for up to 5 days. When you’re ready to enjoy them again, reheat gently either in the microwave in 30-second bursts or baked covered at 350 degrees Fahrenheit for 20–25 minutes.

Freezing

This recipe freezes beautifully. Assemble the entire dish as directed, then cover the baking dish tightly with plastic wrap and a layer of foil to prevent freezer burn. When ready to bake, you can cook it straight from frozen—just expect to add a bit more to the bake time.

Reheating

To reheat frozen or refrigerated stuffed shells, warm them in the oven at 350 degrees Fahrenheit until heated through (about 20–25 minutes for leftovers). Cover the dish with foil while reheating to keep the moisture in. For quicker reheating, the microwave works well—heat in 30-second intervals to avoid overheating.

Frequently Asked Questions:

Can I make this Creamy Sun-Dried Tomato Stuffed Shells Recipe vegetarian?

Absolutely! You can omit the chicken from the filling for a vegetarian version. You might want to add extra sun-dried tomatoes or some sautéed mushrooms or spinach to boost flavor and texture.

What type of sun-dried tomatoes work best for this recipe?

Oil-packed sun-dried tomatoes that have been drained work wonderfully here, as they add both flavor and a touch of richness. Just be sure to drain them well to avoid excess oil in your filling and sauce.

Can I prepare this dish ahead of time?

Yes! You can complete the recipe up to the assembly step and refrigerate the dish for up to 24 hours before baking. Just add 10–15 minutes to the baking time since it will be going in chilled.

How can I avoid the shells sticking together?

After cooking and draining the jumbo shells, rinse them with cold water and toss gently with a teaspoon or two of olive oil. This simple step ensures they stay separate and easy to stuff without tearing.

Final Thoughts

This Creamy Sun-Dried Tomato Stuffed Shells Recipe has quickly become one of my favorite comfort meals. There’s just something so soothing about a warm, cheesy pasta stuffed with tender chicken and sun-dried tomatoes, all enveloped in that luscious Marry Me sauce. Whether it’s a weeknight dinner or a special occasion, it’s one of those dishes that feels like a hug on a plate. I hope you enjoy making it just as much as I do—and that it brings a cozy, delicious moment to your table too!