Name: Creamy Sun-Dried Tomato Stuffed Shells Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 (12-ounce) box jumbo shell pasta (about 24 shells); 1 ½ cups cooked, chopped chicken (rotisserie chicken recommended); 1 cup whole-milk ricotta cheese; 1 ½ cups shredded mozzarella cheese; ½ cup grated parmesan cheese; ⅓ cup chopped sun-dried tomatoes, drained; ½ teaspoon Italian seasoning; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 3 tablespoons unsalted butter; 2 teaspoons minced garlic; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup heavy whipping cream; 1 cup grated parmesan cheese; 1 cup chopped sun-dried tomatoes, drained; 1 teaspoon paprika; 2 teaspoons Italian seasoning; Salt, to taste; Ground black pepper, to taste; Fresh basil (optional garnish)

If you’re craving something comforting yet a bit fancy, I’m so excited to share this Creamy Sun-Dried Tomato Stuffed Shells Recipe with you. It’s packed with cheesy chicken-filled jumbo shells baked in a rich, savory sauce that will warm your soul.

The image shows a white oval dish filled with creamy stuffed pasta shells covered in an orange-colored sauce mixed with herbs and small bits of red sun-dried tomatoes. The pasta shells are large, ribbed, and filled with a white cheese mixture. The sauce is smooth with a slightly thick texture and is spread evenly around and on top of the pasta shells. Green fresh herbs are sprinkled throughout the dish, adding small pops of color. A silver spoon with a floral pattern handle is partially submerged in the sauce on the right side. The dish is set on a white marbled surface with part of a fringed cloth visible at the edge. Photo 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 absolutely adore whipping up this Marry Me Stuffed Shells recipe whenever I want a hearty meal that feels like a warm hug. Plus, it’s easier than it looks—perfect for weekend dinners or impressing friends without the fuss.

Loaded with flavor: The sun-dried tomatoes and cheesy chicken filling create a perfect balance of tangy and creamy.
Comfort food classic: Think cheesy baked shells smothered in that luscious Marry Me sauce—ultimate Italian-American goodness.
Make ahead friendly: You can prep this dish a day in advance, saving you time on busy days.
Feeds a crowd: This recipe yields 6 servings, ideal for family dinners or potlucks.

Ingredients & Why They Work

Sticking to quality ingredients really makes a difference here. Grab jumbo pasta shells that hold the filling well, and don’t skip the sun-dried tomatoes—they’re the star of the creamy sauce. Rotisserie chicken is my go-to—it saves so much time while adding great flavor.

Flat lay of a small pile of uncooked jumbo pasta shells, a small white bowl of whole-milk ricotta cheese, a small white bowl of shredded mozzarella, a small white bowl of grated parmesan cheese, a small white bowl of chopped sun-dried tomatoes, a small white bowl of Italian seasoning herbs, three whole uncracked brown eggs, a small white bowl of unsalted butter cubes, a small white bowl of minced garlic cloves, a small white bowl of all-purpose flour, a small white bowl of chicken broth, a small white bowl of heavy whipping cream, a small white bowl of paprika powder, a small cluster of fresh green basil leaves, and a small pile of cooked chopped chicken breast, all arranged symmetrically and naturally 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: Big, sturdy shells are perfect for holding all that cheesy filling without falling apart.
Cooked chicken: Rotisserie chicken works wonderfully for easy prep and juicy, tender bites.
Ricotta cheese: Adds lovely creaminess and a smooth texture to the filling.
Mozzarella cheese: Melts beautifully and gives that irresistible gooey stretch.
Parmesan cheese: Sharp and nutty, it’s a must for that classic Italian flavor punch.
Sun-dried tomatoes: Intensely flavored, they elevate both the filling and the sauce.
Italian seasoning: A blend of herbs that brings everything together for that authentic taste.
Salt & black pepper: Essential seasonings to enhance all the flavors.
Unsalted butter: For making the rich and velvety Marry Me sauce base.
Minced garlic: Adds aromatic depth and a touch of warmth to the sauce.
All-purpose flour: Used to thicken the sauce, giving it a luscious texture.
Chicken broth: Brings savory flavor and thins the sauce to just the right consistency.
Heavy whipping cream: Provides richness and silky smoothness to the sauce.
Paprika: Offers a subtle smoky hint and beautiful color.
Fresh basil (optional): A lovely fresh garnish that brightens the dish before serving.

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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 just how adaptable it is! Whether you want to lighten it up, boost the veggies, or make it vegetarian, there’s a way to make it truly your own.

Vegetarian Variation: I love swapping the chicken for sautéed mushrooms and spinach to keep that hearty texture without meat. It’s surprisingly satisfying and adds a fresh earthiness that pairs beautifully with the creamy sauce.
Extra Veggie Boost: Sometimes I toss in finely chopped zucchini or bell peppers into the filling. It adds a welcome pop of color and nutrients – plus, it’s a sneaky way to get the kids to eat more veggies!
Dairy-Free Option: Use a dairy-free ricotta alternative and skip the heavy cream for canned coconut milk in the sauce with a pinch of nutritional yeast. It’s a slightly different flavor but still delivers that creamy comfort we all crave.
Spice It Up: Feeling bold? Add a dash of crushed red pepper flakes to the sauce or filling for a subtle kick that balances the rich creaminess perfectly.

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

A white scalloped plate holds three large pasta shells filled with creamy cheese inside. The shells are covered in a thick orange sauce with specks of herbs and small bits of red, giving it a rich texture. Green basil leaves are scattered on top and around the pasta. A gold fork rests on the right side of the plate touching the shells. The plate sits on a white marbled surface with a white cloth that has thin orange stripes in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Space

Start by preheating your oven to 375°F. Grab a 3-quart baking dish—or a 9x13-inch will work—and give it a good spray with nonstick cooking spray. This simple step saves you a lot of clean-up later and ensures those stuffed shells don’t stick or break apart after baking.

Step 2: Cook the Jumbo Shells Just Right

Bring a large pot of salted water to a rolling boil—seasoning the pasta water is key to building flavor from the start. Cook your jumbo shells according to the box directions for al dente, or better yet, cook them just a couple of minutes less than suggested to avoid mushiness later. Once they’re perfectly tender yet firm, drain them and rinse under cold water to stop cooking instantly. Toss with a teaspoon or two of olive oil to keep them from clumping together. This little trick makes stuffing so much easier!

Step 3: Whip Up the Luscious Filling

In a large bowl, combine your cooked chopped chicken, creamy ricotta, shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Mix everything thoroughly until well combined—the filling should be rich and cheesy, with tender bits of chicken and that delicious tang from the sun-dried tomatoes. Set this aside while you prepare the luscious sauce.

Step 4: Create the Creamy Sun-Dried Tomato Sauce

In a large skillet over medium heat, melt butter and sauté minced garlic until fragrant—that sweet garlic fragrance signals you’re on the right track. Stir in flour and cook for 1-2 minutes to form a smooth paste, which will help thicken your sauce beautifully. Gradually whisk in chicken broth, heavy cream, and parmesan cheese—the mixture will start thickening as it comes together. Fold in chopped sun-dried tomatoes, paprika, Italian seasoning, plus salt and pepper to taste. Keep whisking for a few more minutes until the sauce reaches a rich, creamy consistency that’s begging to be poured over your shells.

Step 5: Assemble Your Dreamy Dish

Pour about three-quarters of the sauce into the bottom of your prepared baking dish. Now, take each jumbo shell and stuff it with roughly 2 tablespoons of that delectable filling, then arrange the stuffed shells evenly on top of the sauce. Once all are nestled in, spoon the remaining sauce generously over the shells, making sure every bite will be coated in that creamy goodness.

Step 6: Bake Until Bubbly and Golden

Bake your assembled shells uncovered in the preheated oven for 25 to 30 minutes. You'll know it’s ready when the sauce is bubbling around the edges and the tops of the shells start to turn a light golden brown. The aroma will fill the kitchen with cozy Italian-American comfort—almost impossible to resist!

Step 7: Rest, Garnish, and Serve

Once out of the oven, let your dish rest for about 5 minutes. This little waiting period helps the sauce settle and makes serving cleaner and easier. For a fresh, vibrant finish, sprinkle some chopped fresh basil on top—optional but highly recommended. Warm and comforting, these creamy sun-dried tomato stuffed shells are now ready to be enjoyed with your favorite side or a simple green salad.

Top Tip

Mastering the Creamy Sun-Dried Tomato Stuffed Shells Recipe is all about a few simple details that ensure your dish turns out perfectly creamy, cheesy, and bursting with flavor every time. These handy tips come from lots of kitchen experiments and happy mealtime moments.

Don’t Overcook the Pasta: Undercook jumbo shells by a couple of minutes during boiling. This keeps them from turning mushy after baking, so your shells stay tender yet hold their shape beautifully.
Oil the Shells: Tossing cooked shells gently with olive oil right after draining is a small trick I swear by. It prevents them from clumping together and makes stuffing so much easier.
Whisk Sauce Slowly: When making the creamy sun-dried tomato sauce, add the liquids gradually while whisking constantly. This prevents lumps and gives you that silky smooth finish that makes this dish truly indulgent.
Rest Before Serving: Let the shells rest for about 5 minutes after baking. It allows the sauce to settle and thicken slightly, making every bite extra luscious and easy to serve.

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 arranged side by side. At the top right, there is a bright red pile of chopped sun-dried tomatoes with a slightly wrinkled texture. Next to it, on the right middle, is a large scoop of smooth, white ricotta cheese. Below that is a small pile of shredded white cooked chicken pieces. To the left of the chicken, there is a mound of dry green dried herbs and a small pinch of white salt on top. Above these herbs sits a small pile of finely shredded pale yellow Parmesan cheese. Next to the Parmesan, at the top left, is shredded white mozzarella cheese with a soft texture. All these layers are clearly separated and neatly placed in the bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh basil leaves sprinkled on top bring a lovely pop of color and a hint of herbal brightness that complements the rich, creamy sauce perfectly. You can also add a sprinkle of extra parmesan or a dash of red pepper flakes for a subtle kick and texture contrast.

Side Dishes

Pair these creamy stuffed shells with a crisp green salad tossed in a light vinaigrette to balance the richness. Garlic bread or a warm baguette is a classic choice to scoop up any leftover sauce, and roasted or steamed seasonal veggies like asparagus or green beans make the meal complete without overpowering flavors.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to 5 days. This allows you to enjoy the cozy flavors of your Creamy Sun-Dried Tomato Stuffed Shells Recipe again without any quality loss.

Freezing

If you want to prep ahead, you can fully assemble the dish, then cover it tightly with plastic wrap and foil before popping it into the freezer. When it’s time to enjoy, bake it right from frozen—just add a little extra time to ensure it heats evenly.

Reheating

Reheat leftovers gently in the microwave in 30-second bursts, stirring in between to warm evenly. Alternatively, bake at 350°F for 20–25 minutes until heated through, which helps maintain that delicious baked texture and keeps the sauce nice and creamy.

Frequently Asked Questions:

Can I make this recipe vegetarian?

Absolutely! Simply skip the chicken in the filling and use vegetable broth instead of chicken broth for the sauce. The cheeses and sun-dried tomatoes provide plenty of rich, satisfying flavor on their own.

How far in advance can I prepare this dish?

You can prepare the recipe through the assembly step up to 24 hours ahead and keep it refrigerated. When baking from chilled, just add 10 to 15 extra minutes to the baking time to ensure it’s heated through.

Do I need to thaw frozen stuffed shells before baking?

No need to thaw. You can bake the assembled dish straight from the freezer, but add extra time to the baking—usually 10 to 15 minutes more—to ensure it heats evenly without drying out.

Can I substitute cheeses in the filling?

Yes, though the combination of ricotta, mozzarella, and parmesan works perfectly for this recipe’s creamy texture and flavor. If needed, feel free to swap mozzarella with provolone or fontina for a different twist.

Final Thoughts

This Creamy Sun-Dried Tomato Stuffed Shells Recipe is one of those heartwarming dishes that feels like a big hug on a plate. Whether you’re cooking for family, friends, or just treating yourself, it’s an easy way to bring restaurant-worthy comfort food into your home. I hope these tips and serving ideas make your next meal extra special—and as always, enjoy every cozy, cheesy bite!