If you love cozy, cheesy dinners that feel like a warm hug, you’re going to adore this Creamy Sun-Dried Tomato Stuffed Shells Recipe. It’s packed with tender chicken, rich cheeses, and that bold sun-dried tomato flavor that takes it to the next level.

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

Honestly, this Creamy Marry Me Stuffed Shells recipe has quickly become a staple in my kitchen. It’s the perfect blend of convenience, comfort, and wow-factor flavor that gets everyone asking for seconds.

Effortless Weeknight Favorite: Using rotisserie chicken keeps prep quick without skimping on taste.
Rich and Creamy Sauce: The homemade Marry Me sauce is decadent but so easy to whip up.
Sun-Dried Tomato Magic: Those sweet, tangy bites add a beautiful depth you won’t find in ordinary stuffed shells.
Make-Ahead Friendly: Prep in advance to save time on busy nights or entertain with confidence.

Ingredients & Why They Work

Before you dive in, a quick note on ingredients. I always recommend using whole-milk ricotta for that creamy texture, and grabbing a rotisserie chicken—trust me, it makes things so much easier. Don’t forget to pick up quality sun-dried tomatoes; their flavor really shines through in this dish.

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 enough to stuff generously, and holds the filling perfectly.
Cooked Chicken: Rotisserie chicken adds great flavor and saves you cooking time.
Ricotta Cheese: Adds creaminess and a mild tang that balances the savory elements.
Mozzarella Cheese: For melty, gooey goodness that pulls apart beautifully.
Parmesan Cheese: Brings a sharp, nutty depth to both filling and sauce.
Sun-Dried Tomatoes: These little flavor bombs add sweet, tangy richness.
Italian Seasoning: A classic herb blend that ties everything together.
Salt & Pepper: Essential for seasoning to make every bite pop.
Unsalted Butter: Creates a silky base for the sauce.
Minced Garlic: Adds fragrant warmth and a touch of bite.
All-Purpose Flour: To thicken the sauce with a smooth consistency.
Chicken Broth: Adds savory depth to the creamy sauce.
Heavy Whipping Cream: The key to that rich, luscious mouthfeel.
Paprika: Offers subtle smokiness and color.
Fresh Basil: Optional, but a wonderful fresh, herbal finish.

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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

The wonderful thing about this Creamy Sun-Dried Tomato Stuffed Shells Recipe is how easily you can make it your own. Small tweaks can create a whole new experience—whether you're catering to dietary needs or just switching up flavors for the season!

Vegetarian Twist: I love swapping out the chicken for extra cheese and some sautéed spinach or mushrooms. It adds heartiness while keeping it indulgently creamy.
Spicy Kick: For those who adore a little heat, stirring in some red pepper flakes to the sauce gives a delightful warmth that contrasts beautifully with the sun-dried tomatoes.
Fresh Herbs: Try adding chopped fresh basil or oregano to the filling for a bright, garden-fresh flavor—it really lifts the whole dish.
Make It Vegan: Use dairy-free cheeses and substitute the heavy cream with full-fat coconut milk or cashew cream. With some nutritional yeast and plenty of seasoning, it’s surprisingly close!
Seasonal Veggies: Roasted zucchini, bell peppers, or even butternut squash can make lovely add-ins layered inside the shells or mixed into the sauce, perfect for a seasonal twist.

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 Prepare Your Baking Dish

Start by preheating your oven to 375 degrees Fahrenheit. This ensures it reaches the perfect temperature while you prepare everything else. Next, grab a 3-quart or 9 x 13-inch baking dish and give it a light spray with nonstick cooking spray. This little prep helps prevent any sticking during baking and makes cleanup a breeze!

Step 2: Cook the Jumbo Shell Pasta Just Right

Bring a large pot of salted water to a rolling boil—seasoning the water is key for flavorful pasta. Cook about 24 jumbo shells according to the package directions until al dente, or a couple minutes less if you want firmer shells to hold their shape after baking. Once cooked, drain the shells and rinse with cold water to stop them from cooking further. Toss them gently with 1 to 2 teaspoons of olive oil to keep them from sticking together. This preps the shells perfectly for filling!

Step 3: Whip Up That Delicious Filling

In a large bowl, combine 1 ½ cups of cooked, chopped chicken (rotisserie chicken is my favorite for rich flavor and convenience), 1 cup whole-milk ricotta, 1 ½ cups shredded mozzarella, and ½ cup grated parmesan cheese. Add ⅓ cup chopped sun-dried tomatoes along with ½ teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix everything together until well combined. You’ll notice the filling is creamy with little bursts of tang from the sun-dried tomatoes—perfect for stuffing!

Step 4: Create the Rich Marry Me Sauce

Melt 3 tablespoons of unsalted butter in a large skillet over medium heat, then add 2 teaspoons minced garlic and cook for 30 to 60 seconds until fragrant—you’ll smell that lovely aroma blooming. Stir in 3 tablespoons flour to create a smooth paste, cooking for 1 to 2 minutes to eliminate any raw flour taste. Slowly whisk in 2 cups chicken broth, 1 cup heavy whipping cream, and 1 cup grated parmesan cheese. At first, the sauce will look thick and creamy, but keep whisking! Then stir in 1 cup chopped sun-dried tomatoes, 1 teaspoon paprika, 2 teaspoons Italian seasoning, plus salt and pepper to taste. Keep stirring until the sauce thickens nicely—it should coat the back of your spoon.

Step 5: Assemble Your Pasta Masterpiece

Pour about three-quarters of the luscious sauce into the prepared baking dish, spreading it evenly. Grab each shell and fill it with around 2 tablespoons of the creamy filling, then place them in a single layer over the sauce. Once all shells are stuffed and arranged, drizzle the remaining sauce over the top. This layering ensures every bite is packed with flavor and moisture.

Step 6: Bake to Perfection

Bake your Creamy Sun-Dried Tomato Stuffed Shells Recipe uncovered for 25 to 30 minutes. Watch for the sauce bubbling eagerly at the edges and the shells developing a slight golden brown that signals they’re ready. This step melds all the flavors and lets the cheese melt into a dreamy, gooey texture.

Step 7: Rest, Garnish, and Serve

Once out of the oven, let the dish rest for about 5 minutes. This helps the sauce settle so it won’t run away when you serve it. If you like, sprinkle fresh basil leaves on top for a beautiful pop of color and a burst of herbal fragrance. Serve warm, grab a fork, and enjoy every comforting bite of your homemade creamy delight!

Top Tip

These tips can make all the difference when you’re preparing the Creamy Sun-Dried Tomato Stuffed Shells Recipe — giving you smooth sauce, perfectly cooked pasta, and a crowd-pleasing meal every time.

Perfect Pasta Texture: I always undercook the jumbo shells by a couple of minutes before baking. This keeps them from getting mushy after they soak up the sauce in the oven.
Don’t Skip the Oil Toss: After rinsing the shells, tossing them lightly with olive oil stops them from sticking together and makes stuffing way easier.
Smooth Sauce Magic: Make sure to whisk the sauce continuously after adding the liquids to avoid lumps and let it thicken naturally—it creates that luscious creamy texture everyone loves.
Use Rotisserie Chicken: For convenience and flavor, using rotisserie chicken saved me time without compromising taste, and it added a wonderful savory depth to the filling.

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 are the classic finishing touch, adding a burst of color and herbal brightness. You can also sprinkle extra grated Parmesan on top for some added cheesy goodness or sprinkle a pinch of crushed red pepper flakes if you like a little heat with your creamy pasta.

Side Dishes

Because these shells are so rich and satisfying, lighter sides balance the meal beautifully. Consider a crisp Caesar salad, sautéed green beans with garlic, or roasted asparagus. A simple garlic bread or warm focaccia also pairs perfectly if you’re craving some comforting carbs on the side.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 5 days. This way, you can enjoy the creamy flavors all week long without losing any of that baked-in goodness.

Freezing

If you want to freeze this dish, fully assemble it first, then cover tightly with plastic wrap and a layer of foil to prevent freezer burn. When you’re ready, bake it frozen or thawed—just follow the same baking instructions.

Reheating

Reheat leftovers gently in the microwave in 30-second bursts to avoid drying out the sauce, or warm them in a 350°F oven for 20-25 minutes until bubbling and heated through. You’ll get that freshly baked taste all over again!

Frequently Asked Questions:

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken and increase the amount of cheese to keep the filling rich and satisfying.

Do I have to use whole-milk ricotta?

Whole-milk ricotta adds creaminess and richness, but you can use part-skim ricotta if you prefer a lighter dish. Just expect a slightly less creamy texture.

Can I prepare the dish ahead of time?

Yes! You can assemble the shells in the baking dish up to 24 hours in advance and refrigerate. Add 10-15 extra minutes to the baking time since the dish will be chilled.

How do I know when the pasta is perfectly cooked?

Cook the jumbo shells until just al dente, or slightly undercook by a couple minutes. They’ll finish cooking in the oven, so avoiding overcooking upfront prevents mushy shells.

Final Thoughts

This Creamy Sun-Dried Tomato Stuffed Shells Recipe truly feels like a warm hug on a plate. It’s that perfect balance of creamy, cheesy, and tangy sun-dried tomatoes that makes every bite special. Whether you’re feeding family or entertaining friends, it’s a comforting dish that’s sure to impress. So go ahead, bake it up, share it around, and savor every luscious forkful!