If you’re craving a dish that’s both comforting and packed with flavor, this Creamy Sun-Dried Tomato Stuffed Shells Recipe is your new go-to. Imagine tender jumbo pasta shells filled with cheesy chicken goodness, all baked in a luscious, savory sauce that feels like a warm hug on a plate.

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 still remember the first time I made this recipe—it was one of those meals that disappeared so fast, everyone went back for seconds (and thirds!). It’s a rich, creamy pasta bake that’s surprisingly easy to pull off, even on weeknights when you want something special.

Comfort in Every Bite: The melted cheeses and tender chicken wrapped inside pasta shells bring ultimate coziness.
Sun-Dried Tomato Twist: Those tangy, slightly sweet tomatoes add a burst of flavor that keeps the dish from feeling heavy.
Prepped Ahead: You can assemble it in advance and pop it in the oven when you’re ready, making dinner stress-free.
Family Friendly: It’s a 6-serving recipe that pleases both kids and adults, perfect for gatherings.

Ingredients & Why They Work

Before you start, I always recommend having quality ingredients on hand for the best flavor. A rotisserie chicken takes a shortcut on prep without sacrificing taste, and choosing good cheeses makes all the difference in creaminess and richness.

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: These big shells are perfect for stuffing and hold the filling beautifully without falling apart.
Cooked chopped chicken: Rotisserie chicken works wonders here, adding tender protein with minimal effort.
Whole-milk ricotta cheese: Creamy and mild, it’s the heart of the filling that gives a soft texture.
Shredded mozzarella cheese: Melts beautifully for gooey, comforting bites.
Grated parmesan cheese: Adds a sharp, nutty flavor to both filling and sauce for depth.
Chopped sun-dried tomatoes: Their intense, tangy sweetness lifts the whole dish.
Italian seasoning: A blend of herbs that brings that classic Italian flair.
Salt and ground black pepper: To balance and enhance all the flavors.
Unsalted butter: The base for a rich, velvety sauce.
Minced garlic: Adds savory aroma and warmth.
All-purpose flour: Helps thicken our sauce to creamy perfection.
Chicken broth: Brings savory depth, complementing the chicken filling.
Heavy whipping cream: Creates that indulgent, velvety sauce texture.
Paprika: Adds a subtle smoky hint and lovely color.
Fresh basil (optional): A bright, fresh garnish to finish off your dish.

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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 great thing about this Creamy Sun-Dried Tomato Stuffed Shells Recipe is how easily it adapts to your tastes and pantry. Feel free to swap ingredients or add your favorite twists to make it truly your own cozy comfort meal.

Vegetarian Version: I love making this dish meat-free by skipping the chicken and increasing the cheeses, or tossing in sautéed spinach and mushrooms. It keeps that creamy, indulgent vibe but makes it perfect for veggie lovers.
Gluten-Free Option: Using gluten-free jumbo shells and a gluten-free flour blend in the sauce works beautifully. Just watch the pasta cooking time to keep them al dente and avoid breaking.
Extra Veggies: Feel free to mix in roasted red peppers, zucchini, or even artichoke hearts into the filling. I sometimes add a handful of fresh basil or baby arugula for a peppery bite and freshness.
Make it Spicy: If you like a little heat, toss in red pepper flakes to the sauce or filling. A dash of cayenne powder can bring a wonderful warming dimension as well.
Swap the Chicken: Leftover turkey or shredded rotisserie pork are amazing substitutes when you want to switch things up but keep that hearty protein kick.

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 Baking Dish

Start by preheating your oven to 375 degrees Fahrenheit to get it nice and ready for baking. Lightly spray a 3-quart baking dish with nonstick cooking spray to ensure those shells don’t stick later. Setting this up early keeps everything flowing smoothly once the sauce and filling are ready.

Step 2: Cook the Jumbo Shell Pasta

Bring a large pot of salted water to a rolling boil, then add your 12-ounce box of jumbo shells. Cook according to the package instructions until they’re al dente. I usually undercook by a couple of minutes just to keep that perfect bite after baking. Once done, drain and rinse the shells under cold water to stop the cooking and prevent sticking. Toss them with a teaspoon or two of olive oil for added smoothness when assembling.

Step 3: Mix the Savory Filling

In a large bowl, combine 1 ½ cups cooked, chopped chicken with 1 cup whole-milk ricotta, 1 ½ cups shredded mozzarella, ½ cup grated parmesan, and ⅓ cup chopped sun-dried tomatoes. Sprinkle in ½ teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together thoroughly until you get a creamy, cheesy mixture packed with flavor. This filling is the heart of the dish—a gooey, savory dream inside each shell.

Step 4: Whisk Up the Rich Marry Me Sauce

Heat 3 tablespoons unsalted butter in a large skillet over medium heat until melted. Add 2 teaspoons minced garlic, sautéing just 30 to 60 seconds until fragrant—you'll know by that irresistible garlicky aroma filling your kitchen. Sprinkle in 3 tablespoons all-purpose flour and stir well to create a roux. Cook this paste for 1 to 2 minutes—it helps remove that raw flour taste and thickens your sauce.

Slowly whisk in 2 cups chicken broth, then 1 cup heavy cream, and finally 1 cup grated parmesan cheese, continuing to whisk until the sauce is smooth and nicely thickened. Stir in 1 cup chopped sun-dried tomatoes, 1 teaspoon paprika, 2 teaspoons Italian seasoning, salt, and pepper to taste. Let the sauce simmer gently, whisking for a few minutes until it’s luscious and coats the back of your spoon.

Step 5: Assemble Your Dreamy Dish

Pour about three-quarters of that velvety sauce into your prepared baking dish, spreading it evenly for a saucy base. Carefully stuff each jumbo shell with roughly 2 tablespoons of the cheesy chicken filling. Arrange them neatly in an even layer over the sauce. Then, lovingly spoon the remaining sauce over the shells—this seals in the flavor and keeps each bite creamy.

Step 6: Bake Until Bubbly and Golden

Place your baking dish in the preheated oven and bake uncovered for 25 to 30 minutes. You’ll want to watch for the sauce bubbling happily around the edges and the tops of the shells turning a lovely golden brown. That moment means your Creamy Sun-Dried Tomato Stuffed Shells are perfectly cooked and ready to enjoy.

Step 7: Rest and Garnish

Once out of the oven, let your dish rest for about 5 minutes. This step is key—it allows the sauce to set slightly, making serving easier and letting the flavors meld even more. If you like, add a sprinkle of fresh basil on top for a bright herbaceous touch. Then, serve warm and dig into that creamy, cheesy comfort heaven.

Top Tip

Making the Creamy Sun-Dried Tomato Stuffed Shells Recipe come out perfectly creamy and flavorful is all about a few key techniques that elevate the dish without extra fuss.

Don't Overcook the Pasta: Slightly undercooking the jumbo shells ensures they finish baking in the oven without turning mushy—this keeps the texture just right and ready to hold all that creamy filling.
Use Rotisserie Chicken: I love using cooked rotisserie chicken to save time yet still get juicy, tender chicken pieces that blend beautifully with the cheeses and sun-dried tomatoes.
Whisk the Sauce Continuously: When making the Marry Me sauce, slow whisking while adding liquids will help avoid lumps and create a luxuriously smooth base for the baked shells.
Rest Before Serving: Letting the dish rest for 5 minutes after baking allows the sauce to settle and thicken slightly, giving you that perfectly creamy bite every time.

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

Freshness adds that final wow factor: sprinkle chopped fresh basil or flat-leaf parsley right before serving to brighten the rich flavors. A light drizzle of good-quality extra virgin olive oil or a sprinkle of crushed red pepper flakes can add a lovely finishing touch too.

Side Dishes

This stuffed shells recipe pairs beautifully with a crisp green salad tossed with a tangy vinaigrette or classic Caesar salad. Garlic bread or warm, crusty Italian bread is perfect for sopping up the creamy Marry Me sauce. For veggies, steamed asparagus or roasted broccoli add great balance and color to the meal.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in your refrigerator for up to five days. This way, you can enjoy creamy, comforting bites again without losing flavor or texture.

Freezing

For longer storage, freeze the fully assembled dish by wrapping it tightly with plastic wrap and then a layer of foil. When you’re ready to bake it, just pop it from frozen into the oven—add some extra time as needed—and enjoy fresh, cozy comfort anytime.

Reheating

To reheat, use the microwave in short 30-second bursts until warmed through, stirring gently if possible. Alternatively, bake leftovers covered at 350°F for 20-25 minutes until heated evenly and bubbly.

Frequently Asked Questions:

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken and increase the amount of cheese or add your favorite sautéed vegetables like spinach, mushrooms, or zucchini for a delicious vegetarian version.

How far ahead can I prepare the stuffed shells?

You can prepare the shells stuffed and cover the baking dish in the refrigerator up to 24 hours before baking. Just add 10 to 15 minutes extra to the baking time if baking straight from chilled.

Can I use gluten-free pasta and flour?

Yes! Use gluten-free jumbo shells and substitute the all-purpose flour with a gluten-free flour blend to adapt this recipe while still enjoying all the creamy goodness.

What’s the secret to the “Marry Me” sauce’s richness?

The combination of heavy whipping cream, butter, parmesan cheese, and sun-dried tomatoes creates a luscious, richly flavored sauce that perfectly complements the stuffed shells. Whisking carefully ensures it’s smooth and thick.

Final Thoughts

There’s something incredibly heartwarming about serving this Creamy Sun-Dried Tomato Stuffed Shells Recipe to your loved ones. It’s rich, cheesy, and bursting with savory flavors that invite everyone to dig in and savor the moment. Whether for a special occasion or a comforting family dinner, this recipe offers a beautiful combination of ease and indulgence that I’m sure will quickly become a weeknight favorite in your home too. Happy cooking and enjoy every creamy, cheesy bite!