If you’re craving something comfortingly cheesy and packed with flavor, I’ve got just the thing. My Creamy Sun-Dried Tomato Stuffed Shells Recipe is basically a warm hug on a plate — jumbo pasta shells filled with a savory chicken and cheese mix, all baked in a luscious sun-dried tomato parmesan cream sauce. Trust me, once you try this, it’ll be on your weekly rotation.

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 can’t get enough of how the creamy filling pairs with that rich, tangy sun-dried tomato sauce. It’s cozy, indulgent, and makes for one unforgettable family dinner or whenever you want to impress the crowd without spending hours in the kitchen.

Comfort Food Perfection: Creamy textures and savory flavors come together for a hearty meal that feels like a warm blanket.
Simple Prep: Using rotisserie chicken and store-bought pasta shells makes this recipe easier than you’d expect.
Flavor-Packed Sauce: The sun-dried tomatoes and parmesan cream sauce ties the whole dish together beautifully.
Make-Ahead Friendly: Prepare it in advance for stress-free entertaining or weeknight dinners.

Ingredients & Why They Work

Shopping for this creamy baked pasta? You’ll want to grab quality jumbo shells that can hold the filling without breaking, plus fresh whole-milk ricotta for that perfect creamy texture. Also, don’t skip the sun-dried tomatoes — they add a bright, tangy pop that makes this dish truly special.

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: These shells are perfect for stuffing and are sturdy enough to hold all that delicious filling.
Cooked chicken: I love using rotisserie chicken for convenience and added flavor.
Whole-milk ricotta cheese: Adds creaminess and a mild, fresh flavor that ties everything together.
Shredded mozzarella cheese: Melts beautifully, giving you that irresistible gooey bite.
Grated parmesan cheese: Brings savory depth and salty richness to both the filling and sauce.
Sun-dried tomatoes: Their tangy, slightly sweet punch elevates this dish from ordinary to extraordinary.
Italian seasoning: A blend of herbs that adds classic Italian flair.
Salt and ground black pepper: Essential for seasoning and balancing the flavors.
Unsalted butter: The base of our creamy sauce, giving it richness without overpowering the other flavors.
Minced garlic: Adds aromatic depth to the sauce.
All-purpose flour: Helps thicken the sauce to a luscious consistency.
Chicken broth: Adds savory liquid and body to the cream sauce.
Heavy whipping cream: Provides indulgent creaminess and smooth texture in the sauce.
Paprika: A subtle warmth and color enhancer for the sauce.
Fresh basil (optional): A bright, herbal garnish that finishes the dish beautifully.

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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 beautiful thing about this Creamy Sun-Dried Tomato Stuffed Shells Recipe is just how adaptable it is. Whether you're tailoring it for dietary needs or simply jazzing it up with seasonal flavors, it welcomes your personal touch with open arms.

Vegetarian Variation: I love swapping out the chicken for extra ricotta and mozzarella, then folding in sautéed spinach and mushrooms. It makes for a hearty, meatless version that’s just as comforting and delicious.
Seasonal Twist: In the fall, I like adding roasted butternut squash cubes inside the filling. The sweet, caramelized squash pairs beautifully with the tangy sun-dried tomatoes and creamy cheese.
Spicy Kick: If you enjoy a little heat, toss in some crushed red pepper flakes to the sauce or filling. It wakes up the dish with a subtle but satisfying zing.
Make It Lighter: Swap heavy cream for half-and-half and use part-skim mozzarella for a lighter spin without losing that luscious creaminess.

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 Prepare Your Baking Dish

Before diving into cooking, preheat your oven to 375°F. This ensures it's ready to go once your shells are stuffed. Lightly spray a 3-quart or 9x13-inch baking dish with nonstick cooking spray so the shells won’t stick to the pan after baking. Set it aside while you prepare everything else.

Step 2: Cook the Jumbo Shells Perfectly

Bring a large pot of salted water to a rolling boil and cook about 24 jumbo pasta shells following the package instructions for al dente. I recommend undercooking by a minute or two—this way, the shells will finish cooking while baking without turning mushy. Drain the shells carefully, then rinse them under cold water to instantly stop the cooking process and cool them down. Toss the shells gently with 1-2 teaspoons of olive or vegetable oil to keep them from sticking together. This little step makes filling them much easier.

Step 3: Whip Up the Savory Filling

In a large bowl, combine 1½ cups of cooked, chopped chicken (rotisserie chicken makes life so much easier!), 1 cup whole-milk ricotta cheese, 1½ 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 ground black pepper. Mix everything until it’s beautifully blended and creamy. This filling is packed with flavor and provides that cozy, indulgent heart of the dish.

Step 4: Create the Luxurious Marry Me Sauce

Heat 3 tablespoons of unsalted butter in a large skillet over medium heat. Once melted, add 2 teaspoons minced garlic and sauté for 30 to 60 seconds until fragrant—you’ll know it’s ready when your kitchen fills with that delicious garlicky aroma. Stir in 3 tablespoons all-purpose flour and cook for 1 to 2 minutes to form a smooth paste. Now, slowly whisk in 2 cups chicken broth, 1 cup heavy whipping cream, and 1 cup grated parmesan cheese, taking your time until the sauce is perfectly smooth. As you whisk, it will thicken—watch the texture change! Finally, stir in 1 cup chopped sun-dried tomatoes, 1 teaspoon paprika, 2 teaspoons Italian seasoning, plus salt and ground black pepper to taste. Keep whisking over the heat until the sauce thickens to a velvety consistency.

Step 5: Stuff and Assemble Your Shells

Pour about three-quarters of your luscious sauce into the prepared baking dish, spreading it out evenly as a flavorful base. Using a spoon, stuff each jumbo shell with roughly 2 tablespoons of your rich chicken and cheese filling. Arrange the stuffed shells in a single layer over the sauce—this is where your meal starts looking irresistible. Spoon the remaining sauce evenly over the shells for that extra creamy finish.

Step 6: Bake to Golden Perfection

Place your dish in the preheated oven and bake uncovered for 25 to 30 minutes. You’ll want to look for bubbling sauce and a slightly golden, browned top on the shells — that's the hallmark of perfectly baked stuffed shells. The aroma at this point is utterly mouthwatering!

Step 7: Rest and Garnish

Once baked, let your shells rest for about 5 minutes. This helps the sauce set a bit so it’s easier to serve and enjoy. If you’d like, sprinkle some fresh basil leaves on top as a bright, herbal garnish to elevate the dish visually and flavor-wise. Then, dig in and savor every rich, creamy bite!

Top Tip

Getting your Creamy Sun-Dried Tomato Stuffed Shells Recipe just right is all about a few thoughtful touches. These tips will help you achieve that perfect balance of creamy filling and savory sauce every time.

Under-cook the pasta slightly: I found that boiling the jumbo shells just a minute or two less than the package suggests keeps them from turning mushy once baked. They’ll finish cooking beautifully in the sauce.
Use rotisserie chicken for convenience: Using pre-cooked rotisserie chicken not only saves time but adds great flavor to the filling. Just be sure to chop it finely for easy stuffing.
Don’t skimp on the sauce: Spreading a generous layer of that luscious sun-dried tomato parmesan cream sauce under and over the shells ensures every bite is moist and flavorful.
Let it rest after baking: Allowing the baked dish to rest for 5 minutes sets the sauce up nicely, making it easier to serve without losing any creamy goodness.

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 finishing touch, adding a pop of color and a hint of herbal brightness that complements the richness of the shells. For extra flavor and texture, sprinkle some toasted pine nuts or additional grated parmesan cheese just before serving.

Side Dishes

This dish pairs beautifully with a crisp green salad tossed with lemon vinaigrette to balance the creaminess. Roasted or steamed vegetables like asparagus, broccoli, or green beans also make light, fresh sides. For something heartier, garlic bread or a warm focaccia bread provides perfect crusty contrast.

Make Ahead and Storage

Storing Leftovers

Simply store any leftover stuffed shells in an airtight container in your refrigerator. They will stay fresh and delicious for up to 5 days, making great meals for busy weeknights or quick lunches.

Freezing

If you want to freeze the Creamy Sun-Dried Tomato Stuffed Shells Recipe, go ahead and assemble it fully in the baking dish. Then cover tightly with plastic wrap and a layer of foil before freezing. When you’re ready, bake it straight from the freezer, increasing bake time as needed until bubbly and heated through.

Reheating

For reheating refrigerated leftovers, microwave in 30-second bursts until warmed throughout, stirring gently if needed. Alternatively, reheat in a 350°F oven for 20 to 25 minutes until hot and bubbling, which helps keep the sauce creamy and the shells tender.

Frequently Asked Questions:

Can I make this recipe vegetarian?

Absolutely! You can omit the chicken and increase the cheeses or add sautéed vegetables like spinach, mushrooms, or zucchini to keep it hearty and flavorful.

How far ahead can I assemble the dish?

You can prepare the dish through assembly up to 24 hours before baking. Just cover and refrigerate, then add 10 to 15 minutes to the bake time since the dish will be cold.

What’s the best way to avoid mushy shells?

Undercooking the jumbo shells slightly during boiling prevents them from becoming mushy after baking. They’ll finish cooking softly in the sauce.

Can I use another type of chicken?

Yes! Rotisserie chicken is convenient but you can also use leftover cooked turkey or freshly cooked shredded chicken breast.

Final Thoughts

There’s something truly comforting about this Creamy Sun-Dried Tomato Stuffed Shells Recipe — from the tender pasta to the rich, flavorful sauce and the cheesy, chicken-filled goodness. It’s perfect for cozy family dinners or impressing guests with minimal fuss. I hope this dish brings warmth and joy to your table as it has to mine. Happy cooking and buon appetito!