My neighbor brought this over and I've made it three times since

My neighbor Carrie showed up one snowy Tuesday with a warm dish of these sun dried tomato shells, and my family inhaled them before I could even ask for the recipe. They’re the kind of weeknight-friendly baked pasta that feels like something from a cozy neighborhood trattoria, but you can pull them off with just four ingredients and one pan. Jumbo shells get stuffed with a ricotta–sun dried tomato mixture, nestled into a bed of jarred marinara, and blanketed with mozzarella until everything is bubbling and browned around the edges. It’s very much a Midwest potluck move—simple, comforting, and destined to be made on repeat.

Serve these sun dried tomato shells straight from the oven with a big green salad—something crisp and slightly bitter like arugula or mixed greens with a lemony vinaigrette to cut through the richness. Warm garlic bread or a crusty baguette is perfect for swiping up the extra sauce in the pan. If you’d like a little more protein, pair the shells with grilled Italian sausage, roasted chicken, or a simple pan-seared salmon. A light red wine such as Chianti or a chilled glass of Pinot Grigio works nicely, and for a non-alcoholic option, sparkling water with a squeeze of lemon keeps the meal feeling bright.

Servings: 4

24 jumbo pasta shells (about 8 oz dry)

Preheat your oven to 375°F (190°C). Lightly oil a rimmed sheet pan or a shallow white ceramic casserole dish so the shells don’t stick.

Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook just to very firm al dente, usually 2–3 minutes less than the package instructions. The shells will continue to cook in the oven, so you want them to hold their shape. Drain and rinse briefly under cool water to stop the cooking, then spread them out on a tray or plate so they don’t stick together.

While the pasta cooks, make the filling. In a medium bowl, stir together the ricotta, chopped sun dried tomatoes, and 1 cup of the shredded mozzarella. Taste and add a small pinch of salt if needed, keeping in mind that the cheese and tomatoes are already seasoned. The mixture should be thick and spoonable.

Spread 1 cup of the shredded mozzarella in an even layer over the bottom of the prepared sheet pan or casserole dish. This forms a cheesy base that will melt and mingle with any oil from the tomatoes, essentially creating its own sauce as it bakes.

Stuff each cooled jumbo shell with a generous spoonful of the ricotta and sun dried tomato mixture, filling it so the shell is nicely plump but not overflowing. Nestle the stuffed shells, open side up, directly on top of the mozzarella layer in the pan, arranging them snugly in rows so they support each other.

Sprinkle the remaining 1 cup shredded mozzarella evenly over the tops of the stuffed shells, making sure each one gets a bit of coverage. If any shells look a little bare, tuck a bit of extra cheese into the crevices.

Cover the pan loosely with foil, tenting it slightly so it doesn’t stick to the cheese. Bake for 20 minutes, until the cheese is mostly melted and you can see small bubbles forming around the edges.

Remove the foil and continue baking for another 10–15 minutes, or until the mozzarella on top is bubbling and golden in spots and the shells are heated through. If you like deeper browning, you can switch the oven to broil for 1–2 minutes at the end—watch very closely so the cheese doesn’t burn.

Let the shells rest for about 5–10 minutes before serving. This short rest helps the cheese set slightly so the shells hold together when you scoop them out. Serve warm, straight from the pan.

You can adapt this four-ingredient framework easily while keeping the spirit of the original recipe. If you miss a classic red sauce, scatter 1–1 1/2 cups of your favorite jarred marinara in dollops over the mozzarella base before adding the stuffed shells; this technically adds an ingredient, but it keeps the method the same and makes the dish a bit saucier. For extra flavor without adding separate ingredients, choose marinated sun dried tomatoes packed with herbs and garlic—those aromatics carry into the whole pan. If you prefer a bit of heat, look for sun dried tomatoes that include crushed red pepper in the oil. To make the dish feel more substantial, you can fold cooked crumbled Italian sausage or finely chopped sautéed mushrooms into the ricotta mixture, though this moves beyond the strict four-ingredient version. For a lighter take, use part-skim ricotta and a reduced amount of mozzarella; bake covered a little longer so the cheese still melts nicely. Food safety tips: Always cook the jumbo shells to at least al dente in boiling water before stuffing; dried pasta should never be stuffed and baked from raw, as it may not hydrate evenly. If you prepare the shells ahead and refrigerate them, cover tightly and bake within 24 hours, adding 5–10 minutes to the covered baking time so they heat through safely. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3–4 days; reheat in a 350°F (175°C) oven until the center of a shell is piping hot, or to at least 165°F (74°C) if you’re checking with a thermometer. Avoid leaving baked shells at room temperature for extended periods, especially at potlucks—keep them hot or refrigerate promptly once people have served themselves.