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Stuffed Creamy Tomato Basil Pasta Shells. Jumbo pasta shells stuffed with basil pesto, provolone, and ricotta cheese, then baked in a creamy roasted tomato basil sauce made with fresh heirloom tomatoes. This is the pasta to make on cozy nights when craving Italian. It’s easy and so delicious. If desired, add ground beef or spicy sausage for additional protein. Great either way!
To be honest with you, the only reason I ever make creamy tomato soup is to enjoy it with grilled cheese on the side. The idea is that the grilled cheese is really the main dish, and the soup acts more like a dipping sauce.
You cannot deny that tomato soup and grilled cheddar cheese are the best pairing. I can’t truly enjoy one without the other.
I’ve made the same tomato soup recipe for YEARS. It has six ingredients and is best made at the end of summer when the tomatoes are at their tastiest – so right now.
Instead of making my go-to grilled cheese, I decided to use that soup base as a tomato sauce for cheesy stuffed shells. Yum, right?
It turned out so delish!
Let me tell you the details
Step 1: roast the tomatoes
If you have access, use heirloom tomatoes. Quarter the tomatoes, then add the cut tomatoes to a baking dish with sides—something like a 9×13-inch baking dish, but ideally a deep one with higher sides.
Then add an onion, some garlic, fresh thyme, and butter. Let the tomatoes roast until they begin to burst and char around the edges.
Step 2: puree the tomatoes
Now, puree the tomatoes, onions, and garlic using an immersion blender or transfer to a food processor. Puree completely, then add some heavy cream and season to taste with salt, pepper, and chili flakes.
Now that’s the soup base. Well, technically, it’s tomato sauce!
Step 3: cook the pasta shells
Do this according to the package directions, and then drain.
Step 4: mix the cheese
Mix the ricotta with the provolone and pesto, then stuff the mix right into the pasta shells. Add the shells to the tomato sauce in the baking dish. Then top with plenty mozzarella cheese.
Throw the dish into the oven to finish cooking and get that cheese super melty.
Step 5: add basil
Pull the dish out of the oven and top with plenty of basil. Let the dish sit for a few minutes, then spoon the cheesy shells from the pan.
It’s going to look and smell scrumptious. I added spicy sausage for my family and they loved it!
It’s a wonderful pasta dinner that’s a mix of summer and fall. Great for this time of year and into the cozier months too!
This dish is also great for entertaining. It’s simple to make and always looks pretty—we love that!
Looking for recipes? Here are a few ideas:
Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
One Pot Creamy Roasted Red Pepper Chicken Pasta
Lastly, if you make these Stuffed Creamy Tomato Basil Pasta Shells, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Stuffed Creamy Tomato Basil Pasta Shells
Servings: 6
Calories Per Serving: 787 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 425° F. 2. In a large baking dish, combine the tomatoes, onion, garlic, thyme, butter, salt, pepper, and chili flakes. Bake 20-30 minutes or until the tomatoes begin to char and release their juices. 3. Using an immersion blender or food processor, puree the tomatoes until smooth. Add cream if needed and return the sauce to the baking dish.4. Meanwhile, bring a large pot of salted water to a boil over high heat. Boil the pasta until al dente according to package directions.5. In a medium bowl, combine the ricotta, provolone, and 1/2 cup pesto. 6. To assemble, spoon 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish full of sauce. Spoon the remaining pesto over the shells and add the mozzarella.7. Bake for 15 minutes until the cheese is melted. Serve with fresh basil. Enjoy!
