This post may contain affiliate links, please see our privacy policy for details.
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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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:Â
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
IngredientsÂ
- 6 regular or heirloom tomatoes, quartered
- 1 yellow onion, quartered
- 6 cloves garlic, smashed
- 2 tablespoons fresh thyme leaves
- 6 tablespoons salted butter
- salt, black pepper, and chili flakes
- 1/2 cup heavy cream
- 1 pound jumbo shells
- 1 cup whole milk ricotta cheese
- 2 cups shredded provolone cheese
- 3/4 cup basil pesto
- 1 cup shredded or torn mozzarella
- basil, for serving
InstructionsÂ
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hello, could this be prepared then frozen uncooked and just thawed and cooked as per the recipe?
Hey Sophie,
Totally, that would work nicely for you! Please let me know if you have any other questions, I hope you love this recipe!
Have a great Sunday!
Holy cow, this was amazing! Everybody loved this one!
Thanks so much Tracy! I’m so glad you enjoyed these shells! Have a great week! xT
DELICIOUS! Thanks for sharing the recipe. Now one of my favorite meals.
Hey Nell,
Happy Friday!! Thanks so much for making this recipe and your comment, love to hear it was a hit! xxT
Hi Tieghan,
I made this dish and it was amazing! My husband and adult children ask for it now. The only thing I did different was made homemade pesto (because I forgot to buy the one you suggested!) and I added hot and sweet chicken and pork sausages cut into small pieces and cooked right in the sauce. AMAZING! Thank you!
Hey Cara,
Wonderful! Love to hear this recipe was a winner, I appreciate you making it! Have the best weekend:)
Hi! This looks great and I’m thinking of making it for a girls night in. I don’t like onion so was considering adding kale for a little extra something. Do you think that would work well here? And if so, how do you recommend working it in? Thank you!
Thanks so much, Beth! I think I would use darn frozen spinach in place of the kale and add that in step 5. That should work nicely for you! I hope this helps! xT
I’m planning on making this for Thanksgiving this year! Can you make this ahead and if so, do you have any tips?
Hi Rose,
You bet, just make through step 6 and cover until you are ready to bake. I hope you love this recipe! Happy Thanksgiving! xx
I made these yesterday and they were like restaurant quality they were so good! I didn’t add the cream because I forgot and didn’t miss it at all. You could either double the filling you make or just use 8 oz of the jumbo shells because I ended up with at least half leftover.
Hey Heather,
Amazing!! Thanks a lot for trying this recipe, I’m so glad to hear it turned out well for you! Have a great Monday! XxT
Great recipe and my family loved it. Made exactly as the recipe was written. My shells got gummy before I filled them all, so would maybe spray with olive oil while assembling? Thanks for a great recipe!
Hey Lynn,
Awesome! Thank you so much for trying this recipe, love to hear that it was enjoyed! x
Easy and delicious. While it took over an hour, it was mostly hands off. I didn’t have an onion, so substituted in a large shallot. It was fantastic l. I have this recipe on repeat!
Hey Laura,
Wonderful!! Thanks so much for making this recipe and your feedback, so glad to hear it was a winner! Have a great week:)
If adding spicy pork, do you recommend adding to the tomato sauce or mix into the cheesy pesto?
Hi Karen,
I would add it into the tomato sauce:) I hope you love this recipe, please let me know if you give it a try! xT
Whole Foods refrigerated Basil Pesto is made with sunflower seeds
Instead of pine nuts correct? How does it taste?