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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.
Watch the How-To Reel
Ingredients
- 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
Instructions
- 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!
This post was originally published on September 4, 2024
These are seriously phenomenal! I loved making my own pasta sauce (bonus if using tomatoes from a garden – so fresh!) I added ground italian sausage to the filling to make it heartier and it was amazing.
Hey Eva,
Amazing! Thanks a bunch for trying this dish and your comment, so glad it turned out well for you! xT
Hello Tieghan, looks like another amazing recipe. I am planning on making this soon but I can’t work out how the second image with what looks like sunflower seeds with feta in the blizer come into it – is that the pesto ? I’ve checked your Goddess Basil Pesto recipe but can’t seem them listed there. Tysm. x
Hi Sally,
I did make homemade pesto, you absolutely do not have to do that. The recipe is located here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> I just swapped pistachios for pumpkin seeds. There’s no feta:) Please let me know if you have any other questions! xT
Could u make these ahead and freeze them?
Hey Chris,
Totally, that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
I see pictures of the pesto in process but I don’t see the recipe.
Where can I find it? Would love to make it with this dish 🙂
Thank you
Hey Kris,
You can find my homemade pesto recipe here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
Delicious. Super creamy. I will definitely make this again.
Hi Bethany,
Awesome! Love to hear that this dish turned out well for you, I appreciate you making it! xT
I made this tonight! Fun!
I browned ground beef with a jar of vodka sauce from Rao’s, and used the chilled pesto from Trader Joe’s to save time on prep. I also am not a provolone person so we mixed in parm instead. Also added some red chili flakes at the end for a lil kick 🙂 most of the time my substitutions are iffy at best but this worked well.
Very easy, super indulgent, yummy recipe that I will def repeat for easy dinner night ❤️
Thank you Tieghan and HBH team
Hi Lilli,
Happy Monday! Thank you so very much for trying this recipe and sharing what worked well for you, so glad it was a winner! xT
I’m excited to try this but didn’t see the recipe for the pesto made with pumpkin seeds. I was so excited to find that because I have two that are allergic to nuts and I love pesto but can’t bring into the house because of the allergy. I looked where you directed on the essentials page but the pesto there was made with nuts. Is there somewhere to find the pesto made with pumpkin seeds? Thank you so much. We love your recipes and many have made their way into our menu rotation.
Hey Gina!
You can just omit the nuts in the pesto recipe and swap in the pumpkin seeds:) I hope this helps! Let me know how this recipe turns out for you:) xT
Would like to make for company. Could you assemble and then bake the next day?
Hey Susan,
Totally, that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xx
Do not have a lot of heirloom tomatoes right now. Can you use canned tomatoes. Thanks so ,ugh. Love your recipes
Hi Arlene,
Sure, I don’t see why that wouldn’t work for you. Please let me know if you give this recipe a try, I hope you love it! xT
I made this tonight and it was delicious
Added sausage to recipe, but followed recipe exactly and I’m still bragging how delicious it was
Definitely will make it again for company coming soon
Hey Tina,
Yay!! So glad to hear this recipe was a hit, thanks so much for making it! Have a great day! xT
I love this recipe, but I want to add meat. Would you mix the cooked meat with the cheeses and stuff into the shells?
I, too, would like to know the answer. Thank you.
Hey Anne-Marie,
Yes, that will work nicely for you! I hope you love this dish, please let me know if you give it a try! xT
I have an abundance of cherry tomatoes—do you think those would work in place of the heirlooms?
Hey Misty,
Totally, I think that would be a great idea! Let me know if you give this dish a try, I hope you love it! xT
Hi, do you think substituting the ricotta cheese for cream cheese would make a huge difference? Let me know your thoughts.
Hi Mindy,
The cream cheese might be a little strong, but it would work. I hope you love this recipe, let me know how it turns out! xT
What was in the food processer photo that looked like nuts or seeds? If that was supposed to be part of the pesto, you never gave instructions for that. Did I miss something?
Hi Molly,
I made homemade pesto, you do not have to do that, store bought is just great:) If you would like to make your pesto, you can find my recipe here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> I hope this helps! Please let me know if you have any other questions! xT
Hi! Tried looking for the pesto that you have noted in this recipe and cannot find the one with sunflower seeds and roasted garlic!?!?! Am I missing it?
Thank you
I don’t know if I missed it in the recipe, but when/how do you add the sausage? That would be an absolute add-in for my family. Thx!
I am really loving the abundance of veggie recipes over the last couple of weeks! It’s a really nice change and a very enjoyable, thanks a lot 🙂
Thanks so much for your feedback, Caroline:) I hope you love this dish! xT