Stuffed Creamy Tomato Basil: Pure Comfort

Name: Stuffed Creamy Tomato Basil: Pure Comfort
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: For the Sauce:; 2 cups Heirloom Tomatoes (or regular tomatoes); 1 medium Yellow Onion; 3 cloves Garlic; 1 teaspoon Fresh Thyme; Salt to taste; Black Pepper to taste; Chili Flakes to taste; 1 cup Heavy Cream; For the Pasta:; 12 pieces Jumbo Shells; For the Cheese Filling:; 15 ounces Whole Milk Ricotta Cheese; 1 cup Shredded Provolone Cheese; 1/2 cup Basil Pesto; For Topping:; 1 cup Shredded Mozzarella; Fresh Basil for garnish

by Fatima Garcia

•

22 de January de 2026

Jump to Recipe

Stuffed Creamy Tomato Basil pasta shells have quickly become my go-to for a comforting, flavorful meal that feels incredibly special without being fussy. I first discovered this gem on a chilly autumn evening, craving something warm and satisfying, and the aroma of roasted tomatoes and basil filling my kitchen was pure magic. The creamy ricotta and provolone filling, combined with that rich, velvety tomato sauce, is just heavenly. This recipe is truly an easy creamy stuffed tomato recipe that I know you’ll love as much as I do. Let’s get cooking!

Why You’ll Love This Stuffed Creamy Tomato Basil

An incredibly rich and satisfying taste that’s pure Italian comfort food.
Perfectly balanced flavors with creamy cheese and bright basil.
Surprisingly quick to prepare, making it ideal for weeknights.
A fantastic way to enjoy vibrant basil stuffed tomatoes.
Budget-friendly ingredients that deliver gourmet results.
A guaranteed crowd-pleaser for the whole family.
These basil stuffed tomatoes are a healthy vegetarian option too!
The creamy tomato basil cream cheese stuffing is simply divine.

Ingredients for Stuffed Creamy Tomato Basil

Gathering your ingredients is the first step to creating this delightful dish. You’ll need jumbo shells, of course, and then we’ll focus on the components for that incredible tomato basil cream cheese stuffing and the rich sauce.

12 pieces Jumbo Shells – cooked al dente and lightly oiled
For the Sauce:
2 cups Heirloom Tomatoes (or regular tomatoes), quartered – the base for our velvety sauce
1 medium Yellow Onion, diced – for sweetness and depth
3 cloves Garlic, minced – essential for that classic Italian aroma
1 teaspoon Fresh Thyme – adds an earthy, herbaceous note
Salt to taste
Black Pepper to taste
Chili Flakes to taste – for a hint of warmth
1 cup Heavy Cream – makes the sauce luxuriously creamy
For the Cheese Filling:
15 ounces Whole Milk Ricotta Cheese – ensure it’s well-drained for a thick filling
1 cup Shredded Provolone Cheese – for a sharp, nutty flavor
1/2 cup Basil Pesto – brings a vibrant, fresh basil punch
For Topping:
1 cup Shredded Mozzarella – for that perfect golden, melty topping
Fresh Basil for garnish – adds a final touch of freshness and color

How to Make Stuffed Creamy Tomato Basil

Let’s get these gorgeous shells stuffed and baked! Making this dish is really straightforward, and the results are so worth it.

Step 1: First things first, preheat your oven to a nice hot 425°F (220°C). Grab a large baking dish – this is where all the magic happens.
Step 2: Prepare the Roasted Sauce: In your baking dish, combine the quartered heirloom tomatoes, diced yellow onion, minced garlic, fresh thyme, salt, black pepper, and chili flakes. Give it a good stir, and add a little butter for extra richness. The aroma as it roasts is incredible!
Step 3: Roast for 20-30 minutes until the tomatoes are beautifully charred and fragrant. This step really deepens the tomato flavor.
Step 4: Puree the Sauce: Carefully transfer the roasted mixture to an immersion blender or food processor. Blend until it’s wonderfully smooth. If you like a richer sauce, stir in the heavy cream now.
Step 5: Cook the Shells: While the sauce is roasting, boil your jumbo shells in well-salted water according to the package directions until they’re perfectly al dente – you don’t want them mushy! Drain them and toss with a tiny bit of olive oil to keep them from sticking together.
Step 6: Mix the Cheese Filling: In a medium bowl, combine the whole milk ricotta cheese, shredded provolone cheese, and about half of that vibrant basil pesto. Mix it all together until it’s creamy and well combined.
Step 7: Assemble the Shells: Now, take each cooked shell and gently fill it with the delicious cheese mixture. Arrange these filled beauties in the baking dish right over the smooth roasted sauce. It’s starting to look like a proper baked stuffed creamy tomato basil!
Step 8: Top and Bake: Drizzle the remaining pesto over the filled shells, then sprinkle generously with shredded mozzarella. Pop it back into the oven for about 15 minutes, or until the cheese is gloriously melted and bubbly, creating that perfect golden crust on your baked stuffed creamy tomato cheese.
Step 9: Serve your amazing baked stuffed creamy tomato basil hot, garnished with some fresh basil leaves for a burst of color and freshness. Enjoy every bite!

Pro Tips for the Best Stuffed Creamy Tomato Basil

Want to elevate your Stuffed Creamy Tomato Basil? Here are a few tricks I’ve picked up that make all the difference:

Don’t overcook the pasta shells; they should be al dente as they’ll cook further in the oven.
Ensure your ricotta is well-drained! This is crucial for a thick, creamy filling that won’t make the dish watery.
Roasting the tomatoes and aromatics before pureeing intensifies the sauce flavor beautifully.
A sprinkle of Parmesan cheese along with the mozzarella on top adds an extra layer of savory goodness.

What’s the secret to perfect Stuffed Creamy Tomato Basil?

The secret really lies in building layers of flavor. Roasting the tomatoes and onions first creates a deeply savory sauce, while the well-drained ricotta and pesto filling makes each bite incredibly rich. It’s a truly satisfying creamy tomato basil dish.

Can I make Stuffed Creamy Tomato Basil ahead of time?

Yes, you absolutely can! Assemble the shells and sauce in the baking dish up to 24 hours in advance. Cover tightly and refrigerate. You might need to add a few extra minutes to the baking time to ensure it’s heated through.

How do I avoid common mistakes with Stuffed Creamy Tomato Basil?

The biggest pitfall is watery filling, so drain your ricotta well. Also, don’t overcook the shells before stuffing – they need to hold their shape. Finally, make sure your oven is fully preheated for that perfect bubbly cheese topping!

Best Ways to Serve Stuffed Creamy Tomato Basil

These delightful Stuffed Creamy Tomato Basil shells are wonderful on their own, but they pair beautifully with a few simple sides to make a complete meal. For a light and fresh contrast, I love serving them with a crisp green salad tossed with a lemon vinaigrette. It cuts through the richness perfectly.

Another fantastic option is some crusty garlic bread for soaking up any extra sauce. If you’re looking for something more substantial, consider roasted asparagus or a side of simple steamed green beans. These savory stuffed tomatoes with basil also make a wonderful main course alongside a light minestrone soup.

Nutrition Facts for Stuffed Creamy Tomato Basil

Here’s a look at the estimated nutritional breakdown for one serving of our delicious Stuffed Creamy Tomato Basil:

Calories: 400 kcal
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Sugar: 5 g
Protein: 15 g
Cholesterol: 80 mg
Sodium: 600 mg

Nutritional values are estimates and may vary based on specific ingredients used. For more details on nutritional information, you can check out resources like the MyFitnessPal database.

Stuffed Creamy Tomato Basil: Pure Comfort - Stuffed Creamy Tomato Basil - additional detail

How to Store and Reheat Stuffed Creamy Tomato Basil

Once your delicious Stuffed Creamy Tomato Basil is cooked and you inevitably have leftovers (though I doubt it!), proper storage is key to enjoying them later. First, let the shells cool down for about 30 minutes to an hour before packing them away. This prevents condensation and keeps them from getting soggy.

For refrigeration, store any leftover Stuffed Creamy Tomato Basil in an airtight container in the fridge for up to 3-4 days. If you want to freeze them for longer enjoyment, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for about 3 months. When you’re ready to reheat, the best method for frozen Stuffed Creamy Tomato Basil is to thaw them overnight in the refrigerator first. Then, reheat gently in the oven at 350°F (175°C) until warmed through, or microwave for a quicker option.

Frequently Asked Questions About Stuffed Creamy Tomato Basil

What makes this Stuffed Creamy Tomato Basil recipe so special?

The magic is in the layers! We start with a deeply flavorful roasted tomato sauce, then fill jumbo shells with a creamy, cheesy blend of ricotta, provolone, and pesto. It’s a simple yet elegant dish that feels incredibly comforting.

How do I stuff the tomatoes with creamy basil filling easily?

The easiest way to stuff the shells is to use a small spoon or even a piping bag if you have one. Gently spoon the ricotta mixture into each cooked jumbo shell, making sure not to overfill them. Arrange them snugly in the baking dish over the sauce.

Can these Stuffed Creamy Tomato Basil shells be made vegetarian?

Absolutely! This recipe is already vegetarian. The key is the rich tomato sauce and the creamy cheese filling. If you wanted to add a vegetarian protein, you could certainly mix in some sautéed mushrooms or spinach into the cheese filling. For more vegetarian recipe ideas, check out our vegetarian section.

What are some good side dishes for Stuffed Creamy Tomato Basil?

This dish is quite rich, so lighter sides work best. A simple arugula salad with a lemon-based dressing, steamed asparagus, or some crusty bread for dipping are all excellent choices that complement the flavors without overpowering them.

Variations of Stuffed Creamy Tomato Basil You Can Try

While this Stuffed Creamy Tomato Basil recipe is fantastic as is, I love tweaking it to suit different moods or dietary needs. It’s so versatile, making it an easy stuffed creamy tomato recipe that can be adapted in so many ways!

Spicy Sausage Stuffed Tomatoes: Brown some Italian sausage and mix it into the cheese filling for a hearty, spicy kick. This adds a wonderful depth of flavor.
Gluten-Free Version: Simply swap out the jumbo pasta shells for gluten-free shells. The creamy tomato basil filling and sauce remain the same, making it a perfect option for those avoiding gluten.
Vegan Delight: For a dairy-free take, use cashew ricotta and vegan mozzarella. Nutritional yeast can add a cheesy flavor to the filling, and a good quality vegan pesto works wonders.
Sheet Pan Simplicity: Instead of stuffing shells, try hollowing out large plum tomatoes. Fill them with the creamy mixture and bake on a sheet pan with the sauce below. It’s a slightly different presentation but just as delicious! For more sheet pan recipes, visit our sheet pan recipes category.

About the Author

Fatima Garcia