Ricotta Sun-Dried Tomato Stuffed Shells are a delightful dish that brings a burst of flavor and comfort to any table. As I prepare this recipe, I can’t help but think about the rich history of stuffed pasta, which has roots in Italian cuisine that date back centuries. The combination of creamy ricotta and tangy sun-dried tomatoes creates a harmonious blend that not only tantalizes the taste buds but also offers a satisfying texture that keeps everyone coming back for more.
People love Ricotta Sun-Dried Tomato Stuffed Shells for their convenience and versatility. Whether you’re hosting a dinner party or simply looking for a comforting weeknight meal, this dish is sure to impress. The shells are easy to fill and can be made ahead of time, making them a perfect choice for busy schedules. Join me as we dive into this delicious recipe that is sure to become a favorite in your household!
Ingredients:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1/4 cup fresh basil, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
- Extra mozzarella cheese for topping (optional)
- Fresh basil leaves for garnish (optional)
Preparing the Pasta Shells
- Start by bringing a large pot of salted water to a boil. This is where we’ll cook our jumbo pasta shells.
- Once the water is boiling, carefully add the pasta shells. Cook them according to the package instructions, usually around 9-11 minutes, until they are al dente. You want them firm enough to hold the filling without breaking.
- Once cooked, drain the shells in a colander and rinse them under cold water to stop the cooking process. This will also make them easier to handle when it’s time to stuff them.
- Set the shells aside on a clean kitchen towel or a baking sheet lined with parchment paper to cool completely.
Preparing the Filling
- In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese. This cheesy mixture is going to be the star of our stuffed shells!
- Add in the chopped sun-dried tomatoes, fresh basil, minced garlic, dried oregano, salt, and black pepper. Stir everything together until well combined. The sun-dried tomatoes will add a lovely tangy flavor that pairs beautifully with the creamy cheeses.
- Take a taste of the filling and adjust the seasoning if necessary. You can add more salt or pepper according to your preference. I always like to make sure the filling is flavorful since it’s the heart of the dish!
Stuffing the Shells
- Now comes the fun part! Preheat your oven to 375°F (190°C) while we stuff the shells.
- Take one of the cooled pasta shells and gently open it up. Using a spoon or a piping bag, fill the shell with the ricotta mixture. Don’t be shy; pack it in there! Repeat this process until all the shells are filled.
- As you fill each shell, place them seam-side up in a 9×13 inch baking dish. You can lightly grease the dish with a bit of olive oil or cooking spray to prevent sticking.
Assembling the Dish
- Once all the shells are stuffed and arranged in the baking dish, it’s time to add the marinara sauce. Pour the marinara sauce evenly over the stuffed shells, making sure to cover them well. This will keep the shells moist while baking and add a delicious flavor.
- If you like, sprinkle some extra mozzarella cheese on top of the sauce for that gooey, cheesy finish. Who doesn’t love extra cheese?
- Cover the baking dish with aluminum foil. This will help the shells cook evenly and prevent them from drying out.
Cooking Process
- Place the covered baking dish in the preheated oven and bake for 25 minutes. This allows the flavors to meld together and the cheese to melt beautifully.
- After 25 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it to avoid burning!
- Once done, remove the dish from the oven and let it sit for about 5-10 minutes. This resting time will help the filling set a bit, making it easier to serve.
Serving the Stuffed Shells
- Using a large spoon or spatula, carefully
Conclusion:
In summary, these Ricotta Sun-Dried Tomato Stuffed Shells are an absolute must-try for anyone looking to elevate their pasta game. The creamy ricotta combined with the tangy sun-dried tomatoes creates a flavor explosion that is both comforting and sophisticated. Whether you’re preparing a cozy dinner for two or hosting a gathering with friends, this dish is sure to impress and satisfy. For serving suggestions, I recommend pairing these stuffed shells with a simple arugula salad drizzled with balsamic vinaigrette to balance the richness of the pasta. You can also sprinkle some fresh basil or parsley on top for a pop of color and freshness. If you’re feeling adventurous, consider adding some sautéed spinach or mushrooms to the ricotta mixture for an extra layer of flavor. I encourage you to give this recipe a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how your Ricotta Sun-Dried Tomato Stuffed Shells turn out. Happy cooking! Print
Ricotta Sun-Dried Tomato Stuffed Shells: A Deliciously Easy Recipe for Dinner
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
These stuffed jumbo pasta shells are a comforting dish filled with a creamy ricotta mixture, sun-dried tomatoes, and fresh basil, all smothered in marinara sauce and topped with melted mozzarella. Perfect for a cozy dinner!
Ingredients
Scale- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1/4 cup fresh basil, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
- Extra mozzarella cheese for topping (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil.
- Once boiling, carefully add the pasta shells and cook according to package instructions (usually 9-11 minutes) until al dente.
- Drain the shells in a colander and rinse under cold water to stop the cooking process.
- Set the shells aside on a clean kitchen towel or a baking sheet lined with parchment paper to cool completely.
- In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese.
- Add chopped sun-dried tomatoes, fresh basil, minced garlic, dried oregano, salt, and black pepper. Stir until well combined.
- Taste the filling and adjust seasoning if necessary.
- Preheat your oven to 375°F (190°C).
- Take a cooled pasta shell and gently open it. Fill with the ricotta mixture using a spoon or piping bag. Repeat until all shells are filled.
- Place the filled shells seam-side up in a greased 9×13 inch baking dish.
- Pour marinara sauce evenly over the stuffed shells, ensuring they are well covered.
- Optionally, sprinkle extra mozzarella cheese on top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the dish sit for 5-10 minutes before serving.
- Carefully serve the stuffed shells using a large spoon or spatula.
Notes
- Feel free to customize the filling by adding cooked spinach or other vegetables.
- For a spicier kick, add red pepper flakes to the marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
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