Sun-Dried Tomato and Ricotta Stuffed Shells

These Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful comfort food that will impress your family and friends. With creamy ricotta cheese and tangy sun-dried tomatoes, these jumbo pasta shells are bathed in a rich marinara sauce, making them perfect for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish is sure to satisfy. Plus, they are easy to prepare ahead of time, allowing you to enjoy more quality moments with your loved ones.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The blend of ricotta cheese and sun-dried tomatoes creates a rich and savory taste that stands out.
• Easy to Prepare: This recipe is straightforward, making it suitable even for beginner cooks.
• Perfect for Meal Prep: You can make these stuffed shells in advance and simply bake when ready to serve.
• Family-Friendly Dish: Kids and adults alike will enjoy this cheesy pasta dish, ensuring everyone is happy at the dinner table.
• Versatile Serving Options: Pair these shells with a side salad or garlic bread for a complete meal.

Tools and Preparation

To make your cooking experience seamless, it’s essential to have the right tools on hand. Here’s what you’ll need for preparing these stuffed shells:

Essential Tools and Equipment

• Large pot
• Baking dish
• Mixing bowl
• Spoon or spatula
• Measuring cups and spoons

Importance of Each Tool

• Large pot: Necessary for boiling the jumbo pasta shells until al dente.
• Baking dish: Ideal for layering the stuffed shells with marinara sauce before baking.
• Mixing bowl: Useful for combining the ricotta filling ingredients efficiently.
• Spoon or spatula: Helps in filling the pasta shells evenly with the ricotta mixture.

Ingredients

For these delicious Sun-Dried Tomato and Ricotta Stuffed Shells, gather the following ingredients:

For the Pasta Shells

• 12 oz jumbo pasta shells (about 24 shells)

For the Filling

• 1 ½ cups ricotta cheese
• ½ cup sun-dried tomatoes (finely chopped)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (divided)
• 1 large egg
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the Sauce

• 2 ½ cups marinara sauce
• 1 teaspoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Fresh basil leaves (chopped)
• Extra Parmesan cheese

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your stuffed shells will cook evenly.

Step 2: Cook the Pasta Shells

• Boil a large pot of salted water.
• Add the jumbo pasta shells and cook according to package instructions until al dente.
• Drain and set aside.

Step 3: Prepare the Filling

In a mixing bowl:
* Combine ricotta cheese, sun-dried tomatoes, grated Parmesan cheese, half of the shredded mozzarella, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using.
* Mix well until all ingredients are thoroughly combined.

Step 4: Fill the Pasta Shells

Using a spoon:
* Carefully fill each cooked pasta shell with about 2 tablespoons of the ricotta mixture.

Step 5: Assemble in Baking Dish

In a baking dish:
* Spread half of the marinara sauce on the bottom.
* Place filled pasta shells over the sauce in a single layer.
* Top with remaining marinara sauce and sprinkle with remaining mozzarella cheese.

Step 6: Bake

Cover with foil:
* Bake in preheated oven for about 20 minutes.
* Remove foil and bake an additional 10 minutes until bubbly and golden brown.

Step 7: Serve

Once baked:
* Let cool slightly before serving. Garnish with chopped fresh basil leaves and extra Parmesan if desired. Enjoy your delicious Sun-Dried Tomato and Ricotta Stuffed Shells!

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

These Sun-Dried Tomato and Ricotta Stuffed Shells are deliciously versatile and can be served in various ways. Here are a few suggestions to enhance your dining experience.

Family Style

• Serve the stuffed shells directly from the baking dish, garnished with fresh basil and extra Parmesan cheese for a rustic touch.

Individual Plates

• For a more refined presentation, plate individual servings with marinara sauce on the side and a sprinkle of fresh herbs, allowing guests to customize their flavors.

With Garlic Bread

• Pair these cheesy stuffed shells with warm garlic bread to soak up the delicious marinara sauce, adding a crunchy texture to your meal.

Salad Accompaniment

• A light mixed greens salad dressed with balsamic vinaigrette complements the rich flavors of the stuffed shells, balancing the meal perfectly.

How to Perfect Sun-Dried Tomato and Ricotta Stuffed Shells

Achieving the perfect stuffed shells is easier than you might think. Here are some tips to ensure your dish turns out fantastic every time.

• Choose Quality Ingredients: Use fresh ricotta cheese and high-quality sun-dried tomatoes for a richer flavor profile.
• Don’t Overcook Pasta: Cook the jumbo shells al dente. They will continue to cook while baking, ensuring they don’t become mushy.
• Season Generously: Taste your ricotta mixture before stuffing. Adjust seasoning as needed for a well-balanced filling.
• Layer Marinara Sauce: Spread a layer of marinara sauce on the bottom of your baking dish before adding stuffed shells. This prevents sticking and adds moisture.
• Cover While Baking: Cover the dish with foil during the first half of baking to retain moisture. Remove it later to allow cheese to get bubbly and slightly golden.

Best Side Dishes for Sun-Dried Tomato and Ricotta Stuffed Shells

A well-rounded meal deserves excellent sides. Here are some delectable options that pair wonderfully with Sun-Dried Tomato and Ricotta Stuffed Shells.

1. Garlic Roasted Asparagus
   Toss asparagus spears in olive oil, garlic, and salt, then roast until tender for a nutritious complement.
2. Caesar Salad
   Crisp romaine lettuce topped with creamy dressing, croutons, and Parmesan cheese enhances your meal’s flavor profile.
3. Steamed Broccoli
   Lightly steamed broccoli drizzled with lemon juice brings freshness and color to your plate without overpowering the main dish.
4. Caprese Salad
   Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze create a refreshing contrast to rich stuffed shells.
5. Zucchini Noodles
   Lightly sautéed zucchini noodles tossed in olive oil provide a low-carb alternative while adding texture.
6. Garlic Herb Quinoa
   Fluffy quinoa infused with garlic and herbs offers a healthy grain option that pairs well with Italian flavors.
7. Roasted Bell Peppers
   Sweet roasted bell peppers add vibrant color and sweetness that enhance the overall dining experience.
8. Chickpea Salad
   A protein-packed chickpea salad with cucumbers, tomatoes, and herbs provides a hearty yet fresh side that balances the richness of stuffed shells.

Common Mistakes to Avoid

When making Sun-Dried Tomato and Ricotta Stuffed Shells, avoiding common pitfalls can elevate your dish.

• Skipping the seasoning: Without proper seasoning, the flavors can fall flat. Make sure to use salt, pepper, and Italian herbs as directed.
• Overcooking the pasta: If you overcook the shells, they may break when filling. Cook them al dente to ensure they hold their shape.
• Not using enough cheese: Cheese adds creaminess and flavor. Follow the recipe’s cheese measurements for the best results.
• Filling shells too full: Overstuffing can lead to messy baking. Fill each shell generously but don’t exceed the edge.
• Neglecting to cover while baking: Uncovered shells may dry out. Cover with foil during baking to maintain moisture until the last few minutes.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Can be kept for up to 3 days in the fridge.

Freezing Sun-Dried Tomato and Ricotta Stuffed Shells

• Place in a freezer-safe container or wrap tightly with plastic wrap.
• Best consumed within 2 months for optimal flavor.

Reheating Sun-Dried Tomato and Ricotta Stuffed Shells

• Oven: Preheat to 350°F (175°C). Cover with foil and heat for about 20-25 minutes until warmed through.
• Microwave: Heat on medium power for 2-3 minutes, checking midway for even heating.
• Stovetop: Add a splash of marinara sauce in a pan, then place shells over low heat until heated through.

Frequently Asked Questions

Here are some common questions about making Sun-Dried Tomato and Ricotta Stuffed Shells.

Can I use other cheeses in Sun-Dried Tomato and Ricotta Stuffed Shells?

Yes! Feel free to experiment with different cheeses like feta or goat cheese for unique flavors.

How can I customize my Sun-Dried Tomato and Ricotta Stuffed Shells?

Add veggies like spinach or zucchini for extra nutrition, or swap ricotta for cottage cheese if preferred.

What is the best way to serve Sun-Dried Tomato and Ricotta Stuffed Shells?

Serve hot topped with fresh basil and extra Parmesan cheese alongside a simple salad or garlic bread.

How do I know when my stuffed shells are done baking?

The shells should be bubbly and golden on top. You can also check that they are heated all the way through.

Final Thoughts

Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful meal choice that combines creamy textures with robust flavors. Their versatility allows you to customize them according to your taste preferences. Try this recipe for an easy family dinner or special occasion!

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Sun-Dried Tomato and Ricotta Stuffed Shells

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• Author: Aileen
• Total Time: 50 minutes
• Yield: Serves approximately 6

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Description

Indulge in the comforting flavors of Sun-Dried Tomato and Ricotta Stuffed Shells, a delightful dish that transforms jumbo pasta shells into a cheesy masterpiece. Filled with a rich blend of creamy ricotta cheese and tangy sun-dried tomatoes, these shells are generously topped with marinara sauce and melted mozzarella. Perfect for family dinners or cozy evenings at home, this recipe is not only easy to make but also allows for meal prep, so you can enjoy more time with loved ones. With every bite, you’ll experience a burst of flavor that both kids and adults will love.

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Ingredients

Scale 1x2x3x

• 12 oz jumbo pasta shells
• 1 ½ cups ricotta cheese
• ½ cup sun-dried tomatoes (finely chopped)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (divided)
• 1 large egg
• 2 cloves garlic (minced)
• 2 ½ cups marinara sauce
• 1 teaspoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Boil salted water in a large pot, add jumbo pasta shells, and cook until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, Parmesan cheese, half of the mozzarella, egg, garlic, Italian seasoning, salt, black pepper, and red pepper flakes if desired. Mix well.
4. Carefully fill each cooked shell with about 2 tablespoons of the ricotta mixture.
5. In a baking dish, spread half of the marinara sauce on the bottom. Arrange filled shells in a single layer on top and cover with remaining sauce and mozzarella.
6. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden brown.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 stuffed shell (approximately 150g)
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 54mg