Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful Italian-inspired dish that features large pasta shells filled with a rich and creamy mixture of ricotta cheese, sun-dried tomatoes, and fresh herbs. Baked in a delicious marinara sauce and topped with melted cheese, this dish is perfect for a comforting family dinner or an impressive gathering with friends.

Ingredients List

For the Stuffed Shells:

• 12-16 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup sun-dried tomatoes, chopped (oil-packed for more flavor)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (plus more for topping)
• 1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1/2 cup heavy cream (optional, for extra creaminess)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Timing

Preparing Creamy Sun-Dried Tomato and Ricotta Stuffed Shells takes about 20 minutes for prep and 30 minutes for baking, totaling approximately 50 minutes.

Step-by-Step Instructions

Step 1: Cook the Pasta Shells

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Shells: Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.

Step 2: Prepare the Filling

1. Mix Filling Ingredients: In a large bowl, combine the ricotta cheese, chopped sun-dried tomatoes, Parmesan cheese, 1 cup of mozzarella cheese, chopped basil, garlic powder, salt, and pepper. Mix until well combined.

Step 3: Prepare the Sauce

1. Combine Sauce Ingredients: In a medium saucepan over medium heat, combine the marinara sauce, heavy cream (if using), Italian seasoning, salt, and pepper. Stir until heated through and well combined. Remove from heat.

Step 4: Assemble the Dish

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Spread Sauce: Spread a thin layer of the marinara sauce mixture on the bottom of a 9×13 inch baking dish.
3. Stuff the Shells: Carefully fill each cooked pasta shell with the ricotta mixture and place them in the baking dish, seam side up.
4. Top with Sauce: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle additional mozzarella cheese on top.

Step 5: Bake

1. Cover and Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Uncover and Brown: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 6: Serve

1. Garnish and Enjoy: Remove from the oven and let cool for a few minutes. Garnish with additional fresh basil if desired, and serve warm.

Nutritional Information

Here’s a quick glance at the nutritional profile of Creamy Sun-Dried Tomato and Ricotta Stuffed Shells (per serving, assuming 4 servings):

Nutrient	Amount per Serving
Calories	400
Protein	18g
Fat	22g
Carbohydrates	36g
Fiber	2g

Tips for Customization

• Add Vegetables: Incorporate sautéed spinach, mushrooms, or zucchini into the ricotta filling for added nutrition.
• Different Cheeses: Try using goat cheese or feta for a different flavor profile in the filling.
• Spice It Up: Add red pepper flakes to the sauce for a spicy kick.

Serving Suggestions

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells pair well with:

• A simple green salad dressed with balsamic vinaigrette.
• Garlic bread or breadsticks for a complete Italian meal.

Common Mistakes to Avoid

1. Overcooking the Shells: Cook the pasta shells just until al dente, as they will continue to cook in the oven.
2. Not Enough Sauce: Make sure to cover the stuffed shells with enough sauce to prevent them from drying out while baking.
3. Skipping the Cooling Step: Allow the shells to cool slightly before serving to avoid burning yourself and to help the filling set.

Storing Tips for the Recipe

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion

In just about 50 minutes, you can create Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, a comforting and flavorful dish that is sure to impress family and friends. With its creamy filling and rich marinara sauce, this recipe is a delightful addition to your dinner rotation!

FAQs

Can I make these stuffed shells ahead of time?

Yes! You can prepare the stuffed shells and assemble them in the baking dish. Cover and refrigerate for up to 24 hours before baking.

Can I freeze the stuffed shells?

Yes! Assemble the stuffed shells and freeze them before baking. Thaw in the refrigerator overnight and bake as directed.

What if I don’t have sun-dried tomatoes?

You can substitute with fresh tomatoes or omit them altogether. Roasted red peppers also work well for a different flavor.

Can I use a different type of pasta?

While jumbo shells are traditional, you can use other pasta shapes like manicotti or even large conchiglie.