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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are jumbo pasta shells generously filled with a rich mixture of ricotta cheese, sun-dried tomatoes, garlic, and fresh basil. Baked in a savory marinara sauce with melted mozzarella and Parmesan cheeses, this comfort dish offers a perfect blend of creamy, tangy, and cheesy flavors, making it an ideal hearty vegetarian meal.

Ingredients

Stuffed Shells Filling

  • 20 jumbo pasta shells
  • 15 oz ricotta cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Cheese and Sauce

  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • Olive oil, for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
  2. Cook Pasta Shells: Boil water in a large pot. Add a pinch of salt and cook the jumbo pasta shells according to package instructions until al dente (usually about 9-11 minutes). Drain and rinse shells under cold water to stop cooking, then set aside to cool.
  3. Prepare Filling: In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, minced garlic, fresh basil, salt, and pepper. Mix thoroughly until well combined to create a creamy, flavorful filling.
  4. Stuff Shells: Using a spoon, carefully fill each cooled pasta shell with the ricotta and sun-dried tomato mixture, ensuring they are generously stuffed but not overfilled.
  5. Assemble in Baking Dish: Spread a thin layer of marinara sauce over the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Drizzle remaining marinara sauce evenly over the shells.
  6. Add Cheese: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the sauced shells to create a cheesy top layer.
  7. Bake: Drizzle a small amount of olive oil over the assembled dish. Cover loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until cheese is bubbly and golden browned.
  8. Rest and Serve: Let the stuffed shells rest for 5 minutes after baking to set. Garnish with additional fresh basil if desired and serve warm.

Notes

  • You can use jarred sun-dried tomatoes packed in oil for extra richness and flavor.
  • If preferred, add a pinch of crushed red pepper flakes to the filling for a subtle kick.
  • Make sure not to overcook the pasta shells to prevent them from breaking during stuffing.
  • For a gluten-free option, substitute jumbo pasta shells with gluten-free pasta shells.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipesbyliza.com/creamy-sun-dried-tomato-and-ricotta-stuffed-shells-recipe/