Sun-Dried Tomato and Ricotta Stuffed Shells

If you’re looking for a comforting, hearty meal that’s sure to impress, you’ve found it with these Sun-Dried Tomato and Ricotta Stuffed Shells. This recipe is a personal favorite of mine because it combines creamy ricotta with the tangy sweetness of sun-dried tomatoes, all nestled in tender pasta shells. It’s such a delight to serve, whether it’s a busy weeknight or a family gathering.

What makes this dish even more special is its versatility. You can prepare it ahead of time and pop it in the oven when you’re ready to eat. Plus, the leftovers are just as good (if not better) the next day! Trust me; your loved ones will be asking for seconds.

Why You’ll Love This Recipe

• Easy to prepare: With just a few simple steps, you can whip up this delicious meal without any fuss.
• Family-friendly appeal: Kids and adults alike will enjoy this cheesy goodness, making dinner time a breeze.
• Perfect for meal prep: Make it ahead of time and save yourself some stress on busy days.
• Delicious flavor: The combination of sun-dried tomatoes and ricotta is simply irresistible and full of Italian flair.

Ingredients You’ll Need

Gathering your ingredients is half the fun! These are simple, wholesome items that you likely have on hand or can easily find at your local grocery store. Let’s take a look at what you’ll need to create these delightful Sun-Dried Tomato and Ricotta Stuffed Shells:

For the Stuffed Shells

• 12 oz jumbo pasta shells (about 24 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)
• 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

For Garnish

• Fresh basil leaves (chopped)
• Extra Parmesan cheese

Variations

One of the best things about these stuffed shells is how flexible they are! Feel free to mix things up based on what you have at home or your taste preferences.

• Swap the cheese: If you’re not a fan of ricotta, try using cottage cheese or goat cheese for a different flavor profile.
• Add some greens: Incorporate spinach or kale into the filling for an extra nutritional boost and vibrant color.
• Make it meatier: For those who enjoy meat, consider adding cooked ground turkey or chicken to the ricotta mixture.
• Change up the sauce: While marinara is delightful, a creamy alfredo sauce would also work wonderfully with these stuffed shells.

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Cook the Pasta

Start by boiling water in a large pot. Add a pinch of salt and toss in your jumbo pasta shells once it reaches a rolling boil. Cook them according to package instructions until they’re al dente. This step is crucial because overcooked shells can fall apart when you stuff them later!

Step 2: Prepare the Filling

In a bowl, mix together ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan cheese, one cup of mozzarella cheese (saving some for topping), egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if you want that hint of spice. This mixture is what makes these Sun-Dried Tomato and Ricotta Stuffed Shells truly special—creamy with bursts of flavor!

Step 3: Stuff the Shells

Once your pasta has cooled slightly, it’s time to stuff those shells! Using a spoon or even your hands (don’t be shy!), fill each shell generously with the ricotta mixture. Place them seam-side down in a baking dish coated with marinara sauce. This ensures they stay moist while baking.

Step 4: Add Sauce and Cheese

Once all shells are stuffed and in place, pour the remaining marinara sauce over them. Sprinkle any leftover mozzarella along with extra Parmesan on top for that lovely cheesy crust when baked. It’s all about that bubbly goodness!

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C) and bake for about 30 minutes until everything is heated through and golden brown on top. The aroma will fill your kitchen—trust me; it will be hard to wait!

Step 6: Garnish and Serve

Once out of the oven, let them cool for just a minute before garnishing with fresh basil leaves. Serve hot alongside some crusty bread or a green salad for an unforgettable meal that everyone will love.

Enjoy every bite of these Sun-Dried Tomato and Ricotta Stuffed Shells; they truly are comfort food at its finest!

Pro Tips for Making Sun-Dried Tomato and Ricotta Stuffed Shells

Making these stuffed shells is a delightful experience, especially with a few insider tips to ensure they turn out perfectly every time!

• Choose quality ingredients: Using high-quality ricotta and fresh sun-dried tomatoes can significantly enhance the flavor of your dish, making it taste even more homemade and delicious.
• Don’t overfill the shells: While it’s tempting to pack the shells tightly with filling, leaving a little room allows for the cheese to melt and expand during baking without making a mess.
• Use homemade marinara if possible: If you have the time, whipping up a quick marinara sauce can elevate this dish even further. Fresh sauces typically have fewer preservatives and richer flavors than store-bought options.
• Let them rest before serving: Allowing your stuffed shells to sit for about 5-10 minutes after baking helps them set, making it easier to serve and ensuring you get that perfect slice every time.
• Experiment with cheese: Feel free to mix in other types of cheese such as feta or goat cheese alongside the ricotta for an extra layer of flavor and creaminess.

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

Serving these stuffed shells can be as creative as you want! Here are some suggestions to make your meal visually appealing and deliciously satisfying.

Garnishes

• Fresh basil: Chopped fresh basil adds a pop of color and freshness that complements the rich flavors of the dish beautifully.
• Extra Parmesan cheese: A sprinkle of grated Parmesan on top before serving gives an inviting look and enhances the cheesy goodness.

Side Dishes

• Garlic Bread: A classic pairing! Serve warm, buttery garlic bread on the side for that perfect scoop of marinara sauce left on your plate.
• Mixed Green Salad: A crisp salad with a light vinaigrette balances out the richness of the stuffed shells. Include ingredients like cherry tomatoes, cucumbers, and red onions for freshness.
• Roasted Vegetables: Oven-roasted seasonal vegetables such as zucchini, bell peppers, and asparagus add color, nutrients, and an earthy flavor complementing your pasta dish.
• Steamed Broccoli: Simple yet effective! Steamed broccoli drizzled with a bit of olive oil or lemon juice makes for a nutritious side that pairs well with Italian cuisine.

Make Ahead and Storage

These Sun-Dried Tomato and Ricotta Stuffed Shells are perfect for meal prep! You can easily make them ahead of time, allowing you to enjoy a delicious homemade meal even on the busiest days.

Storing Leftovers

• Allow the stuffed shells to cool completely before storing.
• Place them in an airtight container in the refrigerator.
• They will keep well for up to 3-4 days.

Freezing

• To freeze, prepare the dish as directed but do not bake it.
• Cover tightly with plastic wrap and then aluminum foil or place in a freezer-safe container.
• They can be frozen for up to 2-3 months.
• When ready to bake, thaw overnight in the refrigerator and then bake as directed.

Reheating

• Preheat your oven to 350°F (175°C).
• If reheating from refrigerated, cover with foil and bake for about 20 minutes.
• For frozen shells, increase baking time to about 30-40 minutes, ensuring they are heated through before serving.

FAQs

Here are some common questions about making these delightful stuffed shells!

Can I use a different type of cheese in Sun-Dried Tomato and Ricotta Stuffed Shells?

Absolutely! You can substitute the ricotta with cottage cheese or goat cheese for a different flavor profile. Just ensure that you maintain similar quantities.

How do I know when Sun-Dried Tomato and Ricotta Stuffed Shells are done?

The shells are ready when the cheese is melted and bubbly, and they have a light golden color on top. A food thermometer should read at least 165°F (74°C) when done.

Can I make Sun-Dried Tomato and Ricotta Stuffed Shells without an egg?

Yes! You can replace the egg with a mixture of ground flaxseed and water or use unsweetened applesauce for binding. Each option will yield tasty results!

What sauces can I pair with Sun-Dried Tomato and Ricotta Stuffed Shells?

While marinara is traditional, you could also try pesto sauce or a creamy alfredo for a twist. Both complement the flavors beautifully!

Final Thoughts

I hope you enjoy making these Sun-Dried Tomato and Ricotta Stuffed Shells as much as I do! They’re not just a meal; they’re an experience filled with comforting flavors that bring everyone together. Whether it’s for family dinners or special occasions, this recipe is sure to impress. Don’t hesitate to give it a try—you’ll be delighted by how simple yet satisfying it is!