Sun-Dried Tomato and Ricotta Stuffed Shells

If you’re looking for a dish that wraps you in a blanket of comfort, then these Sun-Dried Tomato and Ricotta Stuffed Shells are just what you need. This recipe is one of my all-time favorites because it combines creamy ricotta, tangy sun-dried tomatoes, and gooey cheese into one delightful package. Whether you’re feeding a crowd at a family gathering or just want to whip up something special on a busy weeknight, this dish never disappoints.

What makes these stuffed shells truly special is how versatile they are. You can prepare them ahead of time for meal prep or serve them fresh out of the oven for a cozy dinner. Plus, the bold flavors will have everyone coming back for seconds!

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you’ll have a delicious meal ready in no time!
• Family-Friendly Appeal: Kids and adults alike will love the cheesy goodness of these stuffed shells.
• Make-Ahead Convenience: Prep them in advance and pop them in the oven when you’re ready to eat.
• Delicious Flavor: The combination of sun-dried tomatoes and ricotta creates a rich taste that’s simply irresistible.

Ingredients You’ll Need

Let’s gather our ingredients! You’ll find that these are all simple, wholesome items that come together beautifully. Get ready for some serious yum!

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 Topping

• Fresh basil leaves (chopped)
• Extra Parmesan cheese

Variations

One of the best things about this recipe is its flexibility! You can easily adjust it to suit your tastes or dietary needs.

• Swap the Cheese: Use cottage cheese instead of ricotta for a lighter option.
• Add Spinach: Toss in some fresh spinach for added nutrition and flavor.
• Change the Sauce: Try using pesto instead of marinara for a fresh twist.
• Make It Vegan: Substitute dairy-free cheese options and an egg replacer like flaxseed meal mixed with water.

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Cook the Pasta

Start by boiling your jumbo pasta shells according to package instructions until they’re al dente. This step is crucial because it allows the shells to hold their shape while baking later. Remember not to overcook them; we want them firm enough to fill!

Step 2: Prepare the Filling

In a large mixing bowl, combine ricotta cheese, sun-dried tomatoes, half of the mozzarella cheese, grated Parmesan, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if you’re feeling spicy! Mix everything well until it’s creamy and fully combined. This filling is where all those delicious flavors come together.

Step 3: Fill the Shells

Once your pasta has cooled slightly, it’s time to get filling! Carefully stuff each shell with your cheesy mixture using a spoon or piping bag. Don’t worry if they don’t look perfect—this dish is all about comfort!

Step 4: Assemble in Baking Dish

Spread half of the marinara sauce on the bottom of your baking dish. Place each stuffed shell seam-side up in the dish. Pour over the remaining marinara sauce and sprinkle with leftover mozzarella cheese. This step adds moisture and flavor as it bakes.

Step 5: Bake Until Golden

Cover your dish with aluminum foil and bake at 350°F (175°C) for about 20 minutes. Then remove the foil and bake for another 10-15 minutes until bubbly and golden on top. This final baking step ensures everything heats through while giving that lovely melted cheese finish we all crave!

Step 6: Serve and Enjoy!

Once out of the oven, let your stuffed shells cool slightly before garnishing with fresh basil leaves and extra Parmesan cheese. Serve warm and watch as everyone gathers around for seconds—it’s hard to resist such comforting goodness!

Enjoy sharing these Sun-Dried Tomato and Ricotta Stuffed Shells with your loved ones; I know they’ll become a favorite in your household too!

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

Making stuffed shells can be a delightful experience, and with a few tips, you can elevate your dish to perfection!

• Cook shells al dente: Cooking the pasta just until firm allows it to hold up during baking without getting mushy. This ensures a satisfying texture in every bite.
• Use fresh ingredients: Fresh ricotta and high-quality sun-dried tomatoes will enhance the flavor of your filling. Fresh ingredients make all the difference in creating a deliciously vibrant dish.
• Let the filling cool slightly: Allowing your ricotta mixture to cool for a few minutes before stuffing helps prevent the shells from becoming too soft during assembly. It also makes it easier to handle!
• Layer marinara sauce generously: Spreading an ample amount of marinara sauce on the bottom of your baking dish not only adds flavor but also prevents the shells from sticking. Plus, it creates a beautiful presentation when serving.
• Cover while baking: Covering the dish with foil during the first half of baking retains moisture, ensuring that your stuffed shells are perfectly cooked and not dried out.

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

When it’s time to dig in, how you present these stuffed shells can enhance the dining experience! Here are some fun ideas for serving them up.

Garnishes

• Fresh basil leaves: Chopped fresh basil sprinkled on top adds a pop of color and a burst of fresh flavor.
• Extra Parmesan cheese: A light dusting of grated Parmesan just before serving elevates the cheesy goodness and gives an appetizing look.

Side Dishes

• Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up any extra marinara sauce left on your plate. It’s the ultimate comfort food companion!
• Mixed Green Salad: A refreshing mixed green salad with a light vinaigrette balances out the richness of the stuffed shells. Try including cherry tomatoes, cucumbers, and red onion for added crunch.
• Roasted Vegetables: Seasoned roasted vegetables like zucchini, bell peppers, and asparagus bring a healthy touch to your meal while complementing the Italian flavors beautifully.
• Steamed Broccoli: Simple steamed broccoli adds vibrant color and nutrition to your plate. Drizzle with olive oil and sprinkle some salt for extra flavor.

With these tips and serving suggestions, your Sun-Dried Tomato and Ricotta Stuffed Shells will shine at any dinner table! Enjoy each bite of this comforting Italian classic.

Make Ahead and Storage

These Sun-Dried Tomato and Ricotta Stuffed Shells are perfect for meal prep! You can easily prepare them in advance, making weeknight dinners a breeze. Here’s how to store, freeze, and reheat your delicious shells:

Storing Leftovers

• Allow any leftovers to cool completely before storing.
• Place the shells in an airtight container in the refrigerator.
• Enjoy within 3-4 days for best flavor and freshness.

Freezing

• To freeze, assemble the stuffed shells but do not bake them.
• Cover the dish tightly with plastic wrap and then aluminum foil to prevent freezer burn.
• Store in the freezer for up to 2 months.

Reheating

• If frozen, thaw the shells overnight in the refrigerator before reheating.
• Preheat your oven to 375°F (190°C).
• Cover with foil and bake for about 25 minutes or until heated through.
• For extra melty cheese, uncover during the last 10 minutes of baking.

FAQs

Got questions? We’ve got answers! Here are some common inquiries about Sun-Dried Tomato and Ricotta Stuffed Shells.

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

Absolutely! Feel free to mix it up by adding mozzarella or even goat cheese for a unique twist. Just keep in mind that different cheeses may alter the flavor slightly.

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

You can store these delightful stuffed shells in the refrigerator for 3-4 days or freeze them for up to 2 months. Just follow the proper storage tips above!

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

These stuffed shells pair beautifully with a fresh side salad or garlic bread. You could also serve them with steamed vegetables or a light soup for a complete meal!

Can I make Sun-Dried Tomato and Ricotta Stuffed Shells gluten-free?

Yes! Simply use gluten-free jumbo pasta shells instead, and you’ll have a delicious gluten-free version that everyone can enjoy.

Final Thoughts

I hope you find joy in making these Sun-Dried Tomato and Ricotta Stuffed Shells as much as I do! They are not only comforting but also bursting with flavor that brings everyone together at the table. Whether it’s for a family dinner or a special occasion, this recipe is sure to impress. Happy cooking, and don’t forget to share your creations!