Sun-Dried Tomato and Ricotta Stuffed Shells

These Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful blend of creamy ricotta and tangy sun-dried tomatoes, wrapped in tender pasta shells. This dish is perfect for family dinners, meal prep, or even special occasions. With its rich flavors and comforting texture, it stands out as a true Italian classic that’s sure to please everyone at the table.

Why You’ll Love This Recipe

• Easy to Prepare: This recipe is straightforward, making it great for cooks of all skill levels.
• Flavor Packed: The combination of ricotta, sun-dried tomatoes, and herbs creates a bold and savory taste.
• Versatile Dish: Perfect for any occasion—whether it’s a weeknight dinner or a festive gathering.
• Make Ahead Friendly: You can prepare it in advance and simply bake when ready to serve.
• Leftovers Reheat Well: Enjoy this dish the next day without losing any flavor.

Tools and Preparation

Before diving into this delicious recipe, gather your tools. Having everything ready will make the cooking process smoother.

this recipe

Essential Tools and Equipment

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

Importance of Each Tool

• Baking dish: Essential for holding your stuffed shells while they bake in the marinara sauce.
• Large pot: Needed to cook the jumbo pasta shells evenly without sticking together.
• Mixing bowl: Helps combine all the filling ingredients seamlessly for even flavor distribution.

Ingredients

Gather these fresh ingredients to make your Sun-Dried Tomato and Ricotta Stuffed Shells shine.

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

For Cooking

• 1 teaspoon olive oil

For Seasoning

• ½ teaspoon dried basil
• ½ teaspoon dried oregano

For Garnish

• 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 375°F (190°C) so it’s ready for baking when you finish preparing your stuffed shells.

Step 2: Cook the Pasta Shells

1. In a large pot of salted boiling water, cook the jumbo pasta shells until al dente according to package instructions.
2. Drain them gently and set aside to cool slightly.

Step 3: Prepare the Filling

1. In a mixing bowl, combine ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan cheese, half of the shredded mozzarella cheese, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using.
2. Stir until well mixed.

Step 4: Stuff the Shells

1. Using a spoon, fill each cooked shell with the ricotta mixture generously.
2. Place filled shells in a greased baking dish.

Step 5: Add Sauce and Cheese

1. Pour marinara sauce evenly over the stuffed shells.
2. Sprinkle remaining mozzarella cheese on top before baking.

Step 6: Bake

1. Cover the baking dish with foil and bake for 20 minutes.
2. Remove foil and bake an additional 10 minutes until bubbly and golden brown on top.

Step 7: Serve

Garnish with chopped fresh basil leaves and extra Parmesan cheese before serving warm. 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 versatile and can be served in various delightful ways. Whether you’re hosting a dinner party or enjoying a cozy family meal, here are some serving suggestions to elevate this dish.

Pair with a Fresh Salad

• Mixed Greens Salad: A light salad with arugula, spinach, and cherry tomatoes adds a refreshing crunch.
• Caesar Salad: The creamy dressing complements the rich flavors of the stuffed shells perfectly.

Add Some Garlic Bread

• Classic Garlic Bread: Crispy, buttery garlic bread makes an excellent side for scooping up marinara sauce.
• Cheesy Garlic Bread: For extra flavor, top your garlic bread with mozzarella cheese and broil until bubbly.

Top with Extra Cheese

• Extra Parmesan Cheese: Sprinkle freshly grated Parmesan over the shells before serving for added richness.
• Fresh Mozzarella Slices: Layer slices of fresh mozzarella on top just before serving for a melty finish.

How to Perfect Sun-Dried Tomato and Ricotta Stuffed Shells

To ensure your Sun-Dried Tomato and Ricotta Stuffed Shells turn out perfectly every time, consider these helpful tips.

• Bold Flavor Infusion: Use high-quality sun-dried tomatoes to enhance the richness of the filling.
• Bold Cheese Choices: Mix different cheeses like mozzarella and fontina for a more complex flavor profile.
• Bold Seasoning Addition: Don’t forget to adjust seasonings according to your taste; feel free to add more herbs or spices!
• Bold Baking Technique: Cover the dish with foil during baking to keep it moist, then uncover it for the last 10 minutes to brown the cheese.

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

Pairing your Sun-Dried Tomato and Ricotta Stuffed Shells with the right sides can enhance your meal experience even further. Here are some fantastic side dish ideas that complement this Italian delight.

1. Garlic Roasted Vegetables: A medley of seasonal vegetables roasted with garlic brings color and nutrition.
2. Steamed Broccoli: Simple yet nutritious, steamed broccoli balances the richness of the stuffed shells.
3. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze create a fresh contrast.
4. Zucchini Noodles: For a low-carb option, serve spiralized zucchini tossed in olive oil as a side.
5. Bruschetta: Toasted bread topped with diced tomatoes, basil, and balsamic vinegar adds brightness.
6. Italian Antipasto Platter: A selection of cured meats, olives, and cheeses provides variety and flavor depth.

Common Mistakes to Avoid

Making Sun-Dried Tomato and Ricotta Stuffed Shells is a delightful experience, but there are some common pitfalls to watch out for.

• Using the wrong type of pasta: Always opt for jumbo pasta shells. Regular-sized pasta will not hold enough filling.
• Overfilling the shells: Be careful not to overstuff them. A little goes a long way, and too much filling can lead to a mess during baking.
• Skipping the marinara sauce: Don’t forget to layer marinara sauce in your baking dish. It keeps the shells moist and adds flavor.
• Not preheating the oven: Preheat your oven before baking. This ensures even cooking and helps achieve that perfect cheese melt on top.
• Neglecting seasoning: Make sure to season your ricotta mixture well. A pinch of salt and pepper enhances all the flavors in the dish.

Refrigerator Storage

• Store leftovers in an airtight container.
• They last for up to 3 days in the refrigerator.

Freezing Sun-Dried Tomato and Ricotta Stuffed Shells

• Freeze uncooked shells for best results.
• Use a freezer-safe container or wrap tightly in plastic wrap.
• They can be frozen for up to 2 months.

Reheating Sun-Dried Tomato and Ricotta Stuffed Shells

• Oven: Preheat to 350°F (175°C) and bake covered with foil for about 20 minutes until heated through.
• Microwave: Place individual servings on a microwave-safe plate. Heat for 1-2 minutes, checking frequently.
• Stovetop: Heat gently in a pan over low heat, adding a splash of water or sauce if needed to prevent sticking.

Frequently Asked Questions

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

Serve with additional marinara sauce on top and sprinkle with fresh basil for garnish.

Can I customize the filling for Sun-Dried Tomato and Ricotta Stuffed Shells?

Absolutely! Feel free to add spinach, ground meat, or different cheeses to make it your own.

How do I know when my stuffed shells are done?

The cheese should be bubbly and slightly golden brown, indicating they are ready to enjoy!

Can I make these Sun-Dried Tomato and Ricotta Stuffed Shells ahead of time?

Yes! You can prepare them ahead and store them uncooked in the fridge or freezer until you’re ready to bake.

Final Thoughts

These Sun-Dried Tomato and Ricotta Stuffed Shells are an excellent choice for any meal occasion. Their creamy texture combined with bold flavors makes them irresistible. Feel free to customize with your favorite ingredients, making this dish versatile enough for any palate. Give it a try; you won’t be disappointed!

Print

Sun-Dried Tomato and Ricotta Stuffed Shells

---

• Author: Sofia
• Total Time: 50 minutes
• Yield: Serves approximately 6 people. 1x

Print Recipe

Pin Recipe

Description

Indulge in the deliciousness of Sun-Dried Tomato and Ricotta Stuffed Shells, a comforting Italian classic that combines creamy ricotta and flavorful sun-dried tomatoes in tender pasta shells. This versatile dish is perfect for family dinners, meal prep, or special occasions. With its rich taste and easy preparation, it’s sure to become a favorite at your table.

---

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)
• Italian seasoning, salt, pepper, and optional red pepper flakes
• 2 ½ cups marinara sauce

---

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook jumbo pasta shells in salted boiling water until al dente; drain and set aside.
3. In a mixing bowl, combine ricotta, sun-dried tomatoes, Parmesan, half the mozzarella, egg, garlic, seasoning, salt, pepper, and red pepper flakes. Mix until combined.
4. Stuff each shell with the filling and place them in a greased baking dish.
5. Pour marinara sauce over the shells and sprinkle with remaining mozzarella.
6. Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until golden brown.
7. Serve garnished with fresh basil and extra Parmesan.

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

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 2g
• Sodium: 450mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 55mg

Keywords: Use high-quality sun-dried tomatoes to enhance flavor. Feel free to customize the filling by adding spinach or other cheeses. For meal prep, prepare ahead of time and freeze uncooked shells for later use.