Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are irresistible!

Introduction to Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

There are days when a hearty meal feels like a warm hug, don’t you think? These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are just that! Picture this: your kitchen filled with the delightful aroma of melted cheese and rich marinara, enticing your family to gather around the table. This dish is not only a quick solution for those busy weeknights but also an absolute crowd-pleaser. Easy to prepare, comforting, and oh, so delicious—this recipe offers you a little culinary adventure while ensuring you impress your loved ones with minimal fuss. Are you ready to dive in?

Why You’ll Love This Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Why fall in love with Creamy Sun-Dried Tomato and Ricotta Stuffed Shells? First off, they’re a breeze to whip up, making them perfect for those hectic evenings when time slips through your fingers. You’ll savor every creamy bite, and the sun-dried tomatoes add a delicious twist. Plus, it’s an excellent way to sneak in some veggies and impress your family. You’re guaranteed compliments all around!

Ingredients for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Gathering your ingredients is half the fun! Here’s what you’ll need for these divine Creamy Sun-Dried Tomato and Ricotta Stuffed Shells:

• Jumbo pasta shells: The star of the show! These large shells cradle that creamy filling perfectly.
• Ricotta cheese: Rich and creamy, it provides the base of our filling. You can opt for low-fat if you’re looking for a lighter version!
• Shredded mozzarella cheese: This adds delightful stretchiness and melty goodness. I love to sprinkle some on top for an extra cheesy finish.
• Grated Parmesan cheese: It gives a savory depth. You can substitute it with Pecorino Romano for a sharper flavor.
• Chopped sun-dried tomatoes: Pack a flavorful punch. Ensure they’re packed in oil for a richer taste, but drained to prevent sogginess!
• Garlic cloves: Freshly minced, they’ll infuse your filling with aromatic deliciousness.
• Large egg: Acts as a binder for the mixture, ensuring that filling stays together during baking.
• Italian seasoning: A mix of dried herbs that brings an authentic Italian flavor. It can include basil, oregano, and thyme!
• Red pepper flakes: Optional, but if you like a hint of heat, these tiny flakes will spice things up!
• Salt and black pepper: Essential for balancing flavors. Don’t skip these; your taste buds will thank you.
• Marinara sauce: The comforting base for the dish. You can use homemade or store-bought, whatever makes your life easier!
• Heavy cream or half-and-half: This is what makes your marinara sauce creamy and luxurious. You can also play around with a dairy-free option.
• Fresh basil leaves: For garnish! They add a pop of color and a lovely fresh herb note.

For exact measurements of these ingredients, you can find them listed at the bottom of the article, conveniently ready for printing. Let’s get cooking!

How to Make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Cook the Pasta

Let’s get this pasta party started! Bring a large pot of salted water to a boil. Once it’s bubbling like a hot spring, gently drop in those jumbo pasta shells. Cook them just until they’re al dente, which means they’ll be firm enough to hold their shape while still being tender enough to enjoy. Follow the package instructions for timing, usually around 8-10 minutes. Remember, you don’t want mushy shells! Drain them and set aside to cool slightly—they’ll be ready to hold that creamy filling in just a moment.

Mix the Filling

Now for the fun part—the filling! In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan cheese for that perfect cheesy profile. Next, add in the chopped sun-dried tomatoes and minced garlic. This adds a burst of flavor! Crack in your egg and sprinkle in the Italian seasoning along with salt and pepper. Use a fork to mix everything until it’s well combined and creamy. You want this mixture to be rich and flavorful, so don’t be shy about really blending those ingredients. A little taste test? Absolutely! Adjust seasoning if needed to make every bite sing.

Prepare the Sauce

Time to elevate the marinara! In a medium saucepan, pour in your marinara sauce and heat it over low. Stir in the heavy cream or half-and-half. This will transform your sauce into a creamy, dreamy delight that clings beautifully to those shells. Keep it on low heat, allowing the flavors to meld together. Give it a gentle stir occasionally. The goal is to add just enough creaminess without overpowering that classic marinara taste. Trust me; your family will be raving about this sauce!

Stuff the Shells

With everything prepared, it’s time to stuff those shells! You can use a spoon or, for less mess, a piping bag. Fill each shell with the creamy ricotta mixture, making sure they’re generously filled—no skimping here! Gently press the filling to eliminate any air pockets. Arrange the stuffed shells in a single layer, snugly in your baking dish. This presentation will make your dish look even more enticing! Keep the shells leaking their cheesy goodness together; they’re going to be friends in the oven.

Assemble and Bake

Let’s get baking! Start by pouring the remaining marinara sauce over the stuffed shells, ensuring each one gets a luscious coat. Sprinkle that extra mozzarella cheese generously on top—because why not? Preheat your oven to 375°F (190°C) while you cover your baking dish with aluminum foil. Bake for 25 minutes to let the flavors meld together. After that, remove the foil and let those beautiful shells bake for another 10-15 minutes. You’ll know they’re ready when the cheese is melted and bubbling like a beautiful Italian sunset. Let the shells cool for five minutes before diving in!

Tips for Success

• Ensure your pasta shells are cooked al dente to prevent them from becoming mushy when baking.
• Don’t skip the taste test for the filling; adjust seasonings to your liking!
• If you’re short on time, opt for store-bought marinara sauce.
• For extra flavor, consider adding fresh spinach or chopped olives to the filling.
• Let the shells cool briefly before serving to allow the cheese to set.

Equipment Needed

• Large pot: For boiling pasta. A deep saucepan works too!
• Mixing bowl: Use any large bowl for combining filling ingredients.
• Baking dish: A 9×13-inch dish is ideal; an oven-safe skillet can be a great alternative.
• Fork or piping bag: For filling the shells; a spoon will do in a pinch!

Variations of Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

• Spinach and Artichoke: Add some cooked spinach and chopped artichoke hearts to the filling for a rich and healthy twist.
• Meat Lovers: Incorporate cooked Italian sausage or ground turkey into the ricotta mixture for a heartier option.
• Gluten-Free: Use gluten-free pasta shells to accommodate dietary needs without sacrificing flavor!
• Dairy-Free: Swap ricotta and mozzarella with dairy-free alternatives, such as cashew cheese or vegan cream cheese.
• Herb-Infused: Experiment with fresh herbs like basil or parsley mixed into the filling for an extra burst of flavor.

Serving Suggestions for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

• Side Salad: Pair with a fresh, crisp side salad drizzled with balsamic vinaigrette for balance.
• Garlic Bread: Serve with warm, buttery garlic bread to soak up that creamy marinara sauce.
• Wine: A chilled glass of Pinot Grigio complements the dish beautifully.
• Garnish: Add extra fresh basil or a sprinkle of chili flakes for a pop of color and flavor.

FAQs about Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Got questions about these Creamy Sun-Dried Tomato and Ricotta Stuffed Shells? I’ve got answers to make your cooking experience smoother and more enjoyable!

Can I make the filling ahead of time? Absolutely! You can prepare the ricotta mixture the night before and store it in the fridge. Just fill the shells before baking!

How do I store leftovers? Keep any leftovers in an airtight container in the fridge for up to 3 days. They reheat beautifully in the oven!

Can I use different types of pasta? While jumbo shells are perfect for stuffing, feel free to experiment with manicotti or even large cannelloni tubes for a fun twist!

Is this dish suitable for freezing? Yes! Assemble it without baking, cover tightly, and freeze. When you’re ready to eat, just bake straight from the freezer—add a few extra minutes to the cooking time.

What can I substitute for sun-dried tomatoes? If sun-dried tomatoes aren’t your thing, finely chopped roasted red peppers or olives can add a delicious pop of flavor in their place.

Final Thoughts

At the end of the day, cooking is about connection, love, and comfort. These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells combine all those elements into a delightful dish that warms your heart and your home. Whether you’re gathering family around the dinner table or preparing a comforting meal after a long day, this recipe will always deliver joy. Plus, the savory aroma fills your kitchen with an inviting essence that even the busiest of lifestyles can savor. I hope this becomes a staple in your recipe repertoire! Happy cooking!

Print