Sun-Dried Tomato and Ricotta Stuffed Shells

If you’re looking for a dish that brings warmth to your kitchen and joy to your dining table, look no further than these Sun-Dried Tomato and Ricotta Stuffed Shells. This recipe has a special place in my heart because it combines creamy ricotta cheese with the rich flavor of sun-dried tomatoes, all nestled inside jumbo pasta shells. It’s a comforting meal that feels like a big hug after a long day, making it perfect for busy weeknights or cozy family gatherings.

Whether you’re cooking for a crowd or just craving some deliciousness for yourself, these stuffed shells are incredibly easy to whip up. You can make them ahead of time and simply pop them in the oven when you’re ready to enjoy. Trust me, this dish will quickly become a go-to favorite!

Why You’ll Love This Recipe

• Easy to prepare: With just a few simple steps, you’ll have a hearty meal on the table in no time.
• Family-friendly: Kids and adults alike will fall in love with the cheesy goodness wrapped in pasta.
• Make-ahead convenience: Perfect for meal prep; simply assemble ahead of time and bake when ready.
• Delicious flavors: The combination of sun-dried tomatoes and ricotta creates a burst of Italian flavor in every bite.
• Versatile: Great for any occasion—whether it’s a casual dinner or a festive gathering.

Ingredients You’ll Need

Gathering the ingredients for these Sun-Dried Tomato and Ricotta Stuffed Shells is easy! You’ll need simple, wholesome items that come together beautifully. Here’s what you’ll need:

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 Marinara 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 this recipe is its flexibility! You can easily adapt it to suit your taste preferences or what you have on hand. Here are some fun variations:

• Swap the cheese: Try using different cheeses like goat cheese or feta for a unique twist.
• Add veggies: Mix in sautéed spinach or mushrooms for extra nutrition and flavor.
• Change the protein: Add cooked chicken or turkey if you’re looking for added protein in your meal.
• Make it spicy: Toss in some chopped jalapeños or more red pepper flakes for an extra kick.

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 al dente. Cooking them slightly firm prevents them from falling apart when you fill them later. Once done, drain and set aside to cool.

Step 2: Prepare the Filling

In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, Parmesan cheese, one half of the mozzarella, egg, minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes. Mix until well combined! This mixture is packed with flavor and creaminess that will make each bite delightful.

Step 3: Fill the Shells

Preheat your oven to 375°F (190°C). Now comes the fun part—filling those shells! Spoon your ricotta mixture into each shell generously. Don’t worry if they overflow a bit; that just means more goodness on your plate!

Step 4: Assemble with Marinara Sauce

In a baking dish, spread some marinara sauce on the bottom. Place your stuffed shells seam-side up over the sauce. Pour more marinara sauce over the top and sprinkle with remaining mozzarella cheese. This layering keeps everything moist while baking.

Step 5: Bake to Perfection

Cover your dish with foil and bake for about 20 minutes. Then remove the foil and bake for an additional 10 minutes until bubbly and golden on top. The aroma wafting through your kitchen will be irresistible!

Step 6: Serve & Enjoy!

Once out of the oven, let them cool slightly before serving. Garnish with chopped fresh basil and extra Parmesan cheese for that finishing touch! Enjoy every cheesy bite surrounded by loved ones—it doesn’t get better than this!

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

Making stuffed shells may seem daunting, but with these simple tips, you’ll be a pro in no time!

• Cook the shells al dente: By cooking the jumbo pasta shells just until they are al dente, you ensure they won’t fall apart while you’re stuffing them or during baking. This gives you a sturdy vessel for that delicious filling!
• Use fresh ingredients: Whenever possible, opt for fresh ricotta and sun-dried tomatoes. Fresh ingredients not only enhance the flavor of your dish but also contribute to a creamier texture that frozen or canned options can’t match.
• Customize the filling: Don’t hesitate to mix in some of your favorite herbs or vegetables! Spinach, artichokes, or even olives can add exciting flavors and textures to your filling, making each bite more delightful.
• Make it ahead of time: You can prepare this dish a day in advance and store it in the fridge. Just bake it before serving! This makes it perfect for meal prep or entertaining guests without the last-minute rush.
• Add cheese on top: For an extra cheesy finish, sprinkle additional mozzarella or Parmesan on top before baking. This creates a delicious golden crust that adds both flavor and visual appeal.

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

Presentation can make a world of difference when serving your Sun-Dried Tomato and Ricotta Stuffed Shells. Here are some ideas to elevate your dining experience!

Garnishes

• Chopped fresh basil: Sprinkling chopped basil over the top not only adds vibrant color but also enhances the dish’s freshness.
• Crushed red pepper flakes: For those who enjoy a bit of heat, a light dusting of crushed red pepper flakes can give your dish an enticing kick.
• Shaved Parmesan: Adding a few shavings of Parmesan cheese right before serving adds an elegant touch and complements the savory flavors.

Side Dishes

• Garlic Bread: A classic pairing with pasta dishes, garlic bread is perfect for soaking up any leftover marinara sauce. The buttery garlic flavor complements the stuffed shells beautifully.
• Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, cucumbers, and a simple vinaigrette balances out the richness of the stuffed shells and provides refreshing crunch.
• Steamed Broccoli: Bright green steamed broccoli brings vibrant color to your plate and adds nutrients without overpowering the main dish. A squeeze of lemon juice over it can really bring out its flavor!
• Roasted Vegetables: Seasonal roasted vegetables like zucchini, bell peppers, or asparagus make for a flavorful side that enhances your meal while keeping it healthy.

With these tips and serving suggestions, your Sun-Dried Tomato and Ricotta Stuffed Shells will not only taste amazing but look fantastic too! Enjoy every bite!

Make Ahead and Storage

These Sun-Dried Tomato and Ricotta Stuffed Shells are perfect for meal prep! You can assemble them in advance, making weeknight dinners a breeze or preparing for special occasions without the last-minute rush.

Storing Leftovers

• Allow the stuffed shells to cool completely before storing.
• Transfer leftovers into an airtight container.
• Keep them in the refrigerator for up to 3 days.

Freezing

• Assemble the stuffed shells but do not bake them.
• Place the unbaked shells in a freezer-safe container or wrap tightly with plastic wrap.
• They can be frozen for up to 2 months. Just remember to label your container!

Reheating

• For refrigerated shells, preheat your oven to 350°F (175°C) and bake for about 20-25 minutes until heated through.
• For frozen shells, thaw overnight in the fridge, then bake as above, or bake directly from frozen, adding an extra 10-15 minutes to the baking time.

FAQs

Here are some common questions you might have about making Sun-Dried Tomato and Ricotta Stuffed Shells.

Can I use fresh tomatoes instead of sun-dried tomatoes in this recipe?

While sun-dried tomatoes add a unique flavor, you can substitute fresh tomatoes. Just make sure to finely chop and sauté them to reduce moisture before mixing with the ricotta.

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

To make this dish gluten-free, simply use gluten-free jumbo pasta shells. The filling is already naturally gluten-free, so it’s an easy swap!

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

Absolutely! You can assemble the stuffed shells a day in advance and store them in the refrigerator until you’re ready to bake.

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

These stuffed shells pair wonderfully with a side salad or garlic bread. You could even serve steamed vegetables for a balanced meal!

Final Thoughts

I hope you find joy in making these Sun-Dried Tomato and Ricotta Stuffed Shells! They truly embody comfort food at its best, combining creamy textures with vibrant Italian flavors. Whether it’s a cozy family dinner or meal prep for a busy week, this recipe has got you covered. Enjoy every delicious bite, and don’t hesitate to share your experience!