Sun-Dried Tomato Ricotta Stuffed Shells
Why Make This Recipe
Sun-Dried Tomato Ricotta Stuffed Shells are a delightful twist on a classic Italian dish. The combination of creamy ricotta cheese and tangy sun-dried tomatoes creates a filling that bursts with flavor, making every bite a culinary pleasure. This dish has a wonderful balance of texture and richness, especially when baked to perfection, allowing the cheese to melt and the flavors to meld. Perfect for a family dinner, special occasions, or even meal prep, this recipe is both easy to make and pleasing to the palate.
How to Make Sun-Dried Tomato Ricotta Stuffed Shells
Ingredients
- Jumbo pasta shells
- Ricotta cheese
- Sun-dried tomatoes
- Marinara sauce
- Mozzarella cheese
- Italian seasoning
- Salt
- Pepper
Directions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta cheese, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper until well combined.
- Stuff each pasta shell with the ricotta mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish, then place the stuffed shells on top.
- Pour the remaining marinara sauce over the shells and sprinkle with mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let it cool slightly before serving.
How to Serve Sun-Dried Tomato Ricotta Stuffed Shells
Sun-Dried Tomato Ricotta Stuffed Shells can be served hot, directly from the oven, as a hearty main dish. Pair them with a simple side salad and some crusty garlic bread for a well-rounded meal. For extra garnish, consider sprinkling fresh basil or parsley on top for a touch of color and freshness.
How to Store Sun-Dried Tomato Ricotta Stuffed Shells
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the shells in an oven-safe dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) until heated through. You can also freeze the stuffed shells before baking; simply allow them to cool completely and then store in a freezer-safe dish for up to three months. When ready to eat, thaw overnight in the refrigerator, then bake as directed.
Tips to Make Sun-Dried Tomato Ricotta Stuffed Shells
- Salt the pasta water: Add a good amount of salt to the boiling water when cooking the pasta shells. This can enhance the flavor of the shells themselves.
- Take your time stuffing: Be generous with your ricotta mixture when stuffing the shells; the more filling, the better!
- Customize flavors: Feel free to add other favorite ingredients to the ricotta mixture, such as spinach, artichokes, or cooked sausage for an extra layer of flavor.
Variation
For a lighter version of this dish, consider using whole grain or gluten-free jumbo pasta shells. You can also substitute the ricotta with cottage cheese for a lower-fat alternative. For an added zing, try mixing in some red pepper flakes to the marinara sauce or filling.
FAQs
Can I use fresh basil instead of dried Italian seasoning?
Yes! Fresh basil can add a wonderful aromatic quality to the dish. Use about double the amount of fresh herbs as dried, since fresh herbs can be less concentrated.
How can I make this dish vegetarian?
The recipe is already vegetarian. Ensure that the marinara sauce you use doesn’t have any meat products if you want it to remain vegetarian.
Can I prepare this dish in advance?
Absolutely! You can prepare and stuff the shells ahead of time, then cover and refrigerate until you’re ready to bake. This makes it a great option for meal prep or entertaining guests.
Sun-Dried Tomato Ricotta Stuffed Shells
Ingredients
Main Ingredients
- 12 pieces Jumbo pasta shells
- 15 oz Ricotta cheese
- 1/2 cup Sun-dried tomatoes, chopped
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta cheese, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper until well combined.
- Stuff each pasta shell with the ricotta mixture.
Baking
- Spread a layer of marinara sauce on the bottom of a baking dish, then place the stuffed shells on top.
- Pour the remaining marinara sauce over the shells and sprinkle with mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let it cool slightly before serving.
