Creamy Sun-Dried Tomato Ricotta Stuffed Shells Recipe

Delectable sun-dried tomato and ricotta stuffed shells promise a culinary adventure that will make your taste buds dance with excitement.

Pasta lovers rejoice as these elegant shells become vessels of creamy, tangy goodness.

Soft ricotta blends seamlessly with vibrant sun-dried tomatoes, creating a harmonious filling that whispers comfort.

Each shell cradles a perfect balance of flavors, inviting you to savor every delightful bite.

Mediterranean influences shine through in this simple yet sophisticated dish that feels both rustic and refined.

Cheese enthusiasts and pasta fans will find themselves enchanted by the rich, velvety texture.

Come uncover the magic waiting inside these beautiful stuffed shells – your dinner plate never looked so tempting!

Why Creamy Sun-Dried Tomato And Ricotta Stuffed Shells Are A Hit

• Savor Gourmet Simplicity: This recipe transforms basic ingredients into a restaurant-quality dish with minimal professional cooking skills required.
• Customize Your Comfort: Adaptable recipe allows easy modifications like swapping herbs, adding protein, or adjusting spice levels to match personal preferences.
• Crowd-Pleasing Perfection: Creamy, cheesy shells create a universally loved meal that satisfies both picky eaters and sophisticated palates, making it ideal for family dinners or potluck gatherings.
• Stress-Free Entertaining: One-dish wonder that looks impressive yet requires straightforward preparation, perfect for hosting friends or enjoying a special weekend meal without complex cooking techniques.

Everything In Creamy Sun-Dried Tomato And Ricotta Stuffed Shells

• Ricotta Cheese: Soft Italian cheese that provides creamy texture and richness to the stuffing.
• Mozzarella Cheese: Melty cheese that adds stretchy and smooth consistency to the dish.
• Parmesan Cheese: Aged cheese that brings sharp and salty flavor to the mixture.
• Egg: Helps bind the cheese filling and provides structure to the stuffing.

• Jumbo Pasta Shells: Large pasta shape perfect for holding the creamy cheese mixture.

• Sun-Dried Tomatoes: Intense and concentrated tomato pieces that add deep, tangy flavor to the filling.
• Garlic: Aromatic ingredient that provides a warm and pungent taste to the stuffing.
• Basil: Fresh herb that contributes a bright and aromatic note to the dish.

• Heavy Cream: Rich dairy base that creates a smooth and luxurious sauce.
• Olive Oil: Adds subtle fruity undertones and helps blend the sauce.
• Salt, Black Pepper, Red Pepper Flakes: Seasonings that balance and enhance the overall flavor profile.

Making Creamy Sun-Dried Tomato And Ricotta Stuffed Shells

Step 1: Prepare Cooking Space

Fire up your oven to 375°F and grease a large baking dish with a light coating of cooking spray or olive oil.

Step 2: Cook Pasta Shells

Boil jumbo pasta shells in salted water until they reach a perfect al dente texture, typically taking 8-9 minutes. Drain and let cool on a clean kitchen towel.

Step 3: Create Delectable Filling

• Ricotta cheese
• Chopped sun-dried tomatoes
• Shredded mozzarella
• Grated parmesan
• Minced garlic
• Beaten egg

Stir until all ingredients are thoroughly combined and create a smooth, creamy mixture.

Step 4: Stuff Pasta Shells

Carefully fill each cooled pasta shell with the ricotta mixture, ensuring a generous but not overflowing portion.

Step 5: Whip Up Dreamy Cream Sauce

• Heavy cream
• Olive oil
• Freshly chopped basil
• Salt
• Black pepper
• Red pepper flakes

Blend until the sauce becomes silky and well-integrated.

Step 6: Assemble and Sauce

Arrange the stuffed shells in the prepared baking dish. Gently pour the cream sauce over and around the shells, making sure each shell gets a luxurious coating.

Step 7: First Baking Phase

Cover the baking dish with aluminum foil and bake for 25 minutes at 375°F.

Step 8: Final Browning

Remove the foil and continue baking for an additional 10-15 minutes until the top turns a beautiful golden brown and the sauce is bubbling with excitement.

Step 9: Rest and Settle

Let the dish rest for 5 minutes after removing from the oven, allowing flavors to meld and sauce to slightly thicken.

Step 10: Serve and Enjoy

Plate the shells hot, sprinkling extra fresh basil on top for a final touch of freshness and color.

Tips To Nail Creamy Sun-Dried Tomato And Ricotta Stuffed Shells

• Boost Pasta Texture: Cook shells exactly 8-9 minutes for perfect al dente consistency without becoming mushy or too firm.
• Prevent Overstuffing Shells: Use a small spoon or piping bag to fill shells gently, leaving slight space for sauce absorption and easier eating.
• Enhance Cream Sauce Flavor: Freshly chop basil right before mixing into sauce to maximize its aromatic oils and vibrant taste profile.
• Dairy-Free Adaptation: Substitute ricotta with tofu and use plant-based mozzarella and cream for a vegan-friendly version that maintains creamy texture.
• Maximize Herb Intensity: Sprinkle additional fresh basil and red pepper flakes just before serving to boost final dish's aromatic and spicy notes.

Different Ways To Enjoy Creamy Sun-Dried Tomato And Ricotta Stuffed Shells

• Mediterranean Veggie Stuffed Shells: Replace sun-dried tomatoes with roasted zucchini, eggplant, and bell peppers for a vegetable-packed Mediterranean-style version.
• Spicy Chorizo and Jalapeño Shells: Add crumbled chorizo sausage and diced jalapeños to the ricotta mixture for a bold, Mexican-inspired flavor profile.
• Spinach and Feta Greek-Style Shells: Swap sun-dried tomatoes for chopped spinach and replace mozzarella with crumbled feta cheese, creating a Greek-inspired stuffed shell experience.
• Crab and Herb Seafood Shells: Incorporate fresh lump crab meat and mix in fresh dill and chives for an elegant seafood variation that elevates the classic recipe.

What To Serve With Creamy Sun-Dried Tomato And Ricotta Stuffed Shells

• Pair with Crisp White Wine: Select a chardonnay or pinot grigio to complement the creamy, rich flavors of the stuffed shells, cutting through the heaviness with its bright, acidic notes.
• Match with Herbal Salad: Create a light arugula salad with lemon vinaigrette to balance the dish's richness, providing a fresh and zesty counterpoint to the creamy pasta.
• Serve with Crusty Garlic Bread: Prepare a rustic Italian-style garlic bread to soak up the delicious cream sauce, adding a crunchy texture that enhances the overall dining experience.
• Complement with Roasted Vegetables: Prepare simple roasted zucchini or asparagus with olive oil and herbs to add a healthy, colorful side that cuts through the pasta's decadence.

How To Store Creamy Sun-Dried Tomato And Ricotta Stuffed Shells

• Store leftover stuffed shells in an airtight container for up to 3-4 days. Keep in the coldest part of the refrigerator to maintain freshness and prevent bacterial growth.
• Wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Label the container with the date and contents for easy tracking.
• Warm shells in the oven at 350°F for 15-20 minutes. Cover with foil to prevent drying out and maintain the creamy texture of the sauce.
• Thaw overnight in the refrigerator before reheating.

Answers About Creamy Sun-Dried Tomato And Ricotta Stuffed Shells

• Can I use other types of pasta instead of jumbo shells?

Jumbo shells are ideal for this recipe as they provide the perfect pocket for the creamy ricotta filling. Other large pasta shapes like conchiglioni or large macaroni could work, but may require slight adjustments in stuffing and baking.

• Is there a substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers or fresh cherry tomatoes. These alternatives will provide a similar depth of flavor and texture to the filling.

• How can I make this recipe vegetarian-friendly?

The recipe is already vegetarian. Just ensure you use vegetarian cheeses and double-check that your ingredients don’t contain any animal-based additives.

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

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4.9 from 30 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Succulent sun-dried tomato and ricotta stuffed shells bring Mediterranean charm to classic pasta nights. Rich cheese-filled pasta shells marry tangy tomatoes and smooth ricotta, promising a delightful dinner that sweeps you into Italian culinary bliss.

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Ingredients

Scale 1x2x3x

Pasta:

• 12 jumbo pasta shells (340 g)

Filling:

• 1.5 cups (340 g) ricotta cheese
• 0.5 cup (120 g) sun-dried tomatoes, chopped
• 1 cup (240 g) shredded mozzarella cheese
• 0.25 cup (30 g) grated parmesan cheese
• 1 large egg
• 2 cloves garlic, minced

Sauce and Seasoning:

• 1.5 cups (360 ml) heavy cream
• 0.25 cup (60 ml) olive oil
• 2 tbsp fresh basil, chopped
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes

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Instructions

1. Preheat the oven to 375°F and prepare a large baking dish by lightly greasing its surface.
2. Cook jumbo pasta shells in salted boiling water until al dente, approximately 8-9 minutes. Drain and set aside to cool.
3. In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, mozzarella, parmesan, minced garlic, and egg. Blend thoroughly until ingredients are evenly distributed.
4. Gently stuff each cooled pasta shell with the ricotta mixture, ensuring a generous but not overfilled portion.
5. Create the cream sauce by whisking heavy cream, olive oil, chopped basil, salt, black pepper, and red pepper flakes in a separate bowl until smoothly integrated.
6. Arrange the stuffed shells in the prepared baking dish, then slowly pour the cream sauce over and around the shells, ensuring even coverage.
7. Cover the baking dish with aluminum foil and bake for 25 minutes at 375°F.
8. Remove foil and continue baking for an additional 10-15 minutes until the top turns golden and sauce is bubbling.
9. Allow the dish to rest for 5 minutes after removing from the oven to let flavors settle and sauce thicken.
10. Serve hot, garnishing with extra fresh basil if desired.

Notes

• Prevent shells from sticking by stirring gently during cooking and rinsing with cold water immediately after draining.
• Enhance texture by patting sun-dried tomatoes dry before chopping to prevent excess moisture in the filling.
• Make vegetarian-friendly by substituting ricotta with tofu or cashew cream for a dairy-free alternative.
• Reduce calories by using half-and-half instead of heavy cream and part-skim mozzarella for a lighter version of the dish.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 635
• Sugar: 4 g
• Sodium: 671 mg
• Fat: 45 g
• Saturated Fat: 19 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 130 mg