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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly greasing its surface.
- Cook jumbo pasta shells in salted boiling water until al dente, approximately 8-9 minutes. Drain and set aside to cool.
- In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, mozzarella, parmesan, minced garlic, and egg. Blend thoroughly until ingredients are evenly distributed.
- Gently stuff each cooled pasta shell with the ricotta mixture, ensuring a generous but not overfilled portion.
- 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.
- Arrange the stuffed shells in the prepared baking dish, then slowly pour the cream sauce over and around the shells, ensuring even coverage.
- Cover the baking dish with aluminum foil and bake for 25 minutes at 375°F.
- Remove foil and continue baking for an additional 10-15 minutes until the top turns golden and sauce is bubbling.
- Allow the dish to rest for 5 minutes after removing from the oven to let flavors settle and sauce thicken.
- 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