Sun-Dried Tomato and Ricotta Stuffed Shells

These Sun-Dried Tomato and Ricotta Stuffed Shells are the perfect comfort food for any occasion. Creamy, cheesy, and bursting with bold Italian flavors, these stuffed shells are a delightful dish that will please family and friends alike. Whether it’s a cozy family dinner or a special gathering, this recipe shines with its rich fillings and savory marinara sauce. Plus, it’s easy to prepare ahead of time, making it ideal for meal prep or potlucks.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of ricotta and sun-dried tomatoes creates a rich and satisfying taste that everyone will love.
• Easy to Prepare: The recipe is straightforward, allowing even novice cooks to create an impressive dish with minimal effort.
• Versatile Meal: Perfect for weekday dinners, special occasions, or meal prep, these stuffed shells are adaptable to various settings.
• Make-Ahead Friendly: You can prepare these shells in advance and simply bake them when you’re ready to serve.
• Hearty & Filling: With a combination of pasta and creamy cheese filling, this dish is sure to satisfy your hunger.

Tools and Preparation

Before diving into making these delicious Sun-Dried Tomato and Ricotta Stuffed Shells, gather the essential tools you’ll need for preparation.

Essential Tools and Equipment

• Large pot
• Baking dish
• Mixing bowl
• Spoon or spatula
• Measuring cups and spoons

Importance of Each Tool

• Large pot: Essential for boiling the jumbo pasta shells without overcrowding.
• Baking dish: Provides the perfect space to assemble your filled shells while ensuring even cooking.
• Mixing bowl: Allows for easy combining of ingredients for the filling without mess.
• Measuring cups and spoons: Ensures precise ingredient amounts for consistent flavor in every batch.

Ingredients

For the Pasta Shells

• 12 oz jumbo pasta shells (about 24 shells)

For the Cheese Filling

• 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

For Topping

• 1 teaspoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Fresh basil leaves (chopped)
• Extra Parmesan cheese

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures that your stuffed shells bake evenly.

Step 2: Cook the Pasta Shells

• Boil a large pot of salted water.
• Add the jumbo pasta shells and cook according to package instructions until al dente.
• Drain and rinse under cold water to stop cooking. Set aside.

Step 3: Prepare the Cheese Filling

In a mixing bowl:
* Combine ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan cheese, half of the shredded mozzarella cheese, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
* Mix well until all ingredients are fully incorporated.

Step 4: Assemble the Stuffed Shells

• Spread about one cup of marinara sauce on the bottom of a baking dish.
• Fill each cooked pasta shell with the cheese mixture using a spoon or piping bag.
• Place filled shells seam-side up in the baking dish.

Step 5: Top with Sauce and Cheese

• Pour remaining marinara sauce over the stuffed shells.
• Sprinkle with remaining shredded mozzarella cheese. Drizzle with olive oil and sprinkle dried basil and oregano on top.

Step 6: Bake

Cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden brown on top.

Step 7: Serve

Garnish with fresh basil leaves and extra Parmesan cheese before serving. Enjoy your delicious Sun-Dried Tomato and Ricotta Stuffed Shells!

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

These Sun-Dried Tomato and Ricotta Stuffed Shells make for a delightful main course that can be enjoyed in various ways. Whether you’re serving them at a family gathering or on a cozy weeknight, these shells are sure to impress.

Casual Dinner Party

• Serve the stuffed shells alongside a fresh garden salad to balance the richness of the dish.
• Offer warm, crusty garlic bread for dipping into the marinara sauce and enhancing the flavors.

Weeknight Family Meal

• Pair with steamed broccoli or green beans for a nutritious side that adds vibrant color to your plate.
• Consider a light side of roasted vegetables, which complements the creamy filling beautifully.

Special Occasion Feast

• Present the stuffed shells on a large platter garnished with fresh basil leaves for an elegant touch.
• Serve with a selection of Italian wines (non-alcoholic options available) like sparkling grape juice to elevate the dining experience.

Meal Prep Convenience

• Store individual portions in airtight containers, making it easy to grab-and-go for busy weekdays.
• Reheat in the oven or microwave, ensuring the shells stay deliciously creamy and warm.

How to Perfect Sun-Dried Tomato and Ricotta Stuffed Shells

To achieve flawless Sun-Dried Tomato and Ricotta Stuffed Shells, consider these helpful tips that enhance flavor and texture.

• Use quality ingredients: Fresh ricotta cheese and high-quality sun-dried tomatoes will improve flavor significantly.
• Don’t overcook pasta: Cook your jumbo shells just until al dente; they will continue cooking in the oven.
• Add extra herbs: Enhance the filling with additional fresh herbs like parsley or thyme for more depth.
• Adjust seasoning: Taste your ricotta mixture before stuffing; adjust salt, pepper, or red pepper flakes to your preference.
• Layer sauce generously: Spread enough marinara sauce on the bottom of the baking dish to prevent sticking and keep shells moist.

Best Side Dishes for Sun-Dried Tomato and Ricotta Stuffed Shells

Complementing your Sun-Dried Tomato and Ricotta Stuffed Shells with side dishes can create a well-rounded meal. Here are some excellent choices:

1. Garlic Bread: Warm, buttery garlic bread is perfect for scooping up marinara sauce.
2. Garden Salad: A crisp salad with mixed greens, tomatoes, and vinaigrette adds freshness.
3. Steamed Asparagus: Lightly steamed asparagus offers a delicate crunch that pairs well with creamy pasta.
4. Roasted Zucchini: Seasoned zucchini brings out earthy flavors that balance rich dishes nicely.
5. Caesar Salad: This classic salad is great with its crunchy croutons and savory dressing.
6. Marinated Artichokes: Flavorful marinated artichokes provide a tangy contrast to the rich stuffed shells.
7. Sautéed Spinach: Quickly sautéed spinach adds color and nutrients without overpowering other flavors.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Sun-Dried Tomato and Ricotta Stuffed Shells from good to great.

• Boldly skip the seasoning: Failing to season your ricotta mixture can lead to bland flavors. Always add salt, pepper, and Italian herbs for a flavorful filling.
• Boldly overfill the shells: Stuffing the shells too much may cause them to burst during baking. Fill each shell generously but leave a little room for expansion.
• Boldly neglecting the marinara sauce: Using too little marinara can dry out the dish. Ensure you have enough sauce at the bottom of your baking dish for moisture.
• Boldly ignoring baking times: Overbaking can lead to dried-out pasta. Keep an eye on your shells and remove them as soon as they are heated through and bubbly.
• Boldly skipping the cheese topping: Forgetting to top with mozzarella means missing out on that delicious cheesy crust. Always sprinkle mozzarella generously before baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 3 days in the refrigerator.

Freezing Sun-Dried Tomato and Ricotta Stuffed Shells

• Freeze in an airtight container or freezer-safe bag.
• Best consumed within 2 months for optimal flavor.

Reheating Sun-Dried Tomato and Ricotta Stuffed Shells

• Oven: Preheat to 350°F (175°C). Cover with foil and bake for about 20 minutes until heated through.
• Microwave: Heat individual portions on medium power for 1-2 minutes, checking frequently to avoid overheating.
• Stovetop: Place in a skillet with a little marinara sauce, cover, and heat on low until warm.

Frequently Asked Questions

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

Can I use other cheeses in Sun-Dried Tomato and Ricotta Stuffed Shells?

You can substitute part of the ricotta with cottage cheese or cream cheese for different textures and flavors.

How do I customize my Sun-Dried Tomato and Ricotta Stuffed Shells?

Feel free to add spinach, zucchini, or other vegetables into the ricotta mixture for added nutrition and flavor.

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

These stuffed shells pair well with a simple green salad or garlic bread for a complete meal.

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

Yes! Prepare them up to a day in advance, cover tightly, and store in the refrigerator until ready to bake.

Final Thoughts

These Sun-Dried Tomato and Ricotta Stuffed Shells are not only delicious but also versatile. You can customize them based on your preferences by adding various vegetables or adjusting the cheeses used. Try this recipe tonight; it’s perfect for family dinners or special occasions!