Sun-Dried Tomato and Ricotta Stuffed Shells

If you’re looking for a warm and comforting dish that feels like a big hug, then you’ve come to the right place! These Sun-Dried Tomato and Ricotta Stuffed Shells are one of my all-time favorites. They blend creamy ricotta with zesty sun-dried tomatoes, all nestled in hearty pasta shells. This recipe is not just delicious; it’s perfect for busy weeknights or special family gatherings when you want to impress without spending hours in the kitchen.

What makes this dish so special is its incredible versatility. You can whip it up ahead of time for meal prep, serve it at a cozy dinner party, or even enjoy it as leftovers—if there are any left! Let’s dive into why this recipe will quickly become a staple in your home.

Why You’ll Love This Recipe

• Easy to Make: With just a handful of simple steps, you can create a dish that looks and tastes gourmet.
• Family-Friendly: Kids and adults alike will love the cheesy filling and familiar flavors!
• Make-Ahead Delight: Prepare the stuffed shells in advance and pop them in the oven when you’re ready to eat.
• Flavor Packed: The combination of sun-dried tomatoes and herbs adds depth to every bite.
• Versatile Options: You can easily customize this recipe to suit your taste or dietary needs.

Ingredients You’ll Need

Gathering these ingredients feels like preparing for a cozy evening in the kitchen. They’re simple, wholesome, and packed with flavor. Here’s what you need for your Sun-Dried Tomato and Ricotta Stuffed Shells:

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 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

This recipe is wonderfully flexible! Feel free to mix things up based on what you have on hand or what flavors you love most. Here are some fun variations to try:

• Swap the cheese: Use goat cheese or feta for a tangy twist that complements the sun-dried tomatoes beautifully.
• Add veggies: Spinach or sautéed mushrooms can be added to the filling for extra nutrition and flavor.
• Change up the sauce: Try using pesto instead of marinara for a fresh, herbaceous taste.
• Make it gluten-free: Substitute regular pasta shells with gluten-free ones to accommodate dietary needs.

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Cook the Pasta

Start by cooking your jumbo pasta shells according to package instructions. This step is crucial because perfectly al dente shells hold their shape better during baking. Once they’re done, drain them carefully and set them aside to cool slightly while you prepare the filling.

Step 2: Prepare the Filling

In a large bowl, mix together ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan cheese, half of the shredded mozzarella, minced garlic, egg, Italian seasoning, salt, black pepper, and red pepper flakes if you’re using them. This mixture should be creamy with a burst of flavor from the sun-dried tomatoes. It’s important to combine everything well so each shell gets an even distribution of that delicious filling!

Step 3: Fill the Shells

Now comes the fun part! Gently stuff each cooked shell with about one tablespoon of your ricotta mixture. Don’t worry if they get messy; that just means more love went into it! Place each filled shell seam-side up in a baking dish.

Step 4: Assemble with Sauce

Pour marinara sauce evenly over the stuffed shells. Sprinkle any remaining shredded mozzarella on top along with dried basil and oregano. This layer not only adds flavor but also ensures those cheesy tops melt beautifully in the oven.

Step 5: Bake Until Golden

Cover your baking dish with foil and bake in a preheated oven at 350°F (175°C) for about 25 minutes. After that time has passed, remove the foil and let it bake for an additional 10 minutes until golden brown and bubbly. The aroma wafting through your home will be irresistible!

Step 6: Garnish and Serve

Once out of the oven, let your Sun-Dried Tomato and Ricotta Stuffed Shells rest for a few minutes before serving. Top with freshly chopped basil leaves and extra Parmesan cheese for that restaurant-quality finish! Enjoy every cheesy bite with loved ones—you deserve it!

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

Creating the perfect Sun-Dried Tomato and Ricotta Stuffed Shells is easier than you might think with a few helpful tips!

• Cook shells al dente – This ensures that the pasta holds its shape during baking and doesn’t become mushy, which keeps your dish looking beautiful.
• Use quality ricotta – Opt for a creamy, well-drained ricotta cheese for the best flavor and texture. It makes a significant difference in the overall richness of your filling.
• Chop sun-dried tomatoes finely – This allows for an even distribution of flavor throughout the filling. No one wants to bite into a large piece of tomato!
• Let it rest before serving – Allowing your dish to sit for about 5-10 minutes after baking helps the flavors meld together and makes it easier to serve.
• Experiment with herbs – Feel free to add additional herbs like thyme or parsley to your filling for a personal touch. Herbs can elevate the dish by adding fresh flavors.

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

Serving your Sun-Dried Tomato and Ricotta Stuffed Shells can be as delightful as making them! Here are some ideas to make your presentation shine.

Garnishes

• Fresh basil leaves – A sprinkle of chopped fresh basil adds a pop of color and freshness that complements the rich flavors of the dish.
• Extra Parmesan cheese – A light dusting of grated Parmesan just before serving enhances both flavor and visual appeal.

Side Dishes

• Garlic Bread – Perfect for soaking up any leftover marinara sauce, garlic bread adds a crunchy texture that pairs beautifully with the creamy stuffed shells.
• Mixed Green Salad – A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a refreshing contrast to the hearty pasta.
• Roasted Vegetables – Seasonal veggies roasted with olive oil and Italian herbs bring earthy flavors that balance well with the richness of the dish.
• Steamed Broccoli or Asparagus – Lightly steamed green vegetables not only add color to your plate but also provide nutrients that complement this comforting meal.

With these tips and serving suggestions, your Sun-Dried Tomato and Ricotta Stuffed Shells will be an unforgettable hit at your next dinner gathering! Enjoy every delicious bite!

Make Ahead and Storage

These Sun-Dried Tomato and Ricotta Stuffed Shells are not just delicious; they’re also perfect for meal prep! You can easily make them ahead of time, which makes dinner planning a breeze.

Storing Leftovers

• Allow the stuffed shells to cool completely before storing.
• Transfer any leftovers to an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Assemble the stuffed shells but do not bake them.
• Place the uncooked, stuffed shells in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer them to a freezer-safe bag or container.
• They can be stored in the freezer for up to 3 months.

Reheating

• If frozen, thaw the shells overnight in the refrigerator before baking.
• Preheat your oven to 375°F (190°C).
• Bake covered with foil for about 25 minutes, then uncover and bake for an additional 10-15 minutes until heated through and bubbly.

FAQs

Got questions? Here are some common inquiries about these delightful Sun-Dried Tomato and Ricotta Stuffed Shells!

Can I use other types of cheese in Sun-Dried Tomato and Ricotta Stuffed Shells?

Absolutely! Feel free to mix in other cheeses like goat cheese or feta for added flavor. Just keep the ricotta as your base for creaminess.

How do I ensure my Sun-Dried Tomato and Ricotta Stuffed Shells don’t stick together?

To prevent sticking, ensure that each shell is well-coated with marinara sauce before baking. You can also add a bit of olive oil while storing or freezing to help keep them separate.

Can I make Sun-Dried Tomato and Ricotta Stuffed Shells without gluten?

Yes! Substitute regular pasta shells with gluten-free varieties available at most grocery stores. The recipe will still be delicious!

What’s a good side dish to serve with Sun-Dried Tomato and Ricotta Stuffed Shells?

A fresh green salad or steamed vegetables pairs beautifully with these stuffed shells, adding brightness to your meal.

Final Thoughts

I hope you enjoy making these Sun-Dried Tomato and Ricotta Stuffed Shells as much as I love sharing them with you! They’re perfect for cozy family dinners or when you want to impress guests without spending hours in the kitchen. Remember, cooking is all about joy and connection—so gather your loved ones, savor every bite, and feel free to get creative! Happy cooking!