Sun-Dried Tomato and Ricotta Stuffed Shells

These Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful combination of creamy ricotta, tangy sun-dried tomatoes, and savory marinara sauce. Whether you’re hosting a family dinner or looking for a comforting meal to enjoy on a cozy night in, this dish is perfect for any occasion. The rich flavors meld beautifully, making it a standout recipe that will impress your guests and satisfy your cravings.

Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Pasta Shells
• For the Filling
• For Assembly
• How to Make Sun-Dried Tomato and Ricotta Stuffed Shells
• Step 1: Preheat the Oven
• Step 2: Cook the Pasta Shells
• Step 3: Prepare the Filling
• Step 4: Fill the Shells
• Step 5: Assemble the Dish
• Step 6: Bake
• Step 7: Serve
• How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells
• With Fresh Herbs
• Pair with Bread
• Salad Options
• Enhance with Wine
• How to Perfect Sun-Dried Tomato and Ricotta Stuffed Shells
• Best Side Dishes for Sun-Dried Tomato and Ricotta Stuffed Shells
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Sun-Dried Tomato and Ricotta Stuffed Shells
• Reheating Sun-Dried Tomato and Ricotta Stuffed Shells
• Frequently Asked Questions
• Can I use different types of cheese?
• How do I make this dish vegetarian?
• Can I prepare these shells ahead of time?
• Are there any variations I can try?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Delicious Flavor: A blend of ricotta and sun-dried tomatoes creates a creamy filling that bursts with Italian flavor.
• Easy to Prepare: With straightforward ingredients and simple steps, this recipe is perfect for cooks of all skill levels.
• Make Ahead Option: Prepare these stuffed shells in advance, making them ideal for busy weeknights or special gatherings.
• Versatile Dish: Serve as a main course or as an impressive side at your next gathering; they fit perfectly into any meal plan.
• Freezer Friendly: These shells freeze well, allowing you to enjoy them later without losing quality.

Tools and Preparation

Having the right tools can make your cooking experience smoother and more enjoyable. Here’s what you’ll need to prepare these stuffed shells:

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 to get them perfectly tender and al dente.
• Baking dish: Ideal for layering the stuffed shells with marinara sauce before baking, ensuring even cooking.

Ingredients

For the Pasta Shells

• 12 oz jumbo pasta shells (about 24 shells)

For the 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 Assembly

• 2 ½ cups marinara sauce
• 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 will bake evenly.

Step 2: Cook the Pasta Shells

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

Step 3: Prepare the 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
* Red pepper flakes (if using)

Mix until well combined.

Step 4: Fill the Shells

Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the ricotta mixture. Place filled shells in a greased baking dish.

Step 5: Assemble the Dish

Pour marinara sauce over the stuffed shells, covering them evenly. Drizzle with olive oil and sprinkle with dried basil and oregano. Top with remaining mozzarella cheese.

Step 6: Bake

Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.

Step 7: Serve

Garnish with fresh chopped basil leaves and extra Parmesan cheese before serving warm. 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 are versatile and can be served in various delightful ways. Whether it’s a cozy family dinner or a gathering with friends, these serving suggestions will elevate your meal experience.

With Fresh Herbs

• Garnish with fresh basil – Adding chopped fresh basil on top enhances flavor and gives a beautiful presentation.
• Sprinkle extra Parmesan cheese – A little extra cheese on top adds to the creaminess and richness of the dish.

Pair with Bread

• Serve with garlic bread – The crunchy texture of garlic bread complements the creamy stuffed shells perfectly.
• Offer a side of focaccia – This Italian bread is soft and flavorful, making it a great accompaniment.

Salad Options

• Light arugula salad – A peppery arugula salad drizzled with balsamic vinaigrette balances the richness of the shells.
• Classic Caesar salad – The crispness of romaine lettuce and creamy dressing complements the dish beautifully.

Enhance with Wine

• Pair with a light red wine – A Pinot Noir enhances the flavors of the dish without overpowering them.
• Try a crisp white wine – A Sauvignon Blanc can also provide a refreshing contrast to the savory flavors.

How to Perfect Sun-Dried Tomato and Ricotta Stuffed Shells

To ensure your Sun-Dried Tomato and Ricotta Stuffed Shells turn out perfectly every time, consider these helpful tips.

• Use high-quality ricotta – The creaminess of good ricotta makes a significant difference in texture and flavor.
• Don’t overcook pasta shells – Cook them just until al dente; they will continue cooking in the oven.
• Adjust seasoning to taste – Feel free to tweak salt, pepper, or red pepper flakes based on your preferences.
• Let them rest before serving – Allowing the stuffed shells to sit for a few minutes helps flavors meld together.
• Experiment with herbs – Try adding fresh herbs like parsley or thyme for an extra burst of flavor.
• Cover while baking – Initially covering the dish with foil prevents drying out, allowing for tender shells.

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

Complement your Sun-Dried Tomato and Ricotta Stuffed Shells with these delightful side dishes. Each pairing brings something unique to your meal.

1. Garlic Bread – Perfect for scooping up marinara sauce, this bread is always a favorite.
2. Caesar Salad – Crisp romaine lettuce topped with creamy dressing adds freshness alongside rich stuffed shells.
3. Steamed Broccoli – Lightly steamed broccoli provides color and nutrients without overwhelming flavors.
4. Roasted Vegetables – Seasonal vegetables roasted with olive oil bring warmth and depth to your meal.
5. Caprese Salad – Fresh mozzarella, tomatoes, and basil create a refreshing contrast to cheesy pasta.
6. Risotto Primavera – Creamy risotto mixed with fresh vegetables offers a luxurious touch to your dinner table.

Common Mistakes to Avoid

Making Sun-Dried Tomato and Ricotta Stuffed Shells can be simple, but certain mistakes can lead to less-than-perfect results. Here are some common pitfalls to avoid.

• Overcooking the Pasta: If you cook the jumbo shells too long, they can become mushy. Boil them until just al dente, as they will continue cooking in the oven.
• Skipping the Egg: The egg helps bind the ricotta mixture together. Omitting it can lead to filling that falls apart. Always include the egg for a creamy texture.
• Not Draining Sun-Dried Tomatoes: Excess moisture from sun-dried tomatoes can make your filling watery. Make sure to drain and finely chop them before mixing.
• Ignoring Seasoning: Bland stuffing leads to dull flavors. Don’t skip salt and spices like Italian seasoning; they enhance the taste of the dish.
• Using Low-Quality Marinara Sauce: A good marinara elevates this dish. Choose a flavorful sauce or make your own for better results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-5 days to maintain freshness.

Freezing Sun-Dried Tomato and Ricotta Stuffed Shells

• Place stuffed shells in a freezer-safe container or wrap tightly in plastic wrap.
• They can be frozen for up to 3 months.

Reheating Sun-Dried Tomato and Ricotta Stuffed Shells

• Oven: Preheat to 350°F (175°C). Bake covered for about 20 minutes until heated through.
• Microwave: Heat on medium power for 2-3 minutes, checking regularly to avoid overheating.
• Stovetop: Place in a skillet with a splash of marinara sauce and heat over low, stirring gently.

Frequently Asked Questions

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

Can I use different types of cheese?

You can substitute other cheeses like goat cheese or cream cheese for a unique flavor. Just ensure the consistency remains similar.

How do I make this dish vegetarian?

This recipe is already vegetarian! The filling uses ricotta, which is meat-free, making it perfect for those who don’t eat meat.

Can I prepare these shells ahead of time?

Yes! You can assemble them a day in advance. Just cover and refrigerate until you’re ready to bake.

Are there any variations I can try?

Feel free to add spinach, mushrooms, or even cooked chicken for extra protein and flavor variations!

Final Thoughts

These Sun-Dried Tomato and Ricotta Stuffed Shells are not only delicious but also adaptable for various occasions. They’re perfect for family dinners or meal prep! Customize your filling with vegetables or different cheeses for added flair. Give this recipe a try—you won’t be disappointed!