Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

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Introduction

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a comforting, flavor-packed dish that combines the richness of creamy ricotta with the tangy sweetness of sun-dried tomatoes, all nestled in tender pasta shells and baked to perfection. This recipe is a perfect harmony of flavors, textures, and cozy vibes, making it a fantastic choice for weeknight dinners or special gatherings. The creamy ricotta filling, infused with garlic, herbs, and the bold punch of sun-dried tomatoes, is elevated further by a luscious marinara sauce and a golden, bubbly layer of melted cheese.

This dish holds a special place in my heart because it’s both elegant and easy to prepare—a true crowd-pleaser. The first time I made it was for a dinner party, and it instantly became a hit. Watching everyone dive into the gooey, cheesy shells with big smiles was pure joy. The subtle smokiness of the sun-dried tomatoes adds depth, while the creamy ricotta creates a soft, comforting base that pairs beautifully with the bright acidity of the marinara.

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are perfect for those nights when you crave something hearty yet sophisticated. They’re wonderful served with a crisp green salad and a glass of wine, but they’re just as delightful on their own. If you’re looking for a recipe that’s as satisfying to make as it is to eat, these stuffed shells are sure to become a new favorite!

Perfect for:

• Family dinners
• Special occasions
• Potlucks and gatherings
• Italian-themed nights
• Freezer meals

Why You’ll Love This Recipe

Here’s why Creamy Sun-Dried Tomato and Ricotta Stuffed Shells will be your new go-to pasta dish:

• Rich and Creamy Filling: The ricotta and sun-dried tomato filling creates a luscious, savory interior for the pasta shells.
• Perfect Balance of Flavors: The tanginess of sun-dried tomatoes complements the creaminess of ricotta and the acidity of marinara sauce beautifully.
• Comfort Food Classic: This dish is hearty, cheesy, and satisfying—a true comfort food experience.
• Make-Ahead Friendly: You can prepare the dish in advance, making it perfect for busy weeknights or entertaining guests.
• Customizable Options: Easily tweak the recipe to suit dietary preferences or experiment with different fillings and sauces.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Servings: 6 servings
• Calories per serving: Approximately 400-450 calories
• Key Nutrients: Protein: 20g, Carbs: 35g, Fat: 18g

Ingredients

Gather these ingredients to make your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells:

• 20-24 jumbo pasta shells
• 1 ½ cups ricotta cheese
• ½ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup chopped sun-dried tomatoes (packed in oil, drained)
• 2 garlic cloves, minced
• 1 large egg
• 2 teaspoons Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 3 cups marinara sauce
• ½ cup heavy cream or half-and-half
• ½ cup shredded mozzarella cheese (for topping)
• Fresh basil leaves for garnish (optional)

Ingredient Highlights

• Ricotta Cheese: The creamy base for the filling, ricotta adds richness and a smooth texture.
• Sun-Dried Tomatoes: Provide a concentrated burst of tangy, slightly sweet flavor to balance the creaminess.
• Italian Seasoning: A blend of herbs that enhances the dish’s traditional Italian flavor profile.
• Marinara Sauce: Acts as a savory and slightly tangy backdrop for the stuffed shells, tying all the elements together.
• Heavy Cream: Adds a touch of indulgence to the marinara sauce for a creamy finish.

Step-by-Step

Instructions

Prepare the Shells and Filling:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, according to package instructions. Drain and set aside to cool slightly.
2. Mix the Filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, chopped sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Mix until well combined.

Assemble the Dish:

3. Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat. Stir in the heavy cream or half-and-half for a creamy consistency. Spread 1 cup of the sauce evenly over the bottom of a 9×13-inch baking dish.
4. Stuff the Shells: Using a spoon or piping bag, fill each cooked pasta shell with the ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
5. Add More Sauce: Pour the remaining marinara sauce over the shells, ensuring each shell is coated. Sprinkle the shredded mozzarella cheese over the top.

Bake the Stuffed Shells:

6. Bake the Dish: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the Foil: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.

Garnish and Serve:

8. Add Finishing Touches: Remove the stuffed shells from the oven and let them cool for 5 minutes. Garnish with fresh basil leaves for a pop of color and flavor.
9. Serve: Plate the shells with an extra drizzle of sauce and a sprinkle of Parmesan cheese, if desired.

How to Serve

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells can be served in a variety of delicious ways:

• With Garlic Bread: Pair with warm, buttery garlic bread for a classic Italian meal.
• With a Side Salad: Serve with a crisp green salad or Caesar salad for a balanced dinner.
• As a Potluck Dish: This dish travels well and is always a crowd-pleaser at gatherings.
• For Meal Prep: Portion into containers for easy, satisfying lunches throughout the week.
• With Wine: Pair with a glass of red wine, such as Chianti or Merlot, for an indulgent experience.

Additional Tips

• Don’t Overcook the Pasta: Boil the shells until al dente, as they will continue to cook in the oven.
• Make It Vegetarian-Friendly: Use vegetable-based marinara sauce to keep the dish vegetarian.
• Add Protein: For a heartier meal, add cooked Italian sausage or shredded chicken to the filling.
• Chill the Filling: If your filling is too soft, refrigerate it for 10 minutes before stuffing the shells.
• Double the Recipe: This dish freezes well, so consider making a double batch to enjoy later.

Recipe Variations

Here are 10 variations you can try for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells:

1. Spinach and Ricotta: Add sautéed spinach to the filling for a boost of greens.
2. Artichoke and Ricotta: Mix chopped artichoke hearts into the filling for a Mediterranean twist.
3. Spicy Marinara: Use a spicy marinara sauce for a hint of heat.
4. Four-Cheese Stuffed Shells: Add mascarpone or fontina cheese to the filling for an extra cheesy dish.
5. Pesto-Topped Shells: Drizzle basil pesto over the shells before serving for a fresh, herby flavor.
6. Vegetable-Stuffed Shells: Add finely chopped zucchini, mushrooms, or bell peppers to the filling for a veggie-packed version.
7. Alfredo Shells: Replace marinara sauce with a creamy Alfredo sauce for a decadent variation.
8. Sun-Dried Tomato Cream Sauce: Blend sun-dried tomatoes into the sauce for an extra burst of flavor.
9. Gluten-Free Version: Use gluten-free pasta shells for a gluten-free option.
10. Seafood-Stuffed Shells: Incorporate cooked shrimp or crab meat into the filling for a luxurious seafood version.

Freezing and Storage

• Freezing: Assemble the stuffed shells in the baking dish but do not bake. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen, adding an additional 10-15 minutes to the baking time.
• Storage: Store leftover shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Special Equipment

Here are some special equipment items to make preparing your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells easier:

• 9×13-inch Baking Dish: Perfect for assembling and baking the shells.
• Piping Bag: Makes filling the shells faster and cleaner.
• Large Mixing Bowl: Ideal for mixing the filling ingredients.
• Spoon or Spatula: For spreading the sauce and filling the shells.
• Aluminum Foil: Helps retain moisture during the initial baking stage.

FAQ Section

1. Can I use fresh tomatoes instead of sun-dried tomatoes?
   Yes, but the flavor will be less concentrated. Consider roasting fresh tomatoes for a similar effect.
2. Can I make this dish ahead of time?
   Absolutely! Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking.
3. Can I use cottage cheese instead of ricotta?
   Yes, cottage cheese can be a substitute, though the texture will be slightly different.
4. Can I add meat to the dish?
   Yes, cooked ground beef, sausage, or shredded chicken can be added to the filling or sauce.
5. Can I use a different type of pasta?
   Large pasta shells work best, but manicotti or cannelloni can be used as alternatives.

Conclusion

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells is the ultimate comfort dish that combines rich flavors with a satisfying, hearty texture. The tender pasta shells are generously filled with a creamy ricotta mixture, perfectly balanced by the tangy sweetness of sun-dried tomatoes and the aromatic depth of garlic and herbs.

What sets this recipe apart is its versatility and ease—perfect for a cozy family dinner, an impressive potluck contribution, or even meal prep for the week. You can customize it further with your favorite additions, such as spinach for added greens, or a sprinkle of crispy breadcrumbs for extra texture.

Baked to golden perfection with bubbling cheese and a luscious marinara base, this dish is sure to become a go-to favorite in your recipe collection. I can’t wait for you to taste this comforting classic! Share your creations and tag me on social media—I’d love to see how you’ve made it your own. Enjoy every flavorful, creamy bite!