Name: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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)

Introduction to Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Ah, the joy of family dinner! There’s a certain magic in gathering around the table, and that’s where my Creamy Sun-Dried Tomato and Ricotta Stuffed Shells come in. These cheesy delights are not just delicious; they’re a life-saver on rushed evenings. If you’re a busy mom or a professional juggling responsibilities, let me assure you that this dish will woo everyone at the table—without consuming your entire day in the kitchen. Rich in flavor and bursting with creamy goodness, these stuffed shells are sure to impress your loved ones and earn you a few high fives!

Why You’ll Love This Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

This dish is a true weeknight hero! It combines the ease of preparation with the wow factor of a gourmet meal. With just a handful of ingredients and minimal prep time, you can have a comforting dinner on the table in no time. Plus, the creamy ricotta filling melds perfectly with the savory sun-dried tomatoes, making every bite a delightful experience. It’s a meal that pleases even the pickiest eaters!

Ingredients for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Getting your ingredients ready for these Creamy Sun-Dried Tomato and Ricotta Stuffed Shells will set the stage for a dinner to remember! Here is a rundown of what you’ll need:

Jumbo pasta shells: The perfect vessel for all that creamy goodness, look for quality brands that hold their shape well.
Ricotta cheese: This creamy cheese is the star of the show. It provides a silky texture that makes the filling irresistible.
Shredded mozzarella cheese: Both for the filling and topping, it melts beautifully and adds that gooey cheesiness we all love.
Grated Parmesan cheese: Adds a touch of nuttiness and depth to the creamy filling, enhancing the overall flavor.
Chopped sun-dried tomatoes: Packed with concentrated flavor, these beauties bring a sweet and tangy touch that complements the cheeses.
Garlic: Freshly minced, it infuses the filling with a fragrant aroma that elevates the dish.
Large egg: It helps bind the filling, giving it structure while keeping things creamy and luscious.
Italian seasoning: A fragrant blend that enhances the flavors of the dish, this is a pantry essential for Italian cooking.
Red pepper flakes (optional): If you like a touch of heat, add these for a little kick! If not, skip ’em!
Salt and black pepper: Essential seasonings that bring out the flavors in your filling and sauce.
Marinara sauce: A rich and flavorful base that brings everything together; you can use store-bought or homemade if you feel adventurous!
Heavy cream or half-and-half: This adds a luscious creaminess to the marinara sauce, making it utterly dreamy.
Fresh basil leaves (for garnish, optional): A pop of color and a burst of freshness right on top!

For exact quantities, just scroll down to the bottom of the article. There, you’ll find everything neatly organized and perfect for printing.

How to Make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Creating Creamy Sun-Dried Tomato and Ricotta Stuffed Shells is a delightful experience! Follow these easy steps, and you’ll have a comforting meal on your table in no time. Let’s get cooking!

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Once the water is bubbling, add those jumbo shells. Cook them until they’re al dente—still a little firm. This typically takes about 9-11 minutes, but keep an eye on the package instructions. Once done, drain the shells in a colander and let them cool slightly. This prevents burning your fingers later on!

Step 2: Mix the Filling

In a large mixing bowl, combine the ricotta, mozzarella, and Parmesan cheese. Toss in the sun-dried tomatoes, minced garlic, and the egg. Add the Italian seasoning, red pepper flakes, salt, and black pepper! Grab a sturdy spoon or spatula, and mix everything until it’s well combined. This creamy filling should look luscious and inviting!

Step 3: Prepare the Sauce

Grab a medium saucepan and heat your marinara sauce over low heat. Stir in the heavy cream or half-and-half gradually. This addition will give you that dreamy, creamy sauce we all crave. Once it’s warmed through, spread about 1 cup of this sauce evenly over the bottom of a 9×13-inch baking dish. The sauce will cradle those shells perfectly!

Step 4: Stuff the Shells

Time to fill those shells! Using a spoon or a piping bag (if you’re feeling fancy), carefully stuff each cooked shell with the ricotta mixture. Place the filled shells in a single layer in your prepared baking dish. Resist the urge to overstuff; we want them to fit snugly!

Step 5: Pour the Remaining Sauce

Once all the shells are snugly packed, pour the remaining marinara sauce over them. Make sure each shell is coated in the saucy goodness. Don’t forget to sprinkle shredded mozzarella cheese over the top to create that delicious, cheesy crust as it bakes!

Step 6: Bake the Dish

Preheat your oven to 375°F (190°C) while you prepare your baking dish. Now, cover the dish with aluminum foil and pop it into the oven. Bake for about 25 minutes. After that, remove the foil and let those cheesy shells mingle in the oven for an additional 10-15 minutes. Keep your eyes peeled for that beautiful, bubbly cheese!

Step 7: Garnish and Serve

Once you pull your stuffed shells from the oven, let them cool for about 5 minutes. This small wait will make serving much easier. Before dishing up, sprinkle on some fresh basil leaves for a pop of color and added flavor. Plating them with an extra drizzle of marinara and a sprinkle of Parmesan never hurts either!

Tips for Success

Always use salted water to cook pasta; it enhances flavor.
Make the filling a day in advance for easy assembly.
Experiment with fresh herbs like basil or parsley for extra flavor.
Cover the dish with foil for half the baking time for a perfect melt.
Serve with a side salad to balance the rich flavors!

Equipment Needed

Large pot: For boiling pasta. A deep skillet can work, too!
Colander: To drain the shells. A slotted spoon will suffice in a pinch.
Mixing bowl: To combine the filling ingredients. Any large bowl will do!
Medium saucepan: For heating the marinara sauce. A small pot works fine as well.
9×13-inch baking dish: For baking. An alternative is any oven-safe dish of similar size.
Spoon or piping bag: For stuffing the shells. A sturdy zip-top bag can also work!

Variations

Spinach and Artichoke: Substitute sun-dried tomatoes with chopped spinach and canned artichokes for a fresh twist.
Meat Lover’s Delight: Add cooked Italian sausage or ground beef to the cheese filling for a hearty version.
Vegan Option: Use cashew cream or tofu instead of ricotta and nutritional yeast in place of Parmesan for a plant-based version.
Gluten-Free: Use gluten-free pasta shells to accommodate gluten sensitivities without compromising on taste.
Spicy Kick: Throw in some diced jalapeños or a dash of hot sauce into the filling for extra heat!

Serving Suggestions

Garlic Bread: Nothing complements these stuffed shells better than a side of warm, buttery garlic bread.
Side Salad: A fresh mixed green salad with a tangy vinaigrette balances the richness of the dish.
Wine Pairing: Enjoy a crisp white wine or a light red, like Pinot Grigio, for a delightful pairing.
Presentation: Serve in individual bowls for a cozy feel, garnished with extra basil and Parmesan.

FAQs about Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

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

Absolutely! You can prepare the stuffed shells a day in advance. Just assemble everything and cover it tightly in the fridge. When you’re ready to bake, pop it in the oven without thawing, adding a few extra minutes to the cooking time.

What can I substitute for ricotta cheese?

If you’re in a pinch, cottage cheese blended until smooth can serve as a ricotta alternative. You could also try goat cheese for a tangy twist, or a creamy vegan option like cashew cream if you prefer a plant-based dish.

How do I store leftovers of Creamy Sun-Dried Tomato and Ricotta Stuffed Shells?

Store any leftovers in an airtight container in the refrigerator for up to three days. Just reheat them in the oven at 350°F (175°C) until warmed through for a delicious second round!

Can I freeze these stuffed shells?

Yes, you can freeze the stuffed shells before baking! Just assemble, cover tightly with foil, and freeze. When you’re ready to enjoy, bake from frozen—just allow extra time for cooking.

What is the best way to reheat Creamy Sun-Dried Tomato and Ricotta Stuffed Shells?

The best way to reheat is in the oven. Cover the dish with foil and bake at 350°F (175°C) until warmed through, about 20 minutes. This helps maintain that lovely cheesy texture!

Final Thoughts

Creating Creamy Sun-Dried Tomato and Ricotta Stuffed Shells is more than just dinner; it’s an opportunity to bring people together. Each gooey, cheesy bite wraps you in warmth, reminding you of family gatherings and cozy nights in. The smiles around the table make all the effort worthwhile. Plus, knowing I can whip up this dish quickly makes me feel like a culinary superhero on busy days! Whether you’re celebrating a special occasion or simply treating your family, these stuffed shells are bound to become a beloved staple in your home. Happy cooking!