Sun-Dried Tomato and Ricotta Stuffed Shells

If you’re looking for a dish that feels like a warm hug on a plate, look no further than these Sun-Dried Tomato and Ricotta Stuffed Shells! This recipe is one of my all-time favorites, combining creamy ricotta with the sweet and tangy flavor of sun-dried tomatoes. It’s comforting, satisfying, and perfect for sharing with family or friends. Whether it’s a busy weeknight or a special gathering, these stuffed shells are sure to impress!

What I love most about this dish is its versatility. You can make it ahead of time, pop it in the oven when you’re ready, and enjoy the delicious aroma wafting through your home. Plus, who doesn’t love pasta? Let’s dive into why this recipe will become a staple in your kitchen!

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you’ll have a beautiful meal on the table in no time.
• Family-Friendly: Kids and adults alike will love the cheesy goodness packed inside each shell.
• Make-Ahead Convenience: Perfect for meal prep—just assemble ahead of time and bake when ready!
• Delicious Flavor: The blend of ricotta, sun-dried tomatoes, and marinara creates an explosion of flavors with every bite.

Ingredients You’ll Need

Gathering wholesome ingredients is part of the fun! For these Sun-Dried Tomato and Ricotta Stuffed Shells, you won’t need anything fancy—just good quality staples to create something wonderful.

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! Here are some fun variations to switch things up:

• Add Vegetables: Mix in spinach or mushrooms for extra nutrition and flavor.
• Swap the Cheese: Try using goat cheese instead of ricotta for a tangy twist.
• Change the Sauce: Use pesto instead of marinara for a fresh herby taste.
• Make it Vegan: Substitute ricotta with a plant-based alternative and skip the egg.

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Cook the Pasta Shells

Start by boiling your jumbo pasta shells according to package instructions until al dente. Cooking them slightly underdone ensures they hold their shape when baking. Drain and set aside to cool slightly—you want them manageable when it’s time to fill!

Step 2: Prepare the Filling

In a large 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, pepper, and red pepper flakes if using. Mixing these ingredients well ensures every shell gets that delightful filling.

Step 3: Stuff the Shells

Carefully spoon your delicious filling into each pasta shell. Don’t be shy; pack them generously! Place each filled shell seam-side up in a baking dish. This step is crucial because it keeps the filling from spilling out while baking.

Step 4: Assemble with Sauce

Spread half of your marinara sauce evenly across the bottom of your baking dish. Then arrange all your stuffed shells snugly in one layer. Pour the remaining sauce over them generously. This adds moisture and flavor as they bake together.

Step 5: Bake to Perfection

Sprinkle the remaining shredded mozzarella on top along with dried basil and oregano. Cover with foil and bake at 350°F (175°C) for about 20 minutes. Remove foil and continue baking for another 10 minutes until bubbly and golden on top. This step creates that irresistible melty texture we all crave!

Enjoy these comforting Sun-Dried Tomato and Ricotta Stuffed Shells hot from the oven—each bite is pure bliss!

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

Creating the perfect stuffed shells is easier than you think! Here are some helpful tips to ensure your dish turns out delicious every time.

• Choose high-quality ricotta: Using fresh, creamy ricotta makes a big difference in flavor and texture, resulting in rich filling that complements the sun-dried tomatoes beautifully.

• Prep ahead of time: You can prepare the stuffed shells a day in advance. Just assemble everything, cover it tightly with plastic wrap, and refrigerate. When ready to bake, just add a few extra minutes to the cooking time!

• Don’t overcook the pasta shells: Boil the jumbo shells until they are al dente. They will continue to cook while baking, so you want them just tender enough to hold the filling without falling apart.

• Experiment with flavors: Feel free to mix in other ingredients like spinach or mushrooms for added nutrition and taste. This recipe is versatile, so don’t hesitate to get creative!

• Use homemade marinara sauce: If you have time, making your own marinara sauce can elevate your dish even further. It’s simple and allows you to control the flavors and spices.

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

Presenting your Sun-Dried Tomato and Ricotta Stuffed Shells can be just as delightful as making them! Consider these serving suggestions to impress your family or guests.

Garnishes

• Fresh basil leaves: A sprinkle of chopped fresh basil adds a burst of color and freshness that complements the rich flavors of the dish.
• Extra Parmesan cheese: Grating some fresh Parmesan on top before serving gives an extra cheesy touch that everyone loves.
• Balsamic glaze: Drizzling a little balsamic glaze over the top creates a beautiful presentation while adding a hint of sweetness that balances the savory flavors.

Side Dishes

• Garlic bread: This crispy, buttery classic pairs perfectly with stuffed shells, allowing you to soak up any extra marinara sauce left on your plate.
• Mixed green salad: A light salad with a tangy vinaigrette provides a refreshing contrast to the richness of the stuffed pasta. Toss in some cherry tomatoes and cucumbers for added crunch.
• Roasted vegetables: Seasonal roasted veggies like zucchini, bell peppers, or asparagus add vibrant colors and nutrients alongside your main dish.
• Steamed broccoli: This simple side is packed with vitamins and provides a nice textural contrast while being easy to prepare!

With these tips and serving ideas, you’ll not only create a delicious meal but also present it beautifully. Enjoy every bite of your Sun-Dried Tomato and Ricotta Stuffed Shells!

Make Ahead and Storage

These Sun-Dried Tomato and Ricotta Stuffed Shells are not only delicious but also perfect for meal prep! You can make them ahead of time, ensuring you have a comforting dish ready whenever you need it.

Storing Leftovers

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

Freezing

• Prepare the stuffed shells as directed, but do not bake them.
• Freeze in a single layer on a baking sheet for about 1 hour.
• Once frozen, transfer them to a freezer-safe container or bag.
• Label with the date and freeze for up to 3 months.

Reheating

• For refrigerated shells, preheat your oven to 350°F (175°C).
• Cover the dish with foil and bake for about 20 minutes, or until heated through.
• For frozen shells, bake from frozen at the same temperature for about 45-50 minutes, covered with foil. Remove the foil during the last 10-15 minutes to allow the cheese to brown.

FAQs

Here are some common questions you might have about making 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 different cheeses like goat cheese or feta for a unique flavor twist. Just ensure that they complement the ricotta well.

How long do Sun-Dried Tomato and Ricotta Stuffed Shells take to prepare?

The total time is approximately 50 minutes, including about 20 minutes of prep time. They’re perfect for a quick weeknight dinner!

Can I make Sun-Dried Tomato and Ricotta Stuffed Shells in advance?

Yes! These stuffed shells are great for meal prep. You can assemble them ahead of time and store them in the fridge or freezer until you’re ready to bake.

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

Pair these stuffed shells with a fresh salad or garlic bread for a complete meal that everyone will love!

Final Thoughts

I hope you find joy in making these Sun-Dried Tomato and Ricotta Stuffed Shells! They bring comfort and warmth to any table while being easy to prepare. Whether it’s a family gathering or just a cozy dinner night, this dish is sure to impress. Enjoy every cheesy bite, and don’t hesitate to share your experience – I’d love to hear how it goes!