Creamy Sun-Dried Ricotta Shells

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are the kind of dinner that warms you from the inside out Rich ricotta teams up with bold sun-dried tomatoes in big pasta shells all blanketed by creamy marinara and bubbling cheese If you love a dish that feels both special and super comforting this one knocks it out of the park for family meals or when you want to impress your dinner guests

I tried this for a Sunday family dinner on a whim and now it is always requested for birthdays It brings everyone to the table

Ingredients

• Jumbo pasta shells: These create perfect boats for the cheesy filling Look for smooth uncracked shells for easy stuffing
• Ricotta cheese: The main creamy element Choose good quality whole milk ricotta for best flavor and texture
• Shredded mozzarella cheese: Melty mozzarella adds that stretchy cheesiness that everyone craves Get the low-moisture kind for less liquid
• Grated Parmesan cheese: Adds saltiness and sharp depth to the filling and browned top
• Chopped sun-dried tomatoes: Bring a punch of sweet tart flavor Look for ones packed in oil for better texture
• Minced garlic: Fresh garlic guarantees a great background note of savory flavor
• Large egg: Helps hold the cheesy filling together so it stays inside the shells when serving
• Italian seasoning: Dried herbs lift the flavors and make it taste authentically Italian
• Red pepper flakes: Optional but they bring a gentle warmth to balance the creamy richness
• Salt and black pepper: Essential for seasoning all the layers
• Marinara sauce: Store-bought makes it quick but use your favorite homemade if you have time Pick a sauce with robust tomato flavor
• Heavy cream or half-and-half: Swirled into the sauce to add silky body and elegance
• Extra mozzarella cheese: More for the top so you get that irresistible cheesy crust
• Fresh basil leaves: They add freshness and color at the end Tender and bright basil to finish

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well-salted water to a rolling boil and add the jumbo shells Stir gently to keep them from sticking Cook until shells are just al dente then drain and spread on a tray to cool so they do not tear

Mix the Ricotta Filling:

In a big bowl combine ricotta mozzarella Parmesan chopped sun-dried tomatoes garlic egg Italian seasoning red pepper flakes salt and pepper Stir until the mixture is creamy and evenly mixed

Prepare the Creamy Sauce:

In a saucepan gently warm the marinara sauce over low heat and whisk in the heavy cream until the sauce looks silky and orange Spread a full cup of this sauce in the bottom of your baking dish to stop the shells from sticking

Stuff the Shells:

Spoon the ricotta mixture carefully into each cooked pasta shell Arrange each stuffed shell seam side up in the saucy dish lined up snuggly

Layer and Top:

Pour the rest of the creamy marinara sauce generously all over the stuffed shells Make sure every shell is topped with sauce Then cover everything with the reserved mozzarella

Bake the Dish:

Slide the dish into a preheated oven at three seventy five degrees F Cover with foil for steaming and bake for about twenty five minutes Lift off the foil and continue baking until the cheese on top is melted golden and bubbling about ten more minutes

Garnish and Serve:

Let the dish cool for five minutes Sprinkle with fresh basil for color and fragrance Serve right away with extra sauce and Parmesan if you like

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Storage Tips

Keep leftovers in a tightly covered container in the fridge for up to four days Reheat gently in the oven covered with foil to keep everything moist You can also freeze individual portions Once frozen let sit overnight in the fridge before reheating

Ingredient Substitutions

You can swap cottage cheese for half the ricotta for a slightly lighter result Swap spinach for more veggies or use roasted red peppers if sun-dried tomatoes are not available For dairy free use plant-based cheese blends and cashew cream

Serving Suggestions

Serve with a big green salad and toasted bread to soak up extra sauce These shells are also fantastic next to roasted veggies or a tangy arugula salad I love giving each plate a final sprinkle of Parmesan and black pepper

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Recipe Questions

→ What kind of sun-dried tomatoes should I use?

Use sun-dried tomatoes packed in oil for a tender, flavorful result. Drain excess oil before chopping for the filling.

→ Can I substitute cottage cheese for ricotta?

Cottage cheese can be used, though ricotta provides a creamier texture. Blending cottage cheese smooth can help mimic ricotta’s consistency.

→ Can this dish be made ahead of time?

Yes, you can assemble the shells and refrigerate them up to a day in advance. Let the dish sit at room temperature for 15 minutes before baking.

→ What side dishes pair well with stuffed shells?

Simple green salads, roasted vegetables, or garlic bread make excellent companions to balance the richness of the dish.

→ How can I make the filling lighter?

Swap heavy cream for half-and-half and choose part-skim cheeses to achieve a lighter finish without sacrificing flavor.

→ Is it possible to freeze this dish?

Yes, freeze assembled shells before baking. Thaw overnight in the fridge and bake as directed, adding extra baking time if needed.