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- 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - ½ cup sun-dried tomatoes in oil, chopped - ¼ cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - 1 jar (about 24 oz) marinara sauce - Fresh basil leaves, for garnish - Salt and pepper to taste You can adjust the amount of cheese based on your taste. If you want a lighter dish, use low-fat ricotta. If you like more flavor, add extra sun-dried tomatoes. You can swap out the mozzarella for provolone or fontina if you prefer. For a vegetarian option, use a plant-based egg substitute. To make this dish, you will need the following tools: - Large pot for boiling pasta - Mixing bowl for the filling - 9x13 inch baking dish for baking - Spoon for stuffing shells - Aluminum foil to cover the dish while baking - Oven mitts for safety These tools make the process simple and fun. Each piece helps you create a tasty meal that impresses. Get ready to enjoy your cooking adventure with these delightful stuffed shells! {{ingredient_image_1}} First, set your oven to 375°F (190°C). This step is crucial for a perfect bake. While the oven heats, fill a large pot with salted water. Bring it to a boil. Once boiling, add the jumbo pasta shells. Cook them until they are al dente, following package directions. This usually takes about 8 to 10 minutes. After cooking, drain the shells and let them cool slightly. This helps in handling them later without burns. In a mixing bowl, combine the following ingredients: - 1 cup ricotta cheese - ½ cup sun-dried tomatoes in oil, chopped - 1 cup mozzarella cheese, shredded - ¼ cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste Mix everything well until smooth. The flavors blend together to create a rich filling. Taste and adjust the salt and pepper as needed. Take each cooled pasta shell and fill it with the cheese mixture. Use about 2 tablespoons for each shell. Make sure to fill them generously. Once filled, place the shells upright in a 9x13 inch baking dish. This keeps them steady as they bake. Next, pour your marinara sauce over the shells. Make sure each shell gets a good amount of sauce. This adds flavor and keeps the shells moist during baking. Lastly, sprinkle the remaining mozzarella cheese over the top. Cover the baking dish with aluminum foil. This helps the shells cook evenly. Bake in your preheated oven for 25 minutes. After that time, carefully remove the foil. Bake for an additional 10 to 15 minutes. You want the cheese to be bubbly and golden brown. Once out of the oven, let the dish cool for a few minutes. This makes it easier to serve. Before serving, add fresh basil leaves on top for a pop of color and flavor. Enjoy your delicious Sun Dried Tomato Ricotta Stuffed Shells! To make your stuffed shells great, follow some simple steps. First, don't overcook the pasta. Cook it until it is just firm, or al dente. This keeps the shells from breaking. Next, cool the shells a bit before stuffing them. This helps you handle them without burns. When filling the shells, use about two tablespoons of the ricotta mixture for each shell. Press the filling gently so it stays in place. Stand the shells upright in the baking dish. This helps them hold the sauce better and keeps them from falling over. To boost flavor, try adding fresh herbs. Chopped parsley or basil gives a fresh taste. You can also mix in some sautéed spinach or mushrooms for added depth. If you like a little spice, increase the red pepper flakes. This adds a kick without overwhelming the other flavors. For a creamier texture, mix in a bit of cream cheese with the ricotta. You can also use a blend of cheeses, like adding provolone or goat cheese. This gives your dish a unique taste. Serve your stuffed shells with a side salad. A simple green salad with a light vinaigrette works well. You can also pair them with garlic bread. The crispy bread soaks up the sauce nicely. For a drink, consider a light red wine. A Chianti or Pinot Noir pairs well with the dish. If you prefer non-alcoholic options, a sparkling water with lemon is refreshing. Enjoy your meal with friends or family for a cozy night in! Pro Tips Use Fresh Ingredients: Fresh ricotta and high-quality sun-dried tomatoes can elevate the flavor of your stuffed shells significantly. Experiment with Herbs: Feel free to add fresh herbs like parsley or thyme to the filling for an added aromatic touch. Make Ahead: You can prepare the stuffed shells in advance and refrigerate them for up to 24 hours before baking. Customize the Sauce: Try using different marinara sauces or adding a splash of wine or cream to the sauce for a unique twist. {{image_2}} You can easily make this dish even tastier by adding more veggies. For example, you might include spinach, zucchini, or mushrooms. Just sauté them first to remove excess moisture. This way, the filling stays creamy and delicious. You can mix these veggies right into the ricotta mixture. This not only boosts flavor but also adds nutrients. Imagine a colorful dish filled with sun-dried tomatoes and green spinach. It’s appealing and healthy! If you need a gluten-free option, don’t worry! You can find gluten-free jumbo pasta shells at many stores. Just check the package for cooking times, as they may differ from regular shells. You can also use quinoa or rice for a different twist. Both options offer great flavor and texture. Just remember to adjust cooking times based on what you choose. Cheese lovers can have fun experimenting with different cheeses. Try mixing in goat cheese for a tangy twist or feta for a salty kick. You could also use a blend of cheeses, like Monterey Jack and cream cheese. Each cheese brings its own flavor profile. This lets you create a unique dish every time! Feel free to mix and match until you find your perfect blend. To store your sun-dried tomato ricotta stuffed shells, let them cool completely. Place them in an airtight container to keep them fresh. Store them in the fridge for up to three days. When you're ready to eat, you can reheat them directly from the fridge. Just make sure the dish is covered to keep the moisture in. If you want to freeze the stuffed shells, it’s best to do this before baking. Place the stuffed shells in a single layer in a freezer-safe dish. Cover them tightly with plastic wrap and then foil. They can stay in the freezer for up to three months. When you're ready to bake, you can thaw them in the fridge overnight before cooking. If you bake from frozen, add about 15 minutes to the cooking time. The stuffed shells taste best when fresh, but they can last a while. In the fridge, they stay good for three days. In the freezer, they can last for three months. Always check for any off smells or changes in color before eating. To keep the flavors bright, try to eat them within the suggested time frames. You can use cottage cheese or cream cheese. Both options work well. If you want a lighter taste, try Greek yogurt. Blend it smooth to mimic ricotta's texture. Each choice brings its own flavor, but they all blend nicely with sun-dried tomatoes. Yes, you can prepare the stuffed shells a day before. Just fill the shells and place them in the baking dish. Cover with plastic wrap and store in the fridge. When ready to bake, add sauce and cheese, then cook. This makes meal prep easy and quick. Check for a bubbly, golden top. The cheese should be melted and not rubbery. You can also insert a fork into a shell. If it feels warm and soft, they are done. Let them cool for a few minutes before serving. Yes, many brands offer vegetarian marinara sauces. Look for sauces made from fresh tomatoes and herbs. You can also make your own using crushed tomatoes, garlic, and fresh basil. This adds a homemade touch and controls the flavors. In this blog post, we covered key ingredients, tools, and step-by-step instructions for stuffed shells. You learned how to preheat, cook pasta, and prepare a cheese filling. I shared tips for perfect stuffing and suggested tasty variations, including vegetarian and gluten-free options. Finally, we discussed storage and answers to common questions. Now, it’s time to try this recipe! Enjoy making your own stuffed shells, and feel free to experiment with flavors. You’ll have a delicious dish ready to share.

Sun-Dried Tomato Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy ricotta and sun-dried tomato mixture, topped with marinara sauce and melted mozzarella.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 0.25 cup grated Parmesan cheese
  • 1 piece egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 jar marinara sauce (about 24 oz)
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, chopped sun-dried tomatoes, grated Parmesan cheese, egg, minced garlic, dried basil, dried oregano, and red pepper flakes. Season with salt and pepper to taste. Mix until everything is well combined.
  • Take each shell and fill it with the ricotta mixture, about 2 tablespoons per shell. Place the stuffed shells upright in a 9x13 inch baking dish.
  • Pour marinara sauce evenly over the stuffed shells, ensuring each shell is well-coated.
  • Sprinkle the remaining mozzarella cheese over the top of the sauce-covered shells.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  • Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Feel free to adjust the amount of red pepper flakes based on your spice preference.
Keyword pasta, ricotta, stuffed shells, sun-dried tomatoes