Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

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Welcome the Flavors of Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

There’s something so comforting about a bubbling casserole filled with cheese and vibrant flavors. That’s why I love making this Sun-Dried Tomato and Ricotta Stuffed Shells Recipe whenever I want a cozy, crowd-pleasing meal. The sweet tang of sun-dried tomatoes mingles with creamy ricotta and melty mozzarella—it’s like a hug on a plate!

This dish is perfect for a family dinner or when you want to impress guests without spending hours in the kitchen. You’ll enjoy how the bright red sauce ties everything together, while the golden crisp cheese topping provides that irresistible finishing touch. Trust me, every bite delivers a warm, cheesy delight.

Market Basket & Pantry Picks

Picking the right ingredients makes all the difference in this Sun-Dried Tomato and Ricotta Stuffed Shells Recipe. Freshness and quality shine through, but don’t worry if you need clever swaps. Here’s a quick rundown of what you’ll want to have on hand—and some handy notes to help.

• Jumbo pasta shells: Look for thick, sturdy shells that hold filling well; no cracked ones, please!
• Ricotta cheese: Full-fat for creamy richness. If you find it too watery, drain some excess moisture with a fine sieve.
• Sun-dried tomatoes: Opt for the oily-packed variety for a juicy pop of sweetness; dried ones need rehydration first.
• Parmesan cheese: Freshly grated is best—adds a salty, nutty kick that brightens the filling.
• Mozzarella cheese: Part in the filling and part on top for that bubbly, golden crust everyone adores.
• Egg: Important for binding the filling so it holds inside those shells.
• Garlic & Italian seasoning: Classic flavors that bring this dish to life.
• Marinara sauce: Homemade is great if you’ve got time, but a quality store-bought sauce works wonderfully too.
• Fresh basil: For that last burst of green freshness and aroma when serving.

Cook Sun-Dried Tomato and Ricotta Stuffed Shells Recipe Step by Step

Ready to dive in? This step-by-step guide makes prepping this dish feel like a joyful kitchen adventure. You’ll love how the flavors come together effortlessly when you follow these easy instructions.

1. Cook the pasta shells: Bring a large pot of well-salted water to a rolling boil. Drop in the jumbo shells and cook them just until al dente—usually around 9 to 11 minutes. When done, carefully drain and rinse under cold water to cool and prevent sticking. Set them aside on a plate.
2. Prepare the ricotta filling: In a medium mixing bowl, combine ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan, half of the shredded mozzarella, minced garlic, Italian seasoning, salt, pepper, and the optional red pepper flakes. Stir in the egg to create a creamy but firm mixture perfect for stuffing.
3. Preheat and prep the baking dish: Heat your oven to 375°F (190°C). Spread one cup of your marinara sauce evenly across the bottom of a 9×13-inch baking dish—this acts like a flavorful bed for your shells.
4. Stuff the shells: Using a spoon or a piping bag, carefully fill each pasta shell with about two tablespoons of the ricotta mixture. Hold them gently as you arrange the stuffed shells in a single, neat layer on top of the sauce.
5. Add sauce and cheese layers: Pour the remaining marinara sauce evenly over the arranged shells. Then sprinkle the rest of the shredded mozzarella and a generous dusting of extra Parmesan cheese on top—this gives the dish its irresistible bubbly and golden crust.
6. Bake to bubbly perfection: Cover the baking dish tightly with foil and pop it into your oven for 20 minutes. Then remove the foil and bake uncovered for another 10 minutes until you see the cheese bubbling and turning golden crisp. Let the dish rest for about 5 minutes before serving, so everything sets beautifully.
7. Garnish and serve: Just before serving, sprinkle chopped fresh basil and a little extra Parmesan on top for that vibrant finish. Serve warm and watch everyone dig in joyfully!

Serving the Dish with Flair

This Sun-Dried Tomato and Ricotta Stuffed Shells Recipe is as pretty as it is tasty. I love plating it with a sprinkle of basil that adds a pop of color and freshness. Whether it’s a weeknight dinner or a special occasion, this dish always feels like a celebration on the table, inviting warm smiles around every bite.

Fun Variations with Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

• Swap sun-dried tomatoes for roasted red peppers for a sweeter, smoky twist.
• Add chopped spinach or kale to the ricotta filling for a pop of green and extra nutrition.
• Mix in crumbled Italian sausage or cooked ground turkey to turn it into a heartier main dish.
• For a spicy kick, stir in chopped jalapeños or extra red pepper flakes to the filling.
• Use a creamy Alfredo sauce instead of marinara for a decadent variation that’s rich and cheesy.
• Top with fresh cherry tomatoes and a drizzle of balsamic glaze before serving for a fresh, tangy finish.

Make-Ahead & Storage Tips

• Assemble the stuffed shells a day in advance and refrigerate covered; bake fresh just before serving to enjoy that baked-to-order bubbly cheese.
• Freeze leftover stuffed shells (before baking) in an airtight container for up to 2 months; thaw overnight in the fridge before baking.
• Reheat leftovers gently in the oven covered with foil to prevent drying out, or microwave in short bursts, stirring if piled on a plate.
• If freezing a fully baked dish, wrap tightly in foil and plastic wrap to maintain moisture; reheat at lower temperature until heated through to avoid rubbery cheese.

Sun-Dried Tomato and Ricotta Stuffed Shells Recipe FAQs

• Can I use fresh tomatoes instead of sun-dried? Fresh tomatoes won’t have the same concentrated sweetness or chewiness. If using fresh, roast or sauté them first to bring out deeper flavor.
• What if I don’t have jumbo shells? You can substitute manicotti tubes or large pasta like cannelloni. Just adjust cooking times slightly if needed.
• Is this recipe freezer-friendly? Yes! It freezes well before baking. Just thaw completely before cooking for best texture.
• Can I make the sauce from scratch? Absolutely! Homemade marinara adds extra freshness. I often simmer crushed tomatoes with garlic, onion, fresh herbs, and a splash of olive oil.
• How spicy is the dish if I add red pepper flakes? The red pepper flakes provide a mild warmth without overwhelming the flavors— feel free to adjust according to your heat preference.

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