Sun-Dried Tomato and Ricotta Stuffed Shells

These Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful blend of creamy ricotta and tangy sun-dried tomatoes wrapped in tender pasta. Ideal for family dinners, meal prep, or special gatherings, this dish shines with its rich flavors and comforting texture. Easy to prepare ahead of time, it also reheats beautifully, making it a perfect choice for busy weeknights or entertaining guests.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of ricotta and sun-dried tomatoes creates a creamy filling that bursts with flavor.
• Easy to Make: With simple ingredients and straightforward steps, you can whip this dish up in no time.
• Versatile Dish: Perfect for any occasion, from a cozy family dinner to a festive gathering.
• Meal Prep Friendly: Prepare it ahead of time and enjoy the convenience of having a hearty meal ready to go.
• Crowd-Pleaser: This dish appeals to both kids and adults, ensuring everyone at the table will be satisfied.

Tools and Preparation

Before diving into the cooking process, gather your kitchen tools. Having everything ready makes the preparation smoother and more enjoyable.

Essential Tools and Equipment

• Baking dish
• Mixing bowl
• Pot for boiling pasta
• Colander
• Measuring cups and spoons
• Wooden spoon or spatula

Importance of Each Tool

• Baking dish: Ensures even cooking and provides the perfect vessel for layering your stuffed shells in marinara sauce.
• Mixing bowl: A spacious bowl allows you to easily combine all your filling ingredients without mess.
• Colander: Essential for draining pasta efficiently after boiling, keeping your shells intact for stuffing.

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Ingredients

To create these delicious Sun-Dried Tomato and Ricotta Stuffed Shells, you’ll need the following ingredients:

For the Pasta Filling

• 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)

Seasonings

• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For Assembly

• 2 ½ cups marinara sauce
• 1 teaspoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Fresh basil leaves (chopped)
• Extra Parmesan cheese

How to Make Sun-Dried Tomato and Ricotta Stuffed Shells

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures that your stuffed shells will bake evenly.

Step 2: Cook the Pasta Shells

• Bring a large pot of salted water to a boil.
• Add the jumbo pasta shells and cook according to package instructions until al dente.
• Drain them in a colander and set aside to cool slightly.

Step 3: Prepare the Filling

In a mixing bowl:
* Combine ricotta cheese, chopped sun-dried tomatoes, grated Parmesan cheese, half of the shredded mozzarella cheese, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
* Mix well until all ingredients are fully combined.

Step 4: Stuff the Shells

Using a spoon:
* Carefully fill each cooked shell with the ricotta mixture.
* Place each filled shell seam side up in a baking dish.

Step 5: Assemble the Dish

In the same baking dish:
* Pour marinara sauce evenly over the stuffed shells.
* Drizzle olive oil on top and sprinkle remaining mozzarella cheese along with dried basil and oregano.

Step 6: Bake

Cover with foil:
* Bake in preheated oven for about 25 minutes.
Remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.

Step 7: Serve

Garnish with fresh chopped basil leaves and extra Parmesan cheese before serving. Enjoy your delicious Sun-Dried Tomato and Ricotta Stuffed Shells!

How to Serve Sun-Dried Tomato and Ricotta Stuffed Shells

These Sun-Dried Tomato and Ricotta Stuffed Shells are not only delicious but also versatile when it comes to serving. Here are some creative ways to enjoy this rich and cheesy dish.

With a Fresh Salad

• Mixed Greens Salad: Toss together a variety of fresh greens, cherry tomatoes, and cucumbers for a light, refreshing side that complements the rich flavors of the stuffed shells.
• Caesar Salad: A classic Caesar salad with crispy romaine, croutons, and creamy dressing adds crunch and a burst of flavor.

Add Garlic Bread

• Classic Garlic Bread: Serve warm, buttery garlic bread on the side for a delicious way to soak up any leftover marinara sauce.
• Cheesy Garlic Bread: Top slices of crusty bread with garlic butter and mozzarella cheese for an extra indulgent treat.

Pair with Roasted Vegetables

• Seasonal Roasted Veggies: Roasted zucchini, bell peppers, and asparagus bring color and nutrition to your meal, balancing the richness of the stuffed shells.

How to Perfect Sun-Dried Tomato and Ricotta Stuffed Shells

To make your Sun-Dried Tomato and Ricotta Stuffed Shells truly exceptional, consider these helpful tips that ensure great results every time.

• Use Fresh Ingredients: Opt for fresh ricotta and high-quality sun-dried tomatoes for a more vibrant flavor in your filling.
• Cook Pasta Al Dente: Boil the pasta shells until just firm. This prevents them from becoming mushy during baking.
• Adjust Seasoning: Taste your ricotta mixture before stuffing the shells. Feel free to add more herbs or spices based on your preference for flavor.
• Layer Sauce Generously: Pour enough marinara sauce in your baking dish so that the shells bake evenly without drying out.
• Cover While Baking: Cover the dish with foil during the first half of baking to keep moisture in. Remove it later to brown the cheese on top.
• Let It Rest Before Serving: Allow the dish to sit for 5-10 minutes after baking. This helps set the filling and makes serving easier.

Best Side Dishes for Sun-Dried Tomato and Ricotta Stuffed Shells

Pairing side dishes with your Sun-Dried Tomato and Ricotta Stuffed Shells can elevate your meal experience. Here are some great options you might consider.

1. Garlic Mashed Potatoes: Creamy mashed potatoes flavored with garlic provide a comforting contrast to the stuffed shells.
2. Steamed Broccoli: Lightly steamed broccoli adds nutritional value and bright color to your plate, balancing out the meal’s richness.
3. Antipasto Platter: A selection of olives, marinated vegetables, and artichokes creates an appealing appetizer before digging into the main course.
4. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic reduction offer a refreshing complement to the stuffed shells.
5. Zucchini Noodles: Lightly sautéed zucchini noodles can serve as a low-carb alternative or additional veggie option alongside your main dish.
6. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs provide delightful texture while making a hearty side that pairs well with Italian flavors.
7. Creamy Coleslaw: A tangy coleslaw can add crunch and acidity, balancing out the creamy texture of the stuffed shells.
8. Couscous Salad: A light couscous salad mixed with vegetables offers an interesting grain option that is easy to prepare ahead of time.

Common Mistakes to Avoid

When making Sun-Dried Tomato and Ricotta Stuffed Shells, it’s easy to stumble into some common pitfalls. Here are a few mistakes to watch out for:

• Using the wrong pasta size: Always use jumbo pasta shells for this recipe. Smaller shells won’t hold enough filling and may break during cooking.
• Not draining sun-dried tomatoes: If using oil-packed sun-dried tomatoes, make sure to drain them well. Excess oil can make the filling too greasy.
• Skipping the egg: The egg helps bind the ricotta mixture together. Omitting it can result in a filling that falls apart when baked.
• Overcooking the shells: Cook the pasta shells al dente before baking. Overcooked shells can become mushy and lose their shape.
• Ignoring seasoning: Seasoning is key for flavor. Don’t skip adding salt, pepper, and Italian seasoning to enhance your filling.
• Neglecting to let it cool before storage: Ensure your stuffed shells cool completely before refrigerating or freezing. This prevents condensation and sogginess.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.

Freezing Sun-Dried Tomato and Ricotta Stuffed Shells

• Freeze in a freezer-safe container or bag.
• They will last for up to 3 months.

Reheating Sun-Dried Tomato and Ricotta Stuffed Shells

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 20-25 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes until warmed through.
• Stovetop: Heat in a skillet over medium-low heat with a splash of marinara sauce, stirring occasionally until hot.

Frequently Asked Questions

Here are some common questions about making Sun-Dried Tomato and Ricotta Stuffed Shells:

Can I use fresh tomatoes instead of sun-dried?

You can use fresh tomatoes, but they will change the texture and flavor of your stuffed shells. Make sure to sauté them first to reduce moisture.

How do I make this recipe vegetarian?

Simply omit any meat products if you decide to add them later. This recipe is already naturally vegetarian without any meat.

Can I freeze leftover stuffed shells?

Yes! Follow the freezing instructions provided above for best results.

What other cheeses can I use in Sun-Dried Tomato and Ricotta Stuffed Shells?

Feel free to experiment with different cheeses like goat cheese or feta for added flavor.

How do I customize my stuffed shells?

Add veggies like spinach or mushrooms into the ricotta mixture or top with different sauces such as Alfredo or pesto.

Final Thoughts

These Sun-Dried Tomato and Ricotta Stuffed Shells are not only delicious but also versatile. You can customize the filling with your favorite ingredients or adjust spices according to your preference. Perfect for family dinners or meal prep, we encourage you to try this comforting dish today!