Print

Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat Recipe

Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat Recipe
Print Recipe

★★★★★

4.9 from 30 reviews

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells offer a deliciously rich and comforting Italian dish featuring jumbo pasta shells filled with a savory ricotta and sun-dried tomato mixture, baked in a creamy marinara sauce and topped with melted mozzarella cheese. Perfect for a cozy weeknight dinner or entertaining guests.

Ingredients

Scale

Pasta Shells

  • 20–24 jumbo pasta shells

Filling

  • 1 ½ cups ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup chopped sun-dried tomatoes (packed in oil, drained)
  • 2 garlic cloves, minced
  • 1 large egg
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Sauce

  • 3 cups marinara sauce
  • ½ cup heavy cream or half-and-half

Topping and Garnish

  • ½ cup shredded mozzarella cheese (for topping)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, according to package instructions. Drain and set aside to cool slightly.
  2. Mix the Filling: In a large mixing bowl, combine ricotta cheese, shredded mozzarella, Parmesan cheese, chopped sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Mix until well combined for a smooth, creamy filling.
  3. Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat. Stir in the heavy cream or half-and-half to create a rich, creamy consistency. Spread 1 cup of the sauce evenly over the bottom of a 9×13-inch baking dish.
  4. Stuff the Shells: Using a spoon or piping bag, fill each cooked pasta shell with the ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish to ensure even cooking.
  5. Add More Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, making sure each shell is coated. Sprinkle the shredded mozzarella cheese evenly over the top to create a golden, bubbly crust when baked.
  6. Bake the Dish: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes to heat through and meld flavors.
  7. Remove Foil and Finish Baking: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, golden, and bubbling.
  8. Garnish and Serve: Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves for a burst of color and fresh flavor. Serve warm with an optional extra drizzle of sauce and a sprinkle of Parmesan cheese.

Notes

  • For best results, use sun-dried tomatoes packed in oil for richer flavor and texture.
  • You can substitute half-and-half for heavy cream for a lighter sauce.
  • Feel free to add chopped spinach or fresh herbs into the filling for extra nutrition and flavor.
  • Make sure not to overcook the pasta shells during boiling to avoid mushy texture.
  • This recipe can be prepared in advance and refrigerated before baking; just add extra 5-10 minutes to baking time if baked cold.

Nutrition

Keywords: stuffed shells, ricotta pasta, sun-dried tomatoes, baked pasta, Italian recipe, creamy pasta, vegetarian dinner

Find it online: https://islawhite.com/creamy-sun-dried-tomato-and-ricotta-stuffed-shells/