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If you’re looking for the ultimate cozy dinner, these Sun-Dried Tomato Ricotta Stuffed Shells totally hit the spot Creamy ricotta and tangy sun-dried tomatoes fill giant pasta shells, all swimming under a layer of cheesy marinara If you want something that feels special but still extra comfy, this dish always wins Whether it’s a big family night or you want to wow friends, it always gets rave reviews
Tried this for Sunday dinner on a lark, and now my family begs for it at every celebration Gets everyone running to the kitchen
Effortless Ingredients
- Jumbo shells: Hold all the good stuff inside Check for shells that aren’t broken for easy filling
- Ricotta: Main ingredient for the creamy part Go for the full-fat, good quality one for best taste
- Parmesan, grated: Gives salty sharpness in the mix and a nice finish on top
- Sun-dried tomatoes, chopped: The flavor bomb—sweet, tangy, and chewy Get ones in oil so they blend right in
- Mozzarella, shredded: Makes everything gooey and stretchy Pick low-moisture so it’s not watery
- Large egg: Helps stick everything together so stuffing stays put inside the pasta
- Garlic, minced: Fresh garlic is a must for that extra flavor punch
- Red pepper flakes: If you like a hint of gentle heat sprinkle some in—it’s optional
- Italian seasoning: Dried blend for that classic herby comfort
- Salt and black pepper: Don’t forget to sprinkle these in every layer
- Marinara sauce: Use your favorite jar or homemade—robust tomato flavor’s the goal
- Heavy cream or half-and-half: Mixes in for a silky smooth, almost luxurious sauce
- More mozzarella: Extra on top gives a golden cheesy crust you’ll be fighting over
- Fresh basil: Finishes things off with a splash of color and bright flavor
Simple Step-by-Step
- Garnish and Serve:
- Once the shells are out, let them hang out for about five minutes Sprinkle chopped basil on top if you want more color and freshness Dish up with extra sauce or a little more Parm if you’re feeling fancy
- Bake the Dish:
- Put your filled dish in the three seventy five oven Foil covers the top to steam Bake for twenty-five minutes Take the foil off and let it go for another ten so the topping turns bubbly and a little golden
- Layer and Top:
- Take the leftover creamy red sauce and pour it all over those shells Make sure every bit gets some Now scatter the rest of your mozzarella up top
- Stuff the Shells:
- With a spoon, fill each cooled pasta shell with your cheesy ricotta mix Line them up in your saucy dish with the seam facing up so they stay nice and full
- Prepare the Creamy Sauce:
- Gently warm marinara in a saucepan, pour in your heavy cream, and whisk till it turns light orange Spread a big scoop of this at the bottom of your baking dish so nothing sticks
- Mix the Ricotta Filling:
- Gather your ricotta, mozzarella, Parmesan, sun-dried tomatoes, garlic, egg, herbs, salt, pepper, and red pepper in a bowl Give it all a good stir so every spoon is creamy and mixed evenly
- Cook the Pasta:
- Boil lots of salted water, drop in your jumbo shells, and give them a gentle stir so they don't stick together When they’re just firm enough, drain and spread on a tray so they cool off and don’t break
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How to Store It
Stash your leftovers in a lidded dish and pop them in the fridge—good for up to four days Warm them in the oven under foil so everything stays nice and moist To freeze, portion out and let them chill overnight in the fridge before reheating
Easy Swaps
No ricotta? Use half cottage cheese to lighten things up Want more veggies? Toss in spinach or try roasted red peppers if you’re out of sun-dried tomatoes For no dairy, grab your favorite plant-based cheese and cashew blend
Ways to Serve
Goes great with a big leafy salad or slices of toasted bread to grab all that sauce Roasted veggies or a zippy arugula salad are stellar pairings too I always add a sprinkle of Parmesan and black pepper right at the end
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Recipe FAQs
- → Which sun-dried tomatoes work best?
Reach for the oil-packed type—they stay soft and bring tons of flavor. Just give them a quick drain on paper towels, chop, and you’re ready to mix them in.
- → Can I swap in cottage cheese for ricotta?
You sure can! Ricotta is a bit creamier, but blending cottage cheese smooth gets you close to the same vibe.
- → Will this keep if I prep it ahead?
Absolutely, stuff those shells and keep them chilled until tomorrow. Pull it out for about 15 minutes before popping it in the oven.
- → What goes well with these shells?
Toss together a crisp green salad, roast up some veggies, or slice a loaf of garlicky bread—these will round out your meal nicely.
- → How do I make it less heavy?
Switch out the cream for a lighter half-and-half, and go for part-skim cheese. You’ll still get plenty of taste, just not as rich.
- → Can I freeze it before baking?
Yup! Pop the uncooked stuffed shells in the freezer. When you’re ready, thaw in the fridge overnight, then bake—just give it a bit longer in the oven if it’s chilly.