Sun-Dried Ricotta Shells (Printable Version)
Big pasta shells stuffed with tangy sun-dried tomato ricotta, baked in bright red sauce with melty cheese all over.
# Everything You’ll Need:
→ Pasta
01 -
20 to 24 big pasta shells
→ Filling
02 -
2 teaspoons Italian seasoning blend
03 -
Salt and freshly cracked black pepper, just enough for your taste
04 -
50 g Parmesan cheese, finely grated
05 -
375 g creamy ricotta cheese
06 -
1 big egg
07 -
2 garlic cloves, minced up
08 -
70 g sun-dried tomatoes, chopped up, packed in oil and drained off
09 -
60 g mozzarella, shredded
10 -
1/4 teaspoon red pepper flakes, if you like some heat
→ Sauce and Topping
11 -
Fresh basil, torn or whole, for finishing (optional)
12 -
60 g mozzarella cheese, more for the top
13 -
120 ml heavy cream or half-and-half
14 -
720 ml jarred or homemade marinara sauce
# Steps to Cook:
01 -
After baking, don’t rush—let those shells cool down for five minutes. If you want, add a few fresh basil leaves on top, then dig in.
02 -
Fire up your oven to 190°C. Cover up your dish with foil and bake for about 25 minutes. Pull off the foil, then keep baking another 10 to 15 minutes so the cheese gets bubbly and golden.
03 -
Pour the rest of your marinara sauce right on top of those stuffed shells so they’re covered. Give everything a good sprinkle of 60 g shredded mozzarella.
04 -
Use a spoon or a piping bag to stuff the cooked pasta shells with the cheesy filling. Place them side by side in your baking dish.
05 -
Grab a saucepan and warm up your marinara sauce over low heat. Stir in the heavy cream or half-and-half to make it smooth and creamy. Spread about 240 ml of this mix at the bottom of your 22 x 33 cm baking dish.
06 -
In a big bowl, throw in your ricotta, egg, grated Parmesan, mozzarella, garlic, chopped sun-dried tomatoes, Italian seasoning, red pepper flakes if you’re using, and a bit of salt and pepper. Mix it all until it looks nice and blended.
07 -
Fill a large pot with water and some salt. Get it boiling. Toss in your jumbo shells and cook them just till they’re cooked but still a bit firm. Drain and let them cool down a bit so they’re easier to handle.
# Extra Suggestions:
01 -
Let your pasta cool off before stuffing so they won’t break apart.
02 -
Keep the pasta a little firm—it helps them hold their shape better in the oven.
03 -
Sun-dried tomatoes packed in oil really crank up the flavors in your filling.