When it comes to comfort food, few dishes rival the creamy, savory delight of Creamy Sun-Dried Tomato and Ricotta Stuffed Shells. This recipe takes me back to the lively kitchen of my childhood, where my abuela would teach me the magic of combining simple ingredients to create something extraordinary. Growing up in Asheville, North Carolina, in a bustling Mexican-American household, our meals were always a vibrant affair, filled with laughter and stories. Today, I bring that same warmth and joy into my own kitchen in Charleston, South Carolina, where I experiment with flavors and traditions. These stuffed shells are a testament to the culinary lessons passed down through generations, and I’m thrilled to share this family-inspired dish with you.

Why You’ll Love This Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

This dish is a symphony of flavors that will delight both your taste buds and your soul. The combination of sun-dried tomatoes and creamy ricotta is nothing short of magical. Each bite offers a rich, savory experience that’s perfectly balanced by the tangy tomatoes and the smoothness of the cheese. It’s a recipe that pays homage to the Italian influences I’ve embraced over the years, mixed with the love for hearty, comforting meals that my abuela instilled in me. Plus, it’s the kind of dish that makes you feel like a culinary rockstar, even if you’re just starting out in the kitchen.

Ingredients You’ll Need for This Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon olive oil

For those looking for substitutions, you can swap ricotta with cottage cheese for a lighter version, or use fresh tomatoes if sun-dried aren’t available. The Parmesan can be replaced with Pecorino Romano for a sharper taste.

Nutrition Facts

• Calories: 380 per serving (4 stuffed shells)
• Protein: 18g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 7g
• Sodium: 780mg

Print

Steps to Create Your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. In a medium bowl, combine ricotta, Parmesan, sun-dried tomatoes, basil, beaten egg, garlic powder, oregano, salt, and pepper. Mix until well combined.
3. Spoon the ricotta mixture into each cooked shell, filling generously but not overstuffing.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, open side up.
5. Pour the remaining marinara sauce over the shells, ensuring they’re evenly coated.
6. Sprinkle shredded mozzarella over the top, then drizzle with olive oil for added richness.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Let the dish cool for a few minutes before serving, allowing the flavors to meld.

As a tip from my own kitchen adventures, always taste your ricotta mixture before stuffing the shells to ensure the seasoning is just right.

Tips for Making the Best Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

For the best results, use high-quality sun-dried tomatoes that pack a punch of flavor. If you’re feeling adventurous, try adding a pinch of red pepper flakes to the ricotta mixture for a subtle kick. Remember, the key to perfect stuffed shells is ensuring the pasta is cooked just right — too soft and they might fall apart, too firm and they won’t hold the filling well.

Serving Suggestions and Pairings

These stuffed shells are a meal in themselves, but they shine even brighter when paired with a crisp green salad and a warm, crusty bread. A glass of Chianti or a light white wine complements the dish beautifully, making it perfect for a cozy dinner with family or friends. For a touch of freshness, garnish with extra basil just before serving.

Storage and Reheating Tips

Leftovers? No problem! Store any remaining shells in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 350°F until warmed through, or microwave them in a covered dish for a quick option. If you’re planning ahead, these shells freeze well — just be sure to cool them completely before freezing, and thaw in the fridge overnight before reheating.

Frequently Asked Questions

What are the main ingredients for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells?

The main ingredients for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells?

The total time to make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells ahead of time?

Yes, Creamy Sun-Dried Tomato and Ricotta Stuffed Shells can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Creamy Sun-Dried Tomato and Ricotta Stuffed Shells?

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Creamy Sun-Dried Tomato and Ricotta Stuffed Shells suitable for special diets?

Depending on the ingredients used, Creamy Sun-Dried Tomato and Ricotta Stuffed Shells may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are more than just a meal; they’re a reminder of the joy that cooking can bring. Whether you’re sharing these with loved ones around a bustling dinner table or enjoying a quiet evening at home, I hope this dish brings warmth and happiness to your kitchen. Remember, cooking is an act of love, creativity, and tradition — values that have guided me since my earliest days helping my abuela. Now, I pass the baton to you, inviting you to create, share, and savor each delicious bite.