Indulge in Creamy Ricotta and Sun-Dried Tomato Stuffed Shells Today!

Indulge in the rich and flavorful world of Creamy Ricotta and Sun-Dried Tomato Stuffed Shells, a classic Italian dish that brings together the creamy goodness of ricotta cheese and the bold, tantalizing taste of sun-dried tomatoes. This recipe is a true comfort food masterpiece, perfect for satisfying your cravings for a hearty and satisfying pasta dish.

Table of Contents

Ingredients for Creamy Ricotta and Sun-Dried Tomato Stuffed Shells

• 20-25 large pasta shells
• 15 oz ricotta cheese
• 1 cup sun-dried tomatoes, chopped
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• ¼ cup fresh basil, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Olive oil for drizzling

Cooking the Pasta Shells

To begin, bring a pot of salted water to a boil. Cook the pasta shells according to the package instructions until they are al dente. Drain the cooked shells and set them aside to cool slightly.

Preparing the Creamy Ricotta and Sun-Dried Tomato Filling

In a mixing bowl, combine the ricotta cheese, chopped sun-dried tomatoes, Parmesan cheese, half of the mozzarella cheese, fresh chopped basil, minced garlic, salt, and black pepper. Mix all the ingredients together until well-incorporated, creating a flavorful and creamy filling.

Stuffing the Pasta Shells

Preheat your oven to 375°F (190°C). Take each cooked pasta shell and carefully stuff it with the ricotta and sun-dried tomato mixture. Arrange the filled shells in a greased baking dish, placing them seam-side up.

Baking the Stuffed Shells

Drizzle a bit of olive oil over the top of the stuffed shells, then sprinkle the remaining mozzarella cheese on top. Bake the shells in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Serving the Creamy Ricotta and Sun-Dried Tomato Stuffed Shells

Allow the baked shells to cool for a few minutes before serving. Garnish with additional fresh basil, if desired. Enjoy this delightful Italian dish alongside a crisp salad or some warm, crusty bread for a complete and satisfying meal.

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Frequently Asked Questions (FAQs)

How can I adjust the recipe for dietary restrictions, such as gluten-free or dairy-free diets?

To adapt the Creamy Ricotta and Sun-Dried Tomato Stuffed Shells for dietary restrictions, you can use gluten-free pasta shells available at most grocery stores. For a dairy-free option, substitute ricotta cheese with a plant-based alternative, such as cashew or almond ricotta. You might also consider using a tofu-based filling blended with nutritional yeast for a cheesy flavor without dairy. Ensure to check all other ingredients, like sauces or seasonings, for hidden gluten or dairy components.

What is the best way to enhance the flavor of the filling?

To enhance the flavor of the ricotta and sun-dried tomato filling, consider adding freshly chopped herbs like parsley, oregano, or thyme, which complement the Italian cuisine theme. A pinch of red pepper flakes can also add a pleasant heat. For added depth, mix in minced garlic or sautéed onions. A splash of lemon juice or zest can brighten the flavors, making the dish more vibrant. Always taste and adjust seasonings before stuffing the shells.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, you can use fresh tomatoes in place of sun-dried tomatoes, but the flavor profile will change. Fresh tomatoes will provide a lighter, juicier filling. To substitute, use ripe tomatoes, preferably Roma or on-the-vine varieties, and chop them finely. For a more concentrated flavor similar to sun-dried tomatoes, consider roasting the fresh tomatoes in the oven to intensify their sweetness and reduce moisture before adding them to the ricotta mixture.

How do I prevent the stuffed shells from being watery after baking?

To prevent the stuffed shells from becoming watery after baking, ensure that any ingredients added to the filling, particularly fresh tomatoes or any vegetables, are well-drained. If using fresh spinach or other watery vegetables, sauté them first to remove excess moisture. You can also bake the shells uncovered for the last 10-15 minutes to allow steam to escape, which helps to set the filling. Using a thicker marinara sauce at the bottom of the baking dish can also help absorb excess moisture.

Conclusion

The Creamy Ricotta and Sun-Dried Tomato Stuffed Shells are a true Italian delight that will have your taste buds dancing with joy. With its rich, creamy filling and the bold flavors of sun-dried tomatoes, this dish is sure to become a family favorite. Whether you’re hosting a dinner party or just craving a comforting, homemade pasta dish, these stuffed shells are sure to impress. So, gather your ingredients, fire up the oven, and get ready to indulge in this delectable masterpiece of Italian cuisine.

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