Overview of the Dish

Prepare to embark on a delightful Italian culinary adventure with our Creamy Ricotta and Sun-Dried Tomato Stuffed Shells recipe. This dish is a true crowd-pleaser, featuring plump pasta shells lovingly filled with a rich and creamy mixture of ricotta, mozzarella, and Parmesan cheeses, along with the tantalizing burst of flavor from sun-dried tomatoes. Baked to perfection and smothered in a vibrant marinara sauce, these stuffed shells are a testament to the power of combining complementary ingredients in a harmonious way.

Stuffed pasta dishes have long been a beloved staple in Italian cuisine, capturing the hearts and taste buds of diners worldwide. The allure of these culinary creations lies in their ability to showcase the art of balancing flavors and textures, with each component playing a vital role in creating a truly remarkable dining experience. In this recipe, the creamy ricotta and the bold sun-dried tomatoes come together to form a flavor symphony that will have your taste buds singing with delight.

Why This Recipe?

What sets this Creamy Ricotta and Sun-Dried Tomato Stuffed Shells recipe apart is the unique combination of ingredients that elevates the dish to new heights. The creamy, indulgent texture of the ricotta filling is perfectly complemented by the tangy, concentrated flavor of the sun-dried tomatoes, creating a harmonious blend that will have your family and guests raving about your culinary skills.

Whether you’re hosting a cozy family dinner or planning a gathering with friends, this recipe is sure to impress. It’s a versatile dish that can be prepared in advance, making it an excellent choice for meal prepping or entertaining. With its comforting flavors and visually appealing presentation, this stuffed shell dish is a true Italian-inspired delight that will satisfy even the most discerning palates.

Ingredients Breakdown

Essential Ingredients

To create this mouthwatering Creamy Ricotta and Sun-Dried Tomato Stuffed Shells dish, you’ll need the following essential ingredients:

Jumbo Pasta Shells: These large, conchiglioni-style pasta shells are the perfect vessel for holding the rich and creamy filling.
Ricotta Cheese: The foundation of the filling, ricotta provides a delightfully creamy and smooth texture that perfectly complements the other ingredients.
Mozzarella Cheese: Shredded mozzarella adds a melty, stringy element to the filling, creating a truly indulgent experience.
Parmesan Cheese: Grated Parmesan cheese adds a subtle nutty and salty flavor, enhancing the overall richness of the dish.
Sun-Dried Tomatoes: The star of the show, these flavorful sun-dried tomatoes lend a bold, tangy, and slightly sweet punch to the filling.
Egg: Acting as a binder, the egg helps to hold the filling together and prevent it from spilling out of the shells during baking.
Italian Seasoning: A blend of dried herbs, such as oregano, basil, and rosemary, adds an aromatic and authentic Italian flavor profile to the dish.
Marinara Sauce: The perfect accompaniment, a good-quality marinara sauce completes the dish, providing a tangy and herbal tomato-based backdrop to the stuffed shells.

Optional Additions

While the core ingredients listed above are essential for creating the Creamy Ricotta and Sun-Dried Tomato Stuffed Shells, you can consider adding a few optional ingredients to further customize the dish to your liking:

Fresh Spinach: For an extra boost of nutrients and a pop of color, you can fold in some fresh baby spinach leaves to the ricotta filling.
Fresh Herbs: Minced fresh basil, parsley, or oregano can be incorporated into the filling to add a vibrant, herbal note.
Garlic: A clove or two of minced garlic can enhance the overall flavor profile of the dish.

When it comes to storing the ingredients, be sure to keep the ricotta, mozzarella, and Parmesan cheeses refrigerated, and use the sun-dried tomatoes within a few days of opening the package for optimal freshness.

Step-by-Step Instructions

Prepping the Pasta

Begin by preheating your oven to 375°F (190°C). Then, bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions. Be careful not to overcook the shells, as you want them to retain their structural integrity for stuffing. Once cooked, drain the shells and set them aside to cool slightly.

Making the Filling

In a medium-sized bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, beaten egg, and Italian seasoning. Mix the ingredients thoroughly until they are well incorporated and the filling has a creamy, spreadable consistency.

Stuffing the Shells

Spread a generous amount of marinara sauce in the bottom of a baking dish. Then, carefully stuff each cooked pasta shell with the prepared ricotta filling, gently placing them in the dish in a single layer. Once all the shells are stuffed, pour the remaining marinara sauce over the top, ensuring that the shells are evenly coated.

Baking the Dish

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the stuffed shells for 25 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and the sauce is bubbly.

Once the Creamy Ricotta and Sun-Dried Tomato Stuffed Shells are golden brown and irresistibly fragrant, remove them from the oven and let them cool for a few minutes before serving. Pair them with a fresh salad or some warm, crusty bread for a complete and satisfying Italian-inspired meal.

Tips and Tricks for Perfect Stuffed Shells

Common Mistakes to Avoid

To ensure your Creamy Ricotta and Sun-Dried Tomato Stuffed Shells turn out perfectly, be mindful of these common mistakes to avoid:

Overcooking the Pasta Shells: Pasta shells that are cooked for too long will become too soft and fragile, making them difficult to stuff and increasing the risk of them breaking apart.
Incorrect Filling Consistency: If the filling is too dry or too loose, it can be challenging to properly stuff the shells and may result in a suboptimal texture.

Serving Suggestions

Creamy Ricotta and Sun-Dried Tomato Stuffed Shells are a fantastic main dish, but they can also be elevated by pairing them with complementary side dishes. Consider serving the stuffed shells with a fresh, crisp salad dressed in a light vinaigrette, or accompany them with a side of garlic-infused sautéed spinach or roasted vegetables for a well-rounded and satisfying meal.

Storage and Reheating Tips

Leftover Creamy Ricotta and Sun-Dried Tomato Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the shells in a baking dish, cover with foil, and heat in a 350°F (175°C) oven until warmed through, about 15-20 minutes. Alternatively, you can reheat individual servings in the microwave, being mindful of the filling’s temperature to avoid burning your mouth.

Nutritional Information

Analyzing the Dish

A single serving of Creamy Ricotta and Sun-Dried Tomato Stuffed Shells (approximately 2-3 shells) contains approximately 350 calories, 16 grams of fat, 34 grams of carbohydrates, and 18 grams of protein. This makes it a relatively balanced and satisfying meal option, with the ricotta cheese and sun-dried tomatoes providing a good source of protein and healthy fats.

Healthier Alternatives

For those looking to make the dish even healthier, you can consider the following modifications:

Reduced-Fat Ricotta: Substitute the regular ricotta cheese with a reduced-fat or part-skim version to lower the overall fat and calorie content.
Whole-Wheat Pasta Shells: Use whole-wheat jumbo pasta shells instead of the traditional refined version for a boost of fiber and complex carbohydrates.
Fresh Tomato Sauce: Instead of store-bought marinara, make your own homemade tomato sauce using fresh, ripe tomatoes, garlic, and herbs for a more nutritious option.

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FAQs about Stuffed Shells Recipe

1. What type of pasta is used for stuffed shells?

Stuffed shells are made using large pasta shells, specifically called “conchiglioni.” These shells are big enough to hold a generous amount of filling, making them perfect for stuffing with ingredients like ricotta cheese, spinach, and other tasty fillings.

2. Can I make stuffed shells ahead of time?

Yes, you can prepare stuffed shells in advance. You can assemble the shells and place them in a baking dish, then cover and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze them for longer storage. Just make sure to add extra cooking time if baking from frozen.

3. What can I use as a filling for stuffed shells?

The filling for stuffed shells can vary widely. A classic filling includes ricotta cheese, mozzarella cheese, grated Parmesan, and spinach. However, you can also experiment with other ingredients such as ground meat, mushrooms, or different vegetables, depending on your taste preferences.

4. How do I prevent stuffed shells from sticking together?

To prevent stuffed shells from sticking together, ensure they are cooked al dente before stuffing them. After draining, you can toss them gently with a little olive oil to coat the shells. Additionally, when assembling, make sure to space the shells apart in the baking dish and cover them with sauce to keep them moist while baking.

Conclusion

Indulge in the irresistible flavors of Creamy Ricotta and Sun-Dried Tomato Stuffed Shells, a true Italian-inspired delight that will have your taste buds dancing with joy. This recipe masterfully combines the rich, creamy texture of ricotta cheese with the bold, tangy burst of sun-dried tomatoes, all wrapped up in perfectly cooked pasta shells and baked to perfection. Whether you’re planning a family gathering or craving a comforting weeknight meal, this dish is sure to impress and satisfy.

Don’t be afraid to experiment with different variations and additions to this recipe, as the possibilities are endless. Explore the world of Italian cuisine and let your culinary creativity shine. Buon appetito!

Creamy Ricotta and Sun-Dried Tomato Stuffed Shells Recipe

Author: MastertheKitchen
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Prepare to embark on a delightful Italian culinary adventure with our Creamy Ricotta and Sun-Dried Tomato Stuffed Shells recipe. This dish is a true crowd-pleaser, featuring plump pasta shells lovingly filled with a rich and creamy mixture of ricotta, mozzarella, and Parmesan cheeses, along with the tantalizing burst of flavor from sun-dried tomatoes. Baked to perfection and smothered in a vibrant marinara sauce, these stuffed shells are a testament to the power of combining complementary ingredients in a harmonious way.

Ingredients

Scale

12 Jumbo Pasta Shells
1 cup Ricotta Cheese
1 cup Shredded Mozzarella Cheese
½ cup Grated Parmesan Cheese
½ cup Chopped Sun-Dried Tomatoes
1 Large Egg, beaten
1 tsp Italian Seasoning
2 cups Marinara Sauce

Optional Additions:

Fresh Spinach
Fresh Herbs (Basil, Parsley, Oregano)
Minced Garlic

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Instructions

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions. Drain and set aside.
In a medium bowl, combine ricotta cheese, mozzarella, Parmesan, sun-dried tomatoes, beaten egg, and Italian seasoning. Mix until well combined.
Spread a layer of marinara sauce at the bottom of a baking dish.
Stuff each pasta shell with the ricotta filling and place them in the dish in a single layer. Pour the remaining marinara sauce over the stuffed shells.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly and golden brown.
Let cool for a few minutes before serving.

Notes

For meal prep, you can assemble the stuffed shells ahead of time and refrigerate or freeze. Ensure that the shells do not stick together by cooking them al dente and coating with a little olive oil after draining.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2-3 shells
Calories: 350 kcal
Sugar: 4g
Sodium: 600mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 18g
Cholesterol: 65mg