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This creamy ricotta and sun-dried tomato stuffed shells recipe delivers that perfect comfort food experience with an elevated twist. The combination of three cheeses and tangy sun-dried tomatoes creates a filling that's both rich and flavorful, while the pasta shells cradle each delicious bite.
I originally made these stuffed shells for my sister's birthday dinner last year, and they've become my go to impressive but easy meal whenever I'm hosting. The sight of those perfectly stuffed shells always brings a chorus of "oohs" and "aahs" around the table.
Ingredients
- 20 jumbo pasta shells look for shells with no cracks to hold the filling properly
- 1 1/2 cups ricotta cheese adds creaminess and lightness to the filling
- 1 cup shredded mozzarella cheese creates that irresistible stretchy cheese pull
- 1/2 cup grated Parmesan cheese adds savory depth and saltiness
- 1/2 cup chopped sun dried tomatoes brings intense tomato flavor and slight chewiness
- 1 egg helps bind the filling and adds richness
- 2 cups marinara sauce use high quality for best flavor or make your own
- 1/2 teaspoon garlic powder infuses the filling with gentle garlic flavor
- 1/2 teaspoon Italian seasoning provides classic herbaceous notes
- Salt and black pepper to taste balances and enhances all flavors
- Fresh basil for garnish adds bright, fresh flavor and beautiful color
Step-by-Step Instructions
- Prepare the Pasta
- Cook the jumbo shells in heavily salted water for about 8 minutes until they're al dente with a slight firmness. Be careful not to overcook or they'll tear when you try to stuff them. I always cook a few extra shells in case some break during boiling.
- Create the Filling
- Combine ricotta, mozzarella, and Parmesan cheeses in a large bowl until smooth. Fold in the chopped sun dried tomatoes, egg, garlic powder, Italian seasoning, salt and pepper. The filling should be thick and scoopable. Taste and adjust seasonings if needed.
- Prepare the Baking Dish
- Spread an even layer of marinara sauce across the bottom of your baking dish. This prevents the shells from sticking and provides moisture as they bake. Make sure every inch of the bottom is covered.
- Fill the Shells
- Take each cooled shell and gently open it, spooning about 1 1/2 tablespoons of filling inside. Don't overfill or they'll be difficult to close. Place each filled shell seam side up in the prepared baking dish in a single layer.
- Sauce and Bake
- Pour remaining sauce over the stuffed shells, ensuring each one gets some coverage. Cover with foil, making sure it doesn't touch the filling. Bake covered at 375°F for 25 minutes, then remove foil and bake 10 minutes more until cheese is bubbly and edges are golden.
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The sun dried tomatoes are truly the star ingredient here. I discovered their magic completely by accident when I ran out of fresh tomatoes one day. Their concentrated sweetness and slight chewiness create these little bursts of flavor that elevate this dish from good to absolutely memorable.
Storing Leftover Stuffed Shells
These stuffed shells actually taste even better the next day after the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. You can also microwave individual portions, though the texture won't be quite as good.
Customizing Your Filling
The beauty of stuffed shells is how adaptable they are to different flavor profiles. Try adding sautéed spinach or kale for extra nutrition and color. For meat lovers, cooked and crumbled Italian sausage makes a delicious addition. You can also swap the sun dried tomatoes for roasted red peppers or artichoke hearts depending on what you have on hand. Just keep the cheese base the same to maintain that creamy, luxurious texture.
Serving Suggestions
These stuffed shells make a stunning centerpiece for dinner, but they do benefit from thoughtful accompaniments. A simple arugula salad with lemon vinaigrette offers a peppery, bright counterpoint to the rich pasta. For bread, garlic knots or a crusty Italian loaf is perfect for soaking up extra sauce. If you're serving wine, a medium-bodied Chianti or Sangiovese complements the tangy tomatoes beautifully.
Mastering the Pasta
Getting the pasta shells cooked just right is crucial for this dish. If they're too firm, they'll be difficult to fill and won't finish cooking properly in the oven. If they're too soft, they'll tear during filling and lose their beautiful shape. Aim for slightly firmer than al dente, as they'll continue cooking in the oven. After draining, I like to lay them out on a clean kitchen towel rather than keeping them in the colander, which prevents them from sticking together.
Frequently Asked Questions
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes can be used, but they lack the intense, tangy flavor of sun-dried tomatoes. Consider adding a pinch of tomato paste for depth.
- → Can I substitute the ricotta cheese?
Yes, cottage cheese or mascarpone can be used as substitutes, though the texture and flavor may vary slightly.
- → How do I prevent the shells from sticking?
After cooking, toss the shells with a few drops of olive oil and spread them out on a plate or baking sheet to cool.
- → Can I prepare this dish ahead of time?
Yes, you can stuff the shells and store them in the fridge, covered, for up to 24 hours before baking.
- → What’s the best way to reheat leftovers?
Reheat the stuffed shells in a 350°F oven, covered, for 20 minutes or until heated through. Add extra sauce if needed to keep them moist.