Oh my goodness, let me tell you about these sun dried tomato ricotta stuffed shells! They’re like little pockets of happiness, bursting with creamy ricotta and tangy sun dried tomatoes, all wrapped up in a tender pasta shell. Seriously, every bite is a flavor explosion that’s just heavenly! I remember the first time I made these for a cozy dinner with friends; the kitchen filled with such a mouthwatering aroma that we could hardly wait to dig in. Everyone was raving about them, and I couldn’t help but feel like a culinary rockstar!
What I love most about this dish is how it brings together the heartiness of Italian comfort food with the freshness of summer flavors. Plus, they’re super easy to prepare, making them perfect for a weeknight meal or a special occasion. Trust me, once you try these stuffed shells, they’re going to become a regular in your dinner rotation! Grab your favorite marinara sauce, and let’s get cooking—your taste buds are in for a treat!
Ingredients for Sun Dried Tomato Ricotta Stuffed Shells
Here’s what you’ll need to whip up these delicious stuffed shells. Trust me, the combination of flavors is absolutely divine!
- 12 jumbo pasta shells – These are the stars of the show! Make sure to get the jumbo size to hold all that tasty filling.
- 1 cup ricotta cheese – Creamy and rich, this will make your filling oh-so-smooth.
- 1/2 cup sun dried tomatoes, chopped – These little flavor bombs will add a tangy kick that pairs perfectly with the ricotta.
- 1 cup mozzarella cheese, shredded – Because who doesn’t love melty cheese? It adds a gooey texture that’s just irresistible!
- 1/4 cup grated Parmesan cheese – This brings a nutty flavor that complements the other cheeses beautifully.
- 1 egg – This will help bind everything together and give your filling structure.
- 1 teaspoon garlic powder – For that extra punch of flavor that we all adore.
- 1 teaspoon Italian seasoning – This blend of herbs will elevate your filling to the next level.
- 1 jar marinara sauce – You’ll want a good quality sauce to pour over the stuffed shells for that classic Italian touch.
Gather these ingredients, and you’ll be well on your way to creating a comforting dish that everyone will love! Let’s get cooking!
How to Prepare Sun Dried Tomato Ricotta Stuffed Shells
Preheat and Cook the Pasta
First things first, let’s get that oven preheating to 375°F (190°C). You want it nice and hot for when those stuffed shells go in! While the oven is warming up, bring a large pot of salted water to a boil. Once it’s bubbling away, add your jumbo pasta shells. Cook them according to the package instructions—usually about 8-10 minutes—until they’re al dente. You want them to have a little bite, as they’ll continue cooking in the oven. Once done, drain them and set them aside to cool a bit. Don’t forget to give them a gentle rinse under cold water to stop the cooking process!
Prepare the Filling
Now, let’s make that delicious filling! In a large mixing bowl, combine your ricotta cheese, chopped sun dried tomatoes, shredded mozzarella, grated Parmesan, egg, garlic powder, and Italian seasoning. Wow, the smell of those sun dried tomatoes mixed with the creamy ricotta is just heavenly! Use a fork or a spatula to mix everything together until it’s smooth and well combined. Don’t be shy—this is where all the flavors come together to create magic!
Fill the Pasta Shells
Here comes the fun part—filling those pasta shells! Take a spoonful of your beautiful cheese mixture and carefully stuff each shell, being generous but not overflowing. You want them filled but not bursting at the seams! Place the filled shells seam side up on a clean plate or a baking sheet to keep them organized as you go. Just imagine how good these are going to taste!
Assemble and Bake
Alright, let’s get everything assembled! Grab a baking dish and spread a layer of marinara sauce on the bottom—this helps prevent sticking and adds flavor. Next, place your stuffed shells in the dish, snugly fitting them in. Pour the remaining marinara sauce over the shells, ensuring they’re all covered in that rich, tangy goodness. Now, sprinkle some extra mozzarella on top because, let’s be honest, you can never have too much cheese! Cover the dish with foil and pop it in the oven for about 25-30 minutes, or until it’s bubbly and golden. Ooh, I can already taste it!
Why You’ll Love This Recipe
Let me tell you, there are so many reasons to fall in love with these sun dried tomato ricotta stuffed shells! Here are just a few that I can’t help but share:
- Easy to Make: Seriously, if you can boil pasta and mix a few ingredients, you can make this dish! It’s perfect for a busy weeknight or when you have friends over.
- Flavor Packed: The combination of creamy ricotta, tangy sun dried tomatoes, and gooey mozzarella creates a flavor explosion that’ll leave everyone asking for seconds!
- Vegetarian Delight: This recipe is a fantastic option for vegetarians. Everyone at the table can enjoy it without missing out on any flavor.
- Comfort Food: There’s something about stuffed pasta that just feels like a warm hug. It’s hearty, satisfying, and perfect for cozy dinners.
- Make Ahead Friendly: You can prepare these shells in advance and pop them in the oven when you’re ready to eat. Perfect for meal prep!
- Customizable: Feeling adventurous? You can easily swap in different cheeses or add veggies to the filling for a twist on this classic!
Trust me, once you try these stuffed shells, they’ll quickly become a favorite in your home. They’ve got everything you want in a meal—deliciousness, ease, and a touch of Italian flair! Let’s get cooking and make some magic happen in the kitchen!
Tips for Success
Alright, my fellow kitchen adventurers, here are some pro tips to take your sun dried tomato ricotta stuffed shells to the next level! Trust me, these little nuggets of wisdom will help you nail this recipe every time.
- Use Fresh Herbs: If you want to elevate the flavor even more, consider adding some fresh basil or parsley to your filling! Just chop them finely and mix them in. The freshness will make a world of difference.
- Don’t Overcook the Pasta: When you’re boiling your shells, remember to keep them al dente. They’ll continue cooking in the oven, so you want them to be firm enough to hold that delicious filling without falling apart.
- Let Them Cool Slightly: Once your stuffed shells are out of the oven, let them cool for about 5-10 minutes before serving. This helps the filling set a bit and makes them easier to handle. Plus, nobody wants to burn their mouth on molten cheese!
- Experiment with Cheese: Feel free to mix up the cheeses! Try adding some ricotta with herbs or even goat cheese for a tangy twist. The more, the merrier in the cheese department!
- Make a Double Batch: If you’re feeding a crowd or just want some delicious leftovers, make a double batch! These shells freeze beautifully. Just layer them between sheets of parchment paper in an airtight container, and you can enjoy them later!
- Serve with a Side Salad: Pair your stuffed shells with a fresh side salad for a complete meal. A little crunch from some greens is the perfect complement to the creaminess of the pasta.
With these tips in your back pocket, you’re all set to create the best sun dried tomato ricotta stuffed shells you’ve ever tasted! Get ready to impress your family and friends—and enjoy every cheesy, flavorful bite!
Nutritional Information
Now, let’s talk nutrition! Here’s a breakdown of the estimated nutritional values for each serving of these mouthwatering sun dried tomato ricotta stuffed shells. This is based on a serving size of 2 shells, and I think you’ll be pleasantly surprised!
- Calories: 320
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 600mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 4g
- Protein: 15g
Keep in mind, these values can vary a bit depending on the specific ingredients you choose or any delicious variations you whip up! So, if you’re counting macros or just curious, this gives you a solid idea of what you’re diving into. Enjoy every cheesy, satisfying bite, knowing it’s both tasty and nourishing!
FAQ about Sun Dried Tomato Ricotta Stuffed Shells
Can I make these shells ahead of time?
Absolutely! I love prepping these stuffed shells in advance. You can assemble them a day or two ahead and keep them covered in the refrigerator. Just pop them in the oven when you’re ready to eat! If you want to make them even further in advance, you can freeze them before baking. Just make sure to cover them well with plastic wrap or foil. When you’re ready to enjoy, thaw them overnight in the fridge and then bake as directed. Super convenient!
What can I substitute for ricotta cheese?
If you’re not a fan of ricotta or just want to switch things up, there are a few tasty alternatives you can try! You can use cottage cheese for a similar texture, just blend it a bit for smoothness. Another option is cream cheese—it’ll give a richer flavor. If you’re looking for a dairy-free choice, try tofu blended with a bit of lemon juice and nutritional yeast for a cheesy taste. Each option brings its own twist to the dish!
How do I store leftovers?
Storing leftovers is super simple! Just transfer any uneaten stuffed shells to an airtight container and pop them in the fridge. They’ll stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them! Just make sure they are sealed tightly to prevent freezer burn. When you’re ready to eat, thaw in the fridge and reheat in the oven or microwave until heated through. Nothing beats a comforting meal ready to go!
Serving Suggestions
Now that you’ve got those delicious sun dried tomato ricotta stuffed shells all ready to go, let’s talk about what to serve alongside them for a complete meal! Trust me, a few thoughtful sides can elevate your dinner experience and complement those flavorful shells perfectly.
- Fresh Green Salad: A simple mixed greens salad with a light vinaigrette is a fantastic choice. The crispness of the greens adds a nice contrast to the creamy stuffed shells. Toss in some cherry tomatoes, cucumbers, and a sprinkle of feta for an extra pop of flavor!
- Garlic Bread: You can’t go wrong with warm, buttery garlic bread! It’s perfect for soaking up any extra marinara sauce and adds that comforting touch to your Italian feast. Plus, who doesn’t love the smell of garlic wafting through the air?
- Roasted Vegetables: A medley of roasted veggies like zucchini, bell peppers, and asparagus drizzled with olive oil and herbs makes a great side. They add color, nutrition, and a wonderful roasted flavor that pairs beautifully with the stuffed shells.
- Steamed Broccoli: If you’re looking for something simple and healthy, steamed broccoli is a winner! Just a sprinkle of lemon juice and a dash of salt bring out its natural flavor, and it adds a nice green touch to your plate.
- Wine Pairing: Don’t forget about a nice glass of wine! A light red like Pinot Noir or a crisp white like Sauvignon Blanc will complement the flavors of the dish wonderfully. A little sip while enjoying your meal makes everything feel extra special!
With these sides, you’ll have a beautifully balanced meal that’s not only satisfying but also visually appealing. So, gather your loved ones, set the table, and get ready to dig into this delightful feast. Enjoy every last bite of those scrumptious stuffed shells and everything you serve with them!
Sun Dried Tomato Ricotta Stuffed Shells That Spark Joy
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious pasta shells filled with sun dried tomatoes and ricotta cheese.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 jar marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions.
- In a bowl, mix ricotta, sun dried tomatoes, mozzarella, Parmesan, egg, garlic powder, and Italian seasoning.
- Fill each pasta shell with the cheese mixture.
- Spread a layer of marinara sauce in a baking dish.
- Place the stuffed shells in the dish and cover with remaining marinara sauce.
- Sprinkle extra mozzarella on top.
- Bake for 25-30 minutes until bubbly.
Notes
- Use fresh herbs for more flavor.
- Allow shells to cool slightly before serving.
- Pair with a side salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 shells
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: sun dried tomato ricotta stuffed shells, pasta, vegetarian, Italian
