Amazing Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

The aroma of bubbling cheese and sun-dried tomatoes wafts through the air, making your taste buds dance in anticipation. Imagine creamy ricotta nestled inside perfectly cooked pasta shells, each bite exploding with flavor. This is not just any dish; it’s Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, a comforting meal that whispers sweet nothings to your soul.

Picture this: a cold winter evening, the kind that makes you want to cuddle up with a blanket and binge-watch your favorite series. Suddenly, you remember this delightful recipe that’s been passed down from my grandmother, who swore it could cure anything from a broken heart to a bad day at work. It’s perfect for family dinners or impressing guests at small gatherings. Trust me; this dish will have everyone begging for seconds!

Ingredients for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Here’s what you’ll need to make this delicious Creamy Sun-Dried Tomato and Ricotta Stuffed Shells: delicious pumpkin coffee cake. browse more delicious recipes.

• Jumbo Pasta Shells: These are the star of the show, large enough to hold all that creamy goodness.
• Ricotta Cheese: Use fresh ricotta for its creamy texture—trust me, it makes all the difference!
• Sun-Dried Tomatoes: Opt for oil-packed ones for added flavor and moisture.
• Spinach: Fresh or frozen works fine; it adds a nice pop of color and nutrition.
• Parmesan Cheese: Grated Parmesan enhances the dish’s savory profile—more cheese equals more happiness!
• Garlic: Fresh garlic cloves bring a punch of flavor that’ll make your kitchen smell divine.
• Sour Cream: This ingredient adds creaminess and tang; you won’t regret it!
• Olive Oil: Just a drizzle helps sauté the garlic and spinach while adding richness.
• Italian Seasoning: A blend of herbs that infuses everything with Mediterranean flair.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Follow these simple steps to prepare this delicious Creamy Sun-Dried Tomato and Ricotta Stuffed Shells:

Step 1: Cook the Pasta

Bring a large pot of salted water to boil. Add jumbo pasta shells and cook until al dente according to package instructions—usually about eight minutes. Drain them carefully; no one wants broken shells!

Step 2: Prepare the Filling

In a skillet over medium heat, drizzle olive oil and add minced garlic. Sauté until fragrant (about one minute), then toss in chopped spinach until wilted. In a mixing bowl, combine ricotta cheese, sun-dried tomatoes (chopped), sautéed spinach mixture, Parmesan cheese, sour cream, Italian seasoning, salt, and pepper.

Step 3: Stuff Those Shells

Using a spoon or piping bag (if you’re feeling fancy), fill each cooked shell with your luscious mixture until generously packed.

Step 4: Assemble in Baking Dish

Spread half of your favorite marinara sauce at the bottom of a baking dish. Place stuffed shells on top in an even layer. Pour remaining sauce over the shells like a warm blanket.

Step 5: Bake Away

Preheat your oven to 375°F (190°C). Cover the dish with foil (to avoid burnt cheese) and bake for about twenty minutes. Then remove foil and let that cheese get bubbly for an additional ten minutes.

Step 6: Serve with Style

Transfer those beautiful stuffed shells onto plates while they’re still hot! Drizzle with extra marinara sauce or sprinkle some fresh basil for an Instagram-worthy finish.

With these simple steps under your belt, impressing friends or family with this creamy delight will be easier than convincing them that pineapple belongs on pizza (although I’m not one to judge). Enjoy every delicious bite!

Perfecting Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Cooking Process

Start by boiling the pasta shells until al dente while sautéing garlic and sun-dried tomatoes in olive oil. Mix the ricotta, cheese, and herbs in a bowl, then stuff the cooked shells before layering them in a baking dish with sauce.

Add Your Touch to Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Feel free to swap out ricotta for cottage cheese or add spinach for an extra veggie boost. Experiment with different cheeses like mozzarella or feta, and try adding fresh basil or crushed red pepper for some heat.

Storing & Reheating Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F until warmed through, adding a splash of sauce to keep them moist.

When preparing your filling, ensure your ricotta is well-drained to avoid watery stuffed shells that will flop over at the first bite.

For an extra layer of flavor, consider roasting your sun-dried tomatoes instead of using them straight from the jar; it enhances their sweetness beautifully.

Don’t skip the resting time after baking! Allowing your stuffed shells to sit for about 10 minutes helps them hold their shape when serving.

I remember my friend’s face lighting up when I brought these shells to our potluck; her smile was worth every cheesy bite!

FAQs About Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

What is Creamy Sun-Dried Tomato and Ricotta Stuffed Shells?

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells is a delicious pasta dish that combines large pasta shells filled with a rich mixture of ricotta cheese, sun-dried tomatoes, and spices. This comforting meal is often baked in a creamy sauce, resulting in a dish that is both savory and satisfying. rich brown butter blondies It’s perfect for family dinners or special occasions, offering a burst of flavor in every bite. The combination of textures and tastes makes it a favorite among pasta lovers.

How do I make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells?

To make Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, start by cooking the pasta shells according to package instructions. In a bowl, mix ricotta cheese, chopped sun-dried tomatoes, herbs like basil or oregano, and seasonings. Once the shells are cooked and cooled slightly, fill each shell with the ricotta mixture. Place the stuffed shells in a baking dish topped with marinara sauce and mozzarella cheese, then bake until bubbly. This method ensures each shell is packed with flavor.

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

Yes, you can prepare Creamy Sun-Dried Tomato and Ricotta Stuffed Shells ahead of time. Assemble the dish without baking it, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to eat, simply remove from the fridge, let it sit at room temperature for about 30 minutes, then bake as directed. This makes it an excellent option for meal prep or entertaining guests while saving time on busy days.

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

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells pair wonderfully with various side dishes. A fresh green salad dressed with vinaigrette complements the rich flavors of the pasta. Garlic bread is another classic side that adds crunch while soaking up any extra sauce on your plate. For a heartier meal, consider serving roasted vegetables or steamed broccoli alongside to balance out the richness of the stuffed shells.

Conclusion for Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

In conclusion, Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are not only easy to prepare but also incredibly flavorful. With their creamy filling and delightful taste profile, they make for an excellent weeknight dinner or special occasion dish. simple oven-baked frittata By following simple steps to prepare this recipe ahead of time or pair it with tasty sides like salads or garlic bread, you can create a memorable meal that everyone will love. Enjoy making these stuffed shells as part of your culinary repertoire!

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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are the ultimate comfort food that brings joy to any dinner table. Jumbo pasta shells are generously filled with a rich blend of creamy ricotta, savory sun-dried tomatoes, and fresh spinach, all baked in a luscious marinara sauce. Each bite is a delightful explosion of flavors, making it perfect for family gatherings or impressing guests. Enjoy this dish that combines simplicity with gourmet flair.

• Author: Samantha Rivera
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Italian

Ingredients

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• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup sun-dried tomatoes (chopped)
• 1 cup fresh spinach (chopped)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup marinara sauce (for layering)

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Instructions

1. Preheat oven to 375°F (190°C). Cook jumbo pasta shells in salted boiling water until al dente, about 8 minutes. Drain carefully.
2. In a skillet over medium heat, heat olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted.
3. In a bowl, combine ricotta cheese, sun-dried tomatoes, sautéed spinach mixture, Parmesan cheese, sour cream, Italian seasoning, salt, and pepper.
4. Fill each cooked shell with the ricotta mixture using a spoon or piping bag.
5. Spread half of the marinara sauce in a baking dish. Arrange stuffed shells on top and pour remaining sauce over them.
6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
7. Let cool for 10 minutes before serving.

Nutrition

• Serving Size: 3 stuffed shells (340g)
• Calories: 530
• Sugar: 6g
• Sodium: 720mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 75mg