Oh, let me tell you about these sun dried tomato ricotta stuffed shells! They’re like little pockets of creamy goodness wrapped in pasta, bursting with flavor. I remember the first time I made them for a dinner party; the whole house smelled divine! Everyone gathered around the table, and I was just so excited to share them. The combination of rich ricotta and tangy sun-dried tomatoes is simply irresistible, and when baked with marinara sauce, it becomes a warm, comforting dish that feels like a big hug. Whether it’s a cozy family dinner or a special occasion with friends, these stuffed shells always steal the show. Trust me, once you try them, they’ll become a favorite in your home too!
Ingredients List
Here’s what you’ll need to whip up these delightful sun dried tomato ricotta stuffed shells. Make sure to gather these ingredients beforehand so you’re all set to go!
- 12 large pasta shells
- 1 cup ricotta cheese, packed
- 1/2 cup sun-dried tomatoes, chopped (you can use oil-packed for extra flavor!)
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce (store-bought or homemade, whatever you prefer!)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh basil, chopped (because fresh herbs always elevate the dish!)
Just a little tip: If you want to sneak in some greens, feel free to add a handful of spinach to the ricotta mixture! It’s like a hidden treasure in every bite.
How to Prepare Sun Dried Tomato Ricotta Stuffed Shells
Ready to dive into this deliciousness? Let’s get started on making those sun dried tomato ricotta stuffed shells that will have everyone coming back for seconds!
Step 1: Preheat and Cook Pasta
First things first, preheat your oven to 375°F (190°C). This is super important because you want your shells to bake perfectly! While that’s warming up, cook your large pasta shells according to the package instructions. Usually, it takes about 10-12 minutes. Just remember, you want them al dente since they’ll continue cooking in the oven. Once they’re done, drain the shells and set them aside to cool a bit while you prepare the filling.
Step 2: Prepare the Filling
Now, let’s make that creamy filling! In a good-sized mixing bowl, combine the ricotta cheese, chopped sun-dried tomatoes, grated Parmesan cheese, garlic powder, salt, black pepper, and fresh basil. Mix it all together until it’s creamy and well combined. I love getting my hands in there (clean, of course!) to really blend everything. You want a consistency that’s easy to stuff into those shells—trust me, it makes the process so much smoother!
Step 3: Stuff the Shells
Here comes the fun part—stuffing those shells! Take one shell and gently scoop a generous amount of the ricotta mixture into it. Don’t be shy; you want it filled! If you find it tricky to handle, using a small spoon or a piping bag can make this a breeze. Set the stuffed shell aside and repeat until all shells are filled. This is where the magic happens!
Step 4: Assemble and Bake
Time to bring it all together! Grab a baking dish and spread a layer of marinara sauce on the bottom. This prevents the shells from sticking and adds flavor! Next, carefully arrange your stuffed shells in the dish, making sure they’re cozy but not squished. Pour the remaining marinara sauce over the top, covering all the shells. Pop the baking dish into the preheated oven and let it bake for about 25-30 minutes, or until everything is heated through and bubbling with deliciousness. When it’s done, let it cool for a few minutes before serving, and you’ll be rewarded with the most comforting meal ever!
Why You’ll Love This Recipe
- Quick to prepare—perfect for busy weeknights!
- Creamy and flavorful filling that’s truly satisfying.
- Vegetarian-friendly, making it a great option for everyone.
- Ideal for meal prep; just make a batch and enjoy throughout the week!
- Comfort food at its finest, guaranteed to please family and friends.
Tips for Success
Want to take your sun dried tomato ricotta stuffed shells to the next level? Here are my top tips! First, always use fresh herbs—trust me, they make a world of difference in flavor. For the pasta, ensure it’s cooked al dente; this way, it holds up beautifully when you bake it. After pulling the dish from the oven, let it rest for about 5-10 minutes before serving. This helps the flavors meld together and makes for easier serving. Oh, and if you can, sprinkle a bit of extra Parmesan or fresh basil on top before serving to wow your guests!
Nutritional Information
Here’s a quick look at the estimated nutritional data for these delightful sun dried tomato ricotta stuffed shells. Each serving (2 stuffed shells) contains approximately 350 calories, with 15g of fat, 15g of protein, and 40g of carbohydrates. Keep in mind that these values are estimates and can vary based on specific ingredients used.
FAQ Section
Can I use different types of cheese?
Absolutely! If you’re feeling adventurous, you can swap out ricotta for mascarpone or even cottage cheese for a lighter option. Just keep in mind that these substitutions will change the flavor and texture a bit—mascarpone will be ultra creamy, while cottage cheese adds a nice bit of texture. You can also mix in some mozzarella for that gooey, melty goodness!
Can I make these shells ahead of time?
Yes, you can definitely prep these sun dried tomato ricotta stuffed shells ahead of time! Just stuff the shells and arrange them in the baking dish, then cover it tightly with plastic wrap and refrigerate for up to a day. When you’re ready to bake, just add a few extra minutes to the cooking time since they’ll be going in cold. Easy-peasy!
What can I serve with sun dried tomato ricotta stuffed shells?
These stuffed shells pair wonderfully with a fresh side salad or some garlic bread to soak up all that delicious marinara sauce! You might also consider serving them with a light, zesty vegetable sauté or steamed broccoli for a pop of color and nutrition. Trust me, whatever you choose will complement the flavors beautifully!
Storage & Reheating Instructions
Got leftovers? No worries! To store your sun dried tomato ricotta stuffed shells, let them cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for about 3-5 days. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C). Place the shells in a baking dish, adding a splash of marinara sauce on top to keep them moist. Cover with foil and bake for about 15-20 minutes, or until heated through. This way, you’ll maintain that creamy, delicious texture that makes these shells so special!
For more delicious pasta recipes, check out Pasta with Cherry Tomatoes and Spinach or Whole Wheat Pasta with Cherry Tomatoes and Spinach.
For more information on the health benefits of tomatoes, visit Healthline.
Imprimer
Sun Dried Tomato Ricotta Stuffed Shells: 5 Creamy Delights
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
A delicious pasta dish featuring shells stuffed with creamy ricotta and flavorful sun-dried tomatoes.
Ingrédients
- 12 large pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, sun-dried tomatoes, Parmesan, garlic powder, salt, pepper, and basil.
- Stuff each shell with the ricotta mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish and cover with remaining marinara sauce.
- Bake for 25-30 minutes or until heated through.
- Serve warm.
Notes
- Feel free to add spinach for extra nutrition.
- Use fresh tomatoes if sun-dried are not available.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 2 stuffed shells
- Calories: 350
- Sucre: 3g
- De Sodium: 400mg
- La graisse: 15g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 2g
- La protéine: 15g
- Le taux de cholestérol: 40mg
Mots-clés: sun dried tomato ricotta stuffed shells
