Creamy Sun Dried Tomato And Ricotta Stuffed Shells: The Ultimate Comfort Food Recipe
Introduction to Creamy Sun Dried Tomato And Ricotta Stuffed Shells
Creamy Sun Dried Tomato and Ricotta Stuffed Shells are the epitome of comfort food. This delightful dish combines the rich flavors of sun-dried tomatoes and creamy ricotta, all enveloped in tender jumbo pasta shells. It’s a dish that not only satisfies the taste buds but also warms the heart, making it a wonderful addition to family dinners and gatherings. Easy to prepare and utterly delicious, this recipe is sure to become a favorite in your home.
A Personal Story Behind My Creamy Sun Dried Tomato And Ricotta Stuffed Shells Journey
I first discovered stuffed shells at a family gathering years ago. My aunt had prepared a batch, and the moment I took my first bite, I was hooked. The combination of creamy cheese and flavorful herbs was unlike anything I had tasted before. Over the years, I have experimented with various fillings and sauces, but this creamy sun-dried tomato version has become my go-to recipe. It’s a dish that brings back fond memories of family meals and the joy of sharing food with loved ones.
What Makes This Creamy Sun Dried Tomato And Ricotta Stuffed Shells Recipe Special?
This recipe stands out due to its rich, creamy texture and the burst of flavor from the sun-dried tomatoes. The combination of ricotta, spinach, and Parmesan cheese creates a filling that is both satisfying and nutritious. Additionally, the homemade sauce is simple yet delicious, making this dish a perfect option for weeknight dinners or special occasions. The versatility allows for substitutions and modifications, ensuring you can cater it to your taste preferences.
The Full Creamy Sun Dried Tomato And Ricotta Stuffed Shells Recipe
Ingredients
- 23 to 26 jumbo pasta shells
- 1/2 cup finely chopped shallots
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt, divided
- 3/4 tsp cracked black pepper, divided
- 1 cup chicken or vegetable broth
- 1 1/2 cups half-and-half or heavy cream
- 1/2 cup grated Parmesan cheese, divided
- 3/4 cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
- 1 (16-oz.) bag frozen spinach, thawed
- 2 cups (16-oz.) whole-milk ricotta cheese
- 1 tsp lemon zest (or the zest of 1 whole lemon)
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente, about 10 minutes. Drain the shells and transfer them to a large rimmed baking sheet. Drizzle with a little olive oil to prevent sticking.
- In a large skillet, heat 2 tablespoons of oil from the jar of sun-dried tomatoes over medium heat. Once hot, add the chopped shallots and minced garlic. Cook for 3 to 5 minutes, until softened, stirring frequently to prevent burning.
- Stir in the broth, half-and-half or heavy cream, 1/4 cup of Parmesan cheese, Italian seasoning, sun-dried tomatoes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Increase the heat to bring the mixture to a simmer. Gently simmer for 7 to 10 minutes, stirring occasionally, until the sauce slightly thickens.
- While the sauce simmers, place the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible. In a large mixing bowl, combine the spinach with the ricotta cheese, remaining 1/4 cup of Parmesan cheese, lemon zest, and 1/4 teaspoon each of salt and black pepper. Mix well to combine.
- Carefully fill each cooked pasta shell with the ricotta mixture, being gentle to avoid tearing the shells.
- Pour half of the sun-dried tomato sauce into a 3-quart baking dish (like a 9×13). Arrange the stuffed shells over the sauce, then spoon the remaining sauce on top. Scatter the shredded mozzarella cheese over everything.
- Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and bake uncovered until the cheese is melted and the sauce is bubbling, about 15 more minutes. Let sit for 5 minutes before serving.
Serving Suggestions and Variations for Creamy Sun Dried Tomato And Ricotta Stuffed Shells
These stuffed shells are delicious served with a simple side salad or garlic bread. For a twist, consider adding fresh herbs like basil or parsley to the ricotta filling for an extra pop of flavor. You can also substitute the sun-dried tomatoes with roasted red peppers for a different taste. This dish pairs wonderfully with a glass of white wine or sparkling water for a refreshing complement.
Frequently Asked Questions About Creamy Sun Dried Tomato And Ricotta Stuffed Shells
Can I make this dish ahead of time?
Yes! You can prepare the stuffed shells and store them in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking from cold.
Can I freeze the stuffed shells?
Absolutely! You can freeze the stuffed shells before baking. Just make sure to cover them well and they can last up to three months. When ready to bake, thaw overnight in the refrigerator and follow the baking instructions.
What can I serve with this dish?
These stuffed shells are perfect with a side salad, garlic bread, or steamed vegetables for a complete meal.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories per Serving: 350
- Servings: 6
Creamy Sun Dried Tomato And Ricotta Stuffed Shells
Equipment
- Large pot For boiling pasta.
- Skillet For making the sauce.
- Baking Dish For baking the stuffed shells.
Ingredients
Main Ingredients
- 23 count jumbo pasta shells
- 0.5 cup finely chopped shallots
- 4 count garlic cloves, minced
- 1 tsp Italian seasoning
- 0.75 tsp kosher salt
- 0.75 tsp cracked black pepper
- 1 cup chicken or vegetable broth
- 1.5 cups half-and-half or heavy cream
- 0.5 cup grated Parmesan cheese
- 0.75 cup slivered oil-packed sun-dried tomatoes
- 1 16-oz. bag frozen spinach, thawed
- 2 cups whole-milk ricotta cheese
- 1 tsp lemon zest
- 0.75 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente, about 10 minutes. Drain the shells and transfer them to a large rimmed baking sheet. Drizzle with a little olive oil to prevent sticking.
- In a large skillet, heat 2 tablespoons of oil from the jar of sun-dried tomatoes over medium heat. Once hot, add the chopped shallots and minced garlic. Cook for 3 to 5 minutes, until softened.
- Stir in the broth, half-and-half or heavy cream, 1/4 cup of Parmesan cheese, Italian seasoning, sun-dried tomatoes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Increase the heat to bring the mixture to a simmer. Gently simmer for 7 to 10 minutes, stirring occasionally, until the sauce slightly thickens.
- While the sauce simmers, place the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible. In a large mixing bowl, combine the spinach with the ricotta cheese, remaining 1/4 cup of Parmesan cheese, lemon zest, and 1/4 teaspoon each of salt and black pepper. Mix well to combine.
- Carefully fill each cooked pasta shell with the ricotta mixture.
- Pour half of the sun-dried tomato sauce into a 3-quart baking dish (like a 9x13). Arrange the stuffed shells over the sauce, then spoon the remaining sauce on top. Scatter the shredded mozzarella cheese over everything.
- Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and bake uncovered until the cheese is melted and the sauce is bubbling, about 15 more minutes. Let sit for 5 minutes before serving.