Creamy Sun Dried Tomato And Ricotta Stuffed Shells
Delicious jumbo pasta shells stuffed with a creamy ricotta and spinach filling, topped with a rich sun-dried tomato sauce.
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.
Notes
For added flavor, consider mixing in some fresh herbs like basil or parsley into the ricotta filling. You can substitute the sun-dried tomatoes with roasted red peppers for a different taste. No alcoholic drinks allowed, please substitute with a non-alcoholic option.