Now, I consider myself an everyday cook, nothing fancy here. That’s exactly why this Creamy Sun-Dried Tomato and Ricotta Stuffed Shells recipe is a regular on our dining table. Not only is it mouth-wateringly delicious, but it’s also super straightforward to make. Plus, it’s affordable and hearty enough to fill everyone’s bellies. And between you and me, there’s just something about cooking a meal that gets gobbled up and leaves folks smiling that makes my heart swell with joy. Talk about love in every bite!
Let’s face it, life can get busy, and sometimes planning a big meal feels like climbing Everest. But trust me, this dish is like a miracle worker on those hectic days. The prep is quick—you can even make it ahead if you’re in a crunch. It’s perfect for those days when the kids are running around like energizer bunnies, and you just want something scrumptious without all the hoopla.
What I adore about this particular recipe is its versatility. Whether we’re serving it for a festive occasion or just a cozy weeknight dinner, these stuffed shells have a way of making any meal special. Plus, they’re fancy enough to impress guests without you breaking a sweat. Toss in a side salad or some crusty garlic bread, and bam! You’ve got yourself a dinner that’ll have everyone raving. So, let’s dive into the recipe, and I promise you, it’ll become one of your cherished family traditions too.
How to Make Creamy Sun-Dried Tomato & Ricotta Stuffed Shells
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Ingredients:
- 1/2 cup finely chopped sweet onion or shallots
- 1 1/2 cups half-and-half or heavy cream
- 1 (16-oz.) bag frozen spinach, thawed
- 1 tsp. lemon zest
- 3/4 cup shredded mozzarella cheese
- 23 to 25 jumbo pasta shells
- 4 minced garlic cloves
- 3/4 tsp. kosher salt, divided
- 3/4 tsp. cracked black pepper, divided
- 1 cup chicken or vegetable broth
- 3/4 cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
- 1 tsp. Italian seasoning
- 1/4 cup grated Parmesan cheese, plus 1/4 cup for topping
- 2 cups ricotta cheese
Directions:
Begin by setting your oven to a toasty 375ºF. Fill a large pot with water and season it with salt. Once it’s boiling, toss in your jumbo shells. Let them cook for about 10 minutes, catching them just before they’re fully tender. Drain them well, and then lay them out on a baking sheet with a hint of olive oil to prevent sticking.
In a skillet, heat up 2 tablespoons of oil from the sun-dried tomatoes over medium heat. Add the onion and garlic, sautéing until they become soft and aromatic, about 3 to 5 minutes. Pour in the broth, bring it to a simmer, and let it reduce a bit for 5 to 6 minutes. Then, stir in the cream, 1/4 cup of Parmesan, Italian seasoning, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the sun-dried tomatoes. Let it all simmer together beautifully for another 4 to 5 minutes.
Now, tackle that spinach. Squeeze out any excess moisture using a clean kitchen towel. In a mixing bowl, blend the spinach with ricotta, the last of the Parmesan, lemon zest, and a sprinkle of salt and pepper. Mix it all until it’s well-combined, then generously stuff each shell with this savory filling.
Pour half of the sun-dried tomato sauce into a 3-quart baking dish. Neatly arrange the stuffed shells on top, covering them with the remaining sauce. Spoon over the mozzarella cheese for that extra cheesy goodness. Cover the dish with foil and bake for 15 minutes. Then, remove the foil and bake until the cheese is all melted and bubbly, another 15 minutes or so. Allow it to cool for 5 minutes, and serve up the love!
Storing Suggestion:
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F until warmed through. For longer storage, you can freeze them before baking in a well-sealed container for up to 2 months. When ready to bake, allow them to thaw overnight in the fridge.
Cooking Tips:
To elevate the flavor, consider using a mixture of fresh herbs like basil and oregano in place of the Italian seasoning. For a bit of zest, add a squeeze of lemon juice to the sauce. If you find yourself without fresh garlic, garlic powder can be a handy substitute, though fresh is best for that robust taste.
Serving Suggestions:
These stuffed shells shine as a main dish! Pair them with a crisp, green salad or a side of garlic bread for a complete meal. A glass of chilled white wine can complement the creamy, cheesy flavors beautifully. For the kids, serve with a refreshing apple or cranberry juice.
Ingredient Substitutions:
If you’re looking to make this recipe vegetarian, use vegetable broth instead of chicken broth. Lactose-free cream is an excellent alternative if you’re avoiding dairy. For a different cheese flavor, try shredded Gruyère or provolone in place of mozzarella and Parmesan.
Seasonal Variations:
In the summer, you can swap frozen spinach for fresh, blanched spinach to add a vibrant taste. During the fall, add diced butternut squash to the filling for an autumnal twist. Use fresh tomatoes alongside sun-dried ones for a burst of freshness in spring and summer months.
Allergen Information:
This dish contains dairy and gluten. For a gluten-free version, use gluten-free pasta shells. To accommodate lactose intolerant guests, opt for dairy-free cheeses and cream alternatives. As always, it’s important to check all labels for specific allergen warnings.
FAQ:
Can I make this dish ahead of time?
Absolutely! These stuffed shells can be assembled the day before and stored in the fridge. Just cover the dish tightly with plastic wrap or foil. When you’re ready to serve, remove the wrap and bake them as directed. You’ll have more time to enjoy game night without rushing!
What’s the best way to reheat leftovers?
Reheating is a breeze! Simply place the shells in an oven-safe dish, cover with foil, and heat at 350°F until warmed through. If microwaving, use a microwave-safe dish and cover with a lid to maintain moisture. Add a splash of broth if it appears dry.
Can I add meat to the filling?
Sure thing! For a heartier version, add cooked ground beef, turkey, or Italian sausage to the ricotta mixture. Just ensure any added meat is fully cooked before mixing it into the filling. It’s a great way to customize the dish to your taste.
Is it possible to use fresh spinach instead?
Yes, fresh spinach can replace frozen. Just sauté it briefly until wilted, then squeeze out the excess moisture before adding it to the ricotta mixture. It may require a bit more effort but offers a fresher taste and vibrant color.
What’s a good side dish to accompany these shells?
Aside from salads or garlic bread, consider roasted veggies such as zucchini or bell peppers. Their flavors complement the rich, cheesy pasta beautifully. Additionally, a light coleslaw or a Caprese salad with fresh basil and mozzarella works well, too.
Can I freeze the leftovers?
Yes, indeed! To freeze, place the cooked shells in an airtight container after they’ve cooled. They can be kept in the freezer for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in the oven until hot and bubbly.
Creamy Sun-Dried Tomato & Ricotta Stuffed Shells
Ingredients
- 1/2 cup finely chopped sweet onion or shallots
- 1 1/2 cups half-and-half or heavy cream
- 1 bag frozen spinach 16 oz., thawed
- 1 teaspoon lemon zest
- 3/4 cup shredded mozzarella cheese
- 23 to 25 jumbo pasta shells
- 4 minced garlic cloves
- 3/4 teaspoon kosher salt divided
- 3/4 teaspoon cracked black pepper divided
- 1 cup chicken or vegetable broth
- 3/4 cup slivered oil-packed sun-dried tomatoes plus 2 tablespoons oil from the jar
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese plus 1/4 cup for topping
Instructions
- Preheat your oven to 375ºF. In a large pot, boil salted water, then add the jumbo shells. Cook them for about 10 minutes, just before they become fully tender. Drain and place the shells on a baking sheet lightly drizzled with olive oil to prevent sticking.
- In a skillet, heat 2 tablespoons of oil from the sun-dried tomatoes over medium heat. Add the onion and garlic, sautéing for 3 to 5 minutes until soft. Pour in the broth and bring to a simmer, allowing it to reduce slightly for 5 to 6 minutes.
- Add the cream, 1/4 cup of Parmesan, Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and sun-dried tomatoes. Let it simmer gently for another 4 to 5 minutes.
- Squeeze excess moisture from the thawed spinach in a clean kitchen towel. In a mixing bowl, combine the spinach, ricotta, remaining Parmesan, lemon zest, and a sprinkle of salt and pepper; mix everything together thoroughly. Stuff each shell with this delicious filling.
- Spread half of the sun-dried tomato sauce in a 3-quart baking dish. Arrange the stuffed shells on top and drizzle with the remaining sauce. Top with mozzarella cheese.
- Cover with foil and bake for 15 minutes. Remove the foil and continue baking until the cheese is bubbly and melted, approximately another 15 minutes. Let it sit for 5 minutes before serving. Enjoy!
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