Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
A comforting dish featuring tender jumbo shells stuffed with a velvety mixture of ricotta, sun-dried tomatoes, and fresh spinach, all baked to perfection in marinara sauce.
Ingredients
Pasta and Sauce
- 12 pieces Jumbo Pasta Shells A perfect vessel for the creamy filling.
- 2 cups Marinara Sauce Use jarred or homemade sauce.
- 1 tablespoon Olive Oil To drizzle on top before baking.
Cheese Filling
- 1 cup Ricotta Cheese The backbone of the filling.
- 1/2 cup Sun-Dried Tomatoes, chopped Adds flavor; can use oil-packed or dry (rehydrate if dry).
- 2 cups Fresh Spinach, chopped Can substitute with kale.
- 1 cup Mozzarella Cheese, shredded For gooey texture.
- 1/4 cup Grated Parmesan Cheese Adds depth and nuttiness.
- 1 clove Garlic, minced Infuses the filling with aroma.
- 1 large Egg Acts as a binder for the filling.
- to taste Salt and Pepper Season as desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
- In a mixing bowl, combine ricotta, sun-dried tomatoes, spinach, mozzarella, Parmesan, garlic, egg, salt, and pepper. Mix until creamy.
- Generously stuff each shell with the cheese mixture.
Baking
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Arrange stuffed shells in the dish and pour remaining marinara sauce over the top. Drizzle with olive oil.
- Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Garnish with fresh basil or parsley before serving. Pairs well with a light arugula salad and a chilled glass of Chardonnay. Can be prepared ahead of time and baked when ready.