Dreamy Sun-Dried Ricotta Shells

This dreamy dish with sun-dried tomatoes and ricotta tucked into pasta shells is all about cozy vibes Creamy cheese and zesty tomatoes get hugged inside big shells then everything's covered in a rich, creamy tomato sauce and bubbly, golden cheese It's a real winner for family night or when you wanna make a meal feel extra fancy but super homey

I tossed this together for a Sunday night with family once and now they ask for it at every special dinner It pulls everyone to the dinner table

Mouthwatering Ingredients

• Fresh basil leaves: Sprinkle at the end for a fresh hit and a pop of green Just rip or chop up some leaves to finish
• Heavy cream or half-and-half: Mix this into your sauce for that smooth, fancy feel
• Large egg: Keeps your cheesy stuffing stuck together inside each shell
• Shredded mozzarella cheese: Melts and stretches on top who can say no to gooey cheese Get the low-moisture stuff so it’s not watery
• Chopped sun-dried tomatoes: Boosts that sweet and tangy bite in every mouthful Go for the ones in oil for extra yum
• Salt and black pepper: Can't skip these gotta season all the layers
• Grated Parmesan cheese: Makes things salty and sharp both in the filling and when it bakes on top
• Extra mozzarella cheese: Toss more on top for cheese pulls when you scoop out a shell
• Minced garlic: Adds that craveable savory background, especially when it’s fresh
• Red pepper flakes: Totally optional but give a gentle kick that balances all the richness
• Italian seasoning: Dried herbs lift up everything so it tastes like a little trip to Italy
• Ricotta cheese: Rich, creamy, and thick it’s the heart of the stuffing whole milk is best here
• Marinara sauce: Grab a jar for speed or make your own if you’re feeling it Just pick one that’s got a good tomato punch
• Jumbo pasta shells: Look for smooth, not broken shells so they're easy to fill and hold up to baking

Simple Step-by-Step Guide

Garnish and Enjoy:

Let it chill on the counter for about five minutes Sprinkle on some fresh basil so it looks and smells awesome Serve warm and go wild with extra sauce and Parm if that's your thing

Bake It Up:

Pop the dish into the oven at 375 F with foil on top Bake about twenty five minutes Take off the foil and keep it in there till you see the cheese bubbling and starting to brown maybe ten minutes more

Make It Creamy:

Warm up your marinara in a saucepot and whisk in the cream or half-and-half until the whole thing turns smooth and orangey Pour a cup of this creamy sauce into the bottom of your baking pan so the shells don't stick

Get That Filling Mixed:

Grab a big bowl and toss in ricotta, mozzarella, Parmesan, the chopped sun-dried tomatoes, garlic, egg, Italian spices, pepper flakes, plus a shake of salt and pepper Mix until it looks smooth and everything's blended

Load Up the Pasta:

Fill each pasta shell with a spoonful of the creamy mix and arrange them right side up, packed tight in your saucy baking pan

Finish Layering:

Smother the stuffed shells with all the rest of your creamy tomato sauce Flood them in good stuff Cover with the extra mozzarella on top

Boil and Cool the Pasta:

Fill your biggest pot with salty water, boil, and add the shells Stir so they don't clump Cook til just tender then drain and spread them out flat so they cool down and don’t fall apart

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Keeping It Fresh

Pop leftovers into a sealed container and keep in the fridge for up to four days Heat up in the oven with foil so it stays moist You can freeze one serving at a time Let it thaw overnight in the fridge before baking again

Swap Outs

Trade out half the ricotta for cottage cheese if you want it a little lighter Toss in spinach or swap with roasted red peppers if you’re out of sun-dried tomatoes Want it dairy-free Use plant-based shredded cheese and cashew cream instead

Serve It Up

Pair with crusty bread or a great leafy salad to catch the extra sauce These stuffed shells go awesome with roasted vegetables too I always finish the plates with another shake of Parm and some cracked pepper

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Frequently Asked Questions About Recipes

→ Which kind of sun-dried tomatoes should I pick?

Go for the ones packed in olive oil—they’re soft and super tasty. Before you chop, let any extra oil drip off.

→ Could I swap ricotta for cottage cheese?

Sure, cottage cheese works, but ricotta comes out silkier. Blend up the cottage cheese so it’s smooth, then use it the same way.

→ Can I get this meal ready in advance?

Definitely! Stuff your shells and leave them in the fridge for up to a day before you want to eat. Let them hang out on the counter for a bit to knock off the chill before baking.

→ Good sides for stuffed shells?

Go simple—grab some roasted veggies, a crisp green salad, or good ol’ garlic bread to balance the cheesy goodness.

→ Easy ways to lighten up the filling?

Use half-and-half instead of heavy cream, and switch to part-skim cheese. You’ll get a lighter dish but keep the flavor punch.

→ Can I freeze these shells?

Yep! Put together your shells, freeze before you bake, and when you’re ready just thaw them in the fridge. You might need extra oven time, but that’s it.