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Creamy Ricotta and Sun-Dried Tomato Stuffed Shells

A creamy and flavorful dish featuring pasta shells stuffed with a rich mixture of ricotta cheese, sun-dried tomatoes, and topped with gooey cheese, baked to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 15 oz Ricotta cheese
  • 1 cup Sun-dried tomatoes, chopped
  • 1/2 cup Parmesan cheese, grated
  • 1 cup Mozzarella cheese, shredded Divided
  • 1/4 cup Fresh basil, chopped
  • 2 cloves Garlic, minced
  • Salt and pepper to taste
Other ingredients
  • 20-25 pieces Large pasta shells
  • Olive oil For drizzling

Method
 

Preparation
  1. In a large pot, boil water with a pinch of salt and cook the pasta shells according to package instructions until al dente. Drain and set aside.
  2. In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, grated Parmesan cheese, half of the mozzarella, chopped basil, minced garlic, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  3. Gently take a cooked pasta shell and stuff it with the ricotta filling. Place the stuffed shell seam-side up in a greased baking dish. Repeat until all shells are filled.
Baking
  1. Drizzle a bit of olive oil over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.
  2. Preheat your oven to 375°F (190°C) and bake the stuffed shells for about 20-25 minutes, until the cheese is bubbly and golden.
  3. Let it cool for a few minutes, then serve warm garnished with extra basil. Enjoy your delicious creation!

Notes

Consider pairing your stuffed shells with a fresh green salad dressed with a light vinaigrette. Garlic bread is also a fantastic complement. For a drink, Italian red wine or refreshing lemonade would balance the richness of the dish nicely. Tips include experimenting with herbs and sourcing quality ingredients for the best flavor.