Elevate your dining experience with our Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, a symphony of flavors and textures that promises to delight your palate. This gourmet dish features jumbo pasta shells generously filled with a decadent mixture of ricotta, sun-dried tomatoes, and spinach, bathed in a luscious sun-dried tomato cream sauce. Prepare to embark on a culinary journey that combines comfort and sophistication in every bite.
In our family, the Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are synonymous with celebration. It all began on a cozy Sunday dinner, where the rich aroma of the sun-dried tomato sauce filled the kitchen. As each stuffed shell emerged from the oven, the anticipation reached a crescendo. The first forkful revealed a perfect harmony of creamy ricotta, vibrant spinach, and the tang of sun-dried tomatoes. From that day forward, this dish has graced our table during special occasions, turning ordinary moments into extraordinary memories.
Why This Stuffed Shells Recipe Shines:
- Decadent Filling: A luxurious blend of ricotta, spinach, and lemon zest creates a filling that’s both rich and refreshing.
- Sun-Dried Tomato Magic: The velvety sun-dried tomato cream sauce, infused with shallots and garlic, adds a layer of sophistication to the dish.
- Perfect Harmony of Flavors: From the umami of Parmesan to the gooey perfection of melted mozzarella, every ingredient contributes to a culinary masterpiece.
- Make-Ahead Friendly: Prepare the stuffed shells in advance for a stress-free dinner party or family gathering.
Ingredients:
- 23 to 25 jumbo pasta shells
- ½ cup finely chopped shallots or sweet onion
- 4 garlic cloves, minced
- 1 tsp. Italian seasoning
- ¾ tsp. kosher salt, divided
- ¾ tsp. cracked black pepper, divided
- 1 cup chicken or vegetable broth
- 1 ½ cups half-and-half or heavy cream
- ½ cup grated Parmesan cheese, divided
- ¾ cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
- 1 (16-oz.) bag frozen spinach, thawed
- 2 cups (16-oz.) whole-milk ricotta cheese
- 1 tsp. lemon zest
- ¾ cup shredded mozzarella cheese
Measurements:
- Jumbo pasta shells: 23-25 shells
- Shallots or sweet onion: 80 grams
- Garlic cloves: 12 grams (4 cloves)
- Chicken or vegetable broth: 240 ml (1 cup)
- Half-and-half or heavy cream: 360 ml (1 ½ cups)
- Parmesan cheese: 60 grams (½ cup)
- Slivered sun-dried tomatoes: 105 grams (¾ cup)
- Frozen spinach: 454 grams (16 oz)
- Whole-milk ricotta cheese: 454 grams (16 oz)
- Lemon zest: 1 teaspoon
- Shredded mozzarella cheese: 85 grams (¾ cup)
Directions:
- Preheat the oven to 190°C (375°F). Cook pasta shells until just shy of al dente, approximately 10 minutes. Drain and place on a rimmed baking sheet, drizzling with olive oil to prevent sticking.
- In a large skillet, heat 2 tablespoons of sun-dried tomato oil. Sauté shallots and garlic until soft (3-5 minutes).
- Add broth, simmer for 5-6 minutes until slightly reduced. Stir in half-and-half or heavy cream, ¼ cup Parmesan, Italian seasoning, ½ tsp. salt, ½ tsp. black pepper, and sun-dried tomatoes. Simmer for an additional 4-5 minutes.
- Squeeze excess liquid from thawed spinach and combine with ricotta, remaining Parmesan, lemon zest, ¼ tsp. salt, and ¼ tsp. black pepper.
- Fill each pasta shell with the ricotta mixture.
- Pour half of the sun-dried tomato sauce into a 3-quart baking dish. Arrange stuffed shells and spoon remaining sauce over the top. Scatter with mozzarella cheese.
- Cover tightly with foil and bake for 15 minutes. Remove foil and bake uncovered until the cheese is melted and the sauce is bubbling (about 15 more minutes).
- Let it sit for 5 minutes before serving.
Notes:
- To save time, prepare the stuffed shells a day ahead and refrigerate until baking.
- Experiment with different herbs in the ricotta mixture for a personalized touch.
- This dish pairs beautifully with a crisp white wine or a light salad for a complete dining experience.
