“Indulge in Luxury: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Elegance”

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:

1. 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.
2. In a large skillet, heat 2 tablespoons of sun-dried tomato oil. Sauté shallots and garlic until soft (3-5 minutes).
3. 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.
4. Squeeze excess liquid from thawed spinach and combine with ricotta, remaining Parmesan, lemon zest, ¼ tsp. salt, and ¼ tsp. black pepper.
5. Fill each pasta shell with the ricotta mixture.
6. 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.
7. 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).
8. 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.