Oh my goodness, let me tell you about sun dried tomato ricotta stuffed shells! They are an absolute game changer in the world of pasta dishes. Imagine perfectly cooked jumbo shells filled to the brim with a creamy, dreamy ricotta mixture that’s studded with tangy sun-dried tomatoes. It’s like a warm hug in a bowl! Whether you’re gathering the family around the dinner table or hosting a cozy get-together with friends, this recipe is bound to impress everyone. It’s surprisingly easy to make, and the flavors are just out of this world! Trust me, once you serve these stuffed shells, they’ll be the star of the evening. So, let’s dive in and make some pasta magic happen!
Ingredients List
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 cup marinara sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
How to Prepare Sun Dried Tomato Ricotta Stuffed Shells
Alright, let’s get to the fun part! Making these sun dried tomato ricotta stuffed shells is a straightforward process, and I promise you’ll love every moment of it. Just follow these steps, and you’ll have a delicious dish that will wow everyone!
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This is super important because a hot oven means even cooking, and we want those cheesy shells to bake to perfection!
Step 2: Cook the Pasta Shells
Next, cook the jumbo pasta shells according to the package instructions—this usually takes about 10-12 minutes. You want them al dente, so they don’t get mushy while baking. Once done, drain the shells and let them cool for a minute. A quick tip: running them under cold water can help stop the cooking process!
Step 3: Prepare the Filling
Now, let’s mix up that dreamy filling! In a large bowl, combine the ricotta, chopped sun-dried tomatoes, grated Parmesan, fresh basil, garlic powder, salt, and pepper. Trust me, fresh basil is a game changer in this mix—it’s fragrant and adds a lovely depth of flavor!
Step 4: Stuff the Shells
Time to stuff those shells! Grab a spoon and carefully fill each shell with the ricotta mixture. Be generous, but don’t overfill them, or they might burst in the oven. Make sure the filling is evenly distributed for a perfect bite every time!
Step 5: Assemble the Dish
In a baking dish, spread half of the marinara sauce on the bottom. This keeps the shells from sticking and adds extra flavor. Arrange the stuffed shells in the dish and then pour the remaining marinara sauce over the top. You can sprinkle a little more cheese if you’re feeling cheesy!
Step 6: Bake the Dish
Finally, cover the dish with foil and bake for 25 minutes. This helps the flavors meld beautifully. After that, remove the foil and bake for an additional 10 minutes until everything is bubbly and golden. Wow, the aroma will be heavenly!
Tips for Success
To truly elevate your sun dried tomato ricotta stuffed shells, here are some of my favorite tips! First off, always use fresh ingredients when possible—especially the basil. It makes such a difference in flavor! Don’t be shy with the seasonings, either; taste your filling and adjust salt and pepper to your liking. If you’re planning ahead, you can prep the shells and filling a day in advance. Just stuff the shells and cover them with marinara before baking. This not only saves you time, but it also allows the flavors to meld even more! Lastly, feel free to get creative—add in some chopped spinach or a sprinkle of red pepper flakes for an extra kick. Trust me, your taste buds will thank you!
Nutritional Information
Here’s the estimated nutritional data for each serving of these delightful sun dried tomato ricotta stuffed shells. Keep in mind that these values are approximate and can vary based on specific ingredients used:
- Serving Size: 2 stuffed shells
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 450mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 3g
- Protein: 15g
These stuffed shells make for a hearty and satisfying meal, perfect for those cozy family dinners or gatherings with friends. Enjoy every cheesy, flavorful bite!
FAQ Section
Can I make these stuffed shells ahead of time?
Absolutely! You can prepare the sun dried tomato ricotta stuffed shells in advance. Just stuff the shells, place them in the baking dish, cover with marinara sauce, and refrigerate. When you’re ready to bake, you can pop them in the oven straight from the fridge—just add a few extra minutes to the cooking time!
What other ingredients can I add?
Feel free to get creative! You can add some sautéed spinach for a pop of color and nutrition or even mix in some cooked ground meat for a heartier version. Chopped olives or artichokes can also add a nice Mediterranean flair!
How do I store leftovers?
If you have any leftovers (which is rare because they’re so good!), just cover the dish with plastic wrap or transfer them to an airtight container. They’ll keep well in the fridge for about 3-4 days. Just reheat in the oven or microwave when you’re ready to enjoy them again!
Can I freeze the stuffed shells?
Yes, you can freeze these beauties! After assembling the shells and before baking, cover the dish tightly with foil and freeze. When you’re ready to eat them, thaw in the fridge overnight, then bake as directed. They’ll be just as delicious!
Are these shells suitable for a vegetarian diet?
You bet! These sun dried tomato ricotta stuffed shells are completely vegetarian, making them a fantastic option for meatless meals. Just ensure that your marinara sauce is also vegetarian-friendly!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Rich, creamy filling bursting with flavor from sun-dried tomatoes and fresh basil.
- Vegetarian-friendly, making it a great option for meatless meals.
- Can be made ahead of time, perfect for gatherings or meal prep.
- Comforting and satisfying, sure to please the whole family!
Sun Dried Tomato Ricotta Stuffed Shells: A Flavorful Delight
- Całkowity Czas: 55 minutes
- Ustępować: 4 servings 1x
- Dieta: Wegańskie
Opis
Delicious pasta shells filled with a creamy ricotta and sun-dried tomato mixture.
Składniki
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 cup marinara sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instrukcje
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix together ricotta, sun-dried tomatoes, Parmesan, basil, garlic powder, salt, and pepper.
- Stuff each pasta shell with the ricotta mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and top with remaining marinara sauce.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until bubbly.
Uwagi
- Use fresh basil for best flavor.
- Adjust seasoning to your preference.
- Can be made ahead and refrigerated before baking.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 35 minutes
- Kategoria: Main Course
- Sposób: Baking
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 2 stuffed shells
- Kalorie: 350
- Cukier: 3g
- Sód: 450mg
- Kwasy: 15g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 2g
- Białko: 15g
- Cholesterol: 40mg
Słowa kluczowe: sun dried tomato ricotta stuffed shells
