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Sun-Dried Tomato Ricotta Shells

Creamy Sun-Dried Tomato Ricotta Shells You'll Love Tonight

Indulge in Creamy Sun-Dried Tomato Ricotta Shells, a comforting dish that combines pasta, ricotta, and savory sun-dried tomatoes for a delightful dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
For the Filling
  • 1 ½ cups ricotta cheese Delivers rich creaminess; full-fat is ideal for the best texture.
  • ½ cup shredded mozzarella cheese Adds moisture and stretch; can swap for provolone for a different flavor profile.
  • ½ cup grated Parmesan cheese Contributes sharpness and richness; stick to Parmesan for authentic taste.
  • ½ cup chopped sun-dried tomatoes (packed in oil, drained) Infuses the dish with a savory depth; dried tomatoes can also work if soaked in warm water first.
  • 2 cloves garlic (minced) Adds aromatic depth; fresh garlic is always recommended for maximum flavor.
  • 1 large egg Binds the filling for cohesiveness; can omit for an egg-free option with a suitable substitute.
  • 2 teaspoons Italian seasoning Enhances overall flavor with a delightful blend of herbs.
  • ¼ teaspoon red pepper flakes (optional) Adds just a touch of heat; adjust or omit depending on your spice preference.
  • Salt and black pepper Essential for seasoning; tailor according to your palate.
For the Sauce
  • 3 cups marinara sauce Acts as the luxurious base and topping; both homemade or store-bought options work great.
  • ½ cup heavy cream or half-and-half Creates a silky texture in the sauce; whole milk serves as a lighter alternative.
  • ½ cup shredded mozzarella cheese (for topping) Adds a bubbly, cheesy crust on top.
For Garnish
  • Fresh basil leaves (for garnish, optional) Brightens the dish and adds a fresh aroma; parsley is a fine substitute if needed.

Equipment

  • large pot
  • mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions for Creamy Sun-Dried Tomato Ricotta Shells
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and cook the jumbo pasta shells according to the package instructions, typically around 8-10 minutes for al dente texture. Drain and cool shells on a towel.
  3. In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes, salt, and pepper. Mix until blended.
  4. Spread 1 cup of marinara sauce evenly across the bottom of a baking dish.
  5. Carefully fill each cooked shell with the ricotta mixture and arrange them in the baking dish, open side up.
  6. Mix the remaining marinara sauce with the heavy cream and pour it over the filled shells.
  7. Sprinkle the remaining shredded mozzarella cheese on top.
  8. Bake for 25-30 minutes until the cheese is bubbly and lightly golden. Let rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Unbaked shells can be frozen for up to 3 months.

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