Description
These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful blend of flavors and textures, combining jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with a luscious sun-dried tomato sauce.
Ingredients
Jumbo Pasta Shells:
23 to 26 shells
Shallots:
1/2 cup finely chopped
Garlic Cloves:
4 cloves, minced
Italian Seasoning:
1 tsp.
Kosher Salt:
3/4 tsp., divided
Cracked Black Pepper:
3/4 tsp., divided
Chicken or Vegetable Broth:
1 cup
Half-and-Half or Heavy Cream:
1 1/2 cups
Parmesan Cheese:
1/2 cup grated, divided
Sun-Dried Tomatoes:
3/4 cup slivered, plus 2 tbsp. oil
Frozen Spinach:
1 (16-oz.) bag, thawed
Ricotta Cheese:
2 cups (16 oz.)
Lemon Zest:
1 tsp.
Mozzarella Cheese:
3/4 cup shredded
Instructions
- Cook Pasta Shells: Boil shells until just shy of al dente, drain, and set aside.
- Prepare Sun-Dried Tomato Sauce: Sauté shallots and garlic, then add broth, cream, Parmesan, seasonings, and sun-dried tomatoes. Simmer until slightly thickened.
- Prepare Spinach-Ricotta Filling: Squeeze excess liquid from spinach, mix with ricotta, Parmesan, lemon zest, salt, and pepper. Fill pasta shells with mixture.
- Assemble and Bake: Pour half of the sauce in a baking dish, arrange stuffed shells, top with remaining sauce and mozzarella. Bake covered, then uncovered until bubbly.
Notes
- You can customize the filling by adding herbs like basil or oregano.
- Feel free to add a sprinkle of red pepper flakes for a touch of heat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 75mg
Keywords: Stuffed Shells, Pasta Recipe, Italian Cuisine, Vegetarian Dinner
