Sundried Tomato and Ricotta Stuffed Shells recipe

There’s something undeniably comforting about a big plate of pasta, especially when it’s filled with creamy, flavorful goodness. Stuffed shells have always been a favorite in our house, but I wanted to elevate the classic, to bring in some sunshine and depth of flavor. That’s how I stumbled upon the magic of sundried tomatoes paired with ricotta. Let me tell you, it was a revelation!

The first time I made these Sundried Tomato and Ricotta Stuffed Shells, the aroma alone was intoxicating. Imagine the warm, savory scent of garlic and herbs mingling with the sweet, tangy fragrance of sundried tomatoes – it’s pure Italian kitchen bliss. And the taste? Oh my goodness, the taste! The creamy ricotta filling, bursting with the intense flavor of sundried tomatoes, garlic, and basil, nestled inside perfectly cooked pasta shells and bathed in a rich tomato sauce… it’s a symphony of textures and tastes.

My family, usually a tough crowd to please when it comes to trying new dishes, absolutely devoured these. “This is the best stuffed shells you’ve ever made!” declared my son, who is usually more interested in plain pasta with butter. My daughter, a self-proclaimed foodie, raved about the “amazing flavor combination” and the “perfectly creamy filling.” Even my husband, a meat-and-potatoes kind of guy, went back for seconds (and thirds!).

This recipe is not just delicious; it’s surprisingly versatile and relatively easy to make. It’s perfect for a cozy weeknight dinner, a potluck gathering, or even a slightly more elegant weekend meal. Whether you’re a seasoned cook or just starting out in the kitchen, these Sundried Tomato and Ricotta Stuffed Shells are guaranteed to impress and become a new family favorite. Get ready to experience pasta perfection – Italian comfort food at its finest!

Ingredients for Sundried Tomato and Ricotta Stuffed Shells

To create these flavor-packed Sundried Tomato and Ricotta Stuffed Shells, you’ll need a combination of fresh and pantry-staple ingredients. Here’s a detailed list to guide you:

For the Stuffed Shells:

• 1 box (12 oz) Jumbo Pasta Shells: Jumbo shells are essential for this recipe as they are large enough to hold a generous amount of filling and create that classic stuffed shell presentation. Look for good quality jumbo shells that will hold their shape when cooked.
• 15 oz Ricotta Cheese (whole milk or part-skim): Ricotta cheese forms the creamy base of the filling. Whole milk ricotta will be richer and creamier, while part-skim ricotta is a slightly lighter option. Ensure you use fresh ricotta for the best flavor and texture.
• ½ cup Sundried Tomatoes, oil-packed, drained and finely chopped: Sundried tomatoes are the star flavor component, adding intense sweetness, tanginess, and a chewy texture. Oil-packed sundried tomatoes are preferred for their richer flavor and softer texture. Be sure to drain them well and chop them finely so they distribute evenly throughout the filling.
• ½ cup Grated Parmesan Cheese, plus extra for topping: Parmesan cheese adds a salty, savory, and nutty flavor to the filling and also helps bind it together. Use freshly grated Parmesan for the best flavor. Reserve extra for topping the shells before baking for a beautiful golden crust.
• ¼ cup Fresh Basil Leaves, finely chopped: Fresh basil brings a bright, herbaceous, and slightly peppery note that complements the sundried tomatoes and ricotta beautifully. Use fresh basil for the best aroma and flavor.
• 2 cloves Garlic, minced: Garlic adds a pungent, savory depth of flavor that is essential to Italian cuisine. Freshly minced garlic is always preferred over pre-minced for its superior flavor.
• 1 Large Egg, lightly beaten: The egg acts as a binder, helping to hold the ricotta filling together and prevent it from becoming too loose or grainy during baking. Lightly beat the egg before adding it to the filling for even distribution.
• ½ teaspoon Dried Oregano: Dried oregano adds a warm, slightly bitter, and earthy flavor that is classic in Italian dishes.
• ¼ teaspoon Red Pepper Flakes (optional): Red pepper flakes add a subtle touch of heat, balancing the richness of the ricotta and the sweetness of the sundried tomatoes. Omit if you prefer a completely mild dish.
• Salt and Black Pepper, to taste: Seasoning is crucial! Salt enhances all the flavors, and black pepper adds a subtle spice. Season the filling generously to your taste preferences.

For the Tomato Sauce:

• 2 tablespoons Olive Oil: Olive oil is the base for sautéing the aromatics in the sauce and adds richness and flavor. Use good quality olive oil for the best taste.
• 1 medium Yellow Onion, finely chopped: Onion provides a foundational savory sweetness to the tomato sauce. Yellow onions are a versatile choice for sauces.
• 2 cloves Garlic, minced: More garlic! Garlic is essential for building layers of flavor in the sauce.
• 28 oz Can Crushed Tomatoes: Crushed tomatoes form the body of the sauce, providing a rich tomato flavor and a slightly chunky texture. Use good quality crushed tomatoes for the best sauce.
• 15 oz Can Tomato Sauce: Tomato sauce adds a smoother consistency and intensifies the tomato flavor of the sauce.
• 1 teaspoon Dried Italian Seasoning: Italian seasoning is a blend of dried herbs that adds a classic Italian flavor profile to the sauce.
• ½ teaspoon Sugar: A pinch of sugar balances the acidity of the tomatoes and enhances their sweetness.
• Salt and Black Pepper, to taste: Season the tomato sauce generously with salt and black pepper to bring out all the flavors.

Ingredient Notes and Substitutions:

• Ricotta Cheese: For a vegan version, you can use plant-based ricotta cheese, made from almonds, cashews, or tofu. The texture and flavor might be slightly different, but many vegan ricotta options work well.
• Parmesan Cheese: For a vegan version, use a vegan Parmesan cheese alternative, readily available in most supermarkets. Nutritional yeast can also add a cheesy, savory flavor to the filling, though it won’t melt and brown like Parmesan.
• Sundried Tomatoes: If you can’t find oil-packed sundried tomatoes, you can use dry-packed sundried tomatoes. Rehydrate them by soaking in hot water for about 30 minutes until softened, then drain and chop.
• Fresh Basil: If fresh basil isn’t available, you can use 1 teaspoon of dried basil in the filling, but fresh basil is highly recommended for the best flavor.
• Tomato Sauce: You can substitute tomato sauce with passata (tomato puree) for a smoother sauce or with tomato puree (tomato paste) diluted with water for a richer, more concentrated flavor.
• Italian Seasoning: If you don’t have Italian seasoning blend, you can create your own by combining dried oregano, basil, thyme, rosemary, and marjoram.
• Red Pepper Flakes: For those who prefer no spice, simply omit the red pepper flakes from both the filling and sauce.

Step-by-Step Instructions for Making Sundried Tomato and Ricotta Stuffed Shells

Now that you have all your ingredients prepped, let’s get cooking! Follow these detailed instructions to create your delicious Sundried Tomato and Ricotta Stuffed Shells:

1. Cook the Jumbo Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, or until they are al dente – tender but still slightly firm. Be careful not to overcook them, as they need to hold their shape for stuffing. Once cooked, drain the shells thoroughly and rinse them with cold water to stop the cooking process and prevent sticking. Gently set them aside to cool slightly.
2. Prepare the Tomato Sauce: While the pasta shells are cooking, make the tomato sauce. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
3. Simmer the Sauce: Pour in the crushed tomatoes and tomato sauce. Stir in the dried Italian seasoning, sugar, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it simmer, uncovered, for at least 20-30 minutes, or longer if time allows, stirring occasionally. Simmering allows the flavors to meld and deepen, and the sauce to thicken slightly. Taste and adjust seasoning as needed.
4. Make the Ricotta Filling: While the sauce is simmering, prepare the ricotta filling. In a medium mixing bowl, combine the ricotta cheese, chopped sundried tomatoes, grated Parmesan cheese, chopped fresh basil, minced garlic, lightly beaten egg, dried oregano, and red pepper flakes (if using). Season generously with salt and black pepper. Mix everything together until well combined. Taste the filling and adjust seasoning as needed to ensure it’s flavorful.
5. Preheat Oven and Assemble the Shells: Preheat your oven to 375°F (190°C). Spread about 1 cup of the tomato sauce evenly in the bottom of a 9×13 inch baking dish. This layer of sauce prevents the shells from sticking and keeps them moist during baking.
6. Stuff the Shells: Take a cooked jumbo shell and use a spoon or your fingers to fill it generously with the ricotta filling. Don’t be shy about stuffing them full! Place the stuffed shell seam-side up in the baking dish, on top of the layer of tomato sauce. Repeat this process with the remaining shells and filling, arranging them in a single layer in the baking dish.
7. Top with Sauce and Parmesan: Once all the shells are stuffed and arranged in the baking dish, spoon the remaining tomato sauce evenly over the stuffed shells, ensuring they are nicely coated. Sprinkle the top generously with extra grated Parmesan cheese.
8. Bake the Stuffed Shells: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through and bubbling.
9. Rest and Serve: Remove the baking dish from the oven and let the stuffed shells rest for about 5-10 minutes before serving. This allows them to cool slightly and the filling to set a bit more. Garnish with fresh basil leaves, if desired, and serve hot.

Troubleshooting Tips During Preparation:

• Shells Breaking While Cooking: To minimize shell breakage, cook them gently in boiling water and don’t stir them too vigorously. Drain them carefully and avoid overcrowding the pot. If some shells do break, you can still use the broken pieces by placing them at the bottom of the dish and layering sauce and filling over them.
• Ricotta Filling Too Wet: If your ricotta seems very watery, you can drain it slightly by placing it in a cheesecloth-lined sieve for about 30 minutes to remove excess moisture before mixing the filling.
• Sauce Too Thin: If your tomato sauce is too thin after simmering, you can continue to simmer it for longer, uncovered, to allow it to reduce and thicken. Alternatively, you can stir in a tablespoon of tomato paste to thicken it quickly.
• Shells Not Fully Cooked After Baking: If the shells seem slightly undercooked after baking, you may need to par-boil them for a minute or two longer initially. Ensure they are al dente before stuffing. Baking primarily heats the filling and melts the cheese; it doesn’t significantly cook the pasta further.

Nutritional Facts for Sundried Tomato and Ricotta Stuffed Shells (Estimated)

Please note that these are estimated nutritional facts and can vary based on specific ingredient brands, serving sizes, and portion sizes. This is based on a recipe yielding approximately 6-8 servings (about 2-3 stuffed shells per serving).

Serving Size: Approximately 2-3 stuffed shells (about 300-350g)

Estimated Nutritional Information Per Serving:

• Calories: 450-550 kcal
• Protein: 25-30g
• Fat: 20-25g
  • Saturated Fat: 10-12g
  • Unsaturated Fat: 8-10g
• Carbohydrates: 50-60g
  • Fiber: 5-7g
  • Sugar: 10-15g
• Sodium: 800-1000mg (depending on Parmesan cheese, tomato products, and added salt)

Important Considerations:

• Protein-Rich: Ricotta cheese and Parmesan cheese contribute a significant amount of protein to this dish.
• Moderate Fat Content: The fat content comes primarily from ricotta cheese, Parmesan cheese, and olive oil. While some fat is essential for flavor and satiety, be mindful of portion sizes if you are watching your fat intake.
• Carbohydrate Content: Pasta shells are the primary source of carbohydrates. Choose whole wheat pasta shells for increased fiber content.
• Sodium Content: This dish can be relatively high in sodium due to Parmesan cheese, canned tomato products, and added salt. Using low-sodium tomato products and reducing added salt can help lower the sodium content.
• Calcium-Rich: Ricotta and Parmesan cheese are good sources of calcium.
• Source of Fiber: Vegetables from the sauce and potential whole wheat pasta contribute to fiber content.

Disclaimer: These nutritional facts are estimates. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use in your recipe. Individuals with dietary restrictions or health concerns should consult with a healthcare professional or registered dietitian.

Preparation Time for Sundried Tomato and Ricotta Stuffed Shells

Making Sundried Tomato and Ricotta Stuffed Shells involves several steps, but it’s a rewarding process. Here’s a breakdown of the estimated time involved:

• Prep Time (Active):
  • Chopping Vegetables (onion, garlic, sundried tomatoes, basil): 20-25 minutes
  • Making Ricotta Filling: 10-15 minutes
  • Making Tomato Sauce (initial prep and simmering): 30-40 minutes (mostly passive simmering time)
  • Stuffing Shells: 20-25 minutes
  • Assembling and Topping Dish: 5-10 minutes
  • Total Active Prep Time: 55-75 minutes
• Cook Time (Pasta and Baking):
  • Cooking Jumbo Shells: 10-12 minutes
  • Baking Stuffed Shells: 35-40 minutes
  • Total Cook Time: 45-52 minutes
• Simmering Time (Passive):
  • Tomato Sauce Simmering: 20-30 minutes (can be longer)
  • Total Simmering Time: 20-30+ minutes (passive)
• Resting Time (Passive):
  • Resting after Baking: 5-10 minutes
  • Total Resting Time: 5-10 minutes (passive)

Total Time (Approximate):

• From Start to Ready to Serve (Including Simmering and Baking): 1 hour 55 minutes – 2 hours 27 minutes

Tips for Time Management:

• Make Sauce in Advance: The tomato sauce can be made a day or two ahead of time and stored in the refrigerator. This breaks up the preparation and saves time on the day you want to serve the stuffed shells.
• Prep Ingredients Ahead: Chop the onions, garlic, sundried tomatoes, and basil in advance and store them in airtight containers in the refrigerator.
• Simultaneous Cooking: While the sauce is simmering, you can prepare the ricotta filling and cook the pasta shells, maximizing your time.
• Assemble Ahead of Time: You can stuff the shells and assemble the baking dish a few hours ahead of time. Cover and refrigerate the assembled dish until you are ready to bake it. Add about 10-15 minutes to the baking time if baking directly from the refrigerator.
• Weekend Meal Prep: Making a larger batch of stuffed shells on the weekend is a great way to have delicious and convenient meals for the week ahead. Leftovers reheat beautifully.

While the total time is around 2 hours, much of it involves passive simmering and baking time. The active hands-on time is manageable, especially if you break down the tasks and do some prep work in advance.

How to Serve Your Delicious Sundried Tomato and Ricotta Stuffed Shells

Sundried Tomato and Ricotta Stuffed Shells are a complete and satisfying meal on their own, but they can also be enhanced and complemented by various side dishes and serving suggestions. Here are some delicious ways to serve them:

• Classic Italian Dinner:
  • Serve as a main course for a traditional Italian dinner.
  • Pair with a simple green salad with Italian vinaigrette.
  • Offer crusty Italian bread for dipping into the flavorful tomato sauce.
  • Serve with a glass of Italian red wine, such as Chianti or Sangiovese.
• Family-Style Meal:
  • Present the stuffed shells in the baking dish directly on the table for a family-style serving.
  • Accompany with roasted vegetables like broccoli, asparagus, or zucchini.
  • Add a side of garlic bread or breadsticks.
  • Offer a pitcher of iced tea or lemonade for a casual meal.
• Potluck or Gathering Dish:
  • Stuffed shells are perfect for potlucks and gatherings as they are easy to transport and serve a crowd.
  • Keep them warm in a chafing dish if needed.
  • Consider bringing a side salad and a dessert to complete the meal.
• Elegant Dinner Party:
  • Serve as a sophisticated main course for a dinner party.
  • Plate individual portions of stuffed shells on elegant serving plates.
  • Pair with a delicate appetizer like bruschetta or caprese salad.
  • Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
• Vegetarian Feast:
  • Feature stuffed shells as the centerpiece of a vegetarian feast.
  • Include other vegetarian side dishes like roasted root vegetables, sautéed spinach, or a lentil salad.
  • Offer a variety of breads and dips.
• Quick Weeknight Meal (with Pre-made Sauce):
  • Use pre-made marinara sauce to significantly reduce preparation time for a quick weeknight dinner.
  • Serve with a simple side salad or steamed green beans.
  • Garlic bread from the freezer section can be a convenient side.
• Garnish Options:
  • Fresh basil leaves, chopped or whole, for a fresh, aromatic garnish.
  • Extra grated Parmesan cheese for added flavor and visual appeal.
  • A drizzle of olive oil for richness and shine.
  • A sprinkle of red pepper flakes for a touch of heat.

Serving Suggestions Summary:

• Sides: Green salad, roasted vegetables, garlic bread, Italian bread, breadsticks.
• Drinks: Italian red wine, crisp white wine, iced tea, lemonade, coffee.
• Appetizers: Bruschetta, caprese salad, olives, antipasto platter.
• Garnishes: Fresh basil, Parmesan cheese, olive oil, red pepper flakes.
• Occasions: Weeknight dinners, family meals, potlucks, dinner parties, vegetarian feasts.

Get creative and personalize your serving presentation to suit the occasion and your preferences. The delicious flavor of Sundried Tomato and Ricotta Stuffed Shells will be the star of the meal, no matter how you serve them!

Additional Tips for Perfect Sundried Tomato and Ricotta Stuffed Shells

To ensure your Sundried Tomato and Ricotta Stuffed Shells are a resounding success, here are five extra tips to keep in mind:

1. Don’t Overcook the Pasta Shells: Al dente pasta is key! Overcooked shells will become mushy and difficult to stuff, and they may fall apart during baking. Cook the shells just until they are tender but still have a slight bite. They will continue to soften slightly during baking.
2. Season the Ricotta Filling Generously: The ricotta filling is the heart of this dish, so make sure it’s packed with flavor. Don’t be shy about seasoning it generously with salt, pepper, garlic, basil, and oregano. Taste the filling before stuffing the shells and adjust seasoning as needed to ensure it’s well-balanced and delicious.
3. Use Good Quality Tomato Products: The quality of your crushed tomatoes and tomato sauce will significantly impact the flavor of the sauce. Opt for good quality canned tomatoes for the best taste. San Marzano tomatoes are often recommended for their superior flavor, but any good quality crushed tomatoes will work well.
4. Simmer the Tomato Sauce for Flavor Depth: Don’t rush the sauce! Simmering the tomato sauce for at least 20-30 minutes, or even longer, allows the flavors to meld and deepen, creating a richer and more complex sauce. Low and slow simmering is key to developing a delicious tomato sauce.
5. Don’t Overcrowd the Baking Dish: Arrange the stuffed shells in a single layer in the baking dish. Overcrowding can lead to uneven cooking and the shells may not bake properly. If you have too many shells to fit in one layer, use two baking dishes or bake in batches.

Frequently Asked Questions (FAQ) About Sundried Tomato and Ricotta Stuffed Shells

Here are answers to some common questions you might have about making and serving Sundried Tomato and Ricotta Stuffed Shells:

Q1: Can I make Sundried Tomato and Ricotta Stuffed Shells vegetarian?

A: Yes, this recipe is inherently vegetarian! It relies on ricotta cheese, Parmesan cheese, sundried tomatoes, and pasta shells, all of which are vegetarian ingredients. To ensure it remains vegetarian, use vegetarian Parmesan cheese if you are concerned about rennet (an animal-derived enzyme sometimes used in Parmesan).

Q2: Can I make Sundried Tomato and Ricotta Stuffed Shells vegan?

A: Yes, with a few substitutions, you can easily make this recipe vegan. Use plant-based ricotta cheese (almond, cashew, or tofu-based) and vegan Parmesan cheese alternative. Ensure all other ingredients are plant-based. The taste and texture will be slightly different, but vegan versions can be very delicious.

Q3: Can I freeze Sundried Tomato and Ricotta Stuffed Shells?

A: Yes, stuffed shells freeze very well! Assemble the stuffed shells in a freezer-safe baking dish, but do not bake them. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To bake from frozen, thaw in the refrigerator overnight, or bake directly from frozen (covered with foil) at 375°F (190°C) for about 60-75 minutes, or until heated through and bubbly, removing the foil for the last 20 minutes to brown the cheese.

Q4: Can I use different types of cheese in the filling?

A: Yes, you can customize the cheese filling to your preference. You can add or substitute other cheeses like mozzarella, provolone, or Pecorino Romano for a different flavor profile. A blend of ricotta and mozzarella is a popular variation.

Q5: Can I add meat to the filling or sauce?

A: Yes, you can add meat to this recipe if you are not vegetarian. Ground beef, Italian sausage, or shredded cooked chicken can be added to the ricotta filling or browned and incorporated into the tomato sauce for a heartier dish. If adding meat to the filling, cook it thoroughly before mixing it with the ricotta and other ingredients.

Enjoy creating and savoring these delightful Sundried Tomato and Ricotta Stuffed Shells! They are a perfect blend of Italian flavors and comforting textures, guaranteed to bring smiles to your table. Buon Appetito!

Print