Creamy Sun-Dried Tomato Ricotta Stuffed Shells
A decadent and comforting dish featuring creamy ricotta, flavorful sun-dried tomatoes, and gooey mozzarella, perfect for any occasion.
Ingredients
Pasta and Filling
- 12 large large pasta shells Make sure they are large enough to stuff
- 1 cup ricotta cheese Use high-quality for the best flavor
- ½ cup sun-dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded Divided into two parts
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- to taste Salt
- to taste Pepper
- Fresh basil for garnish (optional)
Sauce
- 1 cup heavy cream
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, half of the mozzarella cheese, Parmesan cheese, garlic, oregano, salt, and pepper.
- Stuff each cooked pasta shell with the ricotta mixture and place them in a baking dish.
Baking
- In a saucepan, heat the heavy cream over medium heat until warmed.
- Pour the cream over the stuffed shells.
- Sprinkle the remaining mozzarella cheese on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
These stuffed shells can be served directly from the baking dish. Pair with a fresh green salad and garlic bread for a complete meal. A sprinkle of extra Parmesan and fresh basil makes a beautiful finishing touch.