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Sun-Dried Tomato and Ricotta Stuffed Shells Recipe
Welcome to this delicious Sun-Dried Tomato and Ricotta Stuffed Shells Recipe. This recipe combines the rich flavors of sun-dried tomatoes and creamy ricotta cheese stuffed into jumbo pasta shells, baked to perfection. Whether you are hosting a dinner party or craving a comforting meal for your family, these stuffed shells are sure to impress!
Stuffed shells are a versatile dish that can be customized with various ingredients, but the combination of sun-dried tomatoes and ricotta creates a unique and savory flavor profile that will leave your taste buds wanting more. Follow along to learn how to make this mouthwatering dish.
With simple ingredients and easy-to-follow steps, you can enjoy a restaurant-quality meal right in the comfort of your own home. Let’s dive into the ingredients you will need to get started with this Sun-Dried Tomato and Ricotta Stuffed Shells Recipe.
Get ready to elevate your cooking skills and treat yourself to a satisfying and flavorful meal that will become a favorite in your recipe collection.
Ingredients
To make Sun-Dried Tomato and Ricotta Stuffed Shells, you will need the following ingredients:
– 1 box jumbo pasta shells
– 1 cup sun-dried tomatoes, chopped
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup fresh basil, chopped
– Salt and pepper to taste
– 2 cups marinara sauce
Steps
Follow these steps to prepare and bake the Sun-Dried Tomato and Ricotta Stuffed Shells:
1. Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to the package instructions. Drain and set aside.
2. In a mixing bowl, combine the chopped sun-dried tomatoes, ricotta cheese, Parmesan cheese, minced garlic, chopped basil, salt, and pepper.
3. Fill each cooked pasta shell with the ricotta mixture and place them in a baking dish.
4. Pour the marinara sauce over the stuffed shells, covering them evenly.
5. Cover the baking dish with foil and bake for 25-30 minutes until the shells are heated through.
6. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
7. Garnish with fresh basil before serving. Enjoy your Sun-Dried Tomato and Ricotta Stuffed Shells!
Variations
You can customize this recipe to suit your preferences. Here are some variations you can try:
– Add cooked ground beef or Italian sausage to the ricotta mixture for a meaty twist.
– Substitute the marinara sauce with a creamy Alfredo sauce for a rich and indulgent flavor.
– Mix in chopped spinach or kale for added greens and nutrients.
– Sprinkle breadcrumbs on top before baking for a crunchy texture.
Tips
Here are some tips to enhance your Sun-Dried Tomato and Ricotta Stuffed Shells:
– Soak the sun-dried tomatoes in hot water before chopping them to soften and intensify their flavor.
– Use a piping bag or a spoon to easily fill the pasta shells with the ricotta mixture.
– Choose high-quality marinara sauce for the best taste results.
– Allow the stuffed shells to cool slightly before serving to prevent burning your mouth.
Conclusion
Congratulations! You have successfully learned how to make Sun-Dried Tomato and Ricotta Stuffed Shells. This flavorful and satisfying dish is perfect for any occasion, whether you are cooking for yourself, your family, or guests.
Experiment with different ingredients and flavors to make this recipe your own. The combination of sun-dried tomatoes and ricotta cheese creates a harmonious blend that will tantalize your taste buds and keep you coming back for more.
Enjoy the process of cooking and sharing this delicious meal with your loved ones. With its hearty and comforting appeal, Sun-Dried Tomato and Ricotta Stuffed Shells are sure to become a staple in your recipe repertoire.
Indulge in the rich and creamy flavors of this dish and savor each bite with delight. Happy cooking!
FAQs
Q: Can I prepare the stuffed shells in advance?
A: Yes, you can assemble the stuffed shells ahead of time and refrigerate them before baking. Just remember to adjust the baking time accordingly.
Q: How long will leftovers last?
A: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
Q: Can I freeze the stuffed shells?
A: Yes, you can freeze the stuffed shells before or after baking. Wrap them tightly in foil or plastic wrap and store them in the freezer for up to 3 months.
Q: What can I serve with Sun-Dried Tomato and Ricotta Stuffed Shells?
A: These stuffed shells pair well with a side salad, garlic bread, or roasted vegetables for a complete and satisfying meal.
Sun-Dried Tomato and Ricotta Stuffed Shells Recipe
Delicious jumbo pasta shells stuffed with a mixture of sun-dried tomatoes, ricotta cheese, Parmesan, garlic, and basil, baked to perfection with marinara sauce. A flavorful and satisfying dish perfect for any occasion.
Ingredients
- 1 box jumbo pasta shells
- 1 cup sun-dried tomatoes, chopped
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 cups marinara sauce
Directions
- Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to the package instructions. Drain and set aside.
- In a mixing bowl, combine the chopped sun-dried tomatoes, ricotta cheese, Parmesan cheese, minced garlic, chopped basil, salt, and pepper.
- Fill each cooked pasta shell with the ricotta mixture and place them in a baking dish.
- Pour the marinara sauce over the stuffed shells, covering them evenly.
- Cover the baking dish with foil and bake for 25-30 minutes until the shells are heated through.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Garnish with fresh basil before serving. Enjoy your Sun-Dried Tomato and Ricotta Stuffed Shells!
