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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Delicious and rich, Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a vegetarian delight that everyone will love, featuring a creamy ricotta filling and a tangy sun-dried tomato sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Ricotta Filling
  • 450 g whole-milk ricotta cheese Use whole-milk for best results.
  • 100 g sun-dried tomatoes in oil, drained and finely chopped Choose oil-packed for better flavor.
  • 150 g shredded mozzarella Divided in the recipe.
  • 40 g freshly grated parmesan cheese Preferably fresh for better melting.
  • 1 large egg Binds the filling.
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • Salt and black pepper to taste
For the Creamy Sun-Dried Tomato Sauce
  • 2 tablespoons olive oil Or oil from the sun-dried tomato jar for enhanced flavor.
  • 3 cloves garlic, minced
  • 50 g sun-dried tomatoes, roughly chopped
  • 240 ml double cream or heavy cream
  • 240 ml chicken or vegetable stock
  • 30 g freshly grated parmesan
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
For the Pasta
  • 20-24 pieces jumbo pasta shells (about 250g / 9 oz)
  • 1 tablespoon salt (for the pasta water)
  • Fresh basil leaves for garnish

Method
 

Cooking the Pasta Shells
  1. Bring a large pot of water to a rolling boil and add 1 tablespoon of salt.
  2. Cook the jumbo shells for 2 minutes less than the package directions state. They should be al dente.
  3. Drain the shells and spread them out on a lightly oiled baking sheet.
Making the Ricotta Filling
  1. In a large mixing bowl, stir the ricotta cheese to loosen it slightly.
  2. Add the sun-dried tomatoes, minced garlic, dried basil, and dried oregano, mixing thoroughly.
  3. Crack in the egg and add half the shredded mozzarella and the grated parmesan. Mix until fully combined.
  4. Season with salt and black pepper to taste.
Making the Creamy Sun-Dried Tomato Sauce
  1. Heat 2 tablespoons of olive oil over medium heat and add the minced garlic. Cook until fragrant.
  2. Add the roughly chopped sun-dried tomatoes and Italian seasoning, cooking for an additional 2 minutes.
  3. Pour in the stock followed by the cream, stirring to combine and letting the mixture simmer for 5-6 minutes.
  4. Stir in the grated parmesan and season with salt and pepper.
Stuffing the Shells
  1. Pour two thirds of the sauce into a baking dish and spread it out in an even layer.
  2. Fill each shell generously with the ricotta mixture and arrange them over the sauce.
  3. Pour the remaining sauce over the shells and sprinkle with mozzarella.
Baking to Perfection
  1. Cover the dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 12-15 minutes until the cheese is golden and bubbly.
  3. Let the dish rest for 5 minutes before serving, garnished with fresh basil.

Notes

Ensure to use whole-milk ricotta and oil-packed sun-dried tomatoes for best flavor. Prepare the filling up to 24 hours ahead.