Creamy Sun Dried Tomato Shells

Creamy sun dried tomato and ricotta stuffed shells make weeknights feel special and absolutely cozy. With tender pasta cradling a creamy ricotta and spinach filling, all blanketed in a sun dried tomato sauce and bubbling cheese, this dish is perfect for impressing guests or bringing the family together at the table.

The first time I baked this for a family get-together, not a single shell was left The kids love the creamy center and I love how it sneaks greens into dinner

Ingredients

• Jumbo pasta shells: Because they hold plenty of filling and stay tender when baked Look for ones with no cracks
• Finely chopped shallots or sweet onion: Adds natural sweetness and gentle flavor Choose firm bulbs with shiny skin
• Garlic cloves minced: Gives a savory backbone to the sauce Fresh garlic makes a real difference here
• Italian seasoning: For herby warmth Use a blend with oregano and basil for best results
• Kosher salt and cracked black pepper: Brings out all the flavors Use freshly cracked pepper if possible
• Chicken or vegetable broth: Adds body to the sauce Opt for low sodium and good quality stock
• Half and half or heavy cream: The secret to a luscious, rich sauce Choose full fat for best results
• Grated Parmesan cheese: Nutty flavor and golden top Grate your own for maximum melt
• Slivered oil packed sun dried tomatoes: Adds tangy sweetness and umami Hunt for ones packed in quality olive oil
• Sun dried tomato oil from jar: For flavor layering Avoid using bland oils Opt for the reserved tomato oil
• Frozen spinach thawed: Packs extra nutrition and color Good quality leaves work best Just squeeze dry very well
• Whole milk ricotta cheese: Pillowy rich base for stuffing Seek out a fresh, creamy brand if you can
• Lemon zest: Brightens up the filling and fights heaviness Use unwaxed lemons for fresh zest
• Shredded mozzarella cheese: Gooey melt for finishing Top-quality block mozzarella shreds best at home

Step-by-Step Instructions

Cook the Pasta Shells:

Bring a large pot of generously salted water to a boil Add jumbo shells and gently stir Cook until just shy of al dente about ten minutes Drain well then spread shells out on a large rimmed baking sheet Drizzle with a splash of olive oil and toss to prevent sticking

Sauté the Aromatics:

Heat two tablespoons of oil reserved from your sun dried tomato jar in a large skillet over medium heat Once shimmering add finely chopped shallots and minced garlic Sauté gently for three to five minutes until both are softened and aromatic Stir often to prevent browning

Prepare the Filling:

While the aromatics soften place thawed spinach in a clean kitchen towel Gather the ends and twist firmly over the sink to squeeze out all excess moisture Add dry spinach to a big bowl Stir in ricotta remaining grated Parmesan lemon zest plus a pinch each of salt and black pepper Mix until fully combined and creamy

Make the Sun Dried Tomato Sauce:

In the skillet with your aromatics pour in chicken or vegetable broth and half and half or heavy cream Stir in slivered sun dried tomatoes and season with Italian seasoning plus extra salt and pepper Let simmer gently for about three to five minutes until slightly thickened Stir often to meld the flavors

Stuff and Assemble the Shells:

Preheat your oven to three hundred seventy five degrees Fahrenheit Pour half the warm sun dried tomato sauce into a three quart baking dish such as a nine by thirteen Carefully fill each shell with a generous spoonful of the spinach ricotta mixture and arrange them snugly over the sauce Pour the rest of the sauce over the tops Scatter with shredded mozzarella and a sprinkle of the leftover Parmesan

Bake and Serve:

Cover the dish loosely with foil and bake for twenty minutes Remove foil and bake an additional ten to twelve minutes until cheese is melted and edges are bubbling If desired broil for two to three minutes to brown the top Spoon onto plates while piping hot

This dish really shines because of the lemon zest in the filling It wakes up all the richness and keeps the pasta from feeling too heavy I still remember tasting it the first time and immediately writing a note to never leave it out It always brings a smile when I cook it for my folks

Storage Tips

Leftovers keep well for up to four days when tightly covered in the fridge After cooling let the shells rest in the baking dish and cover with foil or an airtight lid For freezing assemble the entire dish and wrap well before baking Thaw overnight in the refrigerator then bake as directed

Ingredient Substitutions

If you run out of ricotta cottage cheese can stand in just puree it smooth before mixing If sun dried tomatoes are missing roasted red peppers offer a different sweetness You can swap spinach for fresh chopped kale just be sure to sauté it first

Serving Suggestions

Serve these stuffed shells with a big crisp salad or blistered green beans Garlic bread makes an excellent side dish for scooping up extra sauce For a lighter touch pair with roasted broccoli or a tangy tomato salad

Cultural Inspiration

Stuffed pasta shells are a classic in Italian American kitchens known for comforting flavor and togetherness While ricotta and spinach echo traditional Italian fillings the sun dried tomato twist brings a more modern sweet and tangy profile This dish bridges old world nostalgia and contemporary taste for a meal that feels both rooted and fresh

Enjoy this special dish with your loved ones for a cozy and delicious dinner.

Foire aux questions sur la recette

→ Can I use fresh spinach instead of frozen?

Yes, simply sauté fresh spinach until wilted, then squeeze out excess moisture before mixing with the cheese filling.

→ What kind of sun-dried tomatoes work best?

Oil-packed sun-dried tomatoes bring richness and a robust flavor; the oil can also be used for sautéing aromatics.

→ Is there a vegetarian option for the broth?

Vegetable broth works well instead of chicken broth and will keep the dish vegetarian while adding depth of flavor.

→ How can I make the filling creamier?

Mixing a little extra ricotta or a splash of cream with the filling creates an even silkier texture.

→ Can the stuffed shells be assembled ahead of time?

Yes, the dish can be assembled, covered, and refrigerated for up to a day before baking. Add a few minutes to the bake time if chilled.