Creamy Sun Dried Tomato Shells (Impression)
Jumbo shells filled with sun-dried tomatoes, creamy ricotta, spinach, and parmesan, nestled in a velvety sauce.
# Liste des ingrédients:
→ Pasta
01 -
23 to 25 jumbo pasta shells
→ Aromatics
02 -
120 ml finely chopped shallots or sweet onion
03 -
4 garlic cloves, minced
→ Seasoning
04 -
1 teaspoon Italian seasoning
05 -
0.75 teaspoon kosher salt, divided
06 -
0.75 teaspoon cracked black pepper, divided
→ Sauce
07 -
240 ml chicken or vegetable broth
08 -
355 ml half-and-half or heavy cream
09 -
120 ml grated Parmesan cheese, divided
10 -
180 ml slivered oil-packed sun-dried tomatoes
11 -
2 tablespoons oil from sun-dried tomato jar
→ Filling
12 -
450 g frozen spinach, thawed
13 -
450 g whole-milk ricotta cheese
14 -
1 teaspoon lemon zest
15 -
85 g shredded mozzarella cheese
# Étapes de préparation:
01 -
Preheat oven to 190°C. Bring a large pot of salted water to a rolling boil. Cook jumbo pasta shells until just shy of al dente, about 10 minutes. Drain immediately and transfer to a large rimmed baking sheet. Drizzle lightly with olive oil and gently toss to prevent sticking.
02 -
In a large skillet over medium heat, warm 2 tablespoons oil from the sun-dried tomato jar. Once shimmering, add finely chopped shallots and minced garlic. Cook, stirring occasionally, for 3 to 5 minutes until softened and fragrant.
03 -
Place thawed spinach in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
04 -
In a large mixing bowl, combine prepared spinach, ricotta cheese, remaining 30 ml grated Parmesan, lemon zest, and 0.25 teaspoon each kosher salt and black pepper. Mix thoroughly until uniform.
05 -
Spoon ricotta-spinach filling evenly into each pasta shell. Place filled shells aside until ready to bake.
06 -
To the skillet with aromatics, add slivered sun-dried tomatoes, 210 ml Parmesan, Italian seasoning, remaining salt and black pepper. Stir to combine. Add chicken or vegetable broth and half-and-half or cream. Simmer for 5–7 minutes, stirring frequently, until sauce slightly thickens.
07 -
Pour half of the sun-dried tomato sauce into a 3-litre (9×13 cm) baking dish. Arrange stuffed shells in a single layer over the sauce. Spoon remaining sauce evenly over the shells and scatter with shredded mozzarella.
08 -
Bake in the preheated oven for 20–25 minutes until cheese is golden and bubbling and shells are heated through.
# Informations complémentaires:
01 -
Ensure the spinach is thoroughly squeezed dry to prevent excess moisture from thinning the filling.
02 -
Allow pasta shells to cool slightly before filling to maintain structure.