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Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat Recipe

Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat Recipe
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★★★★★

4.8 from 9 reviews

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a rich and creamy ricotta, mozzarella, and Parmesan cheese mixture enhanced with tangy sun-dried tomatoes and Italian herbs. The shells are baked in a luscious marinara sauce blended with heavy cream, topped with melted mozzarella, and garnished with fresh basil for an irresistible, hearty meal perfect for family dinners or special occasions.

Ingredients

Scale

Pasta

  • 20–24 jumbo pasta shells

Filling

  • 1 ½ cups ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup chopped sun-dried tomatoes (packed in oil, drained)
  • 2 garlic cloves, minced
  • 1 large egg
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Sauce and Topping

  • 3 cups marinara sauce
  • ½ cup heavy cream or half-and-half
  • ½ cup shredded mozzarella cheese (for topping)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add jumbo pasta shells and cook according to package instructions until al dente. Drain the shells and set them aside to cool slightly to prevent sticking.
  2. Mix the Filling: In a large bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes if using, salt, and black pepper. Stir well until all ingredients are evenly incorporated into a creamy mixture.
  3. Prepare the Sauce: In a medium saucepan over low heat, warm the marinara sauce. Stir in heavy cream or half-and-half to create a rich, creamy sauce. Remove from heat once thoroughly combined and heated through.
  4. Assemble the Shells: Spread 1 cup of the creamy marinara sauce evenly on the bottom of a 9×13-inch baking dish. Use a spoon or piping bag to carefully fill each cooked shell with the cheese and sun-dried tomato filling. Arrange the stuffed shells in a single layer in the prepared dish.
  5. Top with Sauce and Cheese: Pour the leftover creamy marinara sauce evenly over the stuffed shells, making sure each shell is coated. Sprinkle the remaining shredded mozzarella cheese over the top.
  6. Bake Covered: Preheat oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil and bake for 25 minutes to heat through and meld flavors.
  7. Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and slightly golden.
  8. Garnish and Serve: Allow the baked stuffed shells to cool for 5 minutes. Garnish with fresh basil leaves for a fresh aroma and vibrant color. Serve warm with additional Parmesan cheese and an optional drizzle of extra sauce.

Notes

  • Make sure not to overcook the pasta shells so they hold their shape when stuffed.
  • Using sun-dried tomatoes packed in oil adds extra flavor; be sure to drain well to avoid excess oiliness in the filling.
  • To save time, prepare the filling and sauce ahead and assemble just before baking.
  • For a lighter version, substitute half-and-half for heavy cream or use reduced-fat cheeses.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For a gluten-free option, use gluten-free jumbo pasta shells.

Nutrition

Keywords: stuffed shells, ricotta stuffed shells, sun-dried tomato pasta, baked pasta shells, creamy stuffed shells, Italian pasta bake

Find it online: https://todayfoodrecipe.com/prepare-the-sauce-in-a-medium-saucepan-heat-the-marinara-sauce-over-low-heat-recipe/