Can I make sun dried tomato ricotta stuffed shells ahead of time?

Yes, this recipe is very make-ahead friendly. You can assemble the stuffed shells completely, cover them tightly, and refrigerate for up to 24 hours before baking. When you’re ready to cook, bake as directed, adding a few extra minutes if they’re going into the oven cold.

Why is my ricotta filling watery?

This usually happens when the spinach hasn’t been squeezed dry enough or when low-quality ricotta is used. Make sure to press out as much liquid from the spinach as possible and use whole-milk ricotta for the creamiest, most stable filling. A watery filling won’t ruin the dish, but it can make the shells softer than intended.

Do I need to cover the shells while baking?

Yes, covering the dish for the first part of baking helps the shells heat through evenly and prevents the cheese from drying out. Uncovering near the end allows the mozzarella to fully melt and lightly brown. This balance keeps the shells creamy instead of crusty.

Can I freeze sun dried tomato ricotta stuffed shells?

You can freeze them either before or after baking. Assemble the dish, wrap it well, and freeze for up to two months for best quality. Thaw overnight in the refrigerator before baking or reheating so the shells warm evenly.

Can I substitute cottage cheese for ricotta?

Cottage cheese can work, but the texture will be slightly different. For best results, blend the cottage cheese until smooth and drain off any excess liquid before mixing it with the other filling ingredients. This helps mimic the creaminess of ricotta.

Sun Dried Tomato Ricotta Stuffed Shells

Description

Creamy sun dried tomato ricotta stuffed shells baked with spinach, mozzarella, and a rich sun-dried tomato cream sauce for a comforting family-style dinner.

Ingredients

Scale

24 jumbo pasta shells
2 tablespoons oil from oil-packed sun-dried tomatoes
1/2 cup finely chopped shallots
4 garlic cloves, minced
1 teaspoon Italian seasoning
3/4 teaspoon kosher salt, divided
3/4 teaspoon cracked black pepper, divided
1 cup vegetable broth
1 1/2 cups half-and-half
1/2 cup grated Parmesan cheese, divided
3/4 cup oil-packed sun-dried tomatoes, slivered
1 (16-ounce) bag frozen spinach, thawed and well drained
2 cups whole-milk ricotta cheese
Zest of 1 lemon
3/4 cup shredded mozzarella cheese

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Instructions

Preheat the oven to 375°F and bring a large pot of salted water to a boil.
Cook the jumbo pasta shells until just shy of al dente, then drain and arrange on a baking sheet with a light drizzle of oil.
Heat the sun-dried tomato oil in a skillet over medium heat and cook the shallots and garlic until softened.
Stir in the broth, half-and-half, Italian seasoning, half of the Parmesan, sun-dried tomatoes, and part of the salt and pepper, then simmer gently until slightly thickened.
In a large bowl, mix the ricotta, spinach, remaining Parmesan, lemon zest, and remaining salt and pepper.
Fill each shell generously with the ricotta mixture.
Spread half of the sauce in a baking dish, arrange the stuffed shells on top, and spoon the remaining sauce over them.
Sprinkle mozzarella evenly over the shells.
Cover with foil and bake for 15 minutes, then uncover and bake another 15 minutes until bubbly and melted.
Let rest for 5 minutes before serving.

Notes

Be sure to squeeze as much moisture as possible from the spinach to prevent a watery filling.
Whole-milk ricotta provides the creamiest texture.
The dish can be assembled up to 24 hours ahead and baked when ready.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6 g
Sodium: 780 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 85 mg