Ingredients
Scale
- 23 to 25 jumbo pasta shells
- 1/2 cup finely chopped shallots or sweet onion
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt, divided
- 3/4 tsp cracked black pepper, divided
- 1 cup chicken or vegetable broth
- 1 1/2 cups half-and-half or heavy cream
- 1/2 cup grated Parmesan cheese, divided
- 3/4 cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
- 1 (16-oz) bag frozen spinach, thawed
- 2 cups (16-oz) whole-milk ricotta cheese
- 1 tsp lemon zest
- 3/4 cup shredded mozzarella cheese
Instructions
- Prepare the Pasta: Begin by heating your oven to 375ºF (190ºC). Bring a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook them until they’re just shy of al dente, about 10 minutes. Drain the shells and lay them out on a large rimmed baking sheet. Drizzle with a little olive oil to prevent them from sticking together. Set aside.
- Make the Sun-Dried Tomato Sauce: In a large skillet, heat 2 tablespoons of the oil from the jar of sun-dried tomatoes over medium heat. Once hot, add the finely chopped shallots (or sweet onion) and minced garlic. Sauté for 3 to 5 minutes, until they soften and become fragrant.Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Let it simmer gently for 5 to 6 minutes, allowing the liquid to reduce slightly.
- Finish the Sauce: Stir in the half-and-half (or heavy cream), 1/4 cup grated Parmesan cheese, Italian seasoning, 1/2 tsp salt, 1/2 tsp cracked black pepper, and the sun-dried tomatoes. Continue to simmer for another 4 to 5 minutes. The sauce will be thin at this point, but it will thicken as the shells bake in the oven. Remove from heat.
- Prepare the Ricotta Filling: Squeeze the thawed spinach in a clean kitchen towel to remove as much excess liquid as possible. Then place the spinach in a large mixing bowl. Add the whole-milk ricotta cheese, remaining 1/4 cup Parmesan, lemon zest, and 1/4 tsp each of salt and black pepper. Stir until the mixture is well combined and smooth.
- Stuff the Shells: Take each cooked pasta shell and carefully stuff it with the ricotta-spinach mixture. Set the stuffed shells aside.
- Assemble the Dish: In a 3-quart baking dish (such as a 9×13), pour half of the creamy sun-dried tomato sauce. Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining sauce over the top of the shells, ensuring each shell is generously covered. Finally, sprinkle the shredded mozzarella cheese over the top.
- Bake the Dish: Cover the baking dish tightly with foil, and bake in the preheated oven for 15 minutes. After this time, remove the foil and bake uncovered for an additional 15 minutes, or until the cheese has melted and the sauce is bubbling around the edges.
- Serve: Once done, remove the dish from the oven and let it sit for about 5 minutes to set. Then serve the creamy stuffed shells warm, garnished with fresh herbs if desired.
Notes
- A simple green salad with a tangy vinaigrette will cut through the richness of the stuffed shells and add a refreshing element.
- Garlic bread or crusty baguette would be perfect for sopping up any leftover sauce.
- A side of roasted vegetables, like zucchini, bell peppers, or asparagus, would complement the dish nicely, adding some vibrant color and earthy flavors.
- White wine lovers will appreciate pairing this dish with a crisp Sauvignon Blanc or a light Pinot Grigio to enhance the flavors of the sun-dried tomatoes and creamy ricotta.
- Prep Time: 30 minutes
- Cook Time: 30 minutes