Sun-Dried Tomato and Ricotta Stuffed Shells

A holiday favorite featuring a lemony spinach-ricotta filling, a garlicky sun-dried tomato cream sauce, and melty mozzarella. Serve with a side salad and crusty bread for a complete meal.

By @dishingouthealth

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 12 pieces jumbo pasta shells cooked until al dente
• 2 tablespoons oil from sun-dried tomatoes for sautéing
• 0.5 cup shallots chopped
• 3 cloves garlic cloves minced
• 0.5 cup sun-dried tomatoes sliced
• 1 teaspoon Italian seasoning
• 1 cup chicken or vegetable broth
• 0.75 cup half-and-half
• 0.5 cup Parmesan cheese grated
• 1 pound frozen spinach thawed and drained
• 1.5 cups ricotta cheese
• 1 teaspoon lemon zest
• 0.5 cup Parmesan cheese grated
• 0 prepared sauce half of the sauce
• 0 prepared sauce remaining half of the sauce
• 1 cup mozzarella cheese shredded

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a large skillet, heat sun-dried tomato oil over medium heat. Add chopped shallots and minced garlic and sauté until fragrant.
4. Add sun-dried tomatoes and Italian seasoning to the skillet. Cook for 2-3 minutes.
5. Pour in chicken or vegetable broth and half-and-half. Stir, bring to a simmer, and reduce heat. Allow the sauce to thicken for about 5 minutes.
6. Stir in grated Parmesan cheese and let it melt into the sauce. Remove from heat and set aside.
7. Prepare the filling by combining thawed frozen spinach, ricotta cheese, lemon zest, and more grated Parmesan cheese in a bowl. Mix well.
8. Spread half of the prepared sauce in the bottom of a baking dish. Stuff each cooked pasta shell with the spinach-ricotta filling and arrange them in the dish.
9. Pour the remaining sauce over the stuffed shells in the baking dish. Top with shredded mozzarella cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.