Stuffed Shells with Sun-dried Tomatoes
When it comes to super indulgent, calories don’t count, let's celebrate and enjoy life recipes, these stuffed shells are top of the list. This is probably the number one requested meal from Raf and what I usually make him for his birthday.
The shells are stuffed with three different types of cheese... and a lot of it. Combining ricotta for creaminess, parmesan for salty flavor and mozzarella for its meltiness is a winning combination. To the cheese, I add delicious pantry favorite, sun-dried tomatoes (the ones that have been packed in oil). They add a sweet and flavorful bite. I also add garlicky spinach. Cooking the spinach with three cloves of garlic might seem like a lot but that garlic helps flavor the rest of the filling.
I have made these shells with a homemade tomato sauce as well as with store bought. Either one will work fine, use whichever you prefer or whatever you have on hand to make your life easier. While this meal will taste rich and comforting it really comes together so quickly. Saute the garlic and spinach while the pasta is cooking. Combine the filling ingredients in a bowl and stuff the shells (I like to overstuff them, like you are practically eating cheese with a little pasta), and then bake. You can also assemble ahead of time and then stick it in the oven just before you are ready to eat.
While this is an indulgent comfort food, I do like to serve it with a simple green salad. At least I can feel like I got some veggies in me with my cheese. Also, this is one of those meals that only gets better after sitting in the fridge overnight, so hopefully you have some leftovers!
Stuffed Shells with Sun-dried Tomatoes
Ingredients:
- 1/2 box Jumbo Shell Pasta (about 15-20 shells)
- 1 jar your favorite Tomato Sauce
- 1 bag Baby Spinach, roughly chopped
- 2 cups Ricotta
- 1 cup Shredded Mozzarella
- 1/2 cup grated Parmesan
- 1/2 cup Sun-dried Tomatoes (packed in oil)
- 3 cloves Garlic minced
- oil for cooking
- Salt + Pepper
Instructions:
- PREHEAT: Preheat oven at 375.
- BOIL: Bring a pot of salted water to a boil and cook the shells according to package directions. Drain and set aside to cool.
- COOK: Heat a pan over medium heat on your stove, add a little oil and the minced garlic, cook for about 2 minutes. (Should be super fragrant and starting to cook but not burn or turn brown.) Add the chopped spinach, stirring it to coat the pieces in cooked garlic, after about 3 minutes (it should be wilted), season with salt and pepper, then turn the heat off and set aside to cool.
- DRAIN: After the spinach is cooled, you wanted to remove some of the liquid. I usually tilt the pan and press the spinach against the top side allowing the liquid to run down the pan. Remove the drained spinach from the pan, discard the liquid.
- COMBINE: In a large mixing bowl, combine cooked garlic spinach, ricotta, 1/2 the mozzarella, parmesan, and sun-dried tomatoes. Mix well and season with salt and pepper.
- BUILD: In your baking dish (I use a 9x9 square) pour half your sauce to coat the bottom. Fill your shells with cheese filling using a spoon to scoop in stuff each shell. Place shells open side up in pan until pan is full. Cover with remaining sauce and top with remaining mozzarella cheese.
- BAKE: Place shells in oven (375 degrees) and bake for 20-30 minutes. If the cheese isn't cooked as much as you like you can turn on broiler for a few minutes, just be sure to keep an eye on it so it doesn't burn!
- COOL: Once the shells are cooked, remove from oven and let cool for at least 10 minutes before digging in!