Giant Stuffed Shells Recipe with Sun-Dried Tomato

Imagine biting into a perfectly cooked jumbo pasta shell, bursting with creamy ricotta and the intense, sweet-tart flavor of sun-dried tomatoes. This giant stuffed shells recipe isn’t just a meal; it’s an experience. It’s comfort food elevated, a dish that’s surprisingly easy to make but tastes like you spent hours in the kitchen. Have you ever tried incorporating sun-dried tomatoes into your pasta sauce? The depth of flavor they add is simply incredible!

These stuffed shells are a crowd-pleaser, perfect for a weeknight dinner or a special occasion. Their vibrant flavors and satisfying textures make them an instant hit with both kids and adults. Plus, you can easily customize the filling and sauce to suit your own preferences. Get ready to embark on a culinary adventure with this delightful pasta dish! It’s a recipe that’s sure to become a new family favorite, and you’ll be making it again and again.

Ingredients for Giant Stuffed Shells

• 24 jumbo pasta shells: These are the perfect vessel for our delicious filling. Choose a high-quality brand for the best texture.
• 1 (24 ounce) jar of your favorite marinara sauce: Use a store-bought or homemade sauce – either works perfectly! Opt for a sauce with a rich, robust flavor to complement the other ingredients.
• 1/2 cup sun-dried tomatoes, oil-packed, drained: The star of the show! Sun-dried tomatoes add an intense sweetness and umami flavor. Draining them well is key to preventing a greasy sauce. Oil-packed sun-dried tomatoes are preferable, but dry-packed can be used (rehydrate in warm water for 15 minutes if using dry-packed).
• 15 ounces ricotta cheese: Use whole milk ricotta for the creamiest, richest filling. Avoid ricotta salata as it is too dry and salty.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor to the filling. Freshly grated Parmesan is always best.
• 1/4 cup chopped fresh basil: Provides a fresh, aromatic counterpoint to the richness of the dish.
• 1 egg, lightly beaten: Binds the filling together and helps it hold its shape.
• 2 cups shredded mozzarella cheese: Creates a melty, bubbly topping that’s irresistible. Low-moisture mozzarella is ideal for browning.
• 2 tablespoons olive oil: Used for drizzling over the dish before baking, adding richness and flavor. Extra virgin olive oil is recommended.
• 1/4 cup chopped fresh parsley, for garnish: Adds a final touch of freshness and color.
• Salt and pepper to taste: Essential for seasoning both the filling and the sauce.

Dietary Considerations: For a vegetarian option, simply ensure your marinara sauce doesn’t contain any meat products. For a gluten-free version, use gluten-free jumbo pasta shells. While a vegan version is difficult to create with this recipe, you could try substituting the ricotta cheese with a blend of silken tofu and nutritional yeast for a similar creamy texture.

Step-by-Step Directions for Making Giant Stuffed Shells

1. Preheat oven to 375 degrees F (190 degrees C). Getting the oven preheated early ensures even cooking. Don’t skip this step!
2. Cook pasta shells according to package directions. Drain and rinse with cold water. Set aside. Cook the shells al dente (slightly firm to the bite) to prevent them from becoming mushy during baking. Rinsing with cold water stops the cooking process and prevents them from sticking together. A little tip: add a drizzle of olive oil to the water while cooking to help keep the pasta from sticking together.
3. While pasta is cooking, prepare the sun-dried tomato infusion. Finely chop the drained sun-dried tomatoes. Finely chopping the sun-dried tomatoes releases their flavor more effectively. This step is crucial for infusing the entire dish with that delicious sun-dried tomato essence.
4. In a bowl, combine ricotta cheese, Parmesan cheese, basil, egg, salt, and pepper. Mix well. Make sure the ricotta is at room temperature for easier mixing. Don’t overmix the filling; just combine until everything is evenly distributed.
5. Gently stir in half of the chopped sun-dried tomatoes into the cheese mixture. This incorporates that amazing sun-dried tomato flavor right into the heart of the stuffed shells. The balance between filling and topping ensures a well-rounded flavor profile in every bite.
6. Spread 1/2 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish. This prevents the pasta shells from sticking to the bottom of the dish and adds a layer of flavor.
7. Stuff each cooked shell with the ricotta cheese mixture and arrange them in the baking dish. Use a spoon or a piping bag to fill the shells. Arrange them snugly in the baking dish. Be generous with the filling! This is where the magic happens.
8. Pour remaining marinara sauce over the shells. Sprinkle with the remaining chopped sun-dried tomatoes. Make sure all the shells are evenly coated with sauce. The extra sun-dried tomatoes on top add another burst of flavor.
9. Top with mozzarella cheese. Use a generous layer of mozzarella for that perfect melty, bubbly topping.
10. Drizzle olive oil evenly over the cheese. The olive oil helps the cheese brown beautifully and adds a subtle richness.
11. Bake for 20-25 minutes, or until cheese is melted and bubbly. Keep an eye on the shells during baking to prevent the cheese from burning. The bake time may vary depending on your oven.
12. Garnish with fresh parsley before serving. This adds a final touch of freshness and visual appeal.

Expert Tips & Serving Suggestions for Giant Stuffed Shells

Want to take your giant stuffed shells recipe to the next level? Here are some expert tips to ensure success every time:

• Make-Ahead Option: You can assemble the shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time.
• Freezing Instructions: For longer storage, freeze the assembled shells (before baking) in a freezer-safe container for up to 2 months. Thaw completely in the refrigerator before baking.
• Reheating Instructions: Reheat leftover shells in the oven at 350 degrees F (175 degrees C) until heated through, or in the microwave for a quicker option.
• Serving Suggestions: Serve these delicious stuffed shells with a simple side salad, such as a mixed greens salad with a light vinaigrette, or some crusty bread for soaking up the sauce. For a complete meal, add a protein like grilled chicken or sausage.
• Flavor Variations: Experiment with adding other ingredients to the ricotta filling, such as spinach, mushrooms, or Italian sausage. You can also use different types of cheese, like provolone or asiago.

These giant stuffed shells with sun-dried tomato are so versatile, and they are the perfect base for your own creative touches. They’re great for family dinners or potlucks, and I guarantee everyone will ask for the recipe.

Chef’s Tip: To easily fill the pasta shells, use a piping bag or a ziplock bag with a corner cut off. This will make the process much faster and less messy. And don’t be afraid to get creative with the filling! Roasted vegetables, different cheeses, or even a pinch of red pepper flakes can add a unique twist to your dish.

Ready to try this amazing recipe? Don’t wait! Try it this week, and let me know what you think in the comments below. What are you waiting for?

Frequently Asked Questions About Giant Stuffed Shells

1. Can I use frozen ricotta cheese?

While it’s best to use fresh ricotta cheese for the best flavor and texture, you can use frozen ricotta in a pinch. Be sure to thaw it completely and drain off any excess water before using it in the filling. Frozen ricotta may have a slightly grainier texture than fresh ricotta.

2. Can I make this dish ahead of time?

Absolutely! This sun-dried tomato stuffed shells recipe is perfect for making ahead of time. Assemble the shells, cover them tightly with plastic wrap, and store them in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure they are heated through.

3. What if I can’t find jumbo pasta shells?

If you can’t find jumbo pasta shells, you can use regular-sized shells or even manicotti. Adjust the amount of filling accordingly. Keep in mind that regular-sized shells will require more shells and more time to fill them.

4. Can I add meat to the filling?

Yes, you can definitely add meat to the filling! Cooked Italian sausage, ground beef, or shredded chicken are all great options. Brown the meat before adding it to the ricotta cheese mixture. This will add extra flavor and protein to the dish.

5. Can I use dry-packed sun-dried tomatoes?

Yes, you can use dry-packed sun-dried tomatoes. However, you’ll need to rehydrate them before using them in the recipe. Soak them in warm water for about 15-20 minutes until they are softened. Drain them well before chopping and adding them to the recipe. Oil-packed sun-dried tomatoes tend to have a richer flavor, but dry-packed ones work just fine.

6. How do I prevent the pasta shells from sticking together?

To prevent the pasta shells from sticking together after cooking, toss them gently with a little olive oil or cooking spray. Also, avoid overcrowding the pot while cooking the pasta. Cooking the pasta in batches can help prevent sticking.

7. Can I freeze leftover stuffed shells?

Yes, you can freeze leftover stuffed shells. Let them cool completely before transferring them to a freezer-safe container. Freeze for up to 2 months. Thaw them in the refrigerator overnight before reheating. Reheat in the oven or microwave until heated through.

8. What can I substitute for ricotta cheese?

If you don’t have ricotta cheese, you can substitute it with cottage cheese or mascarpone cheese. Cottage cheese will have a slightly different texture, so you may want to blend it lightly before adding it to the filling. Mascarpone cheese will provide a richer, creamier flavor.

9. Can I use a different type of cheese on top?

Absolutely! Feel free to experiment with different types of cheese on top of the stuffed shells. Provolone, asiago, or a blend of Italian cheeses are all great options. Choose a cheese that melts well and complements the flavors of the filling and sauce.

10. How can I make this dish spicier?

If you want to add a little heat to this giant stuffed shells recipe, try adding a pinch of red pepper flakes to the ricotta cheese mixture or to the marinara sauce. You can also use a spicy Italian sausage in the filling.

11. Can I add vegetables to the filling?

Yes, adding vegetables to the filling is a great way to sneak in some extra nutrients and flavor. Spinach, mushrooms, zucchini, and bell peppers are all excellent choices. Sauté the vegetables before adding them to the ricotta cheese mixture to soften them and release their flavors.

12. What’s the best way to reheat stuffed shells?

The best way to reheat stuffed shells is in the oven. Place the shells in a baking dish, cover with foil, and bake at 350 degrees F (175 degrees C) until heated through, about 20-25 minutes. You can also reheat them in the microwave, but they may become a bit softer.

Conclusion

So there you have it – a delicious and satisfying giant stuffed shells recipe that’s perfect for any occasion. The combination of creamy ricotta, savory Parmesan, and the intense flavor of sun-dried tomatoes creates a symphony of flavors that will tantalize your taste buds. This dish is sure to impress your family and friends.

Don’t be afraid to experiment with different variations and customize the recipe to your own liking. Add your favorite vegetables, meats, or cheeses to create a unique and personalized dish. The possibilities are endless!

Now it’s your turn! Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece. And don’t forget to share your creations with us! We’d love to see your photos and hear about your experiences in the comments below or on social media. Happy cooking!