Creamy Ricotta Stuffed Shells

  • 40 mins

Awesome creamy and tasty stuffed shells dish.

  • 15 jumbo pasta shells
  • 2 cups ricotta
  • 1 cup shredded mozzarella
  • 3/4 cups olive oil-packed sun-dried tomatoes, finely chopped
  • 2 tbsp. chopped basil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cups low-sodium chicken broth
  • 1/2 cups heavy cream
  1. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool.
  2. Meanwhile, in a large bowl, stir together ricotta, mozzarella, half the sun-dried tomatoes, and basil and season with salt and pepper.
  3. In a small saucepan over low heat, combine chicken broth, heavy cream, and remaining sun-dried tomatoes. Bring to a simmer and let cook 5 minutes.
  4. Pour almost all the sauce into an ovenproof skillet or baking dish.
  5. Spoon ricotta filling into shells and add to pan, then spoon over remaining sauce.
  6. Bake until cheese is melty and bubbling, 15 to 20 minutes.

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