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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

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A flavorful gluten-free dish featuring jumbo pasta shells stuffed with a creamy ricotta mixture, sun-dried tomatoes, and fresh spinach.

Ingredients

Scale
  • 12 large pasta shells (gluten-free)
  • 1 cup ricotta cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh basil or parsley (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to the package instructions until al dente; drain and set aside.
  3. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
  4. Stir in chopped sun-dried tomatoes and fresh spinach, cooking until the spinach is wilted.
  5. Combine ricotta, the cooked spinach mixture, mozzarella, Parmesan, salt, and pepper in a mixing bowl.
  6. Stuff the cooked shells with the ricotta mixture.
  7. Place stuffed shells in a baking dish and top with additional mozzarella and Parmesan.
  8. Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden.
  9. Garnish with fresh basil or parsley if desired and serve.

Notes

Ensure all ingredients are certified gluten-free to prevent cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/sun-dried-tomato-ricotta-stuffed-shells/