Ricotta & Sun Dried Tomato Stuffed Shells

I’m actually not a big stuffed shell fan, but these were tasty. Plus, I love sun dried tomatoes. When you boil sun dried tomatoes with the cream it creates this awesome orange colored sauce. Next time I make it, I may puree the sauce to get rid of the rough sun dried tomato consistency, but it’s great as is. 



  • 15 Stuffed Shells
  • 2 Cups Ricotta Cheese
  • 1 Cup Sun Dried Tomatoes – Finely Chopped
  • 1 Teaspoon Nutmeg
  • 1/2 Cup Chicken Stalk
  • 1/2 Cup Heavy Cream
  • 1 Tablespoon fresh chopped basil


  1. Cook pasta shells to al dente (salt the water before putting them in)
  2. Heat chicken stock and heavy cream in a sauce pan with 1/2 cup sun dried tomatoes
  3. Mix ricotta cheese, 1/2 cup sun dried tomatoes, nutmeg, salt, pepper
  4. Drain pasta shells, and fill with ricotta filling
  5. In an oven proof shallow pan, add half of the sauce, then add the shells
  6. Top off with remaining sauce and bake 15 minutes 350 degrees
  7. Top with fresh basil and serve
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