Caprese Stuffed Shells

  1. Caprese Stuffed Shells {}


15 jumbo pasta shells

2 c. ricotta

1 c. shredded mozzarella

3/4 c. olive oil-packed sun-dried tomatoes, finely chopped

2 tbsp. chopped basil – I used chopped spinach instead and then I added a heaping tablespoon of my “Classico Basil Pesto”

kosher salt

Freshly ground black pepper

1/2 c. low-sodium chicken broth

1/2 c. heavy cream


Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool.

Meanwhile, in a large bowl, stir together ricotta, mozzarella, half the sun-dried tomatoes, and basil and season with salt and pepper.

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. I added another little teaspoon of my basil pesto (love that stuff)

Pour almost all the sauce into an ovenproof skillet or baking dish. Spoon ricotta filling into shells and add to pan, then spoon over remaining sauce.

Bake until cheese is melty and bubbling, 15 to 20 minutes.

I sprinkled some mozzarella and Parmesan cheese on top and put back in for about 7 minutes. 



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