Are you ready to elevate your dinner game with a dish that’s bursting with flavor and goodness? Introducing the Sun Dried Tomato Broccoli Unstuffed Shells—a delightful Italian-inspired recipe that combines creamy ricotta, vibrant broccoli, and tangy sun-dried tomatoes, all enveloped in cheesy goodness! Perfect for a cozy family dinner or impressing guests, this recipe is not just a feast for the eyes but also a wholesome treat for the taste buds. With just 50 minutes of your time, you can whip up a comforting meal that will have everyone coming back for seconds. Let’s dive into the deliciousness!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 oz jumbo pasta shells
- 2 cups broccoli florets
- 1 cup sun-dried tomatoes, chopped
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 jar marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil or cooking spray.
- Bring a large pot of salted water to a rolling boil. Add jumbo pasta shells and cook according to package instructions until al dente, typically 8-10 minutes. Be careful not to overcook, as shells will continue cooking in the oven.
- While pasta is cooking, steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve vibrant color. Drain and chop into small pieces.
- In a large mixing bowl, combine ricotta cheese, chopped broccoli, sun-dried tomatoes, garlic powder, half the mozzarella, and Parmesan cheese. Season with salt and pepper, mixing thoroughly until well incorporated.
- Drain pasta shells and let cool slightly. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Spoon the ricotta-broccoli mixture into each pasta shell, arranging them in a single layer in the baking dish. Pour remaining marinara sauce over the shells.
- Sprinkle remaining mozzarella cheese over the top of the shells. Cover the baking dish with aluminum foil.
- Bake covered for 20 minutes. Remove foil and continue baking for an additional 10 minutes, or until cheese is melted and bubbly with slight golden edges.
- Remove from oven and let rest for 5-7 minutes before serving. Garnish with fresh basil or parsley if desired.
Tips
- Perfect Pasta: Be sure to cook the jumbo shells until they are just al dente, as they will continue to soften in the oven. This will help maintain their structure and prevent them from becoming mushy.
- Vibrant Broccoli: To keep your broccoli bright and crisp, quickly transfer it to an ice bath after steaming. This not only preserves its color but also its nutrients!
- Layering Flavors: Don’t skimp on the marinara sauce! Spreading a layer on the bottom of the baking dish helps prevent the shells from sticking and adds extra flavor to the entire dish.
- Cheese Variations: Feel free to experiment with different cheeses! Adding a bit of goat cheese or feta can give your dish a unique twist, while still keeping that creamy texture.
- Rest Before Serving: Allow the dish to rest for a few minutes after baking. This helps the flavors meld together and makes it easier to serve.
- Garnish for Presentation: A sprinkle of fresh basil or parsley not only enhances the presentation but also adds a burst of freshness that complements the rich flavors beautifully.Enjoy cooking this delightful dish, and watch your family and friends rave about your culinary skills!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
