Cream recipe

Italian Creamy Caprese Stuffed Shells

With a sun-dried tomato cream sauce Italian, these stuffed shells will transport you straight to Italy.

Italian Creamy Caprese Stuffed Shells

Italian Creamy 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 and divided
2 tbsp. Freshly Chopped Basil

kosher salt

Freshly ground black pepper

1/2 c. low-sodium chicken broth
1/2 c. heavy cream



  1. Preheat oven to 350°. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then return to pot and 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 cook, 5 minutes.
  4. 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.
  5. Bake until cheese is melty and bubbling, 18 to 20 minutes.

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