Categories: Pasta

Ingredients

• 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

Directions

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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