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
Preparation
Step 1Preheat 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. Step 2Meanwhile, in a large bowl, stir together ricotta, mozzarella, half the sun-dried tomatoes, and basil and season with salt and pepper.Step 3In a small saucepan over low heat, combine chicken broth, heavy cream, and remaining sun-dried tomatoes. Bring to a simmer and cook, 5 minutes.Step 4Pour 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.Step 5Bake until cheese is melty and bubbling, 18 to 20 minutes.
