Creamy Caprese Stuffed Shells

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

Bake until cheese is melty and bubbling, 18 to 20 minutes.