Description
Indulge in the delightful comfort of Sun-Dried Tomato and Ricotta Stuffed Shells, a perfect dish for family dinners or special occasions. This recipe features jumbo pasta shells filled with a creamy mixture of ricotta, sun-dried tomatoes, and mozzarella, all baked to perfection in a rich marinara sauce. Easy to prepare and customizable, these stuffed shells are sure to impress everyone at your table while satisfying your cravings for cheesy goodness.
Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- 1 cup shredded mozzarella cheese (divided)
- 2 cloves garlic (minced)
- 2 ½ cups marinara sauce
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Fresh basil leaves (chopped)
- Extra Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted boiling water until al dente; drain and set aside.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, half the mozzarella, egg, minced garlic, Italian seasoning, salt, and pepper until well mixed.
- Stuff each pasta shell generously with the ricotta mixture and place them in a greased baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
- Garnish with fresh basil leaves before serving warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 shell (120g)
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg