Sun-Dried Tomato and Ricotta Stuffed Shells
Indulge in the comforting flavors of Sun-Dried Tomato and Ricotta Stuffed Shells, a dish that promises to delight your taste buds. These jumbo pasta shells are generously filled with a creamy blend of ricotta cheese and sun-dried tomatoes, then baked in a rich marinara sauce. Perfect for family dinners or special gatherings, this recipe is not only delicious but also easy to prepare ahead of time. Each bite offers a satisfying mix of cheesy goodness and vibrant Italian flavors, making it an ideal choice for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 large egg
- 2 cloves garlic (minced)
- 2 ½ cups marinara sauce
- Italian seasoning
- salt
- black pepper
- red pepper flakes (optional)
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, sun-dried tomatoes, Parmesan, half the mozzarella, egg, garlic, and seasonings; mix well.
- Spread marinara sauce in a baking dish. Fill each shell with the ricotta mixture and place seam-side up in the dish.
- Pour remaining sauce over shells and top with remaining mozzarella.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
- Serve garnished with fresh basil and extra Parmesan.
Nutrition
- Serving Size: 2 stuffed shells (about 220g)
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg