Description
Indulge in the deliciousness of Sun-Dried Tomato and Ricotta Stuffed Shells, a comforting Italian classic that combines creamy ricotta and flavorful sun-dried tomatoes in tender pasta shells. This versatile dish is perfect for family dinners, meal prep, or special occasions. With its rich taste and easy preparation, it’s sure to become a favorite at your table.
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)
- Italian seasoning, salt, pepper, and optional red pepper flakes
- 2 ½ cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Cook 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, seasoning, salt, pepper, and red pepper flakes. Mix until combined.
- Stuff each shell with the filling and place them in a greased baking dish.
- Pour marinara sauce over the shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until golden brown.
- Serve garnished with fresh basil and extra Parmesan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
Keywords: Use high-quality sun-dried tomatoes to enhance flavor. Feel free to customize the filling by adding spinach or other cheeses. For meal prep, prepare ahead of time and freeze uncooked shells for later use.