Description
Indulge in the comforting flavors of Sun-Dried Tomato and Ricotta Stuffed Shells, a delectable dish that combines creamy ricotta cheese with savory sun-dried tomatoes. These jumbo pasta shells are generously filled with a rich mixture, then baked in zesty marinara sauce until golden and bubbling. Perfect for family dinners or gatherings, this delightful recipe is not only easy to make, but it also freezes well for quick weeknight meals. Serve alongside a fresh salad or garlic bread for an unforgettable dining experience.
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)
- 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)
Instructions
- Preheat oven to 375°F (190°C).
- Boil salted water in a large pot and cook jumbo pasta shells until al dente; drain and rinse.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, Parmesan, half of the mozzarella, egg, garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes; mix until smooth.
- Fill each shell with about two tablespoons of the ricotta mixture; place seam-side up in a greased baking dish.
- Pour marinara sauce over the filled shells and sprinkle remaining mozzarella on top with dried basil and oregano.
- Bake for about 30 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 filled shell (approximately 100g)
- Calories: 270
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg