Description

Indulge in the comforting flavors of Sun-Dried Tomato and Ricotta Stuffed Shells, a delightful dish that transforms jumbo pasta shells into a cheesy masterpiece. Filled with a rich blend of creamy ricotta cheese and tangy sun-dried tomatoes, these shells are generously topped with marinara sauce and melted mozzarella. Perfect for family dinners or cozy evenings at home, this recipe is not only easy to make but also allows for meal prep, so you can enjoy more time with loved ones. With every bite, you’ll experience a burst of flavor that both kids and adults will love.

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
1 teaspoon olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)

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Instructions

Preheat your oven to 350°F (175°C).
Boil salted water in a large pot, add jumbo pasta shells, and cook until al dente. Drain and set aside.
In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, Parmesan cheese, half of the mozzarella, egg, garlic, Italian seasoning, salt, black pepper, and red pepper flakes if desired. Mix well.
Carefully fill each cooked shell with about 2 tablespoons of the ricotta mixture.
In a baking dish, spread half of the marinara sauce on the bottom. Arrange filled shells in a single layer on top and cover with remaining sauce and mozzarella.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 stuffed shell (approximately 150g)
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 18g
Cholesterol: 54mg