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Sun-Dried Tomato and Ricotta Stuffed Shells

Sun-Dried Tomato and Ricotta Stuffed Shells
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Indulge in the comforting flavors of Sun-Dried Tomato and Ricotta Stuffed Shells, a delightful dish that combines creamy ricotta cheese with tangy sun-dried tomatoes. These jumbo pasta shells are filled to the brim with a rich and savory filling, then baked in marinara sauce until bubbly and golden. Perfect for family gatherings, meal prep, or cozy weeknights, this recipe is both easy to make and sure to impress. Serve it alongside a fresh salad or garlic bread for a complete meal that everyone 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)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 ½ cups marinara sauce
  • 1 teaspoon olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Fresh basil leaves (chopped)
  • Extra Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells in salted boiling water until al dente, then drain and set aside.
  3. In a mixing bowl, combine ricotta, chopped sun-dried tomatoes, Parmesan, half of the mozzarella, egg, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes.
  4. Fill each shell with the ricotta mixture and place them seam side up in a baking dish.
  5. Cover the stuffed shells with marinara sauce and drizzle with olive oil. Top with remaining mozzarella and sprinkle with dried herbs.
  6. Bake covered for 25 minutes, then uncover and bake an additional 5-10 minutes until cheese is melted.

Nutrition

Find it online: https://teffrecipes.com/sun-dried-tomato-and-ricotta-stuffed-shells/

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