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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 brings warmth to any table. These jumbo pasta shells are generously filled with a creamy mixture of ricotta cheese, tangy sun-dried tomatoes, and Italian spices, all baked in a rich marinara sauce. Perfect for busy weeknights or special gatherings, this recipe is versatile and can be made ahead of time for ultimate convenience. With cheesy goodness in every bite, your family and friends will be asking for seconds!

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, for garnish

Instructions

  1. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  2. In a large mixing bowl, combine ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan cheese, half of the shredded mozzarella cheese, egg, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes if using. Mix until well combined.
  3. Spoon the filling into each shell and place seam-side up in a baking dish.
  4. Spread half of the marinara sauce on the bottom of the dish and arrange the stuffed shells in one layer. Pour the remaining sauce over the top.
  5. Sprinkle with the remaining mozzarella cheese and cover with foil. Bake at 350°F (175°C) for about 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.

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