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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 delightful flavors of Sun-Dried Tomato and Ricotta Stuffed Shells, a comforting dish perfect for any occasion. These jumbo pasta shells are filled with a creamy blend of ricotta cheese, sun-dried tomatoes, and Italian herbs, all baked in a rich marinara sauce and topped with gooey mozzarella. This recipe is not only easy to prepare but also versatile enough to impress family and guests alike. Whether you’re planning a weeknight dinner or meal prepping for the week, these stuffed shells are sure to become a favorite in your household.

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. Boil water in a large pot. Add salt to the water once it's boiling.
  3. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside while you prepare the filling.
  4. In a mixing bowl, combine ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan cheese, half of the shredded mozzarella, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using. Mix until well combined.
  5. Carefully fill each cooked shell with about one tablespoon of the ricotta mixture. Place filled shells in a greased baking dish.
  6. Pour marinara sauce over the stuffed shells evenly. Sprinkle remaining mozzarella cheese on top along with dried basil and oregano.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown.
  8. Garnish with chopped fresh basil leaves and extra Parmesan cheese before serving.

Nutrition

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