Description

Indulge in the comforting flavors of Sun-Dried Tomato and Ricotta Stuffed Shells, a delightful dish that combines creamy ricotta with tangy sun-dried tomatoes, all enveloped in marinara sauce. This recipe is perfect for weeknight dinners or special gatherings, offering a satisfying meal that is easy to prepare. With rich flavors and a cheesy filling, these stuffed shells promise to impress your family and guests alike. Plus, they can be made ahead of time and are delicious as leftovers!

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 Italian seasoning
½ teaspoon salt
½ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Boil water with salt in a large pot. Cook jumbo pasta shells until al dente, then drain.
In a mixing bowl, combine ricotta, sun-dried tomatoes, Parmesan, half of the mozzarella, egg, garlic, Italian seasoning, salt, and pepper.
Preheat the oven to 375°F (190°C). Fill each shell generously with the ricotta mixture and place them in a greased baking dish.
Pour marinara sauce over the stuffed shells and sprinkle with remaining mozzarella.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly.

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

Nutrition

Serving Size: 1 stuffed shell (approx. 100g)
Calories: 250
Sugar: 3g
Sodium: 480mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 10g
Cholesterol: 50mg