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Sun-Dried Tomato and Ricotta Stuffed Shells

Sun-Dried Tomato and Ricotta Stuffed Shells
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Experience the comforting flavors of Sun-Dried Tomato and Ricotta Stuffed Shells, a delightful dish that combines creamy ricotta with the sweetness of sun-dried tomatoes, all enveloped in tender jumbo pasta shells. This recipe is perfect for busy weeknights or family gatherings, offering a satisfying meal that can be prepared ahead of time. Not only is it simple to make, but the leftovers taste even better the next day! Your loved ones will be asking for seconds as they savor each cheesy bite.

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

Instructions

  1. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
  2. In a large bowl, combine ricotta cheese, sun-dried tomatoes, Parmesan cheese, ½ cup mozzarella cheese, egg, garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
  3. Stuff each pasta shell generously with the ricotta mixture and place seam-side down in a baking dish coated with marinara sauce.
  4. Pour remaining marinara sauce over stuffed shells and top with remaining mozzarella and extra Parmesan cheese.
  5. Preheat oven to 350°F (175°C) and bake for about 30 minutes until heated through and golden brown on top.
  6. Garnish with chopped fresh basil before serving.

Nutrition

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