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–+ servings

Sun-Dried Tomato and Ricotta Stuffed Shells

A delightful comfort food dish filled with creamy ricotta and sun-dried tomatoes, baked in marinara sauce and topped with melted mozzarella.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 425
Ingredients Method Nutrition

Ingredients
  

  • 12 oz jumbo pasta shells
  • 1.5 cups ricotta cheese
  • 0.5 cup sun-dried tomatoes finely chopped
  • 0.5 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese divided
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes optional
  • 2.5 cups marinara sauce
  • 1 teaspoon olive oil
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • fresh basil leaves chopped for garnish
  • extra Parmesan cheese for topping

Method
 

  1. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  2. In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, grated Parmesan, half of the shredded mozzarella, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using. Mix until well incorporated.
  3. Preheat your oven to 375°F (190°C). Fill each cooked shell with about one tablespoon of the ricotta mixture.
  4. Spread about one cup of marinara sauce evenly across the bottom of a greased baking dish. Arrange filled pasta shells in a single layer over the sauce.
  5. Pour the remaining marinara sauce over the stuffed shells and sprinkle with remaining mozzarella and extra Parmesan cheese.
  6. Cover with aluminum foil and bake for approximately 25 minutes. Remove foil during the last 5-10 minutes to allow cheese to melt before serving garnished with fresh basil.

Nutrition

Serving: 1gCalories: 425kcal

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