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–+ servings

Sun-Dried Tomato and Ricotta Stuffed Shells

A deliciously comforting dish that combines creamy ricotta with the rich flavor of sun-dried tomatoes, baked in a savory marinara sauce and topped with gooey 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 About 24 shells, perfect for stuffing.
  • 1.5 cups ricotta cheese Adds creaminess and richness to the filling.
  • 0.5 cup sun-dried tomatoes Finely chopped to infuse bold flavor throughout the dish.
  • 0.5 cup grated Parmesan cheese Enhances the savory profile of the filling.
  • 1 cup shredded mozzarella cheese Divided for both filling and topping, providing that melty goodness.
  • 1 large egg Binds the filling together and adds richness.
  • 2 cloves garlic Minced for aromatic flavor in the filling.
  • 1 teaspoon Italian seasoning A blend of herbs that embodies classic Italian flavors.
  • 0.5 teaspoon salt To enhance all the flavors in the dish.
  • 0.5 teaspoon black pepper Adds a subtle heat to balance the creaminess.
  • 0.25 teaspoon red pepper flakes Optional, for those who enjoy a little kick.
  • 2.5 cups marinara sauce The base that complements the stuffed shells perfectly.
  • 1 teaspoon olive oil For sautéing garlic and enhancing flavors.
  • 0.5 teaspoon dried basil For added herbal depth in the sauce.
  • 0.5 teaspoon dried oregano Complements the other herbs beautifully.
  • Fresh basil leaves Chopped, for garnishing and fresh flavor.
  • Extra Parmesan cheese For serving or an extra cheesy top layer.

Method
 

  1. Begin by boiling a large pot of salted water over high heat. Once boiling, add the jumbo pasta shells and cook them according to package instructions until al dente, usually around 9-11 minutes. Drain the shells carefully and set them aside on a baking sheet to cool slightly so they don't stick together.
  2. In a mixing bowl, combine ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan cheese, half of the shredded mozzarella cheese, beaten egg, minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes. Mix well until all ingredients are fully incorporated into a creamy filling.
  3. Preheat your oven to 375°F (190°C). While it's heating up, you can start assembling your stuffed shells which will save time once everything is ready.
  4. Pour about one cup of marinara sauce onto the bottom of a baking dish to prevent sticking. Carefully take each cooked shell and fill it generously with the ricotta mixture using a spoon or piping bag if desired. Place each filled shell seam-side up in the baking dish.
  5. Once all shells are filled and arranged in the baking dish, pour remaining marinara sauce over them evenly ensuring they are well covered but not drowning in sauce. Sprinkle remaining shredded mozzarella on top along with some extra grated Parmesan cheese for added cheesiness.
  6. Cover the baking dish with foil and bake in your preheated oven for about 20 minutes. Afterward, remove foil and bake an additional 10 minutes or until cheese is bubbly and golden brown on top. Remove from oven, garnish with fresh basil leaves before serving warm alongside extra marinara if desired!

Nutrition

Serving: 1gCalories: 425kcal

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