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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 Italian-inspired dish that combines creamy ricotta with tangy sun-dried tomatoes. This recipe is perfect for family dinners or special occasions, offering a rich blend of textures and tastes that everyone will love. With a prep time of just 20 minutes and the ability to make ahead, these stuffed shells are not only delicious but also convenient. Baked in marinara sauce and topped with gooey mozzarella, they are sure to become a household favorite.

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. Cook jumbo pasta shells in salted boiling water until al dente; drain and set aside.
  3. In a mixing bowl, combine ricotta, sun-dried tomatoes, Parmesan, half of the mozzarella, egg, garlic, Italian seasoning, salt, and pepper.
  4. Stuff each shell with about one tablespoon of the filling and place them seam-side up in a baking dish.
  5. Spread half of the marinara sauce over the stuffed shells and drizzle with olive oil. Pour remaining sauce on top and sprinkle with remaining mozzarella.
  6. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly.

Nutrition

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