Print

Delicious Creamy Sun-Dried Tomato Ricotta Stuffed Shells

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Italian dish featuring jumbo pasta shells stuffed with creamy ricotta cheese and sun-dried tomatoes, topped with marinara sauce and baked to bubbly perfection.

Ingredients

Scale
  • 12-15 jumbo pasta shells
  • 15 oz ricotta cheese
  • 1 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 2 cups marinara sauce
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. Combine in a mixing bowl ricotta, sun-dried tomatoes, basil, mozzarella, garlic, and beaten egg. Season with salt and pepper. Mix gently.
  4. Stuff each shell generously with the ricotta mixture and place them in a baking dish lined with marinara sauce.
  5. Pour the remaining marinara sauce over the stuffed shells and sprinkle with Parmesan cheese.
  6. Cover the dish with aluminum foil and bake for about 20 minutes.
  7. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Equipment

Notes

This dish can be customized with additional vegetables or different cheeses. Can be made ahead of time and stored in the fridge or freezer.

Nutrition

Find it online: https://www.glutenfreez.com/sun-dried-tomato-ricotta-stuffed-shells-3/