Description
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful Italian-inspired dish that combines rich ricotta cheese and tangy sun-dried tomatoes. Each jumbo pasta shell is generously filled with a creamy mixture and baked in marinara sauce, creating a comforting meal perfect for family dinners or entertaining guests. This easy-to-make recipe not only pleases the palate but also adds a pop of color to your table presentation.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 cup whole-milk ricotta cheese
- ½ cup oil-packed sun-dried tomatoes, finely chopped
- ½ cup freshly grated Parmesan cheese (divided)
- ¼ cup fresh basil, chopped (or 1 tbsp dried)
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a baking dish with non-stick cooking spray.
- Cook jumbo pasta shells in salted boiling water until al dente; drain and rinse under cold water. Set aside.
- In a bowl, mix together ricotta cheese, sun-dried tomatoes, half of the Parmesan cheese, garlic, basil, salt, and pepper until well combined.
- Stuff each cooked shell with about one tablespoon of the ricotta mixture and place them upright in the prepared baking dish.
- Pour marinara sauce over the stuffed shells until well-coated. Sprinkle remaining Parmesan cheese on top.
- Cover with aluminum foil and bake for 25 minutes; remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 3 stuffed shells (about 250g)
- Calories: 390
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: - For added flavor, incorporate red pepper flakes or swap ricotta for cottage cheese.- You can prepare these stuffed shells ahead of time; refrigerate before baking.