Description
Indulge in the comfort of Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, a delightful pasta dish that blends rich flavors with a creamy filling. Each jumbo shell is generously stuffed with a savory mix of ricotta cheese, sun-dried tomatoes, and fresh spinach, all baked in marinara sauce. Perfect for family dinners or special occasions, this dish not only warms the heart but also satisfies the taste buds!
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- Boil salted water in a large pot; cook pasta shells until al dente (about 8 minutes). Drain and set aside.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, minced garlic, spinach, and Parmesan cheese; mix well.
- Fill each pasta shell generously with the creamy mixture and place them in the greased baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with remaining Parmesan.
- Cover with aluminum foil and bake for 25 minutes; remove foil and bake an additional 5 minutes until bubbly.
Nutrition
- Serving Size: 3 stuffed shells (255g)
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: - For enhanced flavor, sauté garlic and sun-dried tomatoes before mixing with ricotta. - Substitute ricotta with cottage cheese for a lighter option. - Adding fresh basil or red pepper flakes can elevate the dish's flavor profile.