Sun-Dried Tomato and Ricotta Stuffed Shells
Savor the delightful taste of Sun-Dried Tomato and Ricotta Stuffed Shells, a comforting dish that’s perfect for both family dinners and meal prep. This recipe features jumbo pasta shells generously filled with a creamy ricotta mixture blended with tangy sun-dried tomatoes, all baked in a rich marinara sauce. The combination of flavors creates a satisfying experience that will please your taste buds and leave you feeling cozy. Ideal for busy weeknights or special occasions, these stuffed shells are easy to prepare ahead of time and reheat beautifully, making them a reliable choice for any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- 1 cup shredded mozzarella cheese (divided)
- 2 ½ cups marinara sauce
- 1 large egg
- 2 cloves garlic (minced)
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the pasta shells in salted boiling water until al dente; drain and cool.
- In a bowl, mix ricotta, sun-dried tomatoes, half of the mozzarella, egg, garlic, Italian seasoning, salt, and pepper until well combined.
- Fill each shell with the mixture and place in a baking dish with half of the marinara sauce spread on the bottom.
- Pour remaining sauce over the shells and top with leftover mozzarella.
- Cover with foil and bake at 375°F (190°C) for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed shell (about 100g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg