Description
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a delicious and comforting pasta dish stuffed with a creamy cheese mixture and topped with marinara sauce and melted mozzarella cheese.
Ingredients
Scale
- 20–24 jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup chopped sun-dried tomatoes (packed in oil, drained)
- 2 garlic cloves, minced
- 1 large egg
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 3 cups marinara sauce
- ½ cup heavy cream or half-and-half
- ½ cup shredded mozzarella cheese (for topping)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, according to package instructions. Drain and set aside to cool slightly.
- Mix the Filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, chopped sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Mix until well combined.
- Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat. Stir in the heavy cream or half-and-half for a creamy consistency. Spread 1 cup of the sauce evenly over the bottom of a 9×13-inch baking dish.
- Stuff the Shells: Using a spoon or piping bag, fill each cooked pasta shell with the ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Pour the remaining marinara sauce over the shells, ensuring each shell is coated. Sprinkle the shredded mozzarella cheese over the top.
- Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
- Remove the stuffed shells from the oven and let them cool for 5 minutes. Garnish with fresh basil leaves for a pop of color and flavor.
- Plate the shells with an extra drizzle of sauce and a sprinkle of Parmesan cheese, if desired.
Notes
- For added flavor, consider using fresh herbs in the filling.
- This dish can be made ahead of time and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 300
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg