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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells


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  • Author: Samantha
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian

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
  • 2024 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the remaining marinara sauce over the shells, ensuring each shell is coated. Sprinkle the shredded mozzarella cheese over the top.
  6. Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes.
  7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
  8. 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.
  9. 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