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Sun-Dried Tomato and Ricotta Stuffed Shells

Sun-Dried Tomato and Ricotta Stuffed Shells

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Indulge in the creamy delight of Sun-Dried Tomato and Ricotta Stuffed Shells, a perfect dish for family dinners or special occasions. These jumbo pasta shells are generously filled with a luscious mixture of ricotta cheese, tangy sun-dried tomatoes, and savory spices, all topped with a rich marinara sauce and bubbling mozzarella. Easy to prepare and make ahead, this comforting meal is sure to please everyone at your table. Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, these stuffed shells deliver both flavor and satisfaction.

Ingredients

Scale
  • 12 oz jumbo pasta shells (about 24 shells)
  • 1 ½ cups ricotta cheese
  • ½ cup sun-dried tomatoes (finely chopped)
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1 large egg
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 ½ cups marinara sauce
  • 1 teaspoon olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Fresh basil leaves (chopped)
  • Extra Parmesan cheese

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Boil salted water in a large pot and cook jumbo pasta shells until al dente; drain and cool.
  3. In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, grated Parmesan, half the mozzarella, egg, minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes.
  4. Fill each shell with about one tablespoon of filling; place seam-side up in a greased baking dish.
  5. Pour marinara sauce over the shells and sprinkle with remaining mozzarella.
  6. Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until golden brown.
  7. Let cool slightly before serving; garnish with fresh basil and extra Parmesan.

Nutrition

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