Description
Creamy sun-dried tomato and ricotta stuffed shells are a delicious and comforting pasta dish. Jumbo pasta shells are filled with a rich mixture of ricotta, mozzarella, Parmesan, and sun-dried tomatoes, then baked in a creamy marinara sauce.
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
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, mozzarella, Parmesan, sun-dried tomatoes, garlic, egg, Italian seasoning, red pepper flakes, salt, and black pepper.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Fill each shell with the cheese mixture and arrange in the baking dish.
- Mix remaining marinara sauce with heavy cream and pour over the shells.
- Sprinkle with remaining mozzarella cheese.
- Bake for 25-30 minutes or until bubbly and golden.
- Garnish with fresh basil if desired.
Notes
- Use full-fat ricotta for best texture.
- Adjust red pepper flakes for desired spiciness.
- Let shells cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 4-5 shells
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg
Keywords: stuffed shells, ricotta pasta, sun-dried tomato pasta, baked pasta