Creamy Sun-Dried Tomato Ricotta Shells Will Steal Your Heart
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
- 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.