Description
Sun-Dried Tomato and Ricotta Stuffed Shells are a delightful Italian-inspired dish that combines creamy ricotta cheese with tangy sun-dried tomatoes, all enveloped in savory marinara sauce. Perfect for family dinners or cozy nights in, this recipe brings rich flavors together to create a comforting meal that will impress anyone at your table. With easy preparation and make-ahead options, these stuffed shells are versatile enough to serve as a main course or an impressive side. Enjoy them fresh from the oven or freeze them for later—either way, they’re sure to become a favorite!
Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- 1 cup shredded mozzarella cheese (divided)
- 2 ½ cups marinara sauce
- 1 large egg
- 2 cloves garlic (minced)
- Italian seasoning
- salt
- black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Boil salted water and cook the jumbo pasta shells until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta, sun-dried tomatoes, half of the mozzarella, egg, garlic, Italian seasoning, salt, and pepper.
- Fill each pasta shell with about 2 tablespoons of the mixture and place in a greased baking dish.
- Pour marinara sauce over the shells, drizzle with olive oil, and top with remaining mozzarella.
- Cover with foil and bake for 20 minutes; then remove foil and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell (approximately 135g)
- Calories: 290
- Sugar: 4g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg