Description
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a delicious and comforting dish filled with a rich ricotta mixture and topped with marinara sauce and melted cheese.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F.
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, sun-dried tomatoes, basil, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with the ricotta mixture and place them in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese on top.
- Drizzle olive oil over the dish.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- For a lighter version, substitute part-skim ricotta and mozzarella cheese.
- Add cooked spinach or sautéed mushrooms to the ricotta mixture for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg