Description
A delicious recipe for creamy ricotta and sun-dried tomato stuffed shells that is perfect for a comforting meal.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each cooked pasta shell with the ricotta mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and top with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- Feel free to add spinach or other vegetables to the ricotta mixture for added nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add red pepper flakes to the marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Creamy Ricotta and Sun-Dried Tomato Stuffed Shells, stuffed shells recipe, Italian pasta dish