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–+ servings

Sun-Dried Tomato and Ricotta Stuffed Shells

Delicious pasta shells filled with a creamy ricotta and sun-dried tomato mixture, baked in marinara sauce and topped with cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Italian, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta Shells
  • 12 pieces jumbo pasta shells uncooked
Filling
  • 1 cup ricotta cheese whole milk
  • 1/2 cup sun-dried tomatoes chopped, packed in oil
  • 1/4 cup fresh basil chopped
  • 1/2 cup mozzarella cheese shredded
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Sauce
  • 2 cups marinara sauce store-bought or homemade
  • 1/4 cup parmesan cheese grated for topping

Method
 

Prepare the Pasta
  1. Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
  2. Preheat the oven to 375°F (190°C).
Make the Filling
  1. In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, basil, mozzarella cheese, salt, and pepper. Mix well until fully combined.
Stuff the Shells
  1. Fill each cooked pasta shell with the ricotta mixture and place them in a baking dish.
Assemble and Bake
  1. Pour marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle grated parmesan cheese on top.
  2. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  3. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
  1. Let the stuffed shells cool for a few minutes before serving. Enjoy your meal!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gFiber: 3gSugar: 4g

Notes

Feel free to add spinach or other vegetables to the filling for extra nutrition.

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