Description
A cozy dish of creamy stuffed pasta shells with ricotta, sun-dried tomatoes, and melty mozzarella, perfect for family gatherings or weeknight dinners.
Ingredients
- Jumbo pasta shells
- Ricotta cheese
- Sun-dried tomatoes, chopped
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Italian seasoning
- Garlic, minced
- Marinara sauce
- Salt
- Pepper
- Olive oil
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 bowl, combine ricotta cheese, chopped sun-dried tomatoes, half of the mozzarella, grated Parmesan, Italian seasoning, minced garlic, salt, and pepper. Mix until well combined and creamy.
- Stuff each cooked shell with the ricotta mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish, seam side up.
- Top with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese on top.
- Drizzle with olive oil and cover the dish with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
You can stuff the shells a day in advance and store in the fridge to make dinner easier. Leftovers can be kept in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (2 stuffed shells)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg