Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe
This Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe is rich, cheesy and full of Italian flavor. It is perfect for family dinners or special occasions.
Ingredients
- 20 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup sun-dried tomatoes chopped
- 1 egg
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil optional
Instructions
Cook pasta shells
- Boil pasta shells until al dente. Drain and set aside.
Prepare filling
- In a bowl, mix ricotta, egg, half mozzarella, parmesan, sun-dried tomatoes, garlic, seasoning, salt and pepper.
Preheat oven
- Set oven to 180°C and spread a little marinara sauce in a baking dish.
Stuff shells
- Fill each shell with the ricotta mixture.
Arrange shells
- Place stuffed shells in the baking dish over the sauce.
Add sauce
- Pour remaining marinara sauce over the shells.
Add cheese
- Sprinkle remaining mozzarella on top.
Bake
- Bake for 25–30 minutes until bubbly and golden.
Rest slightly
- Let it cool for a few minutes before serving.
Serve warm
- Garnish with fresh basil and enjoy.
Notes
- Use fresh ricotta for best texture
- Do not overcook pasta
- Add spinach to filling for nutrition
- Use white sauce instead of marinara
- Add chili flakes for spice
- Use fresh herbs for flavor
- Cover with foil while baking to avoid drying