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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 mozzarella cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

Prepare the Pasta
  1. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells 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, parmesan cheese, garlic powder, dried basil, salt, and black pepper. Mix until well combined.
Stuff the Shells
  1. Fill each cooked pasta shell with the ricotta mixture and place them in a baking dish.
Add Sauce and Cheese
  1. Pour marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle shredded mozzarella cheese on top.
Bake
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. 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: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gFiber: 3gSugar: 5g

Notes

You can substitute fresh basil for dried basil for a fresher flavor. Serve with a side salad for a complete meal.

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