Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
If you’re craving a cozy and flavorful pasta dish, these Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are the ultimate comfort food. Jumbo pasta shells are filled with a rich ricotta and sun-dried tomato mixture, baked in marinara sauce, and topped with melty cheese. It’s elegant enough for entertaining yet easy enough for a weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 cups marinara sauce (homemade or store-bought)
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook jumbo shells according to package directions until al dente. Drain and set aside.
- In a large bowl, mix ricotta, sun-dried tomatoes, 1/2 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
- Spread 1 cup of marinara sauce on the bottom of the baking dish.
- Stuff each pasta shell with the ricotta mixture and arrange in the dish.
- Spoon the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- Add spinach or chopped kale to the filling for extra nutrition.
- Use cottage cheese instead of ricotta for a lighter version.
- Can be assembled ahead of time and refrigerated until ready to bake.
