Description
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells – Indulge in these cheesy, flavorful shells filled with sun-dried tomatoes and ricotta. Comforting and crowd-pleasing!
Ingredients
Scale
- 24 jumbo pasta shells (about 8 oz/227g)
- 15 oz (425g) whole milk ricotta cheese
- 1 cup (100g) grated Parmesan cheese, divided
- 1 cup (113g) shredded mozzarella, plus ½ cup (57g) for topping
- ½ cup (85g) oil-packed sun-dried tomatoes, drained and finely chopped
- 2 large eggs, lightly beaten
- 3 tablespoons (12g) fresh basil, chopped, plus more for garnish
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 24 oz (680g) marinara sauce (homemade or high-quality store-bought)
- ¼ cup (60ml) heavy cream
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Step 1: Prepare the Pasta Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a rolling boil. Cook the jumbo pasta shells for 9 minutes until they’re al dente—slightly firmer than you might expect. They’ll continue cooking in the oven, so this prevents them from becoming mushy. Drain carefully and rinse with cold water to stop the cooking process. Lay them out individually on parchment paper to prevent sticking.
- Step 2: Make the Filling In a large mixing bowl, combine the ricotta, ¾ cup of the Parmesan, 1 cup mozzarella, chopped sun-dried tomatoes, beaten eggs, chopped basil, minced garlic, oregano, salt, and pepper. Fold everything together gently until well incorporated, being careful not to overmix. The texture should be creamy but substantial enough to hold its shape when stuffed into the shells.
- Step 3: Prepare the Sauce In a separate bowl, combine the marinara sauce with heavy cream and red pepper flakes if using. The cream mellows the acidity of the tomatoes and creates a luxurious base for your Creamy Sun-Dried Tomato and Ricotta Stuffed Shells. Spread about 1 cup of this sauce mixture across the bottom of a 9×13 inch baking dish.
- Step 4: Stuff and Arrange Take each pasta shell and gently fill it with a heaping tablespoon of the ricotta mixture. You want them generously filled but not overflowing. Arrange the filled shells in the baking dish, placing them seam-side up to cradle the filling and prevent it from spilling out during baking.
- Step 5: Top and Bake Pour the remaining sauce over and around the stuffed shells, being careful not to completely submerge them. Sprinkle with the remaining Parmesan and ½ cup mozzarella. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden. Let stand for 5-10 minutes before serving, garnished with additional fresh basil.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 480 kcal
- Sugar: 10g
- Sodium: 1050mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 130mg