Description
Sun-Dried Tomato and Ricotta Stuffed Shells: Cheesy, savory, and easy to make. Perfect for a comforting and crowd-pleasing meal!
Ingredients
Scale
- 24–26 jumbo pasta shells
- 15 oz whole milk ricotta cheese, drained if very wet
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, plus extra for serving
- ½ cup oil-packed sun-dried tomatoes, drained and finely chopped
- 2 large eggs, lightly beaten
- 3 garlic cloves, minced
- ¼ cup fresh basil leaves, chopped, plus more for garnish
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 24 oz marinara sauce (homemade or high-quality store-bought)
Instructions
- Step 1: Prepare the Pasta Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions, but subtract 2 minutes from the recommended time for al dente pasta. They should be pliable but still firm. Drain the shells and immediately rinse with cold water to stop the cooking process. Gently separate any shells that are sticking together and lay them out on a clean kitchen towel to dry slightly.
- Step 2: Make the FillingIn a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, chopped sun-dried tomatoes, beaten eggs, minced garlic, chopped basil, parsley, dried oregano, and red pepper flakes if using. Season with salt and freshly ground black pepper. Mix gently until all ingredients are well incorporated. The filling should be thick and hold its shape but still creamy.
- Step 3: Prepare the Baking DishSpread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch (23x33cm) baking dish. This creates a flavorful bed for the shells and prevents them from sticking to the dish during baking.
- Step 4: Fill the ShellsHold each shell open carefully and spoon about 1½-2 tablespoons of the ricotta mixture into it. The shell should be full but not overflowing. Place each filled shell open-side up in the prepared baking dish, arranging them in neat rows. Continue until all shells are filled and arranged in the dish.
- Step 5: Add Sauce and CheesePour the remaining marinara sauce over the filled shells, ensuring each one is covered with sauce. Sprinkle the reserved cup of mozzarella cheese evenly over the top. The sauce and cheese will protect the pasta from drying out during baking and create a delicious golden crust.
- Step 6: Bake to PerfectionCover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and lightly browned in spots. Let the Sun-Dried Tomato and Ricotta Stuffed Shells rest for 5-10 minutes before serving to allow the filling to set slightly. Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese before bringing to the table.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 350 kcal
- Sugar: 9g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 95mg