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Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

Sun-Dried Tomato and Ricotta Stuffed Shells Recipe
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★★★★★

4.9 from 23 reviews

This Sun-Dried Tomato and Ricotta Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy mixture of ricotta, sun-dried tomatoes, Parmesan, and mozzarella cheese. Baked in a rich marinara sauce and topped with melted cheese and fresh basil, this comforting Italian-inspired dish is perfect for a family dinner or special occasion.

Ingredients

Scale

Pasta

  • 12 oz jumbo pasta shells (about 24 shells)

Filling

  • 1 ½ cups ricotta cheese
  • ½ cup sun-dried tomatoes (finely chopped)
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 large egg
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)

Sauce and Toppings

  • 2 ½ cups marinara sauce
  • 1 teaspoon olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Fresh basil leaves (chopped)
  • Extra Parmesan cheese for garnish

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and rinse them under cold water to prevent sticking. Set aside.
  2. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan, ½ cup shredded mozzarella, minced garlic, Italian seasoning, salt, and black pepper. Stir in the egg thoroughly to help bind the filling together.
  3. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly coat the bottom of a 9×13-inch baking dish with 1 cup of marinara sauce, spreading it evenly.
  4. Stuff the Shells: Using a spoon or piping bag, fill each cooked pasta shell with about 2 tablespoons of the ricotta mixture. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
  5. Add Sauce and Cheese: Pour the remaining 1 ½ cups of marinara sauce over the stuffed shells. Sprinkle the remaining ½ cup shredded mozzarella cheese and extra grated Parmesan cheese evenly over the top.
  6. Bake: 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 melted, bubbly, and golden brown.
  7. Garnish and Serve: Remove from the oven and sprinkle with fresh chopped basil and extra Parmesan for garnish. Serve the stuffed shells warm and enjoy your delicious meal!

Notes

  • For best results, use sun-dried tomatoes packed in oil and drain well before chopping.
  • The egg helps bind the filling so skip it only if you want a looser filling texture.
  • If you prefer a spicier dish, add extra red pepper flakes to the filling.
  • You can prepare the shells a day ahead, assemble, and refrigerate until ready to bake.
  • Leftovers keep well covered in the fridge for up to 3 days and reheat in the oven or microwave.

Nutrition

Keywords: stuffed shells, ricotta shells, sun-dried tomato pasta, baked pasta shells, Italian vegetarian recipe, ricotta cheese stuffed pasta

Find it online: https://deliciousdishspot.com/sun-dried-tomato-and-ricotta-stuffed-shells-recipe/