Description
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells is a delicious pasta dish filled with creamy ricotta and sun-dried tomatoes.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta shells according to package directions. Drain and set aside.
- In a bowl, mix ricotta, sun-dried tomatoes, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
- Stuff each cooked shell with the ricotta mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with remaining sauce.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until bubbly.
Notes
- Use fresh basil for added flavor.
- Can substitute spinach for a healthier option.
- Make ahead and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells