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Sun-Dried Tomato and Ricotta Stuffed Shells

Sun-Dried Tomato and Ricotta Stuffed Shells
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Indulge in the comforting warmth of Sun-Dried Tomato and Ricotta Stuffed Shells, a delightful dish that promises to wrap you in cheesy goodness.

Ingredients

Scale
  • 12 oz jumbo pasta shells
  • 1 ½ cups ricotta cheese
  • ½ cup sun-dried tomatoes (finely chopped)
  • 1 cup shredded mozzarella cheese (divided)
  • 2 ½ cups marinara sauce
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 teaspoon olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Fresh basil leaves (chopped)
  • Extra Parmesan cheese

Instructions

  1. Preheat your oven to 350°F (175°C). Boil the jumbo pasta shells according to package instructions until al dente.
  2. In a large bowl, mix ricotta cheese, sun-dried tomatoes, half of the mozzarella cheese, grated Parmesan, egg, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes until creamy.
  3. Once cooled slightly, stuff each shell with the ricotta mixture.
  4. Spread half of the marinara sauce in a baking dish and place the stuffed shells seam-side up. Pour the remaining sauce over the shells and top with leftover mozzarella.
  5. Cover with foil and bake for 20 minutes; then remove foil and bake for an additional 10-15 minutes until bubbly and golden.
  6. Let cool slightly before serving with fresh basil and extra Parmesan.

Nutrition

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