Description
A comforting dish featuring jumbo pasta shells stuffed with a creamy ricotta and sun-dried tomato filling, baked in marinara sauce, and topped with melted cheese.
Ingredients
Scale
- 12-15 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 2 cups marinara sauce
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- Combine ricotta, sun-dried tomatoes, basil, mozzarella, garlic, and beaten egg in a mixing bowl. Season with salt and pepper. Mix gently.
- Stuff each shell generously with the ricotta mixture and place them in a baking dish lined with marinara sauce.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with Parmesan cheese.
- Cover the dish with aluminum foil and bake for about 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Notes
For extra flavor, use homemade marinara sauce and experiment with different cheeses like goat cheese or feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg