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Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

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

4.7 from 9 reviews

Delicious Sun-Dried Tomato and Ricotta Stuffed Shells baked in a flavorful marinara sauce and topped with melted mozzarella and Parmesan cheese. This comforting Italian-inspired bake features jumbo pasta shells filled with a creamy mixture of ricotta, sun-dried tomatoes, and herbs, perfect as a hearty vegetarian main dish.

Ingredients

Scale

Pasta Shells

  • 12 oz jumbo pasta shells (about 24 shells)

Ricotta 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 & Garnish

  • 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 topping

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse under cold water to prevent sticking, then set aside.
  2. Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan, ½ cup shredded mozzarella, minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes. Stir in the egg to help bind the filling thoroughly.
  3. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
  4. Stuff the Shells: Using a spoon or a 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 sauce in the baking dish.
  5. Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup mozzarella cheese and extra Parmesan cheese over the top to create a cheesy crust.
  6. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.
  7. Garnish and Serve: Once baked, sprinkle fresh chopped basil and extra Parmesan cheese over the top. Serve hot for a comforting and flavorful meal.

Notes

  • Rinse pasta shells after boiling to stop the cooking process and prevent sticking.
  • Feel free to substitute fresh tomatoes for sun-dried tomatoes if preferred, though flavor will differ.
  • Use a piping bag for easier and cleaner filling of the pasta shells.
  • Leftover stuffed shells can be refrigerated for up to 3 days or frozen for up to 2 months.
  • For a spicier version, increase the red pepper flakes or add chopped fresh chili peppers.
  • This dish is vegetarian but not vegan due to cheese and egg.

Nutrition

Keywords: stuffed shells, ricotta cheese, sun-dried tomatoes, baked pasta, vegetarian Italian dish, mozzarella, Parmesan, comfort food

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