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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat Recipe
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★★★★★

4.9 from 21 reviews

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells is a delicious and indulgent pasta dish that combines the flavors of sun-dried tomatoes, ricotta cheese, and a creamy marinara sauce. These jumbo pasta shells are filled with a rich and flavorful mixture, baked to perfection, and topped with melted mozzarella cheese for a comforting meal that is sure to impress.

Ingredients

Scale

Pasta Shells:

  • 20–24 jumbo pasta shells

Filling:

  • 1 ½ cups ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup chopped sun-dried tomatoes (packed in oil, drained)
  • 2 garlic cloves, minced
  • 1 large egg
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Sauce and Topping:

  • 3 cups marinara sauce
  • ½ cup heavy cream or half-and-half
  • ½ cup shredded mozzarella cheese (for topping)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, according to package instructions. Drain and set aside to cool slightly.
  2. Mix the Filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes, salt, and pepper. Mix until well combined.
  3. Prepare the Sauce: Heat the marinara sauce in a saucepan, adding the cream or half-and-half for a creamy consistency. Spread 1 cup of sauce in a baking dish.
  4. Stuff the Shells: Fill each pasta shell with the ricotta mixture and place them in the baking dish.
  5. Add More Sauce: Pour the remaining sauce over the shells and top with mozzarella cheese.
  6. Bake the Dish: Cover with foil and bake at 375°F for 25 minutes, then bake uncovered for 10-15 minutes until cheese is melted.
  7. Garnish and Serve: Garnish with basil leaves and serve with extra sauce and Parmesan cheese if desired.

Notes

  • You can customize the filling with additional herbs or spices for extra flavor.
  • Make sure to generously fill each pasta shell for a satisfying dish.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Stuffed Shells, Pasta Recipe, Italian Cuisine, Vegetarian Dinner, Ricotta Cheese

Find it online: https://tastybella.com/prepare-the-sauce-in-a-medium-saucepan-heat-the-marinara-sauce-over-low-heat-recipe/