Description
Creamy stuffed pasta shells filled with ricotta, mozzarella, and sun-dried tomatoes, baked in a rich marinara sauce.
Ingredients
Scale
- 20-24 jumbo pasta shells
- 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
- 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
- Preheat oven to 375°F.
- Cook pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, mozzarella, Parmesan, sun-dried tomatoes, garlic, egg, Italian seasoning, red pepper flakes, salt, and black pepper.
- Stuff each shell with the ricotta mixture.
- Spread marinara sauce in a baking dish. Arrange stuffed shells in the dish.
- Drizzle heavy cream over the shells. Sprinkle with remaining mozzarella.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh basil if desired.
Notes
- Use fresh ricotta for best texture.
- Adjust red pepper flakes to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4-5 shells
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
Keywords: stuffed shells, ricotta pasta, sun-dried tomato recipe, baked pasta