Sun-Dried Tomato Ricotta Stuffed Shells
Comforting stuffed pasta shells filled with creamy ricotta, sun-dried tomatoes, and melted mozzarella, perfect for cozy evenings.
Ingredients
Pasta Shells
- 12 pieces Jumbo Pasta Shells These large shells provide the perfect pocket for the creamy filling.
Filling Ingredients
- 1 cup Ricotta Cheese Whole-milk ricotta is recommended for richer flavor.
- 1/2 cup Sun-Dried Tomatoes Chopped; adds tangy sweetness.
- 1 cup Mozzarella Cheese Fresh mozzarella preferred for gooey texture.
- 1/4 cup Parmesan Cheese Grated for a nutty, salty bite.
- 1/4 cup Fresh Basil Chopped; adds freshness to the filling.
- 2 cloves Garlic Minced; enhances flavor.
- 1 tablespoon Olive Oil Use good-quality extra virgin.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Marinara Sauce
- 2 cups Marinara Sauce Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a big pot, bring salted water to a boil and cook the jumbo shells until al dente, about 8-10 minutes. Drain and lightly coat with olive oil to prevent sticking.
- In a large mixing bowl, mix together ricotta, chopped sun-dried tomatoes, mozzarella, Parmesan, minced garlic, salt, and pepper.
Assembly
- Generously stuff each shell with the creamy filling.
- Spread a thin layer of marinara sauce in a baking dish. Place the stuffed shells snugly in the dish and cover them with additional marinara.
- Top with extra mozzarella cheese.
Baking
- Bake for 25-30 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
For a side, consider a simple salad or garlic bread. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.