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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

Experience the indulgent blend of creamy ricotta and tangy sun-dried tomatoes stuffed in tender pasta shells, baked to perfection with cheesy goodness on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12-15 pieces jumbo pasta shells Use bronze-extruded for better sauce adhesion.
  • 1 cup ricotta cheese Opt for whole milk for creaminess.
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup mozzarella cheese, shredded Freshly shredded for better melting.
  • 1/2 cup Parmesan cheese, grated
  • 2 cups marinara sauce Choose a high-quality, low-sugar option.
  • to taste none salt and pepper For seasoning.
  • as needed none fresh basil for garnish Adds flavor and color.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells as per package instructions until they are al dente, then drain and set aside.
  3. In a mixing bowl, combine the ricotta cheese, chopped sun-dried tomatoes, salt, and pepper. Mix well.
  4. Generously stuff each pasta shell with the ricotta mixture.
  5. Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
  6. Place the stuffed shells on top of the sauce and cover with the remaining marinara sauce.
  7. Sprinkle mozzarella and Parmesan cheese on top.
Baking
  1. Bake for 25-30 minutes, until the cheese is melted and bubbly.
  2. Garnish with fresh basil before serving.

Notes

For a healthier option, use whole wheat pasta and add sautéed spinach to the filling. Leftovers can be stored for up to 3 days in the refrigerator.