Description
A delightful Italian dish featuring creamy ricotta and savory sun-dried tomatoes, all stuffed in jumbo pasta shells and baked in marinara sauce.
Ingredients
Scale
- 12 oz jumbo pasta shells
- 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)
- 2 ½ cups marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Begin by boiling a large pot of salted water. Once boiling, add the jumbo pasta shells and cook until al dente, following package instructions. Drain the shells and set them aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan cheese, half of the shredded mozzarella, beaten egg, minced garlic, Italian seasoning, salt, and black pepper. Mix well until all ingredients are thoroughly blended.
- Preheat your oven to 375°F (190°C). Generously fill each cooked shell with the ricotta mixture and place them in a greased baking dish. Once filled, pour the marinara sauce over the stuffed shells, ensuring to cover them well. Sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 20 minutes. After this time, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Notes
For meal prep, leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months. To reheat, bake at 350°F (175°C) until warmed through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg