Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Bliss

Experience the delicious Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, a comforting dinner choice perfect for gatherings.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shells

12 pieces large pasta shells

For the Filling

15 ounces ricotta cheese can substitute with cottage cheese
1 cup sun-dried tomatoes chopped
2 cloves garlic minced
1 tablespoon dried herbs basil and oregano recommended

For the Sauce and Topping

2 cups marinara sauce store-bought or homemade
1 cup mozzarella cheese shredded

Equipment

Baking Dish
Mixing bowl
Large pot
spoon or piping bag

Method

Preparation Steps

Preheat your oven to 375°F (190°C).
Cook the large pasta shells in salted boiling water for 8-10 minutes until al dente. Drain and cool.
In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, minced garlic, and dried herbs.
Stuff each pasta shell with the ricotta mixture and place them seam side up in a baking dish.
Spread marinara sauce at the bottom of the baking dish and then over the stuffed shells.
Sprinkle shredded mozzarella cheese over the top.
Bake uncovered in the oven for 25-30 minutes until golden and bubbly.
Let the dish cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months before baking. Reheat by covering with foil in the oven.

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