Description
A comforting and easy weeknight dinner featuring jumbo pasta shells stuffed with a creamy ricotta and sun-dried tomato filling, topped with marinara sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes (chopped)
- 1 cup mozzarella cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
- 1 tsp Italian seasoning
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain.
- In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, mozzarella cheese, Parmesan cheese, Italian seasoning, minced garlic, salt, and pepper. Mix until combined.
- Stuff each pasta shell with the ricotta mixture generously.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and top with remaining marinara sauce.
- Cover with foil and bake for 25-30 minutes.
- Remove foil and bake for another 10-15 minutes until bubbly and golden.
- Serve warm and enjoy!
Notes
Make-ahead friendly; can be frozen for up to a month. Customize with veggies or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 360
- Sugar: 6g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg