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Sun-Dried Tomato and Ricotta Stuffed Shells

Indulge in the comforting flavors of Sun-Dried Tomato and Ricotta Stuffed Shells, a perfect dish for family gatherings or special occasions. Jumbo pasta shells are generously filled with a creamy ricotta mixture, complemented by tangy sun-dried tomatoes and Italian herbs, then baked to perfection in rich marinara sauce. Topped with melted mozzarella, this dish is both satisfying and visually appealing, making it a delightful addition to any table.

  • Total Time: 50 minutes
  • Yield: Serves approximately 6 people 1x

Ingredients

Scale
  • 12 oz jumbo pasta shells
  • 1.5 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)
  • 2.5 cups marinara sauce
  • Olive oil and dried herbs for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil salted water and cook jumbo pasta shells until al dente; drain and cool.
  3. In a mixing bowl, combine ricotta, sun-dried tomatoes, Parmesan, half the mozzarella, egg, garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Mix until smooth.
  4. Stuff each shell with the ricotta mixture and place them in a greased baking dish.
  5. Pour marinara sauce over the shells and sprinkle with remaining mozzarella.
  6. Bake for about 30 minutes until cheese is bubbly and golden.
  • Author: Natalia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 stuffed shell (85g)
  • Calories: 230
  • Sugar: 4g
  • Sodium: 590mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 50mg

Keywords: For an extra kick of flavor, add fresh spinach or sautéed mushrooms to the filling. To make ahead of time, prepare the stuffed shells up to a day in advance and refrigerate before baking.