Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
A perfect fusion of rich flavors and textures, these creamy stuffed shells are ideal for family dinners or special occasions.
Ingredients
Stuffed Shells Ingredients
- 12 pieces jumbo pasta shells
- 1 cup ricotta cheese Use high-quality for better texture.
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped Can substitute with kale.
- 1 cup mozzarella cheese, shredded Additional for topping.
- 1/4 cup grated Parmesan cheese
- 1 piece egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cups marinara sauce For layering.
- Fresh basil for garnish Enhances flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, chopped sun-dried tomatoes, spinach, shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper.
- Carefully stuff each cooked shell with the cheese mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish and pour the remaining marinara sauce over them.
- Sprinkle additional mozzarella on top for an extra cheesy finish.
Baking
- Cover the dish with foil, and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of marinara sauce to ensure they don’t dry out. Can freeze before baking and thaw before cooking.