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Italian Sun-Dried Tomato & Ricotta Stuffed Shells
Anderson Jorge

Sun-Dried Tomato & Ricotta Stuffed Shells

Italian Sun-Dried Tomato & Ricotta Stuffed Shells
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g jumbo pasta shells – cooked al dente
  • 1½ cups 375 g ricotta cheese – creamy base
  • ½ cup 60 g sun-dried tomatoes – finely chopped
  • ½ cup 50 g grated Parmesan cheese – for flavor
  • 1 cup 100 g shredded mozzarella cheese – divided
  • 1 large egg – helps bind filling
  • 2 cloves garlic – minced
  • 1 teaspoon Italian seasoning – for herbs
  • ½ teaspoon salt – adjust to taste
  • ½ teaspoon black pepper – freshly ground
  • ¼ teaspoon red pepper flakes – optional for heat
  • 2½ cups 600 ml marinara sauce – base layer
  • 1 teaspoon olive oil – for baking dish
  • 2 tablespoons fresh basil or parsley – chopped for garnish

Method
 

  1. Boil pasta shells in salted water until just al dente, then drain and cool
  2. In a bowl, combine ricotta, sun-dried tomatoes, Parmesan, half of mozzarella, garlic, egg, Italian seasoning, salt, pepper, and red pepper flakes
  3. Mix until creamy and well combined
  4. Preheat oven to 375°F (190°C) and lightly grease baking dish
  5. Spread a layer of marinara sauce on the bottom of the dish
  6. Fill each shell with about 2 tablespoons of the ricotta mixture
  7. Arrange stuffed shells in a single layer in the dish
  8. Pour remaining marinara sauce over the shells
  9. Sprinkle remaining mozzarella and extra Parmesan on top
  10. Cover with foil and bake for 20 minutes
  11. Remove foil and bake another 10 minutes until cheese is bubbly and golden
  12. Let rest for 5 minutes before serving and garnish with fresh herbs

Notes

  • Protein: 20 g
  • Carbohydrates: 45 g
  • Fat: 18 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 600 mg