Description
Jumbo pasta shells filled with a tangy ricotta-sun-dried tomato mixture and baked in a velvety cream-marinara sauce. A vegetarian dish balancing acidity and richness for a comforting Italian-American flair.
Ingredients
12 oz jumbo pasta shells
15 oz ricotta cheese
1 cup sun-dried tomatoes (oil-packed)
2 cups shredded mozzarella
0.5 cup grated parmesan
1 egg
2 cups marinara sauce
0.5 cup heavy cream
2 cloves garlic (minced)
1 tbsp fresh basil (chopped)
Instructions
Boil pasta shells in salted water until al dente
Drain and let cool slightly
Chop sun-dried tomatoes and combine with ricotta, half the mozzarella, parmesan, egg, garlic, and basil
Stuff cooled shells with the ricotta mixture
Mix marinara sauce with heavy cream in a bowl
Arrange stuffed shells in a baking dish
Pour sauce over the shells
Top with remaining mozzarella cheese
Bake at 375°F (190°C) for 25 minutes until bubbly and golden
Notes
Use gluten-free pasta for dietary restrictions
Fresh pasta can be substituted if jumbo shells are unavailable
Sauté garlic in olive oil for extra flavor
Top with additional parmesan before serving
- Prep Time: 20
- Cook Time: 35
- Category: Dinner recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g