What ingredients do I need for creamy sun-dried tomato and ricotta stuffed shells?

You’ll need jumbo pasta shells, ricotta cheese, mozzarella, Parmesan, sun-dried tomatoes, marinara sauce, garlic, and fresh basil.

How do I make creamy sun-dried tomato and ricotta stuffed shells?

Cook the pasta shells, mix the filling, stuff the shells, layer with marinara, and bake until bubbly and golden. It’s that easy!

Can I use fresh tomatoes instead of sun-dried tomatoes in stuffed shells?

Yes, you can use fresh tomatoes, but they will impart a different flavor and moisture. Adjust your ingredients accordingly.

How long do stuffed shells need to bake?

Bake the stuffed shells for about 30 minutes total—20 minutes covered and 10 minutes uncovered until the cheese is melty.

What can I serve with creamy stuffed shells?

These shells pair well with garlic bread, a fresh salad, or roasted vegetables. A side of red wine also complements the dish beautifully.

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Recipe

Name: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 20 jumbo pasta shells jumbo pasta shells; 15 oz ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup sun-dried tomatoes (chopped); 2 cups marinara sauce; 1/4 cup fresh basil (chopped); 1 clove garlic (minced); Salt and pepper (to taste); Olive oil (for drizzling)

Ingredients

Scale

20 jumbo pasta shells jumbo pasta shells
15 oz ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes (chopped)
2 cups marinara sauce
1/4 cup fresh basil (chopped)
1 clove garlic (minced)
Salt and pepper (to taste)
Olive oil (for drizzling)

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Instructions

Preheat your oven to 375°F (190°C). This ensures your shells bake evenly and become perfectly bubbly.
In a large pot, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, sun-dried tomatoes, minced garlic, and basil. Season with salt and pepper.
Fill each cooked shell with the ricotta mixture, ensuring they're generously stuffed.
Spread a layer of marinara sauce on the bottom of a baking dish. Then, arrange the stuffed shells on top of the sauce.
Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
Drizzle a bit of olive oil on top for added flavor. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Allow to cool for a few minutes, then serve warm and enjoy!

Prep Time: 20
Cook Time: 30

Nutrition

Calories: 350
Fat: 15g
Carbohydrates: 38g
Protein: 18g