Description
A simple yet flavorful recipe for creamy sun-dried tomato and ricotta stuffed shells, perfect for any occasion.
Ingredients
- Jumbo pasta shells
- Ricotta cheese
- Sun-dried tomatoes, drained and chopped
- Garlic, minced
- Parmesan cheese
- Mozzarella cheese, shredded
- Fresh basil, chopped
- Olive oil
- Salt
- Pepper
- Heavy cream
- Marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions. Drain and set aside to cool slightly.
- In a mixing bowl, combine ricotta cheese, chopped sun-dried tomatoes, minced garlic, Parmesan cheese, and half of the shredded mozzarella.
- Add salt, pepper, and chopped basil to the ricotta mixture. Stir until well combined.
- Stuff each cooked pasta shell generously with the ricotta mixture.
- Spread a thin layer of marinara sauce on the bottom of a large baking dish.
- Place the stuffed shells on top of the marinara sauce.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the remaining mozzarella cheese over the top.
- Drizzle heavy cream over the cheese.
- Cover the baking dish with aluminum foil.
- Bake for 20 minutes.
- Remove the foil.
- Bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- For a vegetarian option, omit meat or add more vegetables like spinach or mushrooms.
- Add cooked ground beef or Italian sausage to the ricotta mixture for a heartier dish.
- For a dairy-free version, substitute ricotta, mozzarella, and cream with dairy-free alternatives.
- Store covered in the refrigerator for up to 3 days.
- Freeze tightly covered for up to 3 months. Reheat from frozen at 375°F (190°C) for 45 minutes. Reheat refrigerated shells at 350°F (175°C) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 2 shells)