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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells Delightfully Easy to Make

Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
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A deliciously creamy dish featuring sun-dried tomatoes and ricotta stuffed into pasta shells, perfect for a comforting meal.

Ingredients

Scale
  • 12 large pasta shells
  • 1 cup ricotta cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jar (24 oz) marinara sauce

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions until al dente; drain and set aside.
  3. In a bowl, combine ricotta, sun-dried tomatoes, mozzarella, Parmesan, basil, garlic powder, salt, and pepper.
  4. Fill each pasta shell with the ricotta mixture.
  5. Spread some marinara sauce at the bottom of a baking dish, then arrange the stuffed shells on top.
  6. Pour the remaining marinara sauce over the shells.
  7. Bake for 25-30 minutes until heated through and golden on top.
  8. Serve warm and enjoy!

Notes

  • For extra creaminess, add a dash of cream to the ricotta mixture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

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