Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ricotta Sun-Dried Tomato Stuffed Shells: A Deliciously Easy Recipe for Dinner

  • Author: chefkiwi
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

These stuffed jumbo pasta shells are a comforting dish filled with a creamy ricotta mixture, sun-dried tomatoes, and fresh basil, all smothered in marinara sauce and topped with melted mozzarella. Perfect for a cozy dinner!

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
  • 1/4 cup fresh basil, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce (store-bought or homemade)
  • Extra mozzarella cheese for topping (optional)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Start by bringing a large pot of salted water to a boil.
  2. Once boiling, carefully add the pasta shells and cook according to package instructions (usually 9-11 minutes) until al dente.
  3. Drain the shells in a colander and rinse under cold water to stop the cooking process.
  4. Set the shells aside on a clean kitchen towel or a baking sheet lined with parchment paper to cool completely.
  5. In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese.
  6. Add chopped sun-dried tomatoes, fresh basil, minced garlic, dried oregano, salt, and black pepper. Stir until well combined.
  7. Taste the filling and adjust seasoning if necessary.
  8. Preheat your oven to 375°F (190°C).
  9. Take a cooled pasta shell and gently open it. Fill with the ricotta mixture using a spoon or piping bag. Repeat until all shells are filled.
  10. Place the filled shells seam-side up in a greased 9×13 inch baking dish.
  11. Pour marinara sauce evenly over the stuffed shells, ensuring they are well covered.
  12. Optionally, sprinkle extra mozzarella cheese on top.
  13. Cover the baking dish with aluminum foil.
  14. Bake in the preheated oven for 25 minutes.
  15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  16. Let the dish sit for 5-10 minutes before serving.
  17. Carefully serve the stuffed shells using a large spoon or spatula.

Notes

  • Feel free to customize the filling by adding cooked spinach or other vegetables.
  • For a spicier kick, add red pepper flakes to the marinara sauce.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://chefkiwi.com/ricotta-sun-dried-tomato-stuffed-shells/