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Recipe by:

Sara Crocker

Creamy Sun-Dried Tomato Ricotta Stuffed Shells

Deliciously stuffed jumbo pasta shells filled with a creamy ricotta mixture and topped with marinara sauce, perfect for holiday gatherings!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Pasta and Cheese
  • 12 jumbo shells pasta shells look for quality brands at your local Italian deli
  • 1 cup ricotta cheese preferably whole milk for extra creaminess
  • 1 cup fresh mozzarella cheese, shredded for gooey melted texture
Group: Sun-Dried Tomatoes and Seasonings
  • ½ cup sun-dried tomatoes in oil, chopped do not skimp on quality for flavor
  • ½ cup grated Parmesan cheese freshly grated has a richer taste
  • 1 clove garlic, minced
  • 1 Tbsp. fresh basil, chopped or 1 teaspoon dried basil
  • Salt and pepper to taste
Group: Sauce
  • 2 cups marinara sauce homemade or high-quality store brand

Equipment

  • Large pot
  • Mixing bowl
  • 9x13-inch baking dish
  • Aluminum foil

Method
 

  1. Begin by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain the shells and let them cool slightly on a clean kitchen towel.
  2. In a mixing bowl, combine the ricotta cheese, shredded mozzarella, chopped sun-dried tomatoes, grated Parmesan, minced garlic, chopped basil, salt, and pepper.
  3. Preheat your oven to 375°F (190°C). Using a small spoon, fill each pasta shell with the ricotta mixture, then arrange them in a 9x13-inch baking dish.
  4. Pour marinara sauce evenly over the stuffed shells and sprinkle any remaining mozzarella and Parmesan on top. Cover with aluminum foil.
  5. Bake covered for 20 minutes, then uncover and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Notes

Make a day in advance for a fuss-free dinner. Leftovers can be stored in an airtight container in the fridge for up to three days.