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Creamy Sun-Dried Tomato and Ricotta Stuffed Shells

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These stuffed shells are jumbo pasta shells filled with a luscious mix of creamy ricotta, tangy sun-dried tomatoes, and aromatic herbs. Baked in a silky tomato sauce until bubbling, they’re an effortless, comforting meal perfect for weeknights or entertaining.

Ingredients

20 cooked pasta shells (jumbo)

2 cups ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

½ cup grated Parmesan cheese (plus extra for garnish)

½ cup finely chopped sun-dried tomatoes (packed in oil, drained)

2 cloves garlic, minced

2 tbsp chopped fresh basil (or 1 tsp dried)

1 large egg, lightly beaten

3 cups tomato sauce (your favorite jarred or homemade)

Salt & black pepper to taste

Optional garnish: fresh basil, red pepper flakes

Instructions

  1. Preheat oven to 375 °F (190 °C). Pour about 1 cup of tomato sauce into the bottom of a 9×13″ baking dish, spreading evenly.
  2. In a medium bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, chopped sun-dried tomatoes, garlic, basil, and egg. Season with salt and pepper to taste; stir until well mixed.
  3. Working one shell at a time, spoon about 2 tablespoons of filling into each pasta shell. Place filled shells seam‑side down in the baking dish against each other.
  4. Spoon remaining tomato sauce over the shells, covering them lightly. Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake 20 minutes, then remove foil and bake another 10 minutes until cheese is melted and bubbly.
  5. Let stand 5 minutes, then garnish with fresh basil, red pepper flakes, and extra Parmesan before serving.

Notes

Make ahead: Assemble and refrigerate up to 24 hours before baking.

Use gluten-free shells to make it gluten-free.

Add sautéed spinach or kale for extra nutrition.

For a creamier version, mix ½ cup cream into the tomato sauce.

Freeze individually or as a whole dish for meal prep.

Nutrition

Find it online: https://yumntasty.com/creamy-sun-dried-tomato-and-ricotta-stuffed-shells/