Description
Cozy up with creamy, cheesy stuffed shells bursting with savory sun-dried tomatoes, perfect for an easy weeknight dinner.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a mixing bowl, combine the ricotta cheese, sun-dried tomatoes, half of the mozzarella cheese, half of the Parmesan cheese, the egg, Italian seasoning, salt, and pepper.
- Gently stuff each cooked pasta shell with the cheese mixture.
- Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
- Place the stuffed shells in the baking dish, then pour the remaining marinara sauce over the top.
- Sprinkle the rest of the mozzarella and Parmesan cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let cool slightly before serving.
Notes
Make ahead of time and store in the fridge until ready to bake. Leftovers can be stored for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 415
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg