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Sun-Dried Tomato and Ricotta Stuffed Shells with jumbo pasta shells filled with creamy ricotta spinach mozzarella and chopped sun-dried tomatoes baked in tomato sauce until golden

Sun-Dried Tomato and Ricotta Stuffed Shells

Jumbo pasta shells filled with a creamy ricotta and sun-dried tomato mixture, baked in marinara and topped with melted mozzarella. A vegetarian dinner great for hosting.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 20 whole jumbo pasta shells
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella, divided
  • 1/2 cup grated parmesan
  • 1/3 cup chopped sun-dried tomatoes, oil packed
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 2 1/2 cups marinara sauce

Equipment

  • Baking dish
  • Large Pot

Method
 

  1. Boil shells just shy of al dente, then drain and cool.
  2. Mix ricotta, half the mozzarella, parmesan, sun-dried tomatoes, egg, garlic, basil, salt, and pepper.
  3. Fill each shell generously with the ricotta mixture.
  4. Arrange shells over marinara in a baking dish, then top with remaining sauce and mozzarella.
  5. Bake covered at 375°F for 25 minutes, then uncovered for 10 more minutes until golden.

Notes

  • Pull shells early from boiling water to keep them sturdy.
  • Pat sun-dried tomatoes dry to avoid a greasy filling.
  • Freezes well before or after baking.
  • Reheat covered in the oven rather than the microwave.