Description
Indulge in the irresistible flavors of Creamy Ricotta and Sun-Dried Tomato Stuffed Shells, a comforting Italian dish that will delight your taste buds. This recipe is a delightful fusion of creamy ricotta, tangy sun-dried tomatoes, and fragrant basil, all nestled in large pasta shells and baked to perfection.
Ingredients
Scale
- 12 large pasta shells
- 8 ounce ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the large pasta shells according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, sun-dried tomatoes, Parmesan cheese, half of the mozzarella cheese, basil, and garlic. Mix thoroughly.
- Taste the filling and adjust seasoning with salt and black pepper as needed.
- Stuff each cooked pasta shell with the ricotta filling and place them seam-side up in a greased baking dish.
- Drizzle olive oil over the top of the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Preheat the oven to 375°F and bake for 20-25 minutes until the cheese is melted and golden brown.
Notes
Garnish with fresh chopped basil before serving. These stuffed shells pair beautifully with a fresh garden salad or garlic bread.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg