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Sun-Dried Tomato Ricotta Stuffed Shells

Creamy ricotta and tangy sun-dried tomatoes come together in these irresistible baked stuffed shells — a comforting, vegetarian Italian classic.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 20 jumbo pasta shells
  • 15 oz ricotta cheese
  • 1.5 cups mozzarella cheese divided
  • 0.5 cup Parmesan cheese grated
  • 1 cup fresh spinach chopped
  • 0.5 cup sun-dried tomatoes drained and chopped
  • 1 egg
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
For Assembly
  • 3 cups marinara sauce
  • 0.5 cup mozzarella cheese
  • Fresh basil for garnish

Equipment

  • Mixing bowl
  • 9x13 inch baking dish
  • Large pot
  • Spoon
  • Foil

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Cook pasta shells in salted water until al dente, then drain and cool.
  3. Combine ricotta, mozzarella, Parmesan, spinach, sun-dried tomatoes, egg, garlic, and seasoning in a bowl.
  4. Stuff each shell with about 2 tablespoons of the filling and place over 1 cup marinara sauce in the baking dish.
  5. Top with remaining sauce and cheese.
  6. Cover with foil and bake 25 minutes; uncover and bake 10 more minutes until golden and bubbly.

Notes

Serve warm with fresh basil and garlic bread.