Name: Irresistible Creamy SunDried Tomato Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12-15 Jumbo pasta shells; 15 oz Ricotta cheese; 1 cup Sun-dried tomatoes, chopped; 1/4 cup Fresh basil, chopped; 2 cloves Garlic, minced; 1/2 cup Parmesan cheese, grated; 2 cups Marinara sauce; Salt and pepper, to taste; 1 tablespoon Olive oil

Description

Delve into creamy stuffed shells filled with sundried tomatoes and ricottaan indulgent dish thats easy to make and hard to resist

Ingredients

Scale

12–15 Jumbo pasta shells

15 oz Ricotta cheese

1 cup Sun-dried tomatoes, chopped

1/4 cup Fresh basil, chopped

2 cloves Garlic, minced

1/2 cup Parmesan cheese, grated

2 cups Marinara sauce

Salt and pepper, to taste

1 tablespoon Olive oil

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Instructions

Boil a large pot of salted water and cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside.

In a large bowl, mix ricotta cheese, sun-dried tomatoes, basil, minced garlic, and half of the grated Parmesan cheese. Season with salt and pepper.

Preheat oven to 375°F (190°C). Stuff each shell generously with the ricotta mixture and place them open side up in a baking dish.

Pour marinara sauce evenly over the stuffed shells and sprinkle remaining Parmesan on top.

Bake uncovered for about 25-30 minutes or until cheese is bubbly and golden.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: Italian

Nutrition

Calories: 400 calories
Sugar: 4g
Fat: 20g
Saturated Fat: 20g
Carbohydrates: 36g
Fiber: 2g
Protein: 18g