Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 large egg
- 2 cloves garlic (minced)
- 2 ½ cups marinara sauce
- 1 teaspoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Fresh basil leaves (for garnish)
Instructions
- Boil water in a large pot and add salt. Cook jumbo pasta shells until al dente, drain, and set aside to cool.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, Parmesan cheese, half of the mozzarella, egg, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Mix until well combined.
- Preheat your oven to 350°F (175°C). Spread half of the marinara sauce across the bottom of a baking dish.
- Fill each pasta shell with the ricotta mixture and place them in the baking dish on top of the sauce. Pour remaining marinara sauce over the stuffed shells and drizzle with olive oil.
- Sprinkle remaining mozzarella cheese on top. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 5–10 minutes until bubbly and golden.
- Let cool slightly before serving. Garnish with fresh basil leaves.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 50mg