Description
Creamy and flavorful jumbo pasta shells stuffed with ricotta cheese, sun-dried tomatoes, garlic, and herbs, baked with marinara sauce, mozzarella, and a drizzle of heavy cream.
Ingredients
- Jumbo pasta shells
- Ricotta cheese
- Sun-dried tomatoes (drained and chopped)
- Garlic (minced)
- Parmesan cheese
- Mozzarella cheese (shredded)
- Fresh basil (chopped)
- Olive oil
- Salt and pepper
- Heavy cream
- Marinara sauce (store-bought or homemade)
Instructions
- Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions, drain, and set aside to cool slightly.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, garlic, Parmesan cheese, and half of the shredded mozzarella. Add salt, pepper, and chopped basil to taste. Stir until well combined.
- Stuff each cooked pasta shell with the ricotta mixture, making sure they are filled generously.
- In a large baking dish, spread a thin layer of marinara sauce on the bottom. Place the stuffed shells on top of the sauce.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Drizzle heavy cream over the top for added creaminess.
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Remove from the oven and garnish with fresh basil before serving.
Notes
- This recipe can be made ahead of time and refrigerated for up to 24 hours before baking.
- You can substitute the ricotta cheese with dairy-free alternatives if needed.
- If you prefer a heartier version, add cooked ground beef or Italian sausage to the ricotta mixture.
- For freezing, wrap tightly with plastic wrap and foil, and bake from frozen at 375°F (190°C) for 45 minutes.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
