Description
Looking for a delicious dinner idea? Try these Sun-Dried Tomato and Ricotta Stuffed Shells tonight! Discover a new favorite recipe now.
Ingredients
Scale
- 12 oz jumbo pasta shells (about 24 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)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 ½ cups marinara sauce
- 1 teaspoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Fresh basil leaves (chopped)
- Extra Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil.
- Step 2: Cook the jumbo pasta shells according to package instructions until al dente.
- Step 3: Drain and rinse under cold water to prevent sticking. Set aside.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg