Description
Savor these stuffed pasta shells filled with a creamy ricotta blend, sun-dried tomatoes, and fresh basil, all baked in marinara sauce and topped with melted cheese. Ideal for a cozy dinner or special gatherings!
Ingredients
Scale
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1/4 cup fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the pasta shells. Cook them according to the package instructions until they are al dente, usually about 8-10 minutes.
- Once cooked, drain the shells in a colander and rinse them under cold water to stop the cooking process. This will also make them easier to handle when stuffing.
- Spread the shells out on a clean kitchen towel or a baking sheet to cool completely. This prevents them from sticking together.
- In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella cheese, and 1/4 cup of the grated Parmesan cheese. This will create a creamy base for your filling.
- Add the chopped sun-dried tomatoes to the cheese mixture. The sun-dried tomatoes will add a burst of flavor and a lovely texture to the filling.
- Next, sprinkle in the chopped fresh basil, garlic powder, onion powder, salt, and black pepper. Mix everything together until well combined.
- Give the filling a taste and adjust the seasoning if necessary. You can add more salt or pepper according to your preference.
- Preheat your oven to 375°F (190°C).
- In a 9×13 inch baking dish, spread about 1 cup of marinara sauce evenly across the bottom.
- Take a cooled pasta shell and carefully spoon a generous amount of the ricotta filling into each shell.
- Place the stuffed shells seam-side up in the baking dish. Repeat this process until all the shells are filled and arranged in the dish.
- Once all the shells are in the dish, pour the remaining marinara sauce over the top.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the sauce.
- Cover the baking dish with aluminum foil.
- Place the baking dish in the preheated oven and bake for 25 minutes.
- After 25 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the baking dish from the oven and let it sit for about 5-10 minutes.
- Using a large spoon or spatula, carefully scoop out the stuffed shells and place them on individual plates or a serving platter.
- Garnish with fresh basil leaves if desired and serve warm.
Notes
- Feel free to customize the filling by adding cooked spinach, ground meat, or other vegetables.
- You can prepare the stuffed shells ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 35 minutes