Creamy Sun-Dried Tomato and Ricotta Stuffed Shells
Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are the ultimate comfort food that brings joy to any dinner table. Jumbo pasta shells are generously filled with a rich blend of creamy ricotta, savory sun-dried tomatoes, and fresh spinach, all baked in a luscious marinara sauce. Each bite is a delightful explosion of flavors, making it perfect for family gatherings or impressing guests. Enjoy this dish that combines simplicity with gourmet flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes (chopped)
- 1 cup fresh spinach (chopped)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/2 cup sour cream
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce (for layering)
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo pasta shells in salted boiling water until al dente, about 8 minutes. Drain carefully.
- In a skillet over medium heat, heat olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted.
- In a bowl, combine ricotta cheese, sun-dried tomatoes, sautéed spinach mixture, Parmesan cheese, sour cream, Italian seasoning, salt, and pepper.
- Fill each cooked shell with the ricotta mixture using a spoon or piping bag.
- Spread half of the marinara sauce in a baking dish. Arrange stuffed shells on top and pour remaining sauce over them.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
- Let cool for 10 minutes before serving.
Nutrition
- Serving Size: 3 stuffed shells (340g)
- Calories: 530
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg