Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 large egg
- 1 ½ cups ricotta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- 1 cup shredded mozzarella cheese (divided)
- 2 ½ cups marinara sauce
- 1 teaspoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted boiling water until al dente; drain and toss with olive oil.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, half of the mozzarella, minced garlic, Italian seasoning, salt, black pepper, and egg; mix well.
- Spread marinara sauce in a baking dish; fill each shell with about two tablespoons of the ricotta mixture and place seam-side up in the dish.
- Top with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly and golden.
- Let cool slightly before serving; garnish with fresh basil if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell (approximately 110g)
- Calories: 275
- Sugar: 3g
- Sodium: 560mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg