Ingredients
Scale
- 12 oz jumbo pasta shells (about 24 shells)
- 1 large egg
- 1 ½ cups ricotta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 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
- Preheat your oven to 375°F (190°C).
- Cook jumbo pasta shells in boiling salted water until al dente, then drain.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, grated Parmesan, half of the mozzarella, minced garlic, Italian seasoning, salt, black pepper, and egg. Mix well.
- Stuff each shell with about two tablespoons of filling and place in a greased baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Garnish with fresh basil and serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approx. 250g)
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg