Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 ½ cups ricotta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- 1 cup shredded mozzarella cheese (divided)
- 2 cloves garlic (minced)
- 2 ½ cups marinara sauce
- 1 large egg
Instructions
- Cook jumbo pasta shells in boiling salted water until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta, sun-dried tomatoes, half of the mozzarella, egg, garlic, Italian seasoning, salt, and pepper. Mix well.
- Fill each shell with the ricotta mixture and place them in a baking dish.
- Spread marinara sauce over the stuffed shells, drizzle with olive oil, and sprinkle with dried herbs.
- Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil, add remaining mozzarella, and bake uncovered for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg