SunDried Tomato Stuffed Shells Italian Comfort Food Bliss
Sundried tomato stuffed shells recipe Jumbo pasta shells filled with creamy ricotta and herbs baked in marinara Easy Italian comfort food Get the recipe now
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at allfoodboard.com.
Ingredients
- 24 jumbo pasta shells (approximately 340g/12oz)
- Salt, for pasta water
- 2 cups (450g/16oz) ricotta cheese, full-fat
- ½ cup (50g/1.75oz) shredded mozzarella cheese, divided
- ¼ cup (25g/0.9oz) grated Parmesan cheese, divided
- ½ cup (75g/2.6oz) oil-packed sun-dried tomatoes, drained and chopped
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons (3g/0.1oz) fresh basil, chopped (or 1 teaspoon dried basil)
- Salt and black pepper, to taste
- 3 cups (700ml/24 fl oz) marinara sauce (store-bought or homemade)
- ½ cup (50g/1.75oz) shredded mozzarella cheese, remaining
- ¼ cup (25g/0.9oz) grated Parmesan cheese, remaining
- Fresh parsley or basil, chopped (optional)
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