Decadent Sun-Dried Tomato with Ricotta Jumbo Shells
Soft pasta shells hug a tangy ricotta and sun-dried tomato mix, baked under gooey cheese and plenty of saucy marinara.
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Saucepan
- Spoon
- Piping bag
- Baking dish
- Aluminum foil
- Oven
- Stove
- Measuring cup
- Grater
- Cutting board
- Chef's knife
- Kitchen scale
- Whisk
- Spatula
Ingredients
- 20–24 jumbo pasta shells
- 375 g ricotta cheese
- 60 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
- 70 g sun-dried tomatoes, chopped, packed in oil and drained
- 2 garlic cloves, minced
- 1 large egg
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- Salt
- freshly ground black pepper
- 720 ml marinara sauce
- 120 ml heavy cream or half-and-half
- 60 g shredded mozzarella cheese, for topping
- Fresh basil leaves, for garnish, optional
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