Ricotta Tomato Shells (Printable Version)
# What You’ll Need:
01 -
20 large pasta shells, uncooked
02 -
1 cup mozzarella cheese, shredded
03 -
1.5 cups creamy ricotta cheese
04 -
1/2 cup grated Parmesan
05 -
1 egg, lightly beaten
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon Italian herb mix
08 -
2 cups of your favorite marinara sauce
09 -
1/2 cup sun-dried tomatoes, drained and chopped
10 -
A pinch of salt and freshly ground black pepper
11 -
Fresh basil leaves to sprinkle on top (optional)
# Steps to Follow:
01 -
Turn your oven on and set it to 375°F to preheat.
02 -
Boil the shells in salted water following the directions on the box. Once they're done, drain and set them aside to cool off.
03 -
Grab a big bowl and combine ricotta, mozzarella, Parmesan, sun-dried tomatoes, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until blended.
04 -
Pour 1 cup of marinara sauce into the bottom of a 9x13-inch baking pan, spreading it evenly.
05 -
Take each cooled pasta shell and stuff it with the cheese mixture. Lay them out in the baking dish neatly.
06 -
Pour the rest of the marinara sauce over the stuffed shells to coat them nicely.
07 -
Cover the dish snugly with aluminum foil and pop it in the oven for 25 minutes.
08 -
Take the foil off and bake for 10 more minutes, or until the sauce is bubbling and everything looks delicious.
09 -
Scatter fresh basil on top if you’d like. Let the dish rest for 5 minutes before digging in.