Cheesy Tomato Pasta Shells (Printable Version)
# What You’ll Need:
01 -
20 large pasta shells
02 -
1.5 cups of creamy ricotta
03 -
1 cup mozzarella, shredded
04 -
0.5 cup Parmesan, finely grated
05 -
0.5 cup drained and diced sun-dried tomatoes
06 -
1 whole egg
07 -
2 cups of marinara sauce
08 -
0.5 teaspoon of garlic powder
09 -
0.5 teaspoon of Italian herb mix
10 -
Salt and black pepper to your liking
11 -
Fresh basil leaves (optional, to top it off)
# Steps to Follow:
01 -
Heat your oven up to 375°F.
02 -
Follow the cooking instructions on the pasta package. Once done, drain and let them cool off.
03 -
In a big bowl, stir together ricotta, mozzarella, Parmesan, tomatoes, egg, garlic powder, dried Italian herbs, salt, and pepper.
04 -
Pour 1 cup of marinara sauce into the base of a 9x13 dish and spread it evenly.
05 -
Take the cheese mix and fill each cooked shell. Arrange the stuffed shells in the prepared dish.
06 -
Drizzle the leftover marinara sauce over all the stuffed shells in the dish.
07 -
Cover the dish with foil and pop it in the oven for 25 minutes.
08 -
Take off the foil and let it bake uncovered for another 10 minutes, until everything’s bubbly and warm.
09 -
Add fresh basil leaves on top if you like. Let it cool for about 5 minutes before dishing out.