Description
A delicious and creamy pasta dish featuring large shells stuffed with a flavorful mixture of ricotta cheese and sun-dried tomatoes, topped with a rich sauce.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, sun-dried tomatoes, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each pasta shell with the ricotta mixture and place them in a baking dish.
- In a separate bowl, mix heavy cream with half of the mozzarella cheese and pour over the stuffed shells.
- Sprinkle the remaining mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- For a lighter version, you can use low-fat ricotta cheese.
- Feel free to add spinach or other vegetables to the filling for extra nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Creamy Sun-Dried Tomato and Ricotta Stuffed Shells, pasta, Italian dish, vegetarian recipe