Description
Comforting and satisfying, these Stuffed Jumbo Pasta Shells are filled with creamy cheeses, flavorful herbs, and savory sun-dried tomatoes, perfect for family gatherings.
Ingredients
Scale
- 23 to 25 Jumbo Pasta Shells
- 1 cup Chicken or Vegetable Broth
- 1 1/2 cups Half-and-Half or Heavy Cream
- 4 Garlic Cloves, Minced
- 1 tsp Italian Seasoning
- 3/4 tsp Kosher Salt
- 3/4 tsp Cracked Black Pepper
- 3/4 cup Slivered Oil-Packed Sun-Dried Tomatoes
- 2 cups (16 oz) Whole Milk Ricotta Cheese
- 3/4 cup Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Lemon Zest
- 2 tablespoons Oil from Sun-Dried Tomatoes
Instructions
- Preheat the oven to 375°F. Boil salted water; cook shells until al dente (about 10 minutes). Drain and drizzle with olive oil.
- Heat 2 tablespoons of oil from the sun-dried tomatoes in a skillet; sauté chopped shallots and minced garlic until softened.
- In a bowl, mix together ricotta cheese, thawed spinach, grated Parmesan, lemon zest, salt, and pepper until combined.
- Spread half the sun-dried tomato sauce in a baking dish. Stuff each shell with the filling and arrange them over the sauce. Top with remaining sauce and mozzarella.
- Bake for 25-30 minutes until heated through and cheese is bubbling.
Notes
Store leftovers in an airtight container in the fridge for up to three days. You can freeze shells before baking for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg