Opis
Delicious pasta shells filled with a creamy ricotta and sun-dried tomato mixture.
Składniki
Skala
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 cup marinara sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instrukcje
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a bowl, mix together ricotta, sun-dried tomatoes, Parmesan, basil, garlic powder, salt, and pepper.
- Stuff each pasta shell with the ricotta mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and top with remaining marinara sauce.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until bubbly.
Uwagi
- Use fresh basil for best flavor.
- Adjust seasoning to your preference.
- Can be made ahead and refrigerated before baking.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 35 minutes
- Kategoria: Main Course
- Sposób: Baking
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 2 stuffed shells
- Kalorie: 350
- Cukier: 3g
- Sód: 450mg
- Kwasy: 15g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 2g
- Białko: 15g
- Cholesterol: 40mg
Słowa kluczowe: sun dried tomato ricotta stuffed shells