Ingredients:

  • 1 (12 ounce/340g) box jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 15 ounces (425g) whole milk ricotta cheese, drained
  • 1 large egg, lightly beaten
  • ½ cup (50g) grated Parmesan cheese
  • ½ cup (60g) finely chopped sun-dried tomatoes, oil-packed (drained and patted dry)
  • ¼ cup (15g) chopped fresh basil
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh basil leaves, for garnish (optional)
  • ½ cup (50g) grated parmesan cheese

Instructions:

  1. Cook pasta shells according to package directions until al dente. Drain well and toss with olive oil to prevent sticking. Set aside to cool slightly.
  2. In a large bowl, combine ricotta cheese, egg, Parmesan cheese, sun-dried tomatoes, basil, garlic, salt, and pepper. Mix until well combined.
  3. Heat olive oil in a saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, oregano, salt, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
  4. Spread a thin layer of tomato sauce in the bottom of the baking dish. Using a spoon or piping bag, fill each shell with the ricotta mixture. Arrange the stuffed shells in the baking dish, seam-side up.
  5. Pour the remaining tomato sauce over the shells. Sprinkle with additional Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the cheese is melted and bubbly and the shells are heated through.
  6. Garnish with fresh basil leaves (if desired). Let cool slightly before serving.