Save Tender pasta shells filled with creamy ricotta and vibrant pesto, baked in rich tomato sauce—a perfect comforting dish for relaxed weekends.
This recipe has been a family favorite for years, bringing warmth and joy to our weekend meals.
Ingredients
- Pasta: 20 jumbo pasta shells
- Filling: 1 ½ cups ricotta cheese
- Filling: ½ cup basil pesto (store-bought or homemade)
- Filling: 1 cup shredded mozzarella cheese
- Filling: ½ cup freshly grated Parmesan cheese
- Filling: 1 large egg
- Filling: ¼ teaspoon freshly ground black pepper
- Filling: ¼ teaspoon salt
- Sauce and Topping: 2 cups marinara sauce
- Sauce and Topping: ½ cup shredded mozzarella cheese
- Sauce and Topping: 2 tablespoons freshly grated Parmesan cheese
- Sauce and Topping: Fresh basil leaves (for garnish, optional)
Instructions
- Step 1:
- Preheat your oven to 375°F (190°C).
- Step 2:
- Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package instructions. Drain and rinse under cool water to prevent sticking.
- Step 3:
- In a medium bowl, combine ricotta cheese, basil pesto, 1 cup mozzarella, ½ cup Parmesan, egg, salt, and pepper. Mix until well blended.
- Step 4:
- Spread 1 cup of marinara sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Step 5:
- Fill each pasta shell with 1–2 tablespoons of the ricotta-pesto mixture and arrange stuffed shells in the prepared baking dish.
- Step 6:
- Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan.
- Step 7:
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until bubbly and golden on top.
- Step 8:
- Let cool for 5 minutes before serving. Garnish with fresh basil if desired.
Save Sharing these stuffed shells at Sunday dinner always creates cherished family moments and smiles.
Notes
For added flavor, stir in chopped sun-dried tomatoes or spinach to the filling. Swap basil pesto for arugula or spinach pesto for a different twist. Serve with a crisp green salad and crusty bread. Pairs well with a light Italian red wine such as Chianti.
Required Tools
Large pot, 9x13-inch baking dish, Mixing bowl, Spoon, Foil
Nutritional Information
Calories: 465. Total Fat: 23 g. Carbohydrates: 42 g. Protein: 22 g per serving.
Save Enjoy these delicious shells warm, garnished with fresh basil for the perfect final touch.
Recipe FAQ
- → What type of pasta shells work best?
Jumbo pasta shells are ideal as they hold the creamy filling well and provide a hearty bite.
- → Can I prepare the filling ahead of time?
Yes, the ricotta and pesto mixture can be made in advance and refrigerated until ready to fill the shells.
- → Is it necessary to rinse the pasta after boiling?
Rinsing cooked pasta shells with cool water helps prevent them from sticking together before stuffing.
- → What variations can enhance the filling?
Adding chopped sun-dried tomatoes or spinach to the filling introduces extra flavor and texture.
- → How do I achieve a golden topping?
Baking covered first and then uncovered allows the cheese topping to melt and develop a golden, bubbly finish.