Pesto Ricotta Stuffed Shells

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

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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.

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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.

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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.