Pin Tender pasta shells filled with creamy ricotta and vibrant pesto, baked in rich tomato sauce—a perfect comforting dish for relaxed weekends.
I first made these stuffed shells for a quiet Sunday dinner, discovering how the freshness of pesto perfectly balances the richness of ricotta. They quickly became a go-to for relaxed family gatherings—easy to prepare yet impressive to serve.
Ingredients
- Pasta: 20 jumbo pasta shells
- Filling: 1 ½ cups ricotta cheese, ½ cup basil pesto (store-bought or homemade), 1 cup shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 1 large egg, ¼ teaspoon freshly ground black pepper, ¼ teaspoon salt
- Sauce and Topping: 2 cups marinara sauce, ½ cup shredded mozzarella cheese, 2 tablespoons freshly grated Parmesan cheese, fresh basil leaves (for garnish, optional)
Instructions
- Prepare Oven and Cook Pasta:
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook pasta shells until al dente according to package instructions. Drain and rinse under cool water to prevent sticking.
- Mix Filling:
- In a medium bowl, combine ricotta cheese, basil pesto, 1 cup mozzarella, ½ cup Parmesan, egg, salt, and pepper. Mix until well blended.
- Assemble:
- Spread 1 cup marinara sauce on the bottom of a 9x13-inch (23x33 cm) baking dish. Fill each pasta shell with 1–2 tablespoons of the ricotta-pesto mixture and arrange stuffed shells in the prepared dish.
- Add Sauce and Cheese:
- Spoon remaining marinara sauce over stuffed shells. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan.
- Bake:
- Cover dish with foil and bake for 25 minutes. Remove foil and bake another 10 minutes, until bubbly and golden on top.
- Serve:
- Let cool for 5 minutes before serving. Garnish with fresh basil if desired.
Pin These stuffed shells always remind me of cozy dinners growing up, when we all gathered around for something warm and homemade. My family now requests these for special occasions, appreciating how the flavors satisfy everyone's cravings.
Serving Suggestions
Serve with a crisp green salad and crusty bread for a complete meal. A light Italian red wine, such as Chianti, pairs wonderfully with the ricotta and pesto flavors.
Ingredient Variations
Add chopped sun-dried tomatoes or spinach to the filling for extra flavor and nutrition. You can swap basil pesto for arugula or spinach pesto for a unique twist.
Nutrition Information
Per serving: Calories: 465, Total Fat: 23 g, Carbohydrates: 42 g, Protein: 22 g
Pin This dish comes together beautifully and makes leftovers you'll look forward to. Make it once, and it might become an instant family favorite.
Recipe Questions
- → How do I prevent pasta shells from sticking?
Cook pasta shells until just al dente and rinse them under cool water immediately after draining. This helps stop the cooking process and prevents sticking.
- → Can I use homemade pesto for the filling?
Absolutely, homemade pesto adds fresh, bright flavors that enhance the filling beautifully, but store-bought pesto works well too.
- → What are some good variations for the filling?
Try adding chopped sun-dried tomatoes, spinach, or swapping basil pesto for arugula or spinach pesto to change the flavor profile.
- → How should I bake the shells to get the best texture?
Cover with foil for the first 25 minutes to retain moisture, then bake uncovered for 10 minutes to achieve a bubbly, golden top.
- → What can I serve alongside this dish?
A crisp green salad and crusty bread complement the creamy and herbaceous flavors, while a light Italian red wine like Chianti pairs well.