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 quickly became a family favorite because of its rich flavors and easy preparation.
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
- 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 This dish is always a hit during family dinners, bringing everyone together around the table.
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
Save This recipe is perfect for meal prep and leftovers reheat beautifully.
Recipe FAQ
- → What type of pasta is best for stuffing?
Jumbo pasta shells work best as they hold the filling well and retain texture after baking.
- → Can I prepare the filling in advance?
Yes, mixing ricotta, pesto, cheeses, egg, and seasonings beforehand allows flavors to meld for enhanced taste.
- → How do I prevent the shells from sticking after boiling?
Drain and rinse cooked shells under cool water to stop cooking and keep them separate before filling.
- → What variations can be added to the filling?
Try adding chopped sun-dried tomatoes, spinach, or swapping basil pesto for arugula pesto for a different flavor.
- → How should this dish be served?
Serve warm, garnished with fresh basil, alongside a crisp green salad and crusty bread for a complete meal.