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 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.

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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

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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.