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 become a family favorite after I served it on a chilly weekend—everyone loved the creamy filling and fresh flavors.
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 Sharing these stuffed shells has brought joy and warmth to family dinners and special occasions alike.
Serving Suggestions
Serve with a crisp green salad and crusty bread for a complete meal.
Variations
For added flavor stir in chopped sun-dried tomatoes or spinach to the filling or swap basil pesto for arugula or spinach pesto for a different twist.
Pairings
Pairs well with a light Italian red wine such as Chianti.
Save This comforting dish is easy to prepare and perfect for sharing with loved ones.
Recipe Help & Answers
- → How should I cook the pasta shells for best results?
Boil the jumbo pasta shells in salted water until al dente, then drain and rinse with cool water to prevent sticking and maintain shape for filling.
- → Can I use homemade pesto instead of store-bought?
Absolutely, homemade basil pesto adds fresh, vibrant flavors that enhance the creamy ricotta filling perfectly.
- → What are some good variations for the filling?
Adding chopped sun-dried tomatoes or spinach to the ricotta and pesto mixture can introduce additional depth and freshness.
- → How do I achieve a golden cheesy topping?
Sprinkle shredded mozzarella and freshly grated Parmesan over the filled shells before baking; uncover during the last 10 minutes to brown the cheese.
- → How long should the dish rest after baking?
Allowing the baked shells to cool for about 5 minutes helps the filling set slightly, making them easier to serve and enjoy.
- → What side dishes complement this baked pasta?
A crisp green salad and crusty bread pair well, balancing the rich texture of the stuffed shells nicely.