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 weekend favorite for my family, especially when we want something cozy yet impressive.
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 Gathering around this dish always brings back cherished family dinners filled with laughter and stories.
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 dish is best enjoyed freshly baked with a side of garlic bread and a green salad for a perfect meal.
Kitchen Q&A
- → How do I prevent pasta shells from sticking together?
Cook the shells just until al dente and rinse them under cool water after draining. Gently toss with a little olive oil if needed.
- → Can I use store-bought pesto for the filling?
Yes, store-bought pesto works well, but homemade pesto can enhance the fresh basil flavor in the filling.
- → What cheese blends best with ricotta for the filling?
Combining mozzarella and freshly grated Parmesan with ricotta adds creaminess and a balanced savory depth to the filling.
- → Is it possible to add vegetables to the filling?
Yes, chopped sun-dried tomatoes or spinach can be stirred into the filling for extra flavor and texture.
- → How should the dish be baked to ensure even cooking?
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the top is bubbly and golden.