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 combines creamy ricotta and fresh pesto for a delightful Italian-American dish that comforts the soul and impresses guests.
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
- Preheat oven:
- Preheat your oven to 375°F (190°C).
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook the pasta shells until al dent according to package instructions. Drain and rinse under cool water to prevent sticking.
- Prepare filling:
- In a medium bowl, combine ricotta cheese, basil pesto, 1 cup mozzarella, ½ cup Parmesan, egg, salt, and pepper. Mix until well blended.
- Prepare baking dish:
- Spread 1 cup of marinara sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Fill pasta shells:
- Fill each pasta shell with 1–2 tablespoons of the ricotta-pesto mixture and arrange stuffed shells in the prepared baking dish.
- Add sauce and cheese:
- Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan.
- Bake covered:
- Cover the dish with foil and bake for 25 minutes.
- Bake uncovered:
- Remove foil and bake for another 10 minutes, until bubbly and golden on top.
- Cool and garnish:
- Let cool for 5 minutes before serving. Garnish with fresh basil if desired.
Save Gathering around this dish has become a family tradition, bringing everyone together over warm conversations and full plates.
Serving Suggestions
Serve with a crisp green salad and crusty bread to balance the rich flavors of the stuffed shells.
Wine Pairing
Pairs well with a light Italian red wine such as Chianti to complement the herbs and cheese.
Allergen Info
Contains milk, egg, and wheat (gluten). Check pesto or marinara labels for possible nut or additional allergen content.
Save This recipe is perfect for weekend cooking and leftovers taste even better the next day.