Save to Pinterest Tender pasta shells filled with creamy ricotta and vibrant pesto, baked in rich tomato sauce—a perfect comforting dish for relaxed weekends.
I love making this dish for family dinners because it brings everyone together and fills the kitchen with wonderful aromas.
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 to Pinterest Making this dish always reminds me of family weekends filled with laughter and delicious food shared together.
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 per serving: 465, Total Fat: 23 g, Carbohydrates: 42 g, Protein: 22 g
Save to Pinterest This dish is best served warm and fresh out of the oven for optimal taste and texture.
Recipe FAQs
- → How do I prevent pasta shells from sticking?
Cook pasta shells until al dente and rinse under cool water to avoid sticking before filling.
- → Can I use homemade pesto for the filling?
Absolutely, homemade basil pesto adds fresh flavor, but store-bought works well too.
- → What cheese types complement the filling best?
A blend of ricotta, mozzarella, and Parmesan creates a creamy and flavorful filling and topping.
- → Is it possible to add vegetables to the filling?
Yes, chopped sun-dried tomatoes or spinach can be stirred into the filling for added texture and taste.
- → How long should baked shells rest before serving?
Allow the dish to cool for about 5 minutes after baking to let flavors settle and ease serving.
- → What side dishes pair well with this baked pasta?
A crisp green salad and crusty bread complement the dish, enhancing the meal experience.