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.
This dish has become a family favorite for cozy Sunday dinners.
Ingredients
- Pasta: 20 jumbo pasta shells
- Filling: 1 ½ cups ricotta cheese
- Filling: ½ cup basil pesto (store-bought or homemade)
- Filling: 1 cup shredded mozzarella cheese
- Filling: ½ cup freshly grated Parmesan cheese
- Filling: 1 large egg
- Filling: ¼ teaspoon freshly ground black pepper
- Filling: ¼ teaspoon salt
- Sauce and Topping: 2 cups marinara sauce
- Sauce and Topping: ½ cup shredded mozzarella cheese
- Sauce and Topping: 2 tablespoons freshly grated Parmesan cheese
- Sauce and Topping: Fresh basil leaves (for garnish, optional)
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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 recipe together has created lasting memories around our dinner table.
Serving Suggestions
Serve with a crisp green salad and crusty bread for a complete meal.
Variations
Stir in chopped sun-dried tomatoes or spinach to the filling for added flavor or swap basil pesto for arugula or spinach pesto.
Wine Pairing
Pairs well with a light Italian red wine such as Chianti.
Save to Pinterest This comforting dish combines creamy textures and fresh flavors perfect for any gathering.
Common Recipe Questions
- → What type of pasta shells work best?
Jumbo pasta shells hold the filling well and provide a great texture contrast after baking.
- → Can I use homemade pesto for the filling?
Yes, homemade basil pesto adds fresh flavor and works beautifully in the filling.
- → How to prevent shells from sticking after boiling?
Drain and rinse the shells under cool water to stop cooking and prevent them from sticking together.
- → What cheeses complement the ricotta filling?
Mozzarella and freshly grated Parmesan blend well to add creaminess and depth without overpowering the filling.
- → Is there a recommended baking method?
Cover the dish with foil for 25 minutes to retain moisture, then bake uncovered for 10 minutes to achieve a golden topping.
