Save It Tender pasta shells filled with creamy ricotta and vibrant pesto, baked in rich tomato sauce a perfect comforting dish for relaxed weekends.
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 It 
Save It Recipe FAQs
- → How do I prevent pasta shells from sticking?
Cook pasta shells until al dente and rinse with cool water after draining to stop cooking and reduce stickiness.
- → Can I use homemade pesto instead of store-bought?
Yes, homemade basil pesto works wonderfully and adds fresh herbal notes to the filling.
- → What are good variations for the filling?
Try adding chopped sun-dried tomatoes or spinach to the ricotta mixture for extra flavor and texture.
- → How should I bake the stuffed shells?
Cover with foil and bake at 375°F for 25 minutes, then uncover and bake another 10 minutes until bubbly and golden.
- → What can I serve alongside this dish?
A crisp green salad and crusty bread complement these baked shells perfectly, as does a light Italian red wine like Chianti.