Pesto Ricotta Stuffed Shells

$- 20 large pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/2 cup basil pesto - 1 egg, beaten - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish - Extra mozzarella cheese for topping - Spinach or kale for added nutrition - Sun-dried tomatoes for a tangy twist - Italian herbs for extra flavor Each serving contains about: - Calories: 450 - Protein: 25g - Carbohydrates: 45g - Fat: 20g - Fiber: 3g - Sodium: 600mg When I create Pesto Ricotta Stuffed Shells, I love using fresh ingredients. They bring life to the dish. The combination of ricotta, mozzarella, and pesto makes every bite creamy and flavorful. You can also add optional ingredients for extra flair. Spinach boosts nutrition and adds color. Sun-dried tomatoes give a nice zing. Each serving is packed with protein and fiber, making it a great choice for a meal. {{ingredient_image_1}} - Cooking the Pasta Shells Start by boiling water in a large pot. Add the large pasta shells and cook them until they are al dente. This usually takes about 10 to 12 minutes. Once cooked, drain them and let them cool for a few minutes. Be careful not to overcook the shells. They need to hold their shape for stuffing. - Mixing the Filling In a big bowl, add the ricotta cheese, half of the mozzarella cheese, and grated Parmesan cheese. Then, add the basil pesto, beaten egg, garlic powder, salt, and pepper. Mix everything well until it is smooth and creamy. This filling is rich and full of flavor. - Filling the Shells With a spoon, carefully take some of the cheese mixture and fill each cooled pasta shell. Make sure to fill them generously. Place the stuffed shells in a greased baking dish in a single layer. This helps them cook evenly. - Layering with Marinara Sauce Once all the shells are filled, spread the marinara sauce evenly over them. This sauce adds a nice tang and keeps the shells moist. After that, sprinkle the remaining mozzarella cheese on top. You can add a few dollops of extra pesto for more flavor. - Covering and Baking Cover the baking dish tightly with aluminum foil. This keeps the moisture in while baking. Place the dish in a preheated oven at 375°F (190°C) and bake for 20 minutes. This step warms the shells and melts the cheese inside. - Final Broiling Steps After 20 minutes, remove the foil. Bake for another 10 minutes. This allows the cheese to bubble and turn golden brown. Keep an eye on it to avoid burning. When done, let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for a pretty touch. To keep your pasta shells whole, cook them carefully. Boil them just until they are al dente. This means they should be firm but not hard. After cooking, drain and rinse them in cold water. This stops the cooking process. Handle the shells gently as you fill them. Use a spoon or your fingers to avoid cracks. When filling the shells, use a small spoon for control. Start at one end and push the filling in. Do not overfill, as this can cause the shells to burst. Leave a little space for the filling to expand during cooking. Once filled, place them seam side up in the baking dish. This helps keep them intact. Fresh ingredients can make a big difference. Use high-quality ricotta and pesto for best results. Fresh basil leaves add great flavor and color. You can even add fresh spinach or sun-dried tomatoes to the filling. This will enhance the taste and make your dish more vibrant. Always taste your filling before adding it to the shells. Adjust salt and pepper to your liking. Pro Tips Perfect Pasta Cooking: Ensure your pasta shells are cooked al dente for the best texture. They will continue to cook in the oven, so avoid overcooking them initially. Chill Before Filling: Allow the shells to cool slightly after cooking. This makes them easier to handle and reduces the risk of burning your fingers while filling. Homemade Marinara: For an extra flavor boost, consider using homemade marinara sauce instead of store-bought. Fresh ingredients can elevate the dish significantly. Cheese Variations: Feel free to mix and match cheeses! Adding ricotta or even goat cheese can give a unique flavor twist to your stuffed shells. {{image_2}} You can make the pesto ricotta stuffed shells even more yummy. Just add veggies! Spinach, zucchini, or bell peppers work great. Chop them finely and mix them into the filling. They add color, taste, and nutrients. You get a bright dish that’s still cheesy and delicious. If you love meat, try adding ground meat. Brown some beef or sausage in a pan. Drain the fat and mix it with the filling. This adds a hearty touch to your dish. The meat pairs well with the creamy ricotta and pesto. You’ll have a filling meal that satisfies any meat lover. Cheese choices can change the flavor of your stuffed shells. Try using goat cheese for a tangy twist. You can also mix in some fontina or provolone for a different taste. Each cheese brings its own unique flavor to the dish. Don’t be afraid to experiment and find your favorite cheese combo! To store leftover pesto ricotta stuffed shells, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure the container seals well to keep the flavor fresh. To reheat the stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a little marinara sauce on top to keep them moist. Cover the dish with foil to avoid drying out. Bake for about 15 to 20 minutes until heated through. If you want to freeze the stuffed shells, you can do that too! First, let them cool completely. Then, layer them in a freezer-safe dish. Separate layers with parchment paper to avoid sticking. Cover tightly with plastic wrap and foil. They can last in the freezer for up to three months. When ready to cook, thaw them in the fridge overnight before reheating. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for a brand with fresh ingredients. This way, you can focus on other steps. If you have time, try making your own for a fresh taste. Homemade pesto gives you more control over flavors. The stuffed shells are done when the cheese is bubbly and golden. Bake them covered for 20 minutes. Then, remove the foil and bake for another 10 minutes. Keep an eye on the cheese. It should melt and slightly brown. Let them cool for a few minutes before serving. You can serve a simple green salad or garlic bread. A crisp salad adds freshness. Garlic bread brings a warm touch. You might also add roasted vegetables for color and nutrients. Pairing these sides makes the meal more balanced and tasty. In this post, I shared how to make tasty Pesto Ricotta Stuffed Shells. We covered the key ingredients, step-by-step cooking instructions, and smart tips to avoid mistakes. I also discussed fun variations, storage advice, and answered common questions. In the end, this dish is simple and versatile. You can adjust it to fit your taste. Enjoy cooking and creating your own versions!$

Pesto Ricotta Stuffed Shells

Delicious pasta shells filled with a creamy ricotta and pesto mixture, topped with marinara and mozzarella.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Ingredients

20 large pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
0.5 cup basil pesto
1 large egg, beaten
1 teaspoon garlic powder
to taste salt and pepper
2 cups marinara sauce
for garnish fresh basil leaves
for topping extra mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, basil pesto, beaten egg, garlic powder, salt, and pepper. Mix until well combined.
Using a spoon, carefully fill each pasta shell with the ricotta mixture and place them in a greased baking dish.
Spread the marinara sauce evenly over the stuffed shells.
Sprinkle the remaining mozzarella cheese on top of the sauce-covered shells, and add a few dollops of extra basil pesto for added flavor.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh basil leaves.

Notes

Let the dish cool slightly before serving for better flavor.

Keyword pasta, pesto, ricotta, stuffed shells