What type of pasta shells should I use?

Use jumbo pasta shells large enough to hold the filling comfortably and withstand baking without breaking.

Can I make the pesto from scratch?

Absolutely, homemade basil pesto adds a fresh, vibrant flavor, but store-bought pesto works well for convenience.

Drain the cooked shells and rinse them under cool water to prevent sticking before filling.

Yes, assemble the shells and refrigerate before baking; just add a few extra baking minutes if chilled.

Adding chopped sun-dried tomatoes or spinach to the ricotta mixture can introduce delightful new flavors.

Tender pasta shells filled with creamy ricotta and vibrant pesto, baked in rich tomato sauce a perfect comforting dish for relaxed weekends.

This recipe brings together the best of creamy ricotta and fresh pesto making it a family favorite every time I prepare it.

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)

Preheat Oven:: Preheat your oven to 375°F (190°C).
Cook Pasta Shells:: 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.
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.

Sharing these stuffed shells makes every family dinner feel special and brings loved ones closer with every bite.

Serve with a crisp green salad and crusty bread for a complete meal that satisfies every craving.

Pairs well with a light Italian red wine such as Chianti enhancing the vibrant flavors of the dish.

Contains milk egg and wheat (gluten). If using store bought pesto or marinara check labels for possible nut or additional allergen content.

Enjoy your warm comforting stuffed shells fresh out of the oven or save leftovers for a quick tasty meal later.

→ What type of pasta shells should I use?: Use jumbo pasta shells large enough to hold the filling comfortably and withstand baking without breaking.
→ Can I make the pesto from scratch?: Absolutely, homemade basil pesto adds a fresh, vibrant flavor, but store-bought pesto works well for convenience.
→ How do I prevent the shells from sticking after boiling?: Drain the cooked shells and rinse them under cool water to prevent sticking before filling.
→ Can I prepare the dish in advance?: Yes, assemble the shells and refrigerate before baking; just add a few extra baking minutes if chilled.
→ What variations can enhance the filling?: Adding chopped sun-dried tomatoes or spinach to the ricotta mixture can introduce delightful new flavors.