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To make Pesto Ricotta Stuffed Shells, you need the following ingredients: - 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh basil pesto - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish These ingredients work together to create a rich and tasty dish. Jumbo pasta shells are perfect for stuffing. Ricotta cheese gives a creamy texture. Pesto adds a fresh flavor that shines through. The blend of mozzarella and Parmesan provides a wonderful cheesy topping. The egg helps bind everything together. Garlic powder adds depth, while salt and pepper enhance the taste. Marinara sauce brings moisture and tang to the dish. Finally, fresh basil leaves make it look pretty and add aroma. When you gather these ingredients, you set the stage for a lovely meal. Each one plays a role in making your stuffed shells flavorful and satisfying. Enjoy cooking this dish as you explore its layers of taste! {{ingredient_image_1}} 1. Start by boiling a large pot of salted water. This helps flavor the pasta. 2. Cook the jumbo pasta shells in the boiling water for about 10 to 12 minutes. You want them al dente, so they hold their shape. 3. Once done, drain the shells in a colander. Rinse them under cold water. This stops the cooking process and keeps them from sticking. 1. In a big mixing bowl, combine the ricotta cheese, half of the pesto, and half of the mozzarella cheese. 2. Add the grated Parmesan cheese, egg, garlic powder, salt, and pepper. 3. Mix everything until it blends well. You want a creamy and smooth filling. 1. Grab a 9x13-inch baking dish and spread a layer of marinara sauce on the bottom. This adds moisture and flavor. 2. Carefully fill each cooked pasta shell with the ricotta mixture. Place them open side up in the dish. 3. After filling, drizzle the remaining pesto over the shells. Then sprinkle the rest of the mozzarella cheese on top. 4. Pour the rest of the marinara sauce around the shells. This keeps the pasta moist while baking. 1. Cover the baking dish tightly with aluminum foil. This helps keep the shells from drying out. 2. Bake in your preheated oven at 375°F (190°C) for 25 minutes. 3. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden brown. 4. Let the dish cool for a few minutes. Then, garnish with fresh basil leaves before serving. To ensure your pasta shells do not stick, follow these steps: - Use plenty of salted water for boiling. - Stir the shells gently within the first few minutes. - Rinse cooked shells under cold water to stop cooking. To prevent filling from spilling out, try this: - Use a piping bag to fill the shells. - Pack the filling tightly but not overstuffed. For extra flavor in your stuffed shells, consider adding: - Fresh herbs like parsley or oregano. - A pinch of crushed red pepper for heat. You can also try these seasonings: - A dash of lemon zest for brightness. - A sprinkle of smoked paprika for depth. Pair your stuffed shells with these sides: - A crisp garden salad for freshness. - Garlic bread for a nice crunch. For an appealing presentation, garnish with: - Fresh basil leaves on top. - A drizzle of extra pesto over the dish. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil and high-quality ricotta cheese. Don't Overcook the Shells: Cook the jumbo shells just until al dente to prevent them from becoming mushy when baked. Customize Your Filling: Feel free to add sautéed spinach or other vegetables to the ricotta mixture for extra nutrition. Let It Rest: Allow the dish to cool for a few minutes before serving to help the filling set and make it easier to serve. {{image_2}} You can make your pesto ricotta stuffed shells even heartier. Just add cooked ground meat or sausage to the ricotta mix. Ground beef, turkey, or chicken work well. Use about 1 cup of cooked meat for added flavor. This twist makes the dish more filling and perfect for meat lovers. If you want a meat-free version, you have great options. You can substitute cheese or add more veggies. Try using goat cheese or feta for a tangy taste. You can also mix in cooked spinach, zucchini, or mushrooms. This gives you a fresh, vibrant dish full of color and nutrients. For those who need gluten-free meals, swap in gluten-free pasta shells. Many brands offer tasty alternatives that hold up well. You can also try using dairy-free cheese if you're avoiding dairy. Look for options that melt well, like cashew cheese or almond cheese. This way, everyone can enjoy this delicious meal! Let your Pesto Ricotta Stuffed Shells cool down before you store them. This step keeps the texture nice. Once they cool, place them in airtight containers. Glass or plastic containers both work well. Make sure to cover the shells with a lid. This helps keep them fresh longer. You can reheat your stuffed shells in the microwave or oven. For the microwave, place a shell on a plate. Heat it for about 1-2 minutes. If you want the cheese to stay melty, use the oven. Preheat it to 350°F (175°C) and bake for 15-20 minutes. Cover the dish with foil to keep the shells moist. This helps maintain the texture and flavor. You can freeze your shells before or after baking. For freezing before baking, arrange them in a single layer in a container. To freeze after baking, let them cool completely first. Wrap them tightly in foil or plastic wrap. When you're ready to eat, thaw them in the fridge overnight. Then, reheat as described above. This method keeps your meal fresh and tasty. Yes, you can make these shells ahead of time. Prepare the filling and stuff the shells. Lay them in the baking dish with sauce. Cover the dish tightly and store it in the fridge. This method keeps the flavors fresh. You can bake them the next day. Just add a few extra minutes to the baking time if they are cold. If you don’t have ricotta, you can use cottage cheese. Cream cheese works too, but it is richer. Greek yogurt is another option for a lighter touch. You can blend any of these to get a creamy texture. Each option will give a different taste, so choose what you like best. To keep your shells intact, use plenty of water. Boil them gently without overcrowding the pot. Stir them lightly while cooking to prevent sticking. Once cooked, drain them carefully. Rinse with cold water to stop the cooking. This method helps maintain their shape and texture. Absolutely! These stuffed shells are great for meal prep. You can prepare the filling a few days in advance. Cook the shells and stuff them before baking. They also freeze well. Just thaw and bake when you’re ready to enjoy them. This makes for a quick and easy meal on busy days. This recipe for Pesto Ricotta Stuffed Shells brings together simple ingredients like jumbo pasta, ricotta, and basil pesto. I showed you how to prepare, assemble, and bake these shells with step-by-step instructions. You also learned tips for storage, reheating, and variations to suit your taste. With this dish, you’ll have a tasty meal that’s easy to make and enjoy. Don't hesitate to experiment with your favorite flavors. Happy cooking!

Pesto Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy ricotta and pesto mixture, topped with marinara and mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh basil pesto
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 2 cups marinara sauce
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot of salted boiling water, cook the jumbo pasta shells until al dente, about 10-12 minutes. Drain and rinse under cold water to stop the cooking process.
  • In a mixing bowl, combine the ricotta cheese, half of the pesto, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until well blended.
  • Spread a layer of marinara sauce on the bottom of a 9x13-inch baking dish.
  • Carefully fill each cooked pasta shell with the ricotta mixture, placing them open side up in the baking dish.
  • Once all shells are filled, drizzle the remaining pesto over the top and sprinkle with the remaining mozzarella cheese.
  • Pour the rest of the marinara sauce around the shells, covering the bottom of the dish.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
  • Allow to cool for a few minutes, then garnish with fresh basil leaves before serving.

Notes

Allow to cool slightly before serving for better flavor.
Keyword Italian, pasta, pesto, ricotta, stuffed shells