What type of pasta shells work best?

Jumbo pasta shells are ideal as they can hold plenty of the creamy filling while cooking evenly in the oven.

Can I use homemade pesto instead of store-bought?

Yes, homemade basil pesto adds a fresh, vibrant flavor, but quality store-bought pesto is a convenient alternative.

After cooking the shells until al dente, rinse them under cool water and drain well to keep them separate before filling.

Absolutely, finely chopped spinach or sun-dried tomatoes can be stirred into the filling to enhance flavor and nutrition.

Letting the baked shells cool for about 5 minutes helps the filling set and makes serving easier.

Light Italian reds, such as Chianti, complement the tomato sauce and creamy filling nicely.

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

This dish reminds me of cozy family dinners where everyone savors every bite of the cheesy, herby filling.

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)

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.

This recipe has brought many family dinners to life with its rich flavors and welcoming warmth.

Preparation Time 25 minutes Cooking Time 35 minutes Total Time 1 hour

Category Main Dish Difficulty Medium Cuisine Italian-American Yield 4 servings Diet Vegetarian

Serve with a crisp green salad and crusty bread. Pairs well with a light Italian red wine such as Chianti.

Enjoy this delicious meal fresh from the oven for best taste and texture every time.

→ What type of pasta shells work best?: Jumbo pasta shells are ideal as they can hold plenty of the creamy filling while cooking evenly in the oven.
→ Can I use homemade pesto instead of store-bought?: Yes, homemade basil pesto adds a fresh, vibrant flavor, but quality store-bought pesto is a convenient alternative.
→ How do I prevent the pasta shells from sticking?: After cooking the shells until al dente, rinse them under cool water and drain well to keep them separate before filling.
→ Is it possible to add vegetables to the filling?: Absolutely, finely chopped spinach or sun-dried tomatoes can be stirred into the filling to enhance flavor and nutrition.
→ How long should the dish rest before serving?: Letting the baked shells cool for about 5 minutes helps the filling set and makes serving easier.
→ What wines pair well with this dish?: Light Italian reds, such as Chianti, complement the tomato sauce and creamy filling nicely.