Stuffed jumbo pasta shells with ricotta, pesto, and cheese baked in marinara sauce for a flavorful main dish.
# Components:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1 ½ cups ricotta cheese
03 - ½ cup basil pesto (store-bought or homemade)
04 - 1 cup shredded mozzarella cheese
05 - ½ cup freshly grated Parmesan cheese
06 - 1 large egg
07 - ¼ teaspoon freshly ground black pepper
08 - ¼ teaspoon salt
→ Sauce and Topping
09 - 2 cups marinara sauce
10 - ½ cup shredded mozzarella cheese
11 - 2 tablespoons freshly grated Parmesan cheese
12 - Fresh basil leaves (optional for garnish)
# Directions:
01 - Set oven temperature to 375°F.
02 - Boil salted water in a large pot, cook shells according to package instructions until al dente, then drain and rinse with cool water to prevent sticking.
03 - In a mixing bowl, combine ricotta, basil pesto, 1 cup mozzarella, ½ cup Parmesan, egg, salt, and pepper; mix thoroughly until smooth.
04 - Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Stuff each shell with 1 to 2 tablespoons of the cheese and pesto mixture, and arrange them in the baking dish.
06 - Pour remaining marinara sauce over stuffed shells, then sprinkle ½ cup mozzarella and 2 tablespoons Parmesan on top.
07 - Cover dish with foil and bake in preheated oven for 25 minutes.
08 - Remove foil and continue baking for 10 minutes until sauce bubbles and cheese is golden.
09 - Allow to rest for 5 minutes before serving; garnish with fresh basil leaves if desired.
