Can I prepare the filling ahead of time?

Yes, the ricotta and pesto mixture can be prepared a few hours in advance and refrigerated until ready to fill the shells.

What type of pesto works best here?

Classic basil pesto complements the ricotta beautifully, but arugula or spinach pesto can also add unique flavors.

Cook pasta shells just until al dente and handle gently while filling to keep them intact.

Yes, you can freeze before baking. Cover tightly and bake from frozen, adding extra baking time as needed.

A crisp green salad and crusty bread pair wonderfully, as does a light Italian red wine like Chianti.

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

This dish quickly became a family favorite since I first baked it, especially for cozy weekend dinners.

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.
Make 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 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:: Cover the dish with foil and bake for 25 minutes. 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.

Making this meal always brings my family together around the table sharing stories and laughter.

Serve with a crisp green salad and crusty bread to complete the meal.

Add chopped sun-dried tomatoes or spinach to the filling for extra flavor. Swap basil pesto for arugula or spinach pesto for a different twist.

Pairs well with a light Italian red wine such as Chianti.

This recipe is both delicious and easy to prepare making it a perfect choice for any occasion.

→ Can I prepare the filling ahead of time?: Yes, the ricotta and pesto mixture can be prepared a few hours in advance and refrigerated until ready to fill the shells.
→ What type of pesto works best here?: Classic basil pesto complements the ricotta beautifully, but arugula or spinach pesto can also add unique flavors.
→ How do I prevent the shells from breaking when stuffing?: Cook pasta shells just until al dente and handle gently while filling to keep them intact.
→ Can I freeze the assembled dish before baking?: Yes, you can freeze before baking. Cover tightly and bake from frozen, adding extra baking time as needed.
→ What can I serve on the side?: A crisp green salad and crusty bread pair wonderfully, as does a light Italian red wine like Chianti.