Tender shells filled with creamy ricotta, pesto, baked in rich tomato sauce, perfect for weekend meals.
# What you'll need:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1 ½ cups ricotta cheese
03 - ½ cup basil pesto
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)
# Method:
01 - Preheat oven to 375°F.
02 - Boil salted water in a large pot and cook pasta shells until al dente according to package directions. Drain and rinse with cool water to prevent sticking.
03 - In a mixing bowl, combine ricotta cheese, basil pesto, mozzarella, Parmesan, egg, salt, and black pepper; mix thoroughly until smooth.
04 - Spread 1 cup marinara sauce evenly in a 9x13-inch baking dish. Stuff each pasta shell with 1 to 2 tablespoons of the filling and arrange shells in the dish.
05 - Spoon remaining marinara sauce over stuffed shells. Top with shredded mozzarella and Parmesan cheese.
06 - Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes until sauce bubbles and cheese turns golden.
07 - Allow to cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
