Cheesy Pesto Stuffed Shells Bake
A comforting dish featuring tender jumbo pasta shells filled with a creamy ricotta and pesto mixture, topped with marinara sauce and melted cheese.
Ingredients
Pasta and Shell Filling
- 20 pieces jumbo pasta shells Perfectly plump for stuffing
- 1.5 cups ricotta cheese Creamy and rich, ideal for filling
- 1 cup shredded mozzarella cheese Plus more for topping
- 0.5 cups grated Parmesan cheese Bringing sharp and nutty flavor
- 1.5 cups fresh spinach Chopped and sautéed
- 0.5 cups basil pesto Store-bought or homemade
- 2 cups marinara sauce Slightly sweet with a hint of garlic
- 1 each egg To bind the filling
- to taste salt & pepper For essential seasoning
- as needed fresh basil leaves For garnish
Instructions
Preparation
- Cook the jumbo shells according to package instructions until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine ricotta cheese, sautéed spinach, egg, half of the grated Parmesan, and basil pesto. Stir until smooth and season with salt and pepper.
- Stuff each shell generously with the ricotta-pesto mixture.
Baking
- Preheat the oven to 375°F (190°C). Spread a layer of marinara sauce in a baking dish and nestle the stuffed shells in it.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes until the cheese is golden brown and bubbly.
- Garnish with fresh basil leaves before serving.
Notes
For extra flavor, use fresh ingredients; consider adding protein like chicken or turkey; can be prepared in advance and stored in the fridge.