My family loves the flavors of Italian food!
I found this recipe and it sounded absolutely wonderful and quite simple to make. We had my sister over for dinner the other night and she said it was one of her favorite meals she’s ever had.
PESTO STUFFED SHELLS
Recipe inspiration: Budget Bytes
Ingredients
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup basil pesto
- 1 large egg
- 2 cups fresh spinach, roughly chopped
- 3 cups pasta sauce (your favorite marinara)
- 1 Tbsp cooking oil (optional, for the pasta water)
Preparation
Start by preparing the cheese filling. In a medium bowl, combine the ricotta, shredded mozzarella, basil pesto and the egg. The egg helps bind the filling so it doesn’t become too runny while baking. Fold the roughly chopped spinach into the cheese mixture until evenly distributed. Cover and refrigerate the filling while you cook the pasta.
Bring a large pot of salted water to a boil and add the jumbo shells. If you like, add 1 tablespoon of cooking oil to the water to reduce sticking. Cook the shells according to package directions, usually around 10–12 minutes; watch carefully so they become tender but don’t overcook. Overcooked shells will tear when filled. Drain and rinse the shells briefly with cool water to stop the cooking process, then let them drain completely.
Assembling the dish
Preheat the oven to 350°F (175°C). Spoon about 2–3 tablespoons of the cheese and pesto mixture into the center of each shell. To keep a shell open while filling, gently hold it with your fingers and place the filling so the edges remain slightly apart—about 1/2 inch—so the filling shows through when baked. Continue until you’ve filled as many shells as possible.
Spread 1 cup of pasta sauce across the bottom of a glass or ceramic baking dish to prevent sticking and add flavor. Pack the filled shells in a single, tight layer so they touch each other; this helps prevent them from drying out while baking. Pour the remaining 2 cups of sauce evenly over the top, covering the shells.
Bake in the preheated oven for about 25–35 minutes, or until the sauce is bubbling around the edges and the shells are heated through. If you prefer a browned top, you can add a light sprinkle of extra mozzarella during the last 5–7 minutes of baking and broil briefly—watch closely to avoid burning.
Serving suggestions
Let the dish rest for a few minutes after removing it from the oven so the filling sets slightly. Serve with a simple green salad, garlic bread, or roasted vegetables for a complete meal. Leftovers store well in the refrigerator for 3–4 days and can be reheated in the oven or microwave.
Enjoy!