How do I prevent the pasta shells from sticking?

After boiling, rinse the shells under cool water and gently drain to keep them separate and avoid sticking.

Can I prepare the filling in advance?

Yes, the ricotta and pesto mixture can be made ahead and refrigerated to enhance flavor melding before stuffing the shells.

A mixture of ricotta, mozzarella, and Parmesan provides creamy texture and savory depth to the filling.

Absolutely, homemade pesto adds fresh vibrant flavor and can replace store-bought versions seamlessly.

Remove the foil during the last 10 minutes of baking to allow the cheese on top to brown and bubble nicely.

Chopped sun-dried tomatoes or spinach can be mixed into the filling to add texture and additional layers of flavor.

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

This recipe quickly became a favorite in our house as it's both satisfying and simple to prepare.

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.
Prepare 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.
Stuff 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.

My family enjoys gathering around this dish especially on weekends when we have more time to savor dinner together.

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

For added flavor stir in chopped sun-dried tomatoes or spinach to the filling. Swap basil pesto for arugula or spinach pesto for a different twist.

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

These stuffed shells make a hearty meal perfect for sharing. Prepare ahead to enjoy an effortless yet impressive dinner.

→ How do I prevent the pasta shells from sticking?: After boiling, rinse the shells under cool water and gently drain to keep them separate and avoid sticking.
→ Can I prepare the filling in advance?: Yes, the ricotta and pesto mixture can be made ahead and refrigerated to enhance flavor melding before stuffing the shells.
→ What cheese combinations work best in the filling?: A mixture of ricotta, mozzarella, and Parmesan provides creamy texture and savory depth to the filling.
→ Is it possible to use homemade pesto?: Absolutely, homemade pesto adds fresh vibrant flavor and can replace store-bought versions seamlessly.
→ How do I achieve a golden top while baking?: Remove the foil during the last 10 minutes of baking to allow the cheese on top to brown and bubble nicely.
→ What can be added for extra flavor in the filling?: Chopped sun-dried tomatoes or spinach can be mixed into the filling to add texture and additional layers of flavor.