What type of pasta is best for this dish?

Jumbo pasta shells work best as they hold the creamy ricotta and pesto filling perfectly.

Can I use homemade pesto instead of store-bought?

Yes, homemade pesto adds a fresh, vibrant flavor and can be adjusted to your preferred ingredients.

After boiling, rinse the shells under cool water and drain well to keep them separate and easy to fill.

Yes, you can assemble the stuffed shells in advance and refrigerate before baking to save time.

Chopped sun-dried tomatoes or fresh spinach can be stirred into the filling to enhance flavor and texture.

Ricotta cheese is combined with mozzarella, Parmesan, and an egg to create a creamy filling that holds well during baking.

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 at our house, perfect for weekend dinners when we want something hearty yet easy 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)

Step 1:: Preheat your oven to 375°F (190°C).
Step 2:: 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.
Step 3:: In a medium bowl, combine ricotta cheese, basil pesto, 1 cup mozzarella, ½ cup Parmesan, egg, salt, and pepper. Mix until well blended.
Step 4:: Spread 1 cup of marinara sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
Step 5:: Fill each pasta shell with 1–2 tablespoons of the ricotta-pesto mixture and arrange stuffed shells in the prepared baking dish.
Step 6:: Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan.
Step 7:: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden on top.
Step 8:: Let cool for 5 minutes before serving. Garnish with fresh basil if desired.

This recipe always brings my family together, sharing laughs and stories over a delicious meal that feels like a warm hug.

Serve with a crisp green salad and crusty bread for a complete meal that balances richness with freshness.

Pairs well with a light Italian red wine such as Chianti to complement the herbs and cheese.

Contains milk egg and wheat (gluten). Check pesto or marinara labels for possible nut or additional allergen content.

Enjoy this comforting dish fresh from the oven garnished with basil for a perfect final touch.

→ What type of pasta is best for this dish?: Jumbo pasta shells work best as they hold the creamy ricotta and pesto filling perfectly.
→ Can I use homemade pesto instead of store-bought?: Yes, homemade pesto adds a fresh, vibrant flavor and can be adjusted to your preferred ingredients.
→ How should I prevent the pasta shells from sticking together?: After boiling, rinse the shells under cool water and drain well to keep them separate and easy to fill.
→ Can this dish be prepared ahead of time?: Yes, you can assemble the stuffed shells in advance and refrigerate before baking to save time.
→ What are some good additions to the filling?: Chopped sun-dried tomatoes or fresh spinach can be stirred into the filling to enhance flavor and texture.
→ What kind of cheese is used inside the filling?: Ricotta cheese is combined with mozzarella, Parmesan, and an egg to create a creamy filling that holds well during baking.