How do I prevent pasta shells from sticking during cooking?

Boil the shells in salted water until al dente, then drain and rinse under cool water. This cool rinse stops cooking and helps prevent sticking.

Can I use homemade pesto for the filling?

Absolutely. Homemade basil pesto enhances freshness and flavor, but store-bought pesto works well too for convenience.

Yes, covering with foil during the initial baking keeps the filling moist and allows even cooking. Removing it later creates a golden cheese topping.

Swapping with arugula or spinach pesto offers a different twist while maintaining vibrant green flavor and creamy texture.

Incorporate chopped sun-dried tomatoes or fresh spinach into the ricotta mixture for a deeper flavor and texture variety.

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 for weekend dinners, bringing everyone together at the table.

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.

Sharing this meal always creates warm family moments filled with smiles and second helpings.

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

Stir chopped sun-dried tomatoes or spinach into the filling or swap basil pesto for arugula or spinach pesto for a unique twist.

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

This recipe is perfect for making ahead and freezing for busy weeknights.

→ How do I prevent pasta shells from sticking during cooking?: Boil the shells in salted water until al dente, then drain and rinse under cool water. This cool rinse stops cooking and helps prevent sticking.
→ Can I use homemade pesto for the filling?: Absolutely. Homemade basil pesto enhances freshness and flavor, but store-bought pesto works well too for convenience.
→ Is it necessary to cover the dish with foil while baking?: Yes, covering with foil during the initial baking keeps the filling moist and allows even cooking. Removing it later creates a golden cheese topping.
→ Are there alternatives to basil pesto for variation?: Swapping with arugula or spinach pesto offers a different twist while maintaining vibrant green flavor and creamy texture.
→ How can I add extra flavor to the filling?: Incorporate chopped sun-dried tomatoes or fresh spinach into the ricotta mixture for a deeper flavor and texture variety.