Pesto Ricotta Stuffed Shells Flavorful Dinner Idea

ByMaya
- 20 large pasta shells - 1 cup ricotta cheese - 1 cup fresh basil pesto (plus extra for drizzling) - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 large egg - Salt and freshly ground black pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish You can swap the ricotta cheese with cottage cheese. This change gives a lighter texture. If you lack fresh basil pesto, try store-bought or make your own. You can use spinach pesto for a twist. For cheese lovers, mix in some goat cheese for extra flavor. If you prefer dairy-free options, look for vegan ricotta or cheese. Each serving has about 450 calories. It includes 25 grams of protein and 30 grams of carbs. The dish is high in calcium from cheese, which is great for bone health. Pesto adds healthy fats from nuts and olive oil. You can enjoy this meal as part of a balanced diet, with fresh basil adding vitamins too. 1. Preheat the oven to 375°F (190°C). This heat helps cook the dish evenly. 2. Boil salted water in a large pot. Add the pasta shells and cook until al dente. Follow the package instructions for the best results. 3. Drain the shells and let them cool. This makes them easier to handle. 4. Mix the filling in a bowl. Combine ricotta cheese, 1/2 cup of pesto, Parmesan cheese, the egg, salt, and pepper. Stir until smooth. 1. Spread marinara sauce in a 9x13 inch baking dish. Use 1 cup for a tasty base. 2. Fill each shell with a tablespoon of the ricotta mix. Place them seam-side up in the dish. Pack them snugly but don’t force them. 3. Pour the remaining marinara sauce over the shells. Make sure all shells are covered. 4. Top with mozzarella cheese. Sprinkle it generously on the sauce. Add dollops of the remaining pesto for extra flavor. 5. Cover the dish with foil. This keeps the shells from drying out while baking. 6. Bake for 25 minutes. After this, remove the foil and bake for an extra 10 minutes. Look for bubbling cheese and a golden brown top. - Let the dish cool for a few minutes after baking. This helps the flavors settle. - Garnish with fresh basil leaves before serving. This adds color and a fresh taste. - Serve on a large platter, drizzled with extra pesto and sprinkled with Parmesan. This makes the dish look beautiful and inviting. When making pesto ricotta stuffed shells, avoid overcooking the pasta. Cook it just until al dente, so it holds its shape. If the shells tear, filling them becomes tricky. Also, don’t skip the salt in the pasta water. It adds flavor to the shells. Lastly, remember to cool the shells slightly before filling. This prevents burning your fingers. To make the filling creamy and flavorful, mix the ricotta cheese well. Combine it with the pesto, Parmesan, egg, salt, and pepper until smooth. You want each bite to burst with flavor. If you like it herby, add a bit more pesto. This extra touch makes the filling rich and vibrant. When serving, use a large platter to show off the stuffed shells. Drizzle extra pesto on top for a beautiful presentation. Sprinkle grated Parmesan over the shells to add a nice touch. Garnish with fresh basil leaves for color and freshness. Pair with a simple side salad or garlic bread to complete the meal. {{image_4}} You can easily make these stuffed shells vegetarian. Use fresh veggies like spinach or zucchini. Chop them up and mix them into the ricotta. You can also add some sautéed mushrooms for added flavor. This keeps the dish rich and full of taste without meat. If you want to add protein, consider ground turkey or chicken. Cook the meat before mixing it with the ricotta filling. You can also use cooked sausage for a spicier kick. Shredded rotisserie chicken works well too. Just mix it in with the cheese. While marinara is classic, feel free to experiment. Try alfredo sauce for a creamy twist. You can also use a white wine sauce with garlic for a lighter option. Drizzling extra basil pesto on top adds a fresh burst of flavor too. Each option gives the dish a new spin. You can store any leftover pesto ricotta stuffed shells in an airtight container. Place them in the fridge. They will stay fresh for up to three days. Make sure to let them cool first. This way, they won’t steam up the container. If you have extra sauce, keep it in a separate container. To reheat your stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce on top to keep them moist. Cover the dish with aluminum foil. Bake for about 20 minutes or until heated through. You can also use a microwave. Just heat them for a few minutes, but they may not be as crispy. If you want to freeze the stuffed shells, prepare them fully but do not bake them. Place the filled shells in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer-safe bag or container. They will last up to three months. When ready to eat, bake them directly from frozen. Just add 10-15 minutes to the baking time. You can use cottage cheese as a good substitute. Blend it for a smoother texture. Cream cheese also works well, giving a richer taste. For a lighter option, consider using blended silken tofu. This still brings a creamy base to your shells. Yes, you can prepare these shells ahead. After you fill the shells, cover them and store in the fridge for up to 24 hours. This saves time for busy days. You can also freeze them before baking. Just wrap them tightly and keep them frozen for up to three months. Bake them right from frozen; just add some extra time. To make these shells gluten-free, use gluten-free pasta shells. Many brands offer great alternatives that cook well. Ensure the pesto and marinara sauce are gluten-free too. Always check labels for hidden gluten ingredients. This way, you can enjoy tasty stuffed shells without worry. This blog post covers everything you need to make delicious stuffed shells. You learned the essential ingredients, how to prepare and cook, and tips to avoid mistakes. We also explored tasty variations and smart storage tips. By following these steps, you'll impress anyone with your cooking skills. Remember, practice makes perfect. Enjoy your culinary journey with stuffed shells!

WANT TO SAVE THIS RECIPE?

Looking for a dinner idea that’s both tasty and simple? Pesto Ricotta Stuffed Shells are a real treat! They blend creamy ricotta with fresh pesto, all wrapped in large pasta shells. This dish is perfect for busy weeknights or fun get-togethers. In this article, I’ll share the ingredients, step-by-step instructions, and tips to make your meal shine. Let’s dive in and cook something delicious!

Ingredients

List of Ingredients

– 20 large pasta shells

– 1 cup ricotta cheese

– 1 cup fresh basil pesto (plus extra for drizzling)

– 1/2 cup grated Parmesan cheese

– 1 cup shredded mozzarella cheese

– 1 large egg

– Salt and freshly ground black pepper to taste

– 2 cups marinara sauce

– Fresh basil leaves for garnish

Ingredient Substitutions

You can swap the ricotta cheese with cottage cheese. This change gives a lighter texture. If you lack fresh basil pesto, try store-bought or make your own. You can use spinach pesto for a twist. For cheese lovers, mix in some goat cheese for extra flavor. If you prefer dairy-free options, look for vegan ricotta or cheese.

Nutritional Information

Each serving has about 450 calories. It includes 25 grams of protein and 30 grams of carbs. The dish is high in calcium from cheese, which is great for bone health. Pesto adds healthy fats from nuts and olive oil. You can enjoy this meal as part of a balanced diet, with fresh basil adding vitamins too.

Step-by-Step Instructions

Preparation Steps

1. Preheat the oven to 375°F (190°C). This heat helps cook the dish evenly.

2. Boil salted water in a large pot. Add the pasta shells and cook until al dente. Follow the package instructions for the best results.

3. Drain the shells and let them cool. This makes them easier to handle.

4. Mix the filling in a bowl. Combine ricotta cheese, 1/2 cup of pesto, Parmesan cheese, the egg, salt, and pepper. Stir until smooth.

Cooking Directions

1. Spread marinara sauce in a 9×13 inch baking dish. Use 1 cup for a tasty base.

2. Fill each shell with a tablespoon of the ricotta mix. Place them seam-side up in the dish. Pack them snugly but don’t force them.

3. Pour the remaining marinara sauce over the shells. Make sure all shells are covered.

4. Top with mozzarella cheese. Sprinkle it generously on the sauce. Add dollops of the remaining pesto for extra flavor.

5. Cover the dish with foil. This keeps the shells from drying out while baking.

6. Bake for 25 minutes. After this, remove the foil and bake for an extra 10 minutes. Look for bubbling cheese and a golden brown top.

Baking Tips

– Let the dish cool for a few minutes after baking. This helps the flavors settle.

– Garnish with fresh basil leaves before serving. This adds color and a fresh taste.

– Serve on a large platter, drizzled with extra pesto and sprinkled with Parmesan. This makes the dish look beautiful and inviting.

Tips & Tricks

Common Mistakes to Avoid

When making pesto ricotta stuffed shells, avoid overcooking the pasta. Cook it just until al dente, so it holds its shape. If the shells tear, filling them becomes tricky. Also, don’t skip the salt in the pasta water. It adds flavor to the shells. Lastly, remember to cool the shells slightly before filling. This prevents burning your fingers.

How to Perfect the Filling

To make the filling creamy and flavorful, mix the ricotta cheese well. Combine it with the pesto, Parmesan, egg, salt, and pepper until smooth. You want each bite to burst with flavor. If you like it herby, add a bit more pesto. This extra touch makes the filling rich and vibrant.

Serving Suggestions

When serving, use a large platter to show off the stuffed shells. Drizzle extra pesto on top for a beautiful presentation. Sprinkle grated Parmesan over the shells to add a nice touch. Garnish with fresh basil leaves for color and freshness. Pair with a simple side salad or garlic bread to complete the meal.

Variations

Vegetarian Options

You can easily make these stuffed shells vegetarian. Use fresh veggies like spinach or zucchini. Chop them up and mix them into the ricotta. You can also add some sautéed mushrooms for added flavor. This keeps the dish rich and full of taste without meat.

Protein Additions

If you want to add protein, consider ground turkey or chicken. Cook the meat before mixing it with the ricotta filling. You can also use cooked sausage for a spicier kick. Shredded rotisserie chicken works well too. Just mix it in with the cheese.

Different Sauces to Use

While marinara is classic, feel free to experiment. Try alfredo sauce for a creamy twist. You can also use a white wine sauce with garlic for a lighter option. Drizzling extra basil pesto on top adds a fresh burst of flavor too. Each option gives the dish a new spin.

Storage Info

How to Store Leftovers

You can store any leftover pesto ricotta stuffed shells in an airtight container. Place them in the fridge. They will stay fresh for up to three days. Make sure to let them cool first. This way, they won’t steam up the container. If you have extra sauce, keep it in a separate container.

Reheating Instructions

To reheat your stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce on top to keep them moist. Cover the dish with aluminum foil. Bake for about 20 minutes or until heated through. You can also use a microwave. Just heat them for a few minutes, but they may not be as crispy.

Freezing Tips

If you want to freeze the stuffed shells, prepare them fully but do not bake them. Place the filled shells in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer-safe bag or container. They will last up to three months. When ready to eat, bake them directly from frozen. Just add 10-15 minutes to the baking time.

FAQs

What can I use instead of ricotta cheese?

You can use cottage cheese as a good substitute. Blend it for a smoother texture. Cream cheese also works well, giving a richer taste. For a lighter option, consider using blended silken tofu. This still brings a creamy base to your shells.

Can these shells be made ahead of time?

Yes, you can prepare these shells ahead. After you fill the shells, cover them and store in the fridge for up to 24 hours. This saves time for busy days. You can also freeze them before baking. Just wrap them tightly and keep them frozen for up to three months. Bake them right from frozen; just add some extra time.

How do I make this recipe gluten-free?

To make these shells gluten-free, use gluten-free pasta shells. Many brands offer great alternatives that cook well. Ensure the pesto and marinara sauce are gluten-free too. Always check labels for hidden gluten ingredients. This way, you can enjoy tasty stuffed shells without worry.

This blog post covers everything you need to make delicious stuffed shells. You learned the essential ingredients, how to prepare and cook, and tips to avoid mistakes. We also explored tasty variations and smart storage tips.

By following these steps, you’ll impress anyone with your cooking skills. Remember, practice makes perfect. Enjoy your culinary journey with stuffed shells!

- 20 large pasta shells - 1 cup ricotta cheese - 1 cup fresh basil pesto (plus extra for drizzling) - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 large egg - Salt and freshly ground black pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish You can swap the ricotta cheese with cottage cheese. This change gives a lighter texture. If you lack fresh basil pesto, try store-bought or make your own. You can use spinach pesto for a twist. For cheese lovers, mix in some goat cheese for extra flavor. If you prefer dairy-free options, look for vegan ricotta or cheese. Each serving has about 450 calories. It includes 25 grams of protein and 30 grams of carbs. The dish is high in calcium from cheese, which is great for bone health. Pesto adds healthy fats from nuts and olive oil. You can enjoy this meal as part of a balanced diet, with fresh basil adding vitamins too. 1. Preheat the oven to 375°F (190°C). This heat helps cook the dish evenly. 2. Boil salted water in a large pot. Add the pasta shells and cook until al dente. Follow the package instructions for the best results. 3. Drain the shells and let them cool. This makes them easier to handle. 4. Mix the filling in a bowl. Combine ricotta cheese, 1/2 cup of pesto, Parmesan cheese, the egg, salt, and pepper. Stir until smooth. 1. Spread marinara sauce in a 9x13 inch baking dish. Use 1 cup for a tasty base. 2. Fill each shell with a tablespoon of the ricotta mix. Place them seam-side up in the dish. Pack them snugly but don’t force them. 3. Pour the remaining marinara sauce over the shells. Make sure all shells are covered. 4. Top with mozzarella cheese. Sprinkle it generously on the sauce. Add dollops of the remaining pesto for extra flavor. 5. Cover the dish with foil. This keeps the shells from drying out while baking. 6. Bake for 25 minutes. After this, remove the foil and bake for an extra 10 minutes. Look for bubbling cheese and a golden brown top. - Let the dish cool for a few minutes after baking. This helps the flavors settle. - Garnish with fresh basil leaves before serving. This adds color and a fresh taste. - Serve on a large platter, drizzled with extra pesto and sprinkled with Parmesan. This makes the dish look beautiful and inviting. When making pesto ricotta stuffed shells, avoid overcooking the pasta. Cook it just until al dente, so it holds its shape. If the shells tear, filling them becomes tricky. Also, don’t skip the salt in the pasta water. It adds flavor to the shells. Lastly, remember to cool the shells slightly before filling. This prevents burning your fingers. To make the filling creamy and flavorful, mix the ricotta cheese well. Combine it with the pesto, Parmesan, egg, salt, and pepper until smooth. You want each bite to burst with flavor. If you like it herby, add a bit more pesto. This extra touch makes the filling rich and vibrant. When serving, use a large platter to show off the stuffed shells. Drizzle extra pesto on top for a beautiful presentation. Sprinkle grated Parmesan over the shells to add a nice touch. Garnish with fresh basil leaves for color and freshness. Pair with a simple side salad or garlic bread to complete the meal. {{image_4}} You can easily make these stuffed shells vegetarian. Use fresh veggies like spinach or zucchini. Chop them up and mix them into the ricotta. You can also add some sautéed mushrooms for added flavor. This keeps the dish rich and full of taste without meat. If you want to add protein, consider ground turkey or chicken. Cook the meat before mixing it with the ricotta filling. You can also use cooked sausage for a spicier kick. Shredded rotisserie chicken works well too. Just mix it in with the cheese. While marinara is classic, feel free to experiment. Try alfredo sauce for a creamy twist. You can also use a white wine sauce with garlic for a lighter option. Drizzling extra basil pesto on top adds a fresh burst of flavor too. Each option gives the dish a new spin. You can store any leftover pesto ricotta stuffed shells in an airtight container. Place them in the fridge. They will stay fresh for up to three days. Make sure to let them cool first. This way, they won’t steam up the container. If you have extra sauce, keep it in a separate container. To reheat your stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce on top to keep them moist. Cover the dish with aluminum foil. Bake for about 20 minutes or until heated through. You can also use a microwave. Just heat them for a few minutes, but they may not be as crispy. If you want to freeze the stuffed shells, prepare them fully but do not bake them. Place the filled shells in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer-safe bag or container. They will last up to three months. When ready to eat, bake them directly from frozen. Just add 10-15 minutes to the baking time. You can use cottage cheese as a good substitute. Blend it for a smoother texture. Cream cheese also works well, giving a richer taste. For a lighter option, consider using blended silken tofu. This still brings a creamy base to your shells. Yes, you can prepare these shells ahead. After you fill the shells, cover them and store in the fridge for up to 24 hours. This saves time for busy days. You can also freeze them before baking. Just wrap them tightly and keep them frozen for up to three months. Bake them right from frozen; just add some extra time. To make these shells gluten-free, use gluten-free pasta shells. Many brands offer great alternatives that cook well. Ensure the pesto and marinara sauce are gluten-free too. Always check labels for hidden gluten ingredients. This way, you can enjoy tasty stuffed shells without worry. This blog post covers everything you need to make delicious stuffed shells. You learned the essential ingredients, how to prepare and cook, and tips to avoid mistakes. We also explored tasty variations and smart storage tips. By following these steps, you'll impress anyone with your cooking skills. Remember, practice makes perfect. Enjoy your culinary journey with stuffed shells!

Pesto Ricotta Stuffed Shells

Indulge in the delightful flavors of Pesto Ricotta Stuffed Shells, a perfect dish for pasta lovers! This easy recipe features large pasta shells filled with creamy ricotta and fresh basil pesto, all smothered in marinara sauce and topped with gooey mozzarella. In just an hour, you can create a comfort food masterpiece that's sure to impress. Click through to discover this mouthwatering recipe and elevate your dinner game today!
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Ingredients
  

20 large pasta shells

1 cup ricotta cheese

1 cup fresh basil pesto (plus extra for drizzling)

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 large egg

Salt and freshly ground black pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    In a large pot, bring salted water to a boil and cook the pasta shells according to the package instructions, just until al dente. Once cooked, drain the shells and set them aside, allowing them to cool slightly so you can handle them.

      In a mixing bowl, thoroughly combine the ricotta cheese, 1/2 cup of basil pesto, grated Parmesan cheese, the egg, and a generous pinch of salt and pepper. Mix until the ingredients are smooth and well blended.

        Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish to create a flavorful base.

          Carefully take each pasta shell, scoop a generous tablespoon of the ricotta mixture into each shell, and place it seam-side up in the baking dish, packing them snugly together.

            After all the shells are filled and lined up, pour the remaining marinara sauce over the top to ensure even coverage. Then, sprinkle the shredded mozzarella cheese generously over the sauce, and dollop the final 1/2 cup of basil pesto across the surface for an extra burst of flavor.

              Cover the baking dish tightly with aluminum foil to prevent drying and bake in the preheated oven for 25 minutes.

                Carefully remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbling and slightly golden brown.

                  Once done, remove the dish from the oven and allow it to cool for a few minutes. Just before serving, garnish the stuffed shells with fresh basil leaves for a pop of color and freshness.

                    - Prep Time: 20 minutes

                      - Total Time: 60 minutes

                        - Servings: 4

                          Presentation Tips: Serve the stuffed shells on a large platter, drizzled with additional basil pesto and sprinkled with extra grated Parmesan for a beautiful finish. Enjoy!

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