How do I prevent pasta shells from sticking?

Rinse cooked pasta shells under cool water immediately after boiling to stop cooking and prevent them from sticking together.

Can I use homemade pesto instead of store-bought?

Yes, homemade pesto works wonderfully and brings a fresh, vibrant flavor to the filling.

A combination of ricotta, shredded mozzarella, and freshly grated Parmesan creates a creamy and flavorful filling.

Bake covered for 25 minutes, then uncovered for another 10 minutes until the topping is bubbly and golden.

Yes, stirring in chopped spinach or sun-dried tomatoes adds extra flavor and texture.

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

This dish has become a favorite in my family for weekend dinners and always brings comforting warmth to 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)

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.

This recipe always brings our family together for a cozy meal full of warmth and satisfaction.

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

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

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

This dish combines comfort and elegance in a simple step-by-step recipe perfect for any occasion.

→ How do I prevent pasta shells from sticking?: Rinse cooked pasta shells under cool water immediately after boiling to stop cooking and prevent them from sticking together.
→ Can I use homemade pesto instead of store-bought?: Yes, homemade pesto works wonderfully and brings a fresh, vibrant flavor to the filling.
→ What is the best cheese blend for the filling?: A combination of ricotta, shredded mozzarella, and freshly grated Parmesan creates a creamy and flavorful filling.
→ How long should the filled shells bake?: Bake covered for 25 minutes, then uncovered for another 10 minutes until the topping is bubbly and golden.
→ Can I add vegetables to the filling?: Yes, stirring in chopped spinach or sun-dried tomatoes adds extra flavor and texture.